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.

Outlines

00:00

🧼 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.

05:02

🍽️ 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.

Keywords

💡Foodborne illness

Foodborne illness refers to any sickness caused by the consumption of contaminated food or drink. In the video, it is a central theme as it discusses the major causes of such illnesses, particularly emphasizing personal hygiene as a key factor in preventing contamination. The script mentions several instances where poor hygiene practices could lead to the spread of foodborne illnesses.

💡Personal hygiene

Personal hygiene encompasses the practices people follow to maintain cleanliness and prevent the spread of diseases, such as washing hands, taking baths, and wearing clean clothes. The video underscores the importance of personal hygiene in food service, as it is crucial for preventing the transmission of diseases like hepatitis A, salmonella, and E. coli.

💡Hepatitis A

Hepatitis A is a viral disease that affects the liver and is transmitted through the consumption of contaminated food or water. The video mentions it as one of the illnesses that can be transmitted from an employee to food, highlighting the need for strict personal hygiene practices in the food industry.

💡Salmonella

Salmonella is a type of bacteria that can cause foodborne illness, often resulting in diarrhea, fever, and abdominal cramps. The script includes salmonella as one of the common illnesses that can be transmitted to food through poor employee hygiene, emphasizing the need for handwashing and other preventive measures.

💡E. coli

E. coli, or Escherichia coli, is a type of bacteria that includes both harmless varieties found in the gut and harmful strains that can cause illness. The video specifically mentions Shiga toxin-producing E. coli, which can lead to severe foodborne illness. It is used as an example of pathogens that can contaminate food through poor hygiene.

💡Handwashing

Handwashing is the act of cleaning one's hands with water and soap to remove dirt, grease, and microorganisms. The video stresses that handwashing is the most important preventative measure food service employees can take to avoid food contamination, detailing the proper steps and the critical moments when handwashing is necessary.

💡Gloves

Disposable gloves are used in food service to minimize direct contact between bare hands and ready-to-eat foods. The script explains that gloves should not replace handwashing and must be changed regularly, especially when switching tasks or if they become soiled, to prevent cross-contamination.

💡Bare hand contact

Bare hand contact refers to the direct touch of food by hands without any barrier such as gloves. The video mentions that in Idaho, the food code requires no bare hand contact with ready-to-eat foods, indicating the importance of using gloves or other barriers to maintain food safety.

💡Reporting of employee illnesses

The video discusses the necessity for food service employees to report certain health problems to their supervisors to prevent the spread of diseases. It outlines specific symptoms that should restrict an employee from working with food, such as fever, diarrhea, and vomiting, to ensure the safety of the food they handle.

💡High-risk population

A high-risk population refers to groups that are more susceptible to foodborne illnesses due to weakened immune systems or other health conditions. The script mentions that if an employee with symptoms works with a high-risk population, they are excluded from work entirely to protect these vulnerable individuals.

💡Medical clearance

Medical clearance is a formal statement from a healthcare provider that an individual is fit to return to work, especially after an illness. The video states that employees diagnosed with certain illnesses like hepatitis A, salmonella, or E. coli must obtain medical clearance before they are allowed to return to work in a food establishment.

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