Rules of private hygiene and sanitary food handling weren’t invented just to form your life difficult. There are good reasons for all of them. the knowledge presented here is practical further as theoretical. It mustn’t merely be learned but should be used systematically. One effective system foodservice establishment can use to make sure food safety is that the Hazard Analysis Critical Control Point (HACCP) system. This practical program identifies possible danger points and sets up procedures for corrective action. Preventing food-borne illness is one of the foremost important challenges facing every food service worker. so as to forestall illness, a food worker must understand the sources of food-borne disease. Most food-borne illness is that the results of eating food that has been contaminated. to mention that a food is contaminated means it contains harmful substances that weren’t present originally within the food. In other words, contaminated food is food that’s not pure.
Any substance in food that may cause illness or injury is named a hazard. Food hazards are of three types:
- Biological hazards
- Chemical hazards
- Physical hazards
Note: It had been said that almost all foodborne illness is caused by eating food that has been contaminated with foreign substances. Some illness is caused not by contaminants but by substances that occur naturally in foods. These include plant toxins (toxin means “poison”) that occur naturally in some foods, like the chemicals in poisonous mushrooms, and also certain natural food components to which some people are allergic.
Earlier, we said that almost all food-borne disease is caused by bacteria. Now we modify that statement slightly to mention that almost all food-borne disease is caused by bacteria spread by food workers. At the start of this chapter, we defined contamination as harmful substances that don’t present originally within the food. Some contamination occurs before we receive the food, which suggests that proper purchasing and receiving procedures are important parts of a sanitation program. But most food contamination occurs as a result of cross-contamination, which can be defined because the transferring of hazardous substances, mainly microorganisms, to food from another food or another surface, like equipment, worktables, or hands. Some samples of situations within which cross-contamination can occur include the following:
- Mixing contaminated leftovers with a freshly cooked batch of food.
- Handling ready-to-eat foods with unclean hands.
- Handling several styles of foods without washing hands in between.
- Cutting raw chicken, then using the identical board, unsensitized, to chop vegetables.
- Placing ready-to-eat foods on a lower refrigerator shelf and allowing juices from raw fish or meat to drip onto them from an upper shelf.
- Wiping down work surfaces with a soiled cloth. For the food worker, the primary step in preventing food-borne disease is sweet personal hygiene. Even after we are healthy, we’ve bacteria everywhere on our skin and in our nose and mouth. a number of these bacteria, if given the prospect to grow in food, will make people ill.
POINTS TO BE REMEMBERED
- Do not work with food if you’ve got any disease or infection.
- Bathe or shower daily. Wear clean uniforms and aprons.
- Keep hair neat and clean.
- Always wear a hat or hairnet.
- Keep mustaches and beards trimmed and clean.
- Better yet, be clean-shaven. Wash hands and exposed parts of arms before work and as often as necessary during work, including:
- After eating, drinking, or smoking.
- After using the restroom.
- After touching or handling anything that will be contaminated with bacteria.
- Cover coughs and sneezes, then wash hands.
- Keep your hands removed from your face, eyes, hair, and arms.
- Keep fingernails clean and short. don’t wear enamel.
- Do not smoke or chew gum while on duty.
- Keep moustaCover cuts or sores with clean bandages. aches and beards trimmed and clean. Better yet, be clean-shaven.
- Do not sit on work tables.
HAZARDS FROM FOOD HANDLERS
Staphylococcus aureus is usually found On the hands (10%), within the nose (40%), mouth, Spots, cuts, and grazes. Cross-contamination if hands aren’t washed correctly
One of the foremost common routes by which illness bacteria gain access to food they must be washed Frequently, After WC, On entering the food room, and after an occasion. Before handling food or food equipment. After handling raw food, After combing or touching hair, After eating, smoking, coughing, or blowing nose, After handling waste or refuse, After handling cleaning chemicals or cleaning.
REASONS FOR FOOD HANDLERS NOT SMOKING
- Bacteria from lips to food Cigarette ends may contaminate work surfaces.
- It encourages coughing.
- Unpleasant for others.
- Ash, matches, cigarette ends may contaminate food.
- Presents a poor image
CUTS, BURN SEPTIC SPOTS AND SKIN INFECTIONS
- Exclude food handlers with open boils and septic lesions from the food area.
- Staphylococcus aureus is that the main problem.
- Waterproof dressings (preferably blue) must cover cuts etc.
- Loose dressings replaced immediately.
- Consider waterproof finger stalls and gloves.
Suitable and sufficient supply of aid materials.
- Worn primarily to guard food against the wearer’s clothing.
- Clean and washable.
- Light Coloured and in good repair.
- No external pockets.
- No buttons.
- Press studs or Velcro fastenings preferred.
- Laundered in-house Cover ordinary clothing likely to contact food.
- Wear a garment and/or hairnet where appropriate.
- It should protect food from the chance of contamination.
- Not done in of the food room or complex.
- Better if removed before entering canteen or toilet.
- Colour coding is suggested to assist distinction between “Raw” stuff and “Cooked” stuff
Correct procedures when putting on or commencing i.e.:
- Put on hairnet/hat
- Put on overall
- Put on boots
- Remove overall
- Remove hat/hairnet
- Take off boots