Part 3 of 6 Poor Personal Hygiene
Summary
TLDRThis video script emphasizes the critical role of personal hygiene in preventing foodborne illnesses, particularly the transmission of hepatitis A, salmonella, and E. coli. It outlines the importance of handwashing, wearing clean clothes, and reporting illnesses to prevent contamination. The script also discusses the proper use of gloves and the repercussions of not adhering to hygiene protocols, illustrated through the story of Harold, a cook who neglects these practices, highlighting the potential consequences for food safety.
Takeaways
- 👨⚕️ Personal hygiene is a significant factor in preventing foodborne illnesses.
- 👐 Washing hands properly is crucial to avoid contamination, including scrubbing for at least 20 seconds.
- 🚫 Employees should not handle food if they are sick with certain illnesses like hepatitis A, salmonella, and E. coli.
- 🤧 Reporting illnesses to management is essential to prevent food contamination.
- 👕 Wearing clean, appropriate clothing daily is part of good personal hygiene in food service.
- 🧼 Handwashing should be done at specific times, such as after using the restroom or handling raw foods.
- 🧤 Using disposable gloves can minimize bare hand contact with ready-to-eat foods, but they are not a substitute for handwashing.
- 🚮 Proper disposal of waste and changing gloves regularly are important practices in food handling.
- 🏠 Daily baths and maintaining good personal cleanliness are recommended for food service workers.
- 🏥 Medical clearance may be required for employees diagnosed with certain illnesses before they can return to work.
Q & A
What is the second major cause of foodborne illness mentioned in the script?
-The second major cause of foodborne illness mentioned is poor personal hygiene.
Which illnesses are commonly transmitted from employees to food?
-The illnesses commonly transmitted from employees to food include hepatitis A, salmonella, toxin-producing E. coli, and norovirus.
Why is handwashing considered the most important preventative measure in food service?
-Handwashing is considered the most important preventative measure because it helps to remove contaminants that can easily be spread through touch, thus preventing the spread of foodborne illnesses.
What are the steps of proper hand washing as outlined in the script?
-The steps of proper hand washing include applying soap, vigorously scrubbing hands and arms for at least 20 seconds, cleaning under fingernails and between fingers, rinsing thoroughly under running water, and drying with a single-use paper towel or warm air hand dryer.
When should food service employees wash their hands to ensure food safety?
-Food service employees should wash their hands after using the restroom, touching their face or body, sneezing, coughing, using a tissue, smoking, chewing tobacco or gum, handling garbage, dirty dishes, raw foods, and before handling ready-to-eat foods.
What is the significance of not having bare hand contact with ready-to-eat foods?
-Bare hand contact with ready-to-eat foods should be avoided to prevent direct contamination from the hands, which can carry bacteria or viruses.
How can food service employees minimize bare hand contact with food?
-Food service employees can minimize bare hand contact by using disposable gloves, tissues, or utensils.
What are the rules for using gloves in food service as mentioned in the script?
-Gloves should never replace hand washing and should be changed regularly, especially when switching food preparation tasks or if they become soiled or torn. Hands should be washed between glove changes.
Why is it important for employees to report their illnesses to the person in charge?
-Reporting illnesses is important so that sick employees can be restricted from working with food to prevent contamination and spread of illnesses to customers.
What are the consequences for a food worker who has been diagnosed with hepatitis A, salmonella, cholera, or E. coli?
-A food worker diagnosed with hepatitis A, salmonella, cholera, or E. coli is excluded from working in the establishment and the regulatory authority must be notified.
What is the moral of the story presented about Harold, the cook at the local diner?
-The moral of Harold's story is the importance of following basic hygiene rules to prevent food contamination and the potential consequences of not adhering to these practices.
Outlines
🧼 Importance of Personal Hygiene in Food Service
This paragraph emphasizes the critical role of personal hygiene in preventing foodborne illnesses. It outlines common illnesses transmitted from employees to food, such as hepatitis A, salmonella, and E. coli. The narrative stresses the significance of handwashing, with a detailed procedure that includes applying soap, scrubbing for at least 20 seconds, cleaning under fingernails, and drying hands properly. It also specifies when handwashing is crucial, such as after using the restroom or handling raw foods. The paragraph further discusses the use of gloves, the need for employees to report illnesses, and the consequences of not adhering to these hygiene practices, illustrated through the story of Harold, a cook who fails to maintain proper hygiene at work.
🍽️ Ensuring Hygiene in Restaurants
The second paragraph serves as a call to action, urging both employees and restaurant owners to adhere to basic hygiene rules to prevent food contamination. It acts as a reminder of the potential consequences of neglecting hygiene practices, as depicted in the previous story, and encourages a proactive approach to maintaining a clean and safe food service environment.
Mindmap
Keywords
💡Foodborne illness
💡Personal hygiene
💡Hepatitis A
💡Salmonella
💡E. coli
💡Handwashing
💡Gloves
💡Bare hand contact
💡Reporting of employee illnesses
💡High-risk population
💡Medical clearance
Highlights
Personal hygiene is a major cause of foodborne illness.
Employees can easily contaminate food with illnesses like hepatitis A, salmonella, and E. coli.
Practicing good hygiene, including handwashing, is crucial to prevent food contamination.
Handwashing should be done vigorously for at least 20 seconds.
Proper handwashing includes cleaning under fingernails and between fingers.
Hands should be dried with a single-use paper towel or warm air hand dryer.
Handwashing is essential after using the restroom, touching face or body, and handling raw foods.
Bare hand contact with ready-to-eat foods should be minimized.
Disposable gloves can be used to minimize bare hand contact with food.
Gloves must be changed regularly and cannot replace handwashing.
Employees must report illnesses such as fever, diarrhea, vomiting, and jaundice.
Certain health problems restrict employees from working with food.
Employees diagnosed with hepatitis A, salmonella, cholera, or E. coli are excluded from working in food establishments.
Medical clearance is required before an employee can return to work after certain illnesses.
The story of Harold illustrates the consequences of poor personal hygiene in a food service setting.
Harold's failure to shower, wear clean clothes, and wash hands properly risks food contamination.
Employers should not dismiss employee illnesses that could contaminate food.
Basic hygiene rules must be followed to prevent food contamination in restaurants.
Transcripts
[Music]
now let's look at the second major cause
of foodborn illness Poe personal hygiene
again a pretty simple concept but it's
very easy for employees to contaminate
food po are the most commonly
transmitted illnesses from employee to
food include hepatitis A salmonella Tye
suot toxin producing
ecoli and chaga hepatitis A is a viral
disease and the other three are back
material with all four of these
illnesses it's extremely important to
practice good hygiene wash your hands
report illnesses take daily baths and
wear clean appropriate clothing every
day handwashing is the most important
preventative measure Food Service
employees can practice to avoid food
contamination though it may seem
Elementary let's review the steps of
proper hand washing apply soap
vigorously scrub hands and arms for at
least 20 seconds the skin of your hands
is able to attract fold and spread
contaminants very easily clean under
fingernails in between fingers rinse
thoroughly under running water dry hands
and arms with a single use paper towel
or warm air hand
dryer all these steps are important now
if you're washing your hands properly
are you washing them at the proper time
these are examples of the times you
should be washing your hands to ensure
the safety of the food you handle after
using the restroom after touching your
face or body after sneezing cough
coughing or using a tissue after smoking
chewing tobacco and chewing gum after
taking out the garbage after handling
dirty dishes after handling raw foods
and before handling ready to eat foods
and in between glove use after you
properly wash your hands it's important
to know when you can handle Foods using
your bare hands in Idaho the food code
requires that there be no bare hand
contact with ready to eat Foods so how
do you minimize bare hand contact the
most common way is to use disposable
gloves but you can also use tissue or
utensils there are some rules to
remember when using gloves gloves must
never be used in place of hand washing
and should be changed regularly
especially when you switch a food
preparation task or if they become
soiled or torn when changing gloves it's
also important to wash your hands in
between taking the soil glove off and
putting the new glove on the next
component of good personal hygiene is
the reporting of employee illnesses
certain health problems must be reported
to the person in charge so that the sick
employees do not contaminate food if an
employee has has a fever diarrhea
vomiting a sore throat with fever or
jaundice then they are restricted from
working in a food establishment restrict
means that they are restricted from
working with or around food or utensils
for example if they desire to work they
can be a host Hostess or a cashier if a
food worker has any of these symptoms
and they work with a high-risk
population then they are excluded
exclude means they cannot come to work
at all if an employee has been diagnosed
with any of these four illnesses
hepatitis A
salmonella Chella and eoli then they are
also excluded from working in the
establishment and the regulatory
Authority usually the health district
must be notified remember these are the
four illnesses that are most likely to
be spread from an employee to food
medical clearance is usually required
before an employee is allowed to return
to work let's illustrate the point with
a short
story Harold is a cook at the local
Diner he wakes up with only 15 minutes
to get ready for work Harold does not
have time to shower so he puts on the
clothes he was wearing the day before
that have not been washed his stomach
feels a little funny but he decides to
go to work anyway because he needs the
money on the way to work Harold blows a
tire and he repairs it as quickly as
possible by the time he gets to work he
is so late that his boss tells him to
get right to work making breakfast
orders without washing his hands what's
up the other two ERS I need the other
two I need the other two orders
after the breakfast rush Harold takes
out the garbage and then starts to get
the salad bar ready for the lunch shift
without washing his hands meanwhile
Harold's stomach is feeling worse he
tells the boss but the boss dismisses it
because two other employees have already
called in sick and she can't afford to
lose Harold
too Harold complies but rushes to the
restroom to relieve himself Harold
washes his hands and realizes there are
no paper towels so he just wipes his
hands on his apron and gets back to work
is this any way to run a restaurant
let's see if we can identify some of the
things that Harold and his employer did
wrong he doesn't shower he puts on dirty
clothes he feels sick but goes to work
anyway fails to wash up before starting
to cook takes out the garbage and again
fails to wash up before preparing the
salad bar his boss dismisses his illness
and tells him to keep working he goes to
the bathroom and washes his hands
finally but wipes his hands on his dirty
apron Harold's story is a pretty extreme
example but does demonstrate in many
ways food can become contaminated when
employees and their employers don't
follow basic hygiene rules don't let
this happen to you or the restaurant
where you work
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