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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?

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

3 Who’s a Star at Washing? 3

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 4

5 Fingernails and Jewelry Nails trimmed No nail polish or artificial fingernails No jewelry on hands or arms (except for a plain ring) 5

6 Antibacterial Soaps and Waterless Hand Cleaners 6

7 Hand Washing 7 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 8

9 Hand Inoculating an Agar Plate 9

10 Unwashed Hand 10

11 Rinsed Hand 11

12 Hand Washed for 20 Seconds 12

13 Hand Washed for 20 Seconds and Then Dipped in Sanitizing Solution 13

14 Sharing Food 14

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 15

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 16

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

18 Gloves Source: Idaho Central District Health Department 18

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 19

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 20

21 Role Play 21

22 Warewashing 22 Source: Idaho Central District Health Department

23 Used Equipment, Dishes, Utensils 6. Proper Handling and Storage 1. Scrape, Pre-flush and Pre-soak 5. Air Dry2. Wash 3. Rinse4. Sanitize Warewashing Cycle 23

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

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 25

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

27 Measuring Chlorine Concentration 27

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

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

30 Sanitizing 30 Source: Idaho Central District Health Department

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

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 32

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 33

34 Reporting Illnesses 34 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 35

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 36

37 When Should Sick Employees Not Handle Food? 37

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

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

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? 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? 41 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? 42 Sneezing, coughing, runny nose, fever, vomiting, diarrhea, jaundice

43 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

44 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

45 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


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