Food Safety 6.1

2 reason Food Handlers need to wash their hands
1. Remove Pathogens and other substances from their hands
2. Prevent direct and cross contamination
7 times when Food Handlers should wash their hands
1. Before: Starting work and touching food
2. During: Switching between raw and cooked food
3. After: Going to the toilet, Handling raw food, Touching hair or face, Handling raw eggs in their shell, Dealing with waste/rubbish bins
4 stages of hand washing
1. Always use hand basin provided only for washing hands
2. Use hot water and soap
3. Rub between fingers
4. Rinse hands before drying
4 unhygenic habits
1. Never spit
2. Never handle food without washing hands
3. Never cough or sneeze near food
4. Never pick or wipe your nose on sleeve
Symptoms that must be reported to your supervisor
1. Diarrhoea
2. Vomiting
3. Nausea
4. Ear, eye or nose discharges
5. A septic cut or other skin condition that leaves skin open

Zusammenfassung der Ressource

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