THE SAFE FOOD HANDLER Food Safety （食品安全的食品安全处理程序）.pdf

THE SAFE FOOD HANDLER Only foodservice workers who are healthy and practice good personal hygiene should be allowed to work in your restaurant. Workers can contaminate food by: working while they are sick; touching pimples or sores; touching their hair; not wearing a band-aid and single-use gloves over sores and wounds; and not washing their hands properly before, during, and after handling food. One of the best ways that a foodservice manager can keep food safe is to implement food safety policies that promote good personal hygiene. The policies should address: • personal cleanliness – workers properly bathed; • proper work attire – workers wearing clean hat or hair restraint, clean clothing, appropriate shoes, and removing j ewelry; and • good hygiene practices – workers frequently and properly washing their hands, having short fingernails, and properly using gloves. Handwashing Basics Hands are probably the most common way that harmful microorganisms get into foods in a restaurant. Hands can become soiled with a variety of contaminants while a worker is performing routine tasks. All restaurants must have an accessible handwashing sink that is well stocked with hand soap and a way to dry hands. The soap can be either liquid or bar soap; it does not have to be antibacterial. Instant hand sanitizer can be available but it is not required. It is important that handwashing be done only at a properly maintained handwashing sink. Warm water is more effective than cold water in removing dirt and microorganisms from hands. An adequate flow of warm water will cause soap to lather and help remove soil quickly o from the hands. The water should be at least 100 F (40°C). Some workers will not wash their hands unless properly equipped handwashing sink