1. 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.

2. Why prevent foodborne illness?
Of the 76 million cases of food poisoning in the US each year, 350,000 hospitalizations
and 5000 deaths result.
The majority of food poisonings occur in the home.

3. Costs of poor food sanitation:
In terms of:
Pain and suffering
Reduced productivity
Medical expenses
Estimated annual cost of over $60 million

4. Benefits of Effective food sanitation:
Satisfied customers
A good reputation
Less food waste
Compliance with food safety laws
Which all lead to ……. JOB SECURITY

5. Food workers’ part in food safety:
Keep yourself clean
Keep your work place clean
Protect food from anything which could cause harm
Follow good work habits (such as hand washing)
Stay alert to food safety hazards
Follow the rules and regulations and make sure others do the same

6. Preventing Foodborne Illness Part 1: Personal Hygiene
People are the most common source of pathogenic bacteria in the kitchen.
It is essential that workers have the highest possible standards of personal hygiene.
Workers MUST start work with a clean, neat appearance.
Showers are a must every day to remove bacteria which are naturally found on hair and skin, including those that live on stale perspiration and cause body odor.
It is important to avoid heavily scented perfumes, colognes and deodorants because it my interfere with the smell and taste of the food

7. Jewelry Bacteria can live under watch straps and the bands of rings
Gemstones can fall out of settings and become a physical hazard in food
The law says food workers are not allowed to wear any jewelry but the employer may allow some items such as plain wedding bands

8. Appropriate clothing
Work clothing should be clean and suitable for the task
Protective clothing (aprons) should never be worn outside the establishment. This prevents them from being contaminated and then returning to work to spread bacteria.
Light colored is best
Light colors show soil the quickest and easiest

9. Head coverings
A hat or other covering must cover the majority of your hair
Hairnet may also need to be worn
If hair is long it must be tied or clipped so it does not hang loose outside of the head covering
Beards or mustaches may also need to be covered
Never brush or comb hair in a food preparation area

10. Hand washing
Even if you avoid touching food with your hands you will touch equipment throughout the day
Wash your hands frequently during your shift as well as at these specific times:
BEFORE:
Starting work
Touching raw food
Touching potentially hazardous food
Touching ready to eat food

11. Hand washing cont… Wash your hands BETWEEN: Wash Hands AFTER:
Handling raw and cooked food
Handling raw and ready to eat food
Wash Hands AFTER:
Handling raw food
visiting the restroom
Handling raw eggs in the shell
Coughing, sneezing or blowing nose
Touching hair, face or other body parts
Cleaning including using cleaners or touching their containers
Dealing with trash
Taking a break
Eating, drinking or smoking
Handling money
Removing gloves
No nail polish or artificial nails

12. Proper hand washing Done at separate hand-washing sink
Warm to hot water
Lather for at least 20 seconds
Use a nail brush
Dry with disposable towels
Never dry with service or dishwashing towels or on your clothing
Hand sanitizers can be used in addition to proper hand washing but never in place of it

13. Cuts
Cover cuts and any other wounds with a water proof bandage, ideally one that is brightly colored
Cuts on fingers should be bandaged and then covered with a finger cot
If you have an infected cut or boil you should inform your employer before starting work
Remember people are the main source of staphylococcus aureus ( the bacteria which causes the majority of food poisonings)
Brightly colored bandages are easily seen if they fall in food.

14. Sick employees Any person who is experiencing: Vomiting Diarrhea Fever
Jaundice
Any other visible signs of infection
Should not work in a food establishment until they are well.
Well= free from symptoms, or with written documentation from a doctor to say they are not infectious

15. Eliminating Food Poisonings:
Begins with reducing microbe numbers to safe levels
Keeping clean food from being infected
Controlling the remaining germs from growing anymore