Presentation on theme: "1 Lesson 5 Clean: Do You Want to Eliminate a Million… Bacteria?"— Presentation transcript:
1 Lesson 5 Clean: Do You Want to Eliminate a Million… Bacteria?
2 Required Hand Washing Facilities Separate hand washing sink with hot and cold running water Soap Sanitary drying method Garbage can Sign
3 Activity: Who’s a “Star” at Washing?
4 Proper Handwashing Pointers Wash only in an approved handwashing sink Use warm running water Rub hands with soapy lather for at least 20 seconds Wash wrists and lower arms as well as your hands Rinse well Use a paper towel or hot air dryer
5 Fingernails and Jewelry Nails trimmed No nail polish or artificial fingernails No jewelry on hands or arms (except for a plain ring)
6 Antibacterial Soaps and Waterless Hand Cleaners
7 Video clip: Handwashing Source: Preventing Foodborne Illness, Colorado Department of Public Health and Environment
8 When Should Hands Be Washed? Before working with food After using the restroom, sneezing, or coughing When changing food preparation tasks After handling raw meat, poultry, fish, or eggs After touching dirty equipment, dishes, work surfaces, clothing, or wash cloths After eating food or drinking beverage After touching ears, mouth, nose, or hair
9 Hand Inoculating an Agar Plate
10 Unwashed Hand
11 Rinsed Hand
12 Hand Washed for 20 Seconds
13 Hand Washed for 20 Seconds and Then Dipped in Sanitizing Solution
14 Song Activity: You’d Better Wash Your Hands Oh yeah I'll, tell you something I think you'll understand For the sake of sanitation You'd better wash your hands Before, and after meals And when you use the can Soap and water, for twenty seconds Should be part of your plan That's how you wash your hands
15 You’d Better Wash Your Hands And when you're finished you'll feel happy inside Washin' so thorough that microbes They can't hide, they can't hide, they can't hide Make sure you clean your nails And dry with towel or fan Prevent those nasty microbes From spreadin' 'cross the land You'd better wash your hands
16 You’d Better Wash Your Hands And when you're finished you'll feel happy inside Washin' so thorough that microbes They can't hide, they can't hide, they can't hide Oh yeah I'll, tell you something I think you'll understand For the sake of sanitation You'd better wash your hands
17 Optional Activity: Sharing Food
18 Gloves – How to Use Them Use gloves with ready-to- eat foods that are not heated before serving Wash hands before putting on gloves Change gloves when hands should be washed
19 What to do with an infected wound on your finger? Wash hands Cover infected wound with plastic bandage Wear gloves
20 Video clip: Gloves Source: Preventing Foodborne Illness, Colorado Department of Public Health and Environment
21 Good Personal Hygiene is MORE than Clean Hands Clean uniform or apron Clean hair and face Not wearing fingernail polish or artificial nails Removing jewelry and rings before handling food Restraining long hair before your shift begins
22 Food Contact Surfaces Food contact surface = any surface that comes in direct contact with food All food contact surfaces must be properly washed, rinsed, and sanitized Food servers should not touch the food contact areas of plates, bowls, and glasses
23 Used Equipment, Dishes, UtensilsProper Handling and Storage Scrape, Pre-flush and Pre-soakAir Dry WashRinseSanitizing 110°F Warewashing Cycle
24 Sanitizing Required for food contact surfaces Can be accomplished by Chemicals: chlorine (also iodine, quaternary ammonium compounds) Hot water: 171°F for 30 seconds for manual dishwashing Must air dry after
26 Source: First Day…Every Day Basics for Food Service Assistance, National Food Service Management Institute, funded by a grant from USDA, , Video clip: Clean vs. Sanitized
27 Activity: Measuring Chlorine Concentration
28 Who’s In Charge of Garbage? Solid Waste Take to a dumpster away from the restaurant Put lids on waste cans inside and dumpsters outside Wash hands after dumping or handling garbage Clean waste cans often Liquid Waste Dispose in floor drain or cleanup sink Don’t dump just outside of the back door
29 Restrictions for Sick Employees Don’t handle food if you have the following symptoms… Sneezing, coughing, or runny nose Fever or sore throat with fever Vomiting or diarrhea Jaundice
30 Exclusions for Sick Employees If diagnosed with an infection of the following, employees may not work in foodservice Salmonella typhi Shigella E. coli type that produces shiga toxin Hepatitis A
31 Activity: When Should Sick Employees Not Handle Food?
32 Understanding Check! How long should you wash your hands? 20 seconds When working with ready-to-eat foods not heated before serving Wash, bandage, glove When should gloves be worn? What precautions should be taken with an infected cut on your hand?
33 Understanding Check! What are the most important steps of the warewashing cycle? Scrape, wash, rinse, sanitize, air dry 1 Tablespoon How much bleach should be added to 2 gallons of water to make a 100 ppm sanitizing solution?
34 Understanding Check! When should someone not come to work because of sickness? Sneezing, coughing, runny nose, fever, vomiting, diarrhea, jaundice