Foodservice professionals need to be in good physical health when they work with food. Otherwise, harmful bacteria could be spread from the foodhandler to the food that will be served. A foodborne illness outbreak could be the result.
You may think that wearing gloves can replace hand-washing. However, proper hand sanitation is very important in the foodservice industry. This is true even if you wear gloves for most tasks. Hand-washing is the most important thing you can do to prevent the spread of foodborne bacteria.
At first, it may seem silly to think that you need to learn how to wash your hands. However, a proper hand-washing technique, or method, can make the difference between a safe workplace and a potentially deadly one. This is because harmful bacteria are so easy to spread by hand.
To clean your hands and arms properly, thoroughly scrub any exposed surfaces with soap and warm water. You should wash your hands every two hours to help prevent cross-contamination. Always remember to wash your hands:
• After any work breaks, including those to eat, smoke, drink, or chew gum.
• Before and after you handle raw foods such as meat, fish, and poultry.
• After you use the restroom.
• After you use any cleaning or sanitizing product.
• After you take out the garbage.
• After you clean dirty dishes and tables.
• After you touch anything that might contaminate food, such as a phone, money, door handles, or dirty tablecloths. Hand sanitizers can be used after hand-
washing. A hand sanitizer is a special liquid that kills bacteria on your skin. It is often used without water. While these products can reduce bacteria on your hands, you should never use a hand sanitizer instead of proper hand-washing techniques on the job.
^^ Wet hands and forearms with hot water. ^ Rinse off soap thoroughly under running hot
^^ Apply enough soap to build up a good lather.
Rub hands and arms for at least 15 seconds. Be sure to remove soil from underneath fingernails.
mi Turn off the water faucet using a paper towel.
If you have symptoms of a disease that can be spread to others, such as fever, sneezing, coughing, vomiting, or diarrhea, call your employer immediately. You should not come to work sick. You may spread germs and bacteria to other workers or to customers.
If you feel sick while you are at work, it is your responsibility to tell your supervisor immediately. This is the only way to prevent contamination of the foods and work surfaces you will touch. Your supervisor will most likely send you home to recover. This will not only help prevent the spread of illness, but will help you recover more quickly. You cannot do your best work if you are sick.
If you have a wound that may be infected, or a cut, burn, boil, or other sore, you might not feel sick. However, any bacteria that might
Review Key Concepts
1. Explain the proper use of gloves.
2. Describe what to do if you have a wound.
3. In addition to hair restraints, chefs also wear a hat. One type of chef's hat is called a toque-blanche, and it has a very distinctive shape. Research the history of the toque-blanche and write a paragraph explaining its history.
NCSS IV B Individual Development and Identity Identify, describe, and express appreciation for the influences of various historical and contemporary cultures on an individual's daily life.
4. Choose a partner and take turns demonstrating proper hand-washing techniques to each other. Have your partner evaluate your hand-washing technique. Then, evaluate your partner's handwashing technique.
NCTE 12 Use language to accomplish individual purposes.
be in the wound could easily spread to any of the food that you handle. This could cause a foodborne illness outbreak. Because of this, it is very important that you wash your hands and the wound area thoroughly. Keep cuts completely covered. Make sure the bandage is kept clean and dry. Change the bandage several times throughout the day.
If the wound is on your hand, wear gloves whenever possible as you perform your duties. Make sure your gloves do not become ripped or torn.
If you have a wound on your hand, even if it is covered by a bandage, you may be reassigned to a work area where you will not come into direct contact with food. This might include washing dishes, running the cash register, or cleaning kitchen or dining room areas. ^jjgfjgjjjg^
is the most important thing you can do to prevent the spread of bacteria?
5. Recent research suggests that foodservice workers should trim their fingernails to Ma inches or shorter. Imagine you work at a restaurant, and you want to comply with this standard. If one of your fingernails is currently 0.11 inches long, how much, if any, must be trimmed?
Working with Fractions and Decimals To perform a calculation involving both a fraction and a decimal, first convert all numbers to decimals. To convert a fraction to a decimal, divide the numerator by the denominator.
Starting Hint To convert Ma into a decimal, divide 1 by 16. Subtract this number from 0.11 to determine how much of your fingernail, if any, will need to be trimmed.
NCTM Number and Operations Understand numbers, ways of representing numbers, relationships among numbers, and number systems.
Qi Check your answers at this book's yB Online Learning Center at glencoe.com.
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