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HYGIENE, HEALTH, AND FOOD SAFETY Human skin is never free of bacteria. That’s because skin has all the right ingredients for bacterial growth: Moisture Protein or nutrients A neutral pH Warm temperature For example, the staph food poisoning bacteria can be found on the skin, nose, mouth, ears, and in the throat of 50% to 70% of all healthy people. The staph bacteria does not make them ill, because it is a low enough levels and it is a normal part of the sin of these people. It does not form a staph toxin while eon the skin. Higher levels of staph can be found in pimples, acne, skin, wounds, and inflamed skin. Practicing good personal hygiene habits is the first step in keeping harmful bacteria to low enough levels so that food workers can remain healthy, and handle food safely. At every step in the flow of food, unsanitary habits can contaminate food Sneezing, coughing, scratching the head or skin and touching the hair or mouth easily transmit bacteria Refrain form these actions when handling food. If a sneeze or cough is unavoidable, always do away form food, and use a disposable tissue If a tissue is not available, you can cover your mouth and nose with your upper arm Never cover your mouth or nose with your hands After you have coughed or sneezed, wash your hands with an approved soap and change your gloves Proper Food Tasting Technique: Use a clean utensil to place food into a disposable cup Never use the utensil more than once without cleaning and sanitizing it Place a small amount to be tasted into a cup away form the food Bacteria can be kept to safe levels by following basic personal hygiene habits: Bathe daily with soap and water, and arrive clean at work Keep fingernails short, well trimmed, and clean Avoid wearing false and acrylic nails while handling food (Some local agencies DO allow the use of false fingernails when use-use gloves are worn
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Do not use nail polish Wear an appropriate hair style, and restrain hair properly including facial hair Local regulations may require that caps, hair nets, or beard nets be worn Sweat can contaminate food Do not drip sweat onto equipment, food, or food preparation surfaces Use a disposable towel or napkin to wipe away your sweat Change your gloves and wash your hands with an approved soap, then put on clean gloves Change gloves regularly Ordinary soil contains many microorganisms, some from possibly harmful sources like sewage, fertilizers, or pesticides. Soil can easily be tracked into the workplace on clothes, hats, or shoes Dirty clothing results in two problems: It can smell and be offensive to customers and other employees It can contain possible bacterial or physical contamination that could be spread to food. That’s why it’s essential for all food workers to follow an established dress code, and
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This note was uploaded on 06/29/2011 for the course FOOD SAFET 101 taught by Professor Strickland during the Spring '11 term at Art Institute.

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