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FOOD SAFETY— It’s in your hands © National Pasteurized Eggs, Inc. v3659 SafeEggs.com/foodservice
Quality + Safety = Quality of Life Hand Washing Standard Operating Procedure Patient or Resident Hand- washing Bacteria & Viruses
Food safety is in your hands!
How many germs are on your hands?
76,000,000 illnesses 325,000 hospitalizations 5,000 deaths Foodborne illness Bacteria & Viruses Source:
Hand- washing Wash Hands –Stop infections –Break chain of infection spreading –Stops growth of germs –Removes bacteria & viruses What can you do?
Hand- washing What germs are on your hands?
When do you wash your hands? Hand- washing
Hand Washing Hand- washing When do you wash your hands?
SOP Rings and Things
SOP Where do you wash your hands?
Step 1. Rinse hands and wrists
Step 2. Liquid soap
Step 3. Generate heavy lather
Step 4. Rinse well
Step 5. Dry hands with paper towel
Step 6. Use paper towel to turn off faucet
SOP Gloves SOP Gloves SOP
10 deadly weapons
Keeping up with safety procedures
Quality + Safety = Quality of Life Standard Operating Procedure Patient or Resident Hand- washing Bacteria & Viruses
What do all these pictures have in common? HANDS!!!
Wash your hands!. Wash before: preparing food eating inserting or removing contacts AND after treating wounds or cuts.
OIA North America January 2011 Good Agricultural Practices and the Workers Role in Food Safety.
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Cooking Safety & Sanitation. Why Safety First? Over 5,000 deaths 76 million illnesses 325,000 hospitalizations From food borne illness each year!
Valorie Grant Walden University Environmental Health 8165 Dr. R. Thron Summer, 2012 Food safety practices to prevent E coli.
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What should we do?. We should wash our hands with liquid soap do exercise regularly use serving chopsticks and spoons see the doctor if we feel unwell.
Most common mode of transmission of pathogens is via hands! Infections acquired in health care settings Spread of antimicrobial resistance So Why All.
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Kitchen Cleanliness and Safety Guidelines!. Wash counter tops, tables and other work surfaces before you begin cooking. You never know what was left there.
Bloodborne Pathogens Training Adapted by V.M. Warnock RN, BSN from slides by Heidi Toth RN, MSN.
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Using Electricity and Magnetism - What Is Electromagnetism? Electric Current and Magnetism An electric current produces a magnetic field.
Introduction There are many ways we protect ourselves from pathogens. The majority of these ways are preventative (or proactive) measures which thwart.
WASHING UP. This is a very important job. If it is not done correctly then the next person to use the equipment could get food poisoning.
SANITATION THE FOUNDATION OF FOOD SAFETY Retail Meat & Poultry Processing Training Modules Training Modules.
Nutrition and Wellness Entry task #1: (on your own paper) Turn in all measuring entry tasks What is foodborn illness? 2. How can it be prevented?
Goal Setting. Goals Something that you want and are willing to work for. Something that you want and are willing to work for. Why set goals? Why set goals?
Sanitation Rules: Always wash hands for a minimum of 20 seconds with hot soapy water.
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