1. Food Safety and Personal Hygiene

2. Learning objectives:
After completing this session, the participant will be able to:
*Identify foods most likely to become contaminated
*Explain the difference between clean and sanitized
*Verbalize and demonstrate proper hand washing techniques
*Explain the importance of controlling time and temperature
*State how food becomes contaminated
*Name 1 factor needed for bacteria to grow

3. Food Safety: Importance of food safety:
*Serving safe food is important for health as well as financial reasons
*Food safety directly affects you, your co-workers, your customers, and the food service operation itself
*Although serving safe food takes a little extra time and effort, it is part of being a professional

4. Food Safety: Foodborne Illness:
*Foodborne illness is a disease that is carried or transmitted to human beings by food
*Foodborne illness may be caused by microorganisms, which are tiny, single-celled organisms, such as bacteria
*Under the proper conditions, bacteria can grow, divide, and multiply enough to make people sick. This means that the food is contaminated
*Allowing food to remain in the temperature danger zone, 40 degrees F-140 degrees F (4.4 degrees C-60 degrees C) for 4 hours or more provides conditions favorable for growth of bacteria and cause illness.

6. Food most likely to become contaminated:
*Moist, high protein foods on which bacteria can grow most easily are classified as Potentially Hazardous Foods
*The four categories of potentially hazardous foods are: fresh meat, such as beef or pork; poultry, such as chicken or turkey; seafood or fish; and dairy products, such as milk and cheese

7. How food becomes unsafe:
*Contamination is the unintended presence of harmful substances or microorganisms in food. There are three main types of hazards
Biological Hazards: Bacteria, viruses, parasites, and fungi. Contamination by bacteria is the greatest threat to food safety.
Chemical Hazards: Pesticides, food additives, cleaning supplies
Physical Hazards: Foreign matter such as dirt, broken glass and crockery, and other objects that accidentally get into food.

8. Cross-contamination occurs when:
Cross-contamination is the transfer of harmful substances or micro-organisms to food.
Cross-contamination occurs when:
1. Hands touch raw foods and then touch cooked or ready-to-eat foods
2. Food-contact surfaces touch raw foods, are not cleaned and sanitized, and the touch food that is ready-to-eat
3. Cleaning clothes and sponges touch raw food, equipment, or utensils; are not cleaned and santizized; and are then used on surfaces, equipment, and utensils, for ready- to-eat foods
4. Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods .

9. Clean vs. Sanitary *Clean means free of visible soil
*Sanitary means free of harmful levels of disease causing micro-organisms and other harmful contaminants
*Sanitation is the creation and maintenance of healthful or hygienic conditions
*Sanitization is the use of heat or chemicals to destroy % of the disease causing micro-organisms on a food contact surface

10. Potentially Hazardous foods:

11. Factors most often named in Foodborne Outbreaks:
* Failure to properly cool food. This is the leading cause of foodborne outbreaks
*Failure to thoroughly heat or cook food to a temperature which kills bacteria
*Infected employees who practice poor personal hygiene at home and at work
*Preparing food a day or more in advance of being served
*Raw food is mixed with food that has already been cooked
*Allowing foods to stay for too long at temperatures that favor bacterial growth
* Failure to reheat cooked foods to temperatures that kill bacteria
*Cross-contamination of cooked food by raw food
*Inadequate cleaning of equipment

12. Types of Foodborne Illness:
Salmonella:
Symptoms- Abdominal pain, headache, nausea, vomiting, fever, and diarrhea
Source- Domestic and wild animals, also human beings
Food involved- Poultry and poultry salads, meat and meat products, milk, shell eggs, and other protein foods

13. Types of Foodborne Illness:
Shigella:
Symptoms- Fever, chills, diarrhea, and dehydration
Source- Human beings (intestinal tract), flies
Food Involved- Potatoes, tuna, shrimp, turkey, and macaroni salad, lettuce
Staphylococcus:
Symptoms- Nausea, vomiting, dehyrdration
Source- Human beings (skin, nose, throat, infected sores), also animals

14. Types of Foodborne Illness:
E. coli:
Symptoms- Diarrhea, severe abdominal pain, nausea, vomiting occasional fever
Source- Animals, particularly cattle, human beings (intestinal tract)
Food involved- Raw and undercooked ground beef and other red meats, imported cheese, unpasteurized milk

15. Hepatitis A is a contagious viral disease, which causes inflammation of the liver. These microorganisms contaminate food through poor personal hygiene by food handlers, contaminated water supplies, or shellfish taken from sewage-contaminated water.
The best defense against foodborne viruses is to use good personal hygiene

16. Personal Hygiene:
*Personal hygiene is the way a person maintains their health, appearance, and cleanliness
*Good personal hygiene can help prevent the spread of infectious diseases and foodborne illness
*Frequent and thorough hand washing is the most critical aspect of personal cleanliness. Dirty hands and fingernails can contaminate food products
ALWAYS WASH YOUR HANDS BEFORE:
*beginning work
*Putting on a new pair of gloves

17. ALWAYS WASH YOUR HANDS AFTER:
*Using the restroom
*Handling raw foods
*Touching your hair, face, or body
*Eating or drinking
*Sneezing or coughing
*Cleaning
*Taking out the garbage
*Touching anything that may contaminate your hands

18. GOOD PERSONAL HYGIENE ALSO INCLUDES THE FOLLOWING:
*Keep nails short and clean
*Cover all cuts and sores with bandages and plastic gloves
*Wash your hands before putting on gloves and changing gloves
*Wash your hair and bathe daily
*Wear a clean uniform and apron. Work clothes should be worn only on the job, not for personal use
*Wear hair restraints
*Do not wear excessive jewelry to work. It is hard to clean. It can also fall off and get lost in food.

19. Personal hygiene and food safety quiz:
1. True or False: Foodborne illness is a disease that is carried or transmitted to human beings by food
2. True or False: Clean and sanitary mean the same thing
3. True or False: Raw food should never be mixed with food that has already been cooked

20. CIRCLE THE CORRECT ANSWER
4. Sanitary means:
A. Free of visible soil
B. Coated with disinfectant
C. Washed by a chemical solution
D. Free of harmful levels of contamination
5. Personal hygiene is
A. The spread of bacteria
B. Reporting an illness to your supervisor
C. The way a person maintains their health, appearance, and cleanliness
D. Using a hand sanitizer

21. TRUE OR FALSE:
6. You do have to wash your hands before putting on a pair of gloves
7. The temperature danger zone for potentially hazardous foods is 40 degrees F-120 degrees F
CIRCLE THE CORRECT ANSWER
8. When a person washes their hands they should also wash their:
A. Gloves
B. Elbows
C. Face
D Lower arms up to the elbows

22. 9. Name 2 illnesses employees MUST report to their supervisors
10. List 3 examples of when an employee should wash their hands