食品安全讲义,个人卫生.ppt

Diagnosed with a foodborne illness Show symptoms of gastrointestinal illness Have infected lesions Exposed to an ill person Touch anything that may contaminate their hands ;Proper Handwashing Procedure; Using the restroom Handling raw foods Touching hair or body Sneezing, coughing,  using handkerchief Smoking, eating,  drinking, chewing tobacco or gum;When to Change Gloves;Hair restrained; Bandage and cover cuts, burns, sores,  and skin infections Exclude foodhandlers diagnosed with a  foodborne illness from the establishment Exclude foodhandlers from working with or around food if they have the following symptoms:; Model proper behavior Establish proper policies Train foodhandlers Continue supervision and monitoring Remind and retrain; Describe a task assignment for a foodhandler  who must prepare protein salads and salad  bar greens as part of her duties. For the foodhandler’s task assignment,  write a plan for proper foodhandling and  the prevention of cross-contamination.; Play the Symptom Game. Quiz participants  on what questions to ask when an employee  calls in ill. Challenge participants to describe or  demonstrate the proper method for food tasting. Ask participants to list various items worn  by foodhandlers that may pose a hazard to  food safety.