Exciting Food Safety Practices for Food Handlers!
What are the key personal hygiene practices that food handlers should follow before starting work?
1. Wash hands with soap and water
2. Keep nails clean and trimmed
3. Wear clean attire and safety gear
4. Proper food storage, rotation, and preparation
5. Cook foods to the right temperature
Answer:
Food handlers should practice good personal hygiene by thoroughly washing their hands following the CDC's five-step process and ensuring they have clean and trimmed nails, wear clean attire, and follow safety gear protocols. Proper food storage, rotation, and preparation, as well as cooking foods to the right temperature, are also important to prevent foodborne illnesses.
Personal Hygiene Practices for Food Handlers
Food handlers have a crucial role in maintaining food safety and preventing the spread of foodborne illnesses. Before arriving at work, it is essential that they engage in proper personal hygiene practices. Key among these practices is handwashing, which is not just any quick rinse but a thorough process that involves five steps recommended by the CDC:
- Wet hands with running water.
- Apply soap and lather by rubbing hands together.
- Scrub all surfaces of the hands, including back of hands, between fingers and under nails, for at least 20 seconds.
- Rinse hands well under clean, running water.
- Dry hands using a clean towel or air dry them.
Additionally, food handlers should ensure their nails are clean and trimmed, wear clean and appropriate clothing, follow any required safety gear protocols, and avoid wearing flashy or potentially distracting garments.
Practices like making sure that food is properly stored and rotated, that perishables are checked for expiry, and food preparation areas are kept clean are also essential. Furthermore, thorough cooking to an internal temperature of at least 74 degrees C (165 degrees F) and careful handling and preparation of foods are critical steps for avoiding the introduction of pathogens.
Remember, handwashing is not just a suggestion but a requirement that must be consistently followed to protect not only the health of the individual handling the food but also the health of the consumers who will be eating the food.