Your Testing and Compliance Partner

Slides:



Advertisements
Similar presentations
Instructor Notes People are often the cause of foodborne illnesses.
Advertisements

Wash your hands thoroughly with soap and warm water
Applied Health Services
Personal hygiene.
1 F OOD S AFETY ON THE G O 2012 E DITION. Module 5: Drivers (staff and volunteers) 2.
Applied Health Services
Section 8-1 The Safe Foodhandler.
The Safe Foodhandler Instructor Notes
SERVSAFE/Chapter 4 The Safe Foodhandler.
4 + 4 = FOOD School Food Safety Assurance Training for Mississippi School Staff.
Personal Hygiene For Further details, see Sprenger, Ch. 9, pp
DONNING & REMOVING Personal Protective Equipment (PPE) for SARS
1 Bloodborne Pathogens. 2 Bloodborne Diseases u HIV: Human Immunodeficiency Virus causes AIDS - no cure or vaccination u HBV: Hepatitis B virus causes.
Blood borne Pathogens.
How to protect yourself and others
STANDARD HANDWASHING PROCEDURE
Public Health Considerations PowerPoint Adapted from CERT Training Materials:
Kitchen and restaurants guide for starters
How to Wash Your Hands.
IndianLife Foods keeping yourself clean
Infection Prevention and Control
KEEPING FOOD SAFE AND GOOD PERSONAL HYGIENE Food handlers test prep.
Preventing Influenza At [Insert Long-term Care Facility Name Here]
Bloodborne Pathogen Bloodborne Pathogen. What are Bloodborne Pathogens? Bloodborne pathogens are microorganisms such as: Viruses or bacteria that are.
Food Safety The US has the safest food supply in the world due to a high level of regulation: laws which govern businesses and workers.
CLEANING & PERSONAL HYGIENE
Bloodborne Pathogens Standard 29 CFR Part Presented by: Bailey Haskell & LaLonde, Inc.
Infection Control.
CRC Basic Food Handling CANADIAN ROCKIES CAFÉ. CRC Overview  Hand Washing  Knife Safety  Cleaning and Sanitizing Canadian Rockies - Joe Student.
OCCUPATIONAL EXPOSURE TO BLOODBORNE PATHOGENS ANNUAL REFRESHER EMPLOYEE TRAINING North Seattle Community College.
Personal Hygiene and Hand Washing
7-1. Key Sanitation Condition No. 7: Manage persons who are diagnosed with or have symptoms of an illness, wounds or other afflictions that could be a.
Unit 4.1 Introduction to Culinary Arts Personal hygiene is important to keep the food safe to consume and the work place clean. Why is personal hygiene.
KEEPING FOODS SAFE.
PPE PROTECTING THE HEALTHCARE WORKER. PERSONAL PROTECTIVE EQUIPMENT IS DEFINED BY OSHA AS "SPECIALIZED CLOTHING OR EQUIPMENT WORN BY AN EMPLOYEE FOR PROTECTION"
PERSONAL HYGIENE OF THE STUDENTS Dr. Shahzadi Tayyaba Hashmi
Hand Washing.
Food Safety Risk Management Agency Relations, Nutrition, and Programs
Employee & Visitor Illness, Injury, and Hygiene
Universal Precautions
1 Teens Serving Foods Safely 2. 2  What are the 4 most common types of food borne illness??
Bell Ringer- Ball Toss Pre-Test PREVENTING THE SPREAD OF PATHOGENS.
The Home and the Home Health Aide.  Handwashing is key  Watch for bacterial growth in these areas of the home Left-over food Moist areas Warm areas.
Food Labs Guidelines!. Rules for Personal Hygiene Wash your hands thoroughly with soap and water! Dry your hands with paper towels Avoid touching you.
Universal Precautions. Rule 1: All body fluid is contaminated. Rule 2: B + P = S B is blood or any body fluid. P is protection in the form of a barrier.
Food Pantry Food Safety Training April 14, Introduction to Food Safety  The objective of this session is to provide you with information that can.
1 Lesson 5 Clean: Do You Want to Eliminate a Million… Bacteria?
Hand washing Introduction to Standard Precautions and Infection Control Practices.
Table of Contents. Lessons 1. Standard Precautions GoGo 2. Gowns GoGo 3. Masks and Eyewear GoGo 4. Non-Sterile Gloves GoGo.
By: Denise, Lauren H., Lindsey, Kaley, and Shannon.
Hygienic and Sanitary Practices for Food Catering Businesses –
TOOL BOX TALKS Infection Control.
Chapter 3- The Safe Food Handler
Chapter 7 SANITATION CONSIDERATIONS FOR CANNED TUNA PROCESSING
1.01 Y FOOD SAFETY VS. FOOD SANITATION
Wash your hands thoroughly with soap and warm water
Clean: Do You Want to Eliminate a Million… Bacteria?
Disease Transmission Chapter 3.
What is the Big Deal about Germs?
Asepsis and Standard Precautions
Use Hand Sanitizer after Hand washing.
Employment Food Safety Training Program
Hand Hygiene and Glove Use
Bloodborne Pathogens in Healthcare
How to Prevent Infectious Disease & Its Spread
Being safe providing care…
Applied Health Services
Food Safety.
Proventix Productions Presents:
Item Purpose Item Purpose
Presentation transcript:

Your Testing and Compliance Partner

PERSONAL HYGIENE

First line of defense against food contamination

STEPS FOR HAND WASHING

PERSONAL HYGIENE FACILITIES Clean hand wash basin Hand sanitizer Soap solution Paper towel Waste bin

GOOD HYGIENE PRACTICES Clean fingernails Clean hands Clean uniform Report illness & stay home Use first aid Cover cuts and wounds

PERSONAL PROTECTIVE EQUIPMENT Clean face masks Food grade hand gloves Proper uniform Separate foot wear Head gears

HABITS TO RESTRICT

FSSAI REQUIREMENT Medical Check up Vaccination against enteric diseases eg. typhoid

FSSAI Compliance Expert Copyright @ Equinox Solutions 10