Chapter__4_Safe_Food_handler_handout

Chapter__4_Safe_Food_handler_handout - HB 265:The Safe Food...

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HB 265:The Safe Food Handler 1. How foodhandlers can contaminate food. 2. Components of a good personal hygiene program. 3. Procedures that must be followed when using glove. 4. Illnesses required to be reported to the healthy agency.
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How often do you wash your hands? Why are clean hands important? Handwashing is an exceptionally cost-effective health intervention in the prevention of infections and diseases!
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Poor personal hygiene is one of the three most common causes of foodborne illness outbreaks (Centers for Disease Control and Prevention) Failure to wash, or insufficiently washing hands contributes to almost 50 percent of all foodborne illness outbreaks (CDC) The hygienic behavior reduced the number of child deaths from diarrhea by almost half (World Health Organization, 2008). Handwashing could reduce the risk of____________infections (Ryan et al., 2001) by 45%. 94% - 96% suggested they consistently wash their hands: self-reported study Observational research suggests that these high handwashing rates are overstated! Handwashing practices (Men vs. Women) Research shows. .
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How Foodhandlers Can Contaminate Food Many times microorganisms come from the foodhandlers themselves. Food handlers can contaminate food when they: o Have a foodborne illness. B Show symptoms of _____________illness. B Have _________________ or injuries B Live with or are exposed to a person who is ill. B Touch anything that may contaminate hands. FDA reported that improper hand washing by employees was observed in ____ of full-service establishments (Erickson et al., 2006).
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foodborne pathogens: A person may infect others before showing any symptoms. With _______, an individual is at the most infectious stage of the disease for several weeks before symptoms appear. With other illnesses, the pathogens may remain in a person’s system for months after all signs of infection have ceased. Norovirus can be spread for days after sumptoms have ended. Some people are called
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This note was uploaded on 04/10/2011 for the course HEALTH AND 265 and 26 taught by Professor Chachaandellsworth during the Fall '10 term at Michigan State University.

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Chapter__4_Safe_Food_handler_handout - HB 265:The Safe Food...

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