Between different production processes After the circulation of raw food

Between different production processes after the

This preview shows page 111 - 114 out of 158 pages.

- Between different production processes. - After the circulation of raw food, especially high-risk foods. - After using the toilet. - After dealing with residues or food waste. - After performing cleaning operations. - After performing any operation that may lead to contamination of the hands of food traders. Therefore, it is natural to have signs in all the places of the food facility about the steps and importance of hand washing or advice phrases such as wash your hands now and the process of hand washing usually goes through the following stages: - Clean hands of pollutants and moistening hands with water. - Use the appropriate detergent to clean hands. - Rinse with water to remove the detergent residue. - Drying of hands with the appropriate drying method. The food trader should take into consideration the following rules of health requirements: 110
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-Prevent any chance of contact with food or surfaces in contact with any of the sources of pollution, especially the body or clothing. -you should avoid any contact with the food prepared for consumption, especially those that are not subject to heat treatment before eating. -Wear clean and suitable clothes for the operation performed by the worker such as Gloves, headcoverings and protective masks that conceal or cover body parts that may be the source of accidental contamination such as the nose and mouth. -Do not eat or smoke in places where food is traded. -Avoid unhealthy personal habits during food circulation. General Cleanliness: 1. The facility shall be carefully cleaned with all its facilities, as well as the tools and utensils used periodically. 2. Industrial detergents authorized for food use shall be used to clean utensils, equipment and surfaces in contact with food, taking into account the drying of them immediately after washing and before storing them to prevent the growth and reproduction of microbiota. 3. The use of sponge and cloth towels is strictly prohibited in cleaning and drying surfaces, equipment, utensils and tools and is replaced with high-absorption paper napkins. 4-use of multi-stage washing method (rinse with running water-washing using detergent-rinse with running water to dispose of detergent-drying) in the work of washing tools, equipment, utensils and surfaces. 5. The cleanliness of the places of circulation of meat, poultry and vegetables, which are high-risk foods, must be fully taken care of. 6. The use of tools and equipment used in the processing or circulation of meat and poultry in the processing or circulation of vegetables is strictly prohibited after washing, disinfecting and drying them well to prevent contamination. 111
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7. The use of wood panels for the cutting and processing of meat, poultry and fish is strictly prohibited for the prevention of anti-fouling contamination.
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  • Spring '15
  • Dr Mahmoud Khalil
  • Bacteria

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