SITXFSA001_Use_hygienic_practices_for_food_safety_LG_V2-0 (2).pdf

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Click on the tabs to learn more. Ways of contaminating food While handling food, do you consciously or unconsciously do any of these things? Eat or chew gum in a food preparation area. Smoke in or near a food preparation area. Touch your nose, mouth, eyes, ears or hair. Sneeze, cough or blow your nose over food, or near food preparation or service surfaces or equipment. Use your fingers to taste food. Bite your finger nails. Touch any part of another’s body.
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SITXFSA001 Use hygienic practices for food safety 2016 Edition 42 If you are not sure, try to be more self-aware when you are working, and think about what you are doing. Reducing the risk of cross-contamination Cover your mouth with a handkerchief or disposable tissue when coughing or sneezing. Dispose of tissues immediately, or regularly replace used handkerchiefs with a clean one. Wash your hands before returning to handling food. Make sure your hair is secured in place prior to commencing work so you don’t need to keep readjusting it. For example, flicking a fringe or tucking hair behind your ears. Only eat food in designated areas such as a staff room. Use a clean utensil such as a teaspoon to taste food. Discard or wash it immediately after each use. Only smoke in designated areas, usually outside of the building or, if at an outside venue, away from all preparation and service areas. Wash your hands regularly. We will look at this in the next section. How can food contact surfaces contaminate food? Most bacteria can live for some time on a surface or in a droplet of moisture. If you sneeze or cough over an item of equipment, a dinner plate or a menu, bacteria could remain on that surface and contaminate any food that comes into contact with it. If you touch or blow your nose, scratch your arm or lick your fingers, your hands are contaminated. This can be transferred to the knife or chopping board you are using to prepare food, or the container you are putting food into for the sandwich bar. What are some examples of food contact surfaces I could contaminate? Surfaces you could potentially contaminate Chopping boards Containers Cooking and service utensils Crockery Cutlery Glassware Pots and pans Sinks Workbenches What foods are most susceptible to contamination? In section 1 we discussed potentially hazardous or high risk foods. Of these foods, some are very susceptible to cross-contamination. Click on the icon to find out what they are.
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SITXFSA001 Use hygienic practices for food safety didasko.com 2013 Edition 43 Ready-to-eat foods are high risk foods and susceptible to cross-contamination from poor handling practices at the point of sale. Examples of ready-to-eat foods are pre-prepared sandwiches, rolls and wraps, sushi rolls and salads. You should try to limit direct contact with ready-to-eat foods as much as possible as cross- contamination is a major cause of food poisoning in this type of food.
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