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Clean: Do You Want to Eliminate a Million… Bacteria?

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Presentation on theme: "Clean: Do You Want to Eliminate a Million… Bacteria?"— Presentation transcript:

1 Clean: Do You Want to Eliminate a Million… Bacteria?
Lesson 5 Clean: Do You Want to Eliminate a Million… Bacteria?

2 Required Hand Washing Facilities
Separate hand washing sink with: Hot & cold water Soap Sanitary drying method Garbage can Sign

3 Activity Who’s a Star at Washing?

4 Proper Hand Washing Pointers
Wash in approved hand washing sink Use warm running water Rub hands with soapy lather for 20 seconds Wash wrists and lower arms Rinse well Use a paper towel or hot air dryer Debra: This is where the scanned in handwashing diagram parts go. Sandy has the page of clip art of handwashing process.

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 Source: Idaho Central District Health Department
Video Clip Hand Washing Source: Idaho Central District Health Department

8 Hands Should 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 beverages 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 Activity Sharing Food

15 No Bare-Hand Contact Rule
Use gloves with ready-to-eat foods that are not heated before serving Wash hands before putting on gloves

16 Gloves Must be Changed Whenever hands should be washed If they tear
When starting a new task At least every 4 hours After handling raw meat Before handling cooked or ready-to-eat food

17 What to Do with an Infected Wound on Your Finger?
Wash hands Cover with bandage Wear gloves

18 Source: Idaho Central District Health Department
Video Clip Gloves Source: Idaho Central District Health Department

19 Good Personal Hygiene Is More than Clean Hands
Clean uniform or apron Clean hair and face Bathe or shower before work Restrain long hair

20 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

21 Activity Role Play

22 Source: Idaho Central District Health Department
Video Clip Warewashing Source: Idaho Central District Health Department

23 Warewashing Cycle Used Equipment, Dishes, Utensils
1. Scrape, Pre-flush and Pre-soak 6. Proper Handling and Storage 2. Wash 5. Air Dry 3. Rinse 4. Sanitize

24 Manual Warewashing Must be done in a 3-compartment sink Wash at 110°F
Rinse Sanitize

25 Sanitizing Required for food-contact surfaces Can be accomplished with
Chemicals: chlorine Hot water Change sanitizing solutions every 4 hours or when contaminated Must air dry

26 Sanitizing with Chlorine Bleach
+ 2 gallons water + 1 Tbsp. Bleach = 100 ppm chlorine Contact Time: 10 seconds

27 Measuring Chlorine Concentration
Activity Measuring Chlorine Concentration

28 Clean vs. Sanitized Clean means free of visible soil (but an item could still harbor invisible microbes) Sanitized means free of harmful microbes

29 Video Clip Clean vs. Sanitized
Source: First Day… Every Day Basics for Food Service Assistance, National Food Service Management Institute, funded by a grant from USDA, ,

30 Source: Idaho Central District Health Department
Video Clip Sanitizing Source: Idaho Central District Health Department

31 Who’s a Star at Cleaning?
Activity Who’s a Star at Cleaning? A test of cleaning skill versus the unseen contaminants… How well will you do?

32 Who’s In Charge of Garbage?
Solid Waste Take to a dumpster away from the restaurant Put lids on waste cans Wash hands after dumping or handling garbage Clean waste cans often Liquid Waste Dispose in floor drain or cleanup sink Don’t dump outside of the back door

33 Cleaning Up Body Fluids
Ask for proper procedure and protective gear Avoid direct contact Remove visible material with paper towel Wash, rinse, sanitize affected area Discard disposable materials Wash, rinse, sanitize non-disposable equipment Wash hands

34 Source: Idaho Central District Health Department
Video Clip Reporting Illnesses Source: Idaho Central District Health Department

35 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

36 Exclusions for Sick Employees
Employees may not work in foodservice at all if diagnosed with an infection of the following: Salmonella typhi Shigella E. coli type that produces shiga toxin Hepatitis A Norovirus

37 When Should Sick Employees Not Handle Food?
Activity When Should Sick Employees Not Handle Food?

38 Identifying Food Safety Mistakes
Video Clip Identifying Food Safety Mistakes In this video, identify the food safety mistakes made by Harold Source: Idaho Central District Health Department

39 Source: Idaho Central District Health Department
Video Clip Answers In this video, Central District Health Department (Boise) Environmental Health Specialist Chad Waters explains Harold’s mistakes Source: Idaho Central District Health Department

40 Understanding Check! How long should you wash your hands?
When should gloves be worn? What precautions should be taken with an infected cut on your hand? 20 seconds When working with ready-to-eat foods not heated before serving Wash, bandage, glove

41 Understanding Check! What are the most important steps of the warewashing cycle? How much bleach should be added to 2 gallons of water to make a 100 ppm sanitizing solution? Scrape, wash, rinse, sanitize, air dry, store 1 Tablespoon

42 Understanding Check! When should someone be restricted from working with food or utensils because of sickness? Sneezing, coughing, runny nose, fever, vomiting, diarrhea, jaundice

43 You’d Better Wash Your Hands
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 43 43

44 You’d Better Wash Your Hands
Song Activity 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 44 44

45 You’d Better Wash Your Hands
Song Activity 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 45 45


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