Part 3 of 6 Poor Personal Hygiene

Summary

This 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.