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Guest
HANDWASHING:
People are the major cause of foodborne illness. Good personal hygiene is crucial to prevent the spread of foodborne illness. The single most important action you can take to prevent the spread of a foodborne illness is WASH YOUR HANDS!
When hand washing wet your hands with hot water (at least a 100°F.), apply hand soap and lather vigorously between fingers and up to the elbows for least 20 seconds and then dry with a single use towel or air dryer.
Required items for hand washing: Soap, hot water, & paper towels.
(A Hand sanitizer is not recommended).
Always wash your hands in a dedicated hand-washing sink, never in a food preparation or a 3-compartment sink.
Always wash your hands after touching exposed body parts (face), after using the restroom, after coughing and sneezing, after smoking, eating and drinking, after handling trash or soiled equipment, when switching from raw meats to cooked, after clearing tables, after touching clothing or aprons, when first reporting to work, and when otherwise contaminating hands.
Keep fingernails short and clean. Avoid wearing false fingernails. Do not wear nail polish. Cover cuts and sores with clean water resistant bandages.
Remember, there is NO BARE HAND CONTACT with ready to eat foods; therefore you must use tongs or gloves when handling ready to eat foods. When wearing plastic gloves, treat gloves as bare hands. When the gloves become contaminated, discard them, wash your hands, and put a new pair of gloves on (never use gloves in place of handwashing). Foodhandlers should change their gloves whenever they become dirty or torn, before beginning a different task, at least every 4 hours during continual use (of course more often when necessary)
People are the major cause of foodborne illness. Good personal hygiene is crucial to prevent the spread of foodborne illness. The single most important action you can take to prevent the spread of a foodborne illness is WASH YOUR HANDS!
When hand washing wet your hands with hot water (at least a 100°F.), apply hand soap and lather vigorously between fingers and up to the elbows for least 20 seconds and then dry with a single use towel or air dryer.
Required items for hand washing: Soap, hot water, & paper towels.
(A Hand sanitizer is not recommended).
Always wash your hands in a dedicated hand-washing sink, never in a food preparation or a 3-compartment sink.
Always wash your hands after touching exposed body parts (face), after using the restroom, after coughing and sneezing, after smoking, eating and drinking, after handling trash or soiled equipment, when switching from raw meats to cooked, after clearing tables, after touching clothing or aprons, when first reporting to work, and when otherwise contaminating hands.
Keep fingernails short and clean. Avoid wearing false fingernails. Do not wear nail polish. Cover cuts and sores with clean water resistant bandages.
Remember, there is NO BARE HAND CONTACT with ready to eat foods; therefore you must use tongs or gloves when handling ready to eat foods. When wearing plastic gloves, treat gloves as bare hands. When the gloves become contaminated, discard them, wash your hands, and put a new pair of gloves on (never use gloves in place of handwashing). Foodhandlers should change their gloves whenever they become dirty or torn, before beginning a different task, at least every 4 hours during continual use (of course more often when necessary)
