1. Food Safety: Personal Practices
HFA 4UI

2. Food Handling and Illness
Food handling practices
Can cause contamination
Can allow microorganisms to grow
Can fail to control growth when intended to do so

4. Fight BAC!
CLEAN!

5. Personal Cleanliness:
Wash hands before food preparation, after sneezing, coughing, using the rest room, and touching face or hair
Keep hair away from face
Wear clean clothes/apron (dirty clothing has bacteria)
Avoid cooking and tasting with same spoon; licking of fingers is prohibited
Don’t handle food with open cut or sore

6. Ms. Wasylyk’s staph infection

7. Handwashing Purpose? Remove soil Remove pathogens
Reduce microbial load
How it actually works . . .
Soap lather pulls dirt and oily soils from the skin
Lather suspends soils and pathogens which are washed away in running water

8. Hands also . . . Contact many other things:
Door knobs, stair rails, controls, money, telephones
Pick things up from the floor
Touch the face, hair
Remove soiled clothing
Place things in the garbage

10. How long should you wash your hands?
Let’s ask Jimmy Kimmel!

11. Personal Practices

12. Poop phone, seriously

13. Personal Behaviour Avoid: Hazardous practices while handling food:
Sneezing, coughing or blowing the nose
Can distribute millions of pathogens
Spitting
Contaminates surfaces and distributes pathogens
Hazardous practices while handling food:
Eating or drinking
Chewing gum
Smoking
Droplets of saliva can contain thousands of pathogen cells

14. How far can a sneeze travel?

15. Fight BAC!
SEPARATE!

16. Cross-Contamination
Passing of microorganisms or other harmful substances indirectly from one source to another
Examples:
Cutting board used for raw meat, then salad vegetables
Handling money or using phone then handling food without handwashing

17. Practices that cause contamination
Handling food when ill
Not washing hands correctly
Not wearing clean clothing
Not cleaning and sanitizing food contact surfaces after use
Not protecting food when construction or maintenance are being carried out

19. Avoid cross-contamination
Keep meat and meat juice from vegetables
Keep work areas clean
Use clean spoon for tasting food
Two towels - drying dishes (tea towel)/ wiping hands (paper towel)
Use clean dishcloth each day

20. Fight BAC!
COOK!

22. Using heat to control bacteria
Keep hot foods hot
Thoroughly cool hot foods and reheat thoroughly
Bring sauces, soups, etc. to a boil when reheating
Foods should not be in the danger temperature zone for more than two hours
Use a clean thermometer to measure internal temperature
Divide large amounts of leftovers in small, shallow containers for quick cooking

23. Fight BAC!
CHILL!

24. Using cold to control bacteria
Keep cold food cold (below 4°C)
Check temperature in refrigerator and freezer periodically; freezer should be at zero degrees or below
Clean refrigerator often
Leftovers stored with tight cover
Thaw frozen foods in refrigerator
Do not leave on countertop to cool
Use large shallow containers to cool quickly