11:709:255 Lecture Notes - Lecture 27: Foodborne Illness, Hand Washing, Pimple
13 Feb 2020
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Wash at designated hand washing stations, not in sinks used for food preparation and handling. Single most important practice in preventing spread of. Liquids or gels used to lower the number of pathogens on skin. Must comply with cfr and fda standards (at least 60% alcohol by volume) Must never be used in place of handwashing. Should be allowed to dry before touching food or equipment. Requirements for food handlers: keep fingernails clean and short, do not wear false nails, do not wear nail polish. Infected wounds or cuts contain pus: must be covered to prevent pathogens from contaminating food and food contact surfaces. Not allowed when: prepping or serving food, working in prep areas, working in areas used to clean utensils and equipment. May drink from a covered container with a straw. Exclude: sore throat and fever if high, risk population, vomiting, diarrhea, jaundice (also notify local authority, symptoms/diagnosis of foodborne illness (notify local authority)
