UD 2. HYGIENIC RULES OF THE FOOD HANDLER.
START
CONTENTS
1.
Good personal hygiene practices.
The adoption of appropriate habits.
1.5
1.1.
Body hygiene.
Protection from wounds or injuries.
1.6
1.2
Hand washing and protection
1.7
1.3
Hygiene and hair protection.
The declaration of known diseases.
1.4
The work uniform.
Any work in a catering establishment, whether in the kitchen or in the dining room, requires very strict personal hygiene standards. This is related to the image of cleanliness of the staff and the company, but also, and especially, to the need to avoid the transmission of germs to the food they come into contact.
Spanish legislation defines a food handler as any person whose work involves direct contact with food during its preparation, manufacture, transformation, processing, preparation, packaging, storage, transport, distribution, sale, supply and/or service.
In practice, "direct contact" means not only contact with food itself but also with
packaging, containers or surfaces that may come into contact with it. However, in order to
comply with certain hygiene standards, a distinction can be made between those that are
in direct contact with food and those that are not.
+INFO
One of the objectives of this Professional Module is to establish guidelines on Good
Hygiene Practices that should be followed at all times to minimize the risks derived from poor food handling.
Good hygiene practices can be divided into:
• Good personal hygiene practices of the food handler.
• Good food handling practices.
In this Unit, we will study the guidelines on the first point.
1. Good personal hygiene practices.
In order to prevent the reproduction of this cycle, it is necessary for these individuals to
adopt good hygiene practices.
Good personal hygiene practices include all those actions related to the correct cleaning of
the person's body and clothing, as well as the adoption of adequate hygiene habits in food
handling.
+INFO
+INFO
1.1 Body hygiene.
A first requirement in food safety is to have a clean and hygienic body.
+ INFO
Afterwards, while at work, they should maintain strict hygiene guidelines, especially as regards washing and protecting their hands, since these, are the part of the body that comes into contact with food the most.
Food handlers should exhibit good general body hygiene. When reporting for
duty, they should have showered and their hair should be neatly groomed. This is already a first measure to prevent the person him/herself from acting as a source of contamination.
1.2 Hand washing and protection.
1.3 Hygiene and hair protection.
Hair is another risk element to consider in body hygiene. In addition to the dirt it
collects in the environment, hair secretes compounds such as dandruff or
grease containing potentially harmful microorganisms. Another aspect to be
taken into account is that it falls out easily and can contaminate food.
For this reason, food handlers should take care of their hair and wash it frequently and, as we will see below, should wear it tied back and covered.
Kitchen staff should wear a cap, scarf or hairnet that hides all hair.
+ INFO
1.4 The work uniform.
The work uniform will depend on the activity and even the image of the
company or establishment. In any case, the wardrobe of personnel handling
food should consist of:
It is preferable that the uniform be light-colored, since it allows a better view of dirt, and made of fabrics that facilitate cleaning and disinfection.
+ INFO
It is also recommended that they do not have pockets or that these are internal,
to prevent the person from looking in them for objects that may have accumulated dirt, such as a cell phone, money or tobacco.
+ INFO
1.5 Adoption of appropriate habits.
We have insisted that the adoption of correct habits is a question both of knowledge and of awareness and attitude to put them into practice whenever necessary.
This consideration extends to a series of incorrect behaviors that
must be corrected:
This consideration extends to a series of incorrect behaviors that
must be corrected:
1.6 Protection from wounds or injuries.
- Wounds, cuts and burns are common during food handling and can pose a risk of contamination. The following hygienic guidelines will help to avoid risks if such situations occur.
Wounds and cuts: the handling of knives, scissors and other sharp or pointed elements can cause cuts or wounds. These are a source of germs that can contaminate food. The steps to follow if they occur are as follows: ➢ Effective hand washing, as explained above.
➢ Disinfect the affected area.
➢ Cover it with an impermeable dressing (bandage, bandage or similar),
preferably of a different color than the food handled.
➢ Protect hands with gloves and change them.
Burns: The use of heating devices is a daily activity in the kitchen that increases the risk ofburns by contact with hot containers or splashes.If a burn occurs, depending on the severity, medical attention is appropriate. If it is mild, small dressings may be applied:
1.7The declaration of known diseases.
Workers may carry foodborne diseases, so if they are aware of it, they have the obligation to inform the responsible person. Thus, they will have the obligation to inform:➢ If symptoms of food poisoning are present: diarrhea, vomiting, abdominal pain,fever, etc.
➢ If they suffer from any serious skin infection such as infected wounds.
➢ If they have abnormal secretions from the nose, eyes or ears.
It is necessary that the handler informs the person in charge of the establishment of the symptoms of these diseases so that he/she can assess the need for a medical examination and, if necessary, temporarily replace him/her from his/her work in the handling area.
If the symptom is diarrhea, separation from unpackaged food handling duties should be immediate. The handler should take preventive measures to avoid the risk of contagion to co-workers and to the food he/she handles.
If mild symptoms such as headache, sore throat, slight cold or similar,which do not prevent the continuation of the activity, the following preventive measures should be taken: ➢ Try to assign these people to tasks where food handling is minimal or where the risk of contamination is lower. ➢ Extreme hygienic measures, such as increasing the frequency of hand washing or increasing the level of protection, and if necessary, the use of a mask.
Standards for food handlers:
One of the measures used for the prevention of foodborne diseases is the control of food handlers, which until 1983 was carried out only by means of medical examinations.
However, it was found that health examinations were not very useful as the only measure for the prevention of foodborne diseases, because favorable results could give a dangerous feeling of security, and a consequent relaxation of the hygienic habits of handlers who considered themselves healthy, when precisely
these results can only ensure what happens at the time the sample is taken and
can change at any time. At present, medical examinations for handlers are not mandatory.
Since the publication of Real Decreto RD 2505/1983 approving the Regulation
on Food Handlers, repealed by RD 202/2000 on the Rules for Food Handlers,
currently repealed by RD 109/2010, of 5 February (in virgor Regulation 852/2004),
Thus, there has been a radical change in the
prevention of foodborne diseases, and it has been concluded that the really effective measures are adequate hygienic practices and habits of all those involved in the sector, and this includes the education of food handlers to prevent
foodborne diseases
THANKS
Subtítulo
Subtítulo
Medir los resultados.
In order to avoid the risk of contamination, all the elements that make up the uniform of food handlers must be used exclusively for their work. ➢ Never arrive at, enter or leave the establishment with the work uniform on.
➢ The uniform shall be kept in closed lockers or lockers, in compartments
separate from street clothes, to avoid contact between them.
➢ The uniform must always be kept in a perfect state of cleanliness.
- A cap or hairnet that gathers all the hair.
- Apron, jacket and pants. In addition to fulfil their protective functions, it is
advisable that they are comfortable garments that facilitate perspiration.
- Slip-resistant footwear to avoid slipping and prevent accidents.
Subtítulo
On the other hand, you should avoid combing your hair while wearing your
work clothes,as the hairs that come off can easily get on your clothes and then get into your food. Another habit to avoid for the same reason is scratching the scalp.
Handling money, cell phones or other objects not related to the activity is
not allowed. In case of doing so, do not forget to wash your hands before
resuming the task
the development of training and education programs in food hygiene
has played a fundamental role, confirming that health education is the most effective measure in the prevention of foodborne diseases, to the detriment of
periodic medical examinations.
Some recommendations on the use of gloves are as follows: • Do not put them on before everything is ready and you have everything you
need at hand to start working. • Before putting on gloves, it is essential to remove rings, watches and bracelets
and wash hands following the protocol we have seen.
If the handler has a cold: - If coughing occurs, avoid coughing in the direction of food and
protect your mouth with a tissue. Then you should wash your hands. -Blow with a disposable handkerchief in the opposite direction to the
food and wash hands immediately. - You must wear a protective mask, as this is the most effective measure to avoidspreading germs.
o In any case, it is not advisable for a person with a bad cold to work
near food, soit should be assessed whether he/she is fit to remain at
the workplace.
When should we wash our hands?1. Upon joining the company. 2. After touching presumably contaminated raw materials: meat, fish, eggs,vegetables,... 3. After going to the toilet. 4. After combing or scratching the hair. 5. After sneezing, coughing or blowing your nose.
6. After touching the nose or mouth. 7. After touching the money. 8. After the break. 9. After handling waste and garbage.
Definir mensajes secundarios con interactividad.
• Good use of gloves implies changing them as often as necessary, for example:
when changing the task, when they become dirty or when they deteriorate or
break. Never use gloves in poor condition, as they can harbor microorganisms
on their surface and can easily break (use single-use gloves). • It is recommended that gloves be of a different color from the food being handled, for example, blue. Thus, if the glove breaks and a fragment becomes detached, it will be easily distinguishable from the food and can be easily removed. • They should be made of materials other than latex, such as vinyl and nitrile, as
latex is an allergen and could involve a chemical hazard in food.
This sink must meet a series of conditions: • It should be non-manually operated, e.g. by a foot pedal, or photocell, to
avoid cross-contamination of dirty hands through the activation. • It must be equipped with a bactericidal soap dispenser device, avoiding soap bars. • It must be equipped with single-use paper for drying hands, avoiding towels. • Hot and cold water must be available.
Do not wear rings, watches, bracelets or other items that can accumulate
dirt and transmit it to the food. They can also fall into the food and contaminate it.
Body hygiene comprises all the actions aimed at cleaning and caring for the surface of a person's body.
Burns: The use of heating devices is a daily activity in the kitchen that increases the risk ofburns by contact with hot containers or splashes.If a burn occurs, depending on the severity, medical attention is appropriate. If it is mild, small dressings may be applied: ➢ Wash the affected area with cold running water to cool it for a few minutes.
➢ Apply a specific ointment for burns (this will be available in the first aid kit of the work center). ➢ Cover the affected area with sterile gauze or bandages, but do not compress it toomuch, because it will probably become inflamed.
➢ If the burn has occurred on the hand, put on gloves to continue working.
Burns: The use of heating devices is a daily activity in the kitchen that increases the risk ofburns by contact with hot containers or splashes.If a burn occurs, depending on the severity, medical attention is appropriate. If it is mild, small dressings may be applied: ➢ Wash the affected area with cold running water to cool it for a few minutes.
➢ Apply a specific ointment for burns (this will be available in the first aid kit of the work center). ➢ Cover the affected area with sterile gauze or bandages, but do not compress it toomuch, because it will probably become inflamed.
➢ If the burn has occurred on the hand, put on gloves to continue working.
➢ Wash the affected area with cold running water to cool it for a few minutes. ➢ Apply a specific ointment for burns (this will be available in the first aid
kit of the work center). ➢ Cover the affected area with sterile gauze or bandages, but do not compress it toomuch, because it will probably become inflamed. ➢ If the burn has occurred on the hand, put on gloves to continue working.
In general, they should be washed very frequently, whenever there is a change of activity, and it is better to wash too much than too little.Fingernails should be kept clean, short and free of nail polish.
Hand washing is not the same as hand rinsing. Therefore, it is important to
know the correct technique for this task.
Planificar la estructurade tu comunicación.
To prevent skin germs from the hands from contaminating food, gloves may be
worn on certain occasions, although this is not mandatory. It should be noted
that wearing gloves does not exempt from hand washing, nor it is necessarily
more hygienic.
A worker who has not washed his hands, wears dirty clothes, does not wear his hair up or
does not protect a wound, will be a potential source of infection that can transmit germs to
the food he handles or to the work areas or utensils that may come into contact with them. Thus, either by direct or cross contamination, food can be contaminated and cause
foodborne illnesses.
Do not sneeze near food or, of course, directly on food. In case of sneezing, turn your face towards the floor and cover your mouth with your hands or a handkerchief. Then, of course, wash your hands.
Gloves are a very effective element in reducing the spread of pathogens,
provided theyare used properly. However, it must be taken into account that a
wrong use can turn them into a vehicle of contamination.
Avoid scratching or touching your nose, mouth or ears and, if you do,
wash your hands immediately. The reason is that the mouth, nose or ear
are entry points to the inside of the body and therefore are places where
large amounts of bacteria accumulate, potentially causing infections. In
addition, they are easily designed through breathing, touching, coughing
or sneezing.
The first step is to identify inadequate actions and establish corrective measures
that will lead to good practices. In order to carry out this identification we can
focus on the following areas: • Body hygiene.
• Hand cleaning and protection.
• Hair protection.
• The work uniform.
• The proper habits of the handler.
• Protection from injuries and wounds.
• The declaration of known diseases.
Eating, drinking or chewing gum is not allowed in the handling areas to
prevent food debris or saliva particles from falling on the food.
Hands are the most important germ transmission vehicle for the handler. It has
been proven that good washing is the most effective sanitary measure for
eliminating bacteriaon the hands through contact with toilet paper, raw meat or
other foodstuffs.
Establecer un flujo a través del contenido.
Jerarquizarla y darle peso visual a lo principal.
How do we wash our hands? The procedure for proper and thorough hand washing is as follows: • Soaking hands and forearms with hot water. • Hand soaping with bactericidal liquid soap. It is not necessary to use a large
quantity of soap, since the important thing is the duration of the soaping
and its good execution. • Vigorous scrubbing of the hands and wrists up to the elbow with the soap, at
least 20 seconds (as this is the necessary time to eliminate most microorganisms). • Special care must be taken with nails. They should be clean, as short as possible to avoid dirt under them and unpainted, to avoid contamination of food with
nail polish. If necessary, a nail brush (for personal use) can be used to remove
dirt from this area by dragging. • Rinse with plenty of cold water from the fingers to the elbows. • Dry hands and forearms with disposable cellulose paper.
The difference between handlers are: - "high risk" (direct contact with the food itself: cooks,
buffet servers, etc.) - "low risk" (with less direct contact with food:
waiters, warehouse workers, etc.)
For obvious reasons, another behavior to avoid is wiping sweat with your
hands. It should be done with paper or a disposable handkerchief.
Where do we wash our hands? Hands are washed at a hand-washing sink. The workplace should have an adequate number of hand-washing sinks, depending on the size of the facility.
UNIT 2
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Transcript
UD 2. HYGIENIC RULES OF THE FOOD HANDLER.
START
CONTENTS
1.
Good personal hygiene practices.
The adoption of appropriate habits.
1.5
1.1.
Body hygiene.
Protection from wounds or injuries.
1.6
1.2
Hand washing and protection
1.7
1.3
Hygiene and hair protection.
The declaration of known diseases.
1.4
The work uniform.
Any work in a catering establishment, whether in the kitchen or in the dining room, requires very strict personal hygiene standards. This is related to the image of cleanliness of the staff and the company, but also, and especially, to the need to avoid the transmission of germs to the food they come into contact.
Spanish legislation defines a food handler as any person whose work involves direct contact with food during its preparation, manufacture, transformation, processing, preparation, packaging, storage, transport, distribution, sale, supply and/or service.
In practice, "direct contact" means not only contact with food itself but also with packaging, containers or surfaces that may come into contact with it. However, in order to comply with certain hygiene standards, a distinction can be made between those that are in direct contact with food and those that are not.
+INFO
One of the objectives of this Professional Module is to establish guidelines on Good Hygiene Practices that should be followed at all times to minimize the risks derived from poor food handling.
Good hygiene practices can be divided into: • Good personal hygiene practices of the food handler. • Good food handling practices. In this Unit, we will study the guidelines on the first point.
1. Good personal hygiene practices.
In order to prevent the reproduction of this cycle, it is necessary for these individuals to adopt good hygiene practices.
Good personal hygiene practices include all those actions related to the correct cleaning of the person's body and clothing, as well as the adoption of adequate hygiene habits in food handling.
+INFO
+INFO
1.1 Body hygiene.
A first requirement in food safety is to have a clean and hygienic body.
+ INFO
Afterwards, while at work, they should maintain strict hygiene guidelines, especially as regards washing and protecting their hands, since these, are the part of the body that comes into contact with food the most.
Food handlers should exhibit good general body hygiene. When reporting for duty, they should have showered and their hair should be neatly groomed. This is already a first measure to prevent the person him/herself from acting as a source of contamination.
1.2 Hand washing and protection.
1.3 Hygiene and hair protection.
Hair is another risk element to consider in body hygiene. In addition to the dirt it collects in the environment, hair secretes compounds such as dandruff or grease containing potentially harmful microorganisms. Another aspect to be taken into account is that it falls out easily and can contaminate food.
For this reason, food handlers should take care of their hair and wash it frequently and, as we will see below, should wear it tied back and covered.
Kitchen staff should wear a cap, scarf or hairnet that hides all hair.
+ INFO
1.4 The work uniform.
The work uniform will depend on the activity and even the image of the company or establishment. In any case, the wardrobe of personnel handling food should consist of:
It is preferable that the uniform be light-colored, since it allows a better view of dirt, and made of fabrics that facilitate cleaning and disinfection.
+ INFO
It is also recommended that they do not have pockets or that these are internal, to prevent the person from looking in them for objects that may have accumulated dirt, such as a cell phone, money or tobacco.
+ INFO
1.5 Adoption of appropriate habits.
We have insisted that the adoption of correct habits is a question both of knowledge and of awareness and attitude to put them into practice whenever necessary.
This consideration extends to a series of incorrect behaviors that must be corrected:
This consideration extends to a series of incorrect behaviors that must be corrected:
1.6 Protection from wounds or injuries.
Wounds and cuts: the handling of knives, scissors and other sharp or pointed elements can cause cuts or wounds. These are a source of germs that can contaminate food. The steps to follow if they occur are as follows: ➢ Effective hand washing, as explained above. ➢ Disinfect the affected area. ➢ Cover it with an impermeable dressing (bandage, bandage or similar), preferably of a different color than the food handled. ➢ Protect hands with gloves and change them.
Burns: The use of heating devices is a daily activity in the kitchen that increases the risk ofburns by contact with hot containers or splashes.If a burn occurs, depending on the severity, medical attention is appropriate. If it is mild, small dressings may be applied:
1.7The declaration of known diseases.
Workers may carry foodborne diseases, so if they are aware of it, they have the obligation to inform the responsible person. Thus, they will have the obligation to inform:➢ If symptoms of food poisoning are present: diarrhea, vomiting, abdominal pain,fever, etc. ➢ If they suffer from any serious skin infection such as infected wounds. ➢ If they have abnormal secretions from the nose, eyes or ears.
It is necessary that the handler informs the person in charge of the establishment of the symptoms of these diseases so that he/she can assess the need for a medical examination and, if necessary, temporarily replace him/her from his/her work in the handling area.
If the symptom is diarrhea, separation from unpackaged food handling duties should be immediate. The handler should take preventive measures to avoid the risk of contagion to co-workers and to the food he/she handles.
If mild symptoms such as headache, sore throat, slight cold or similar,which do not prevent the continuation of the activity, the following preventive measures should be taken: ➢ Try to assign these people to tasks where food handling is minimal or where the risk of contamination is lower. ➢ Extreme hygienic measures, such as increasing the frequency of hand washing or increasing the level of protection, and if necessary, the use of a mask.
Standards for food handlers:
One of the measures used for the prevention of foodborne diseases is the control of food handlers, which until 1983 was carried out only by means of medical examinations.
However, it was found that health examinations were not very useful as the only measure for the prevention of foodborne diseases, because favorable results could give a dangerous feeling of security, and a consequent relaxation of the hygienic habits of handlers who considered themselves healthy, when precisely these results can only ensure what happens at the time the sample is taken and can change at any time. At present, medical examinations for handlers are not mandatory.
Since the publication of Real Decreto RD 2505/1983 approving the Regulation on Food Handlers, repealed by RD 202/2000 on the Rules for Food Handlers, currently repealed by RD 109/2010, of 5 February (in virgor Regulation 852/2004),
Thus, there has been a radical change in the prevention of foodborne diseases, and it has been concluded that the really effective measures are adequate hygienic practices and habits of all those involved in the sector, and this includes the education of food handlers to prevent foodborne diseases
THANKS
Subtítulo
Subtítulo
Medir los resultados.
In order to avoid the risk of contamination, all the elements that make up the uniform of food handlers must be used exclusively for their work. ➢ Never arrive at, enter or leave the establishment with the work uniform on. ➢ The uniform shall be kept in closed lockers or lockers, in compartments separate from street clothes, to avoid contact between them. ➢ The uniform must always be kept in a perfect state of cleanliness.
- A cap or hairnet that gathers all the hair. - Apron, jacket and pants. In addition to fulfil their protective functions, it is advisable that they are comfortable garments that facilitate perspiration. - Slip-resistant footwear to avoid slipping and prevent accidents.
Subtítulo
On the other hand, you should avoid combing your hair while wearing your work clothes,as the hairs that come off can easily get on your clothes and then get into your food. Another habit to avoid for the same reason is scratching the scalp.
Handling money, cell phones or other objects not related to the activity is not allowed. In case of doing so, do not forget to wash your hands before resuming the task
the development of training and education programs in food hygiene has played a fundamental role, confirming that health education is the most effective measure in the prevention of foodborne diseases, to the detriment of periodic medical examinations.
Some recommendations on the use of gloves are as follows: • Do not put them on before everything is ready and you have everything you need at hand to start working. • Before putting on gloves, it is essential to remove rings, watches and bracelets and wash hands following the protocol we have seen.
If the handler has a cold: - If coughing occurs, avoid coughing in the direction of food and protect your mouth with a tissue. Then you should wash your hands. -Blow with a disposable handkerchief in the opposite direction to the food and wash hands immediately. - You must wear a protective mask, as this is the most effective measure to avoidspreading germs. o In any case, it is not advisable for a person with a bad cold to work near food, soit should be assessed whether he/she is fit to remain at the workplace.
When should we wash our hands?1. Upon joining the company. 2. After touching presumably contaminated raw materials: meat, fish, eggs,vegetables,... 3. After going to the toilet. 4. After combing or scratching the hair. 5. After sneezing, coughing or blowing your nose. 6. After touching the nose or mouth. 7. After touching the money. 8. After the break. 9. After handling waste and garbage.
Definir mensajes secundarios con interactividad.
• Good use of gloves implies changing them as often as necessary, for example: when changing the task, when they become dirty or when they deteriorate or break. Never use gloves in poor condition, as they can harbor microorganisms on their surface and can easily break (use single-use gloves). • It is recommended that gloves be of a different color from the food being handled, for example, blue. Thus, if the glove breaks and a fragment becomes detached, it will be easily distinguishable from the food and can be easily removed. • They should be made of materials other than latex, such as vinyl and nitrile, as latex is an allergen and could involve a chemical hazard in food.
This sink must meet a series of conditions: • It should be non-manually operated, e.g. by a foot pedal, or photocell, to avoid cross-contamination of dirty hands through the activation. • It must be equipped with a bactericidal soap dispenser device, avoiding soap bars. • It must be equipped with single-use paper for drying hands, avoiding towels. • Hot and cold water must be available.
Do not wear rings, watches, bracelets or other items that can accumulate dirt and transmit it to the food. They can also fall into the food and contaminate it.
Body hygiene comprises all the actions aimed at cleaning and caring for the surface of a person's body.
Burns: The use of heating devices is a daily activity in the kitchen that increases the risk ofburns by contact with hot containers or splashes.If a burn occurs, depending on the severity, medical attention is appropriate. If it is mild, small dressings may be applied: ➢ Wash the affected area with cold running water to cool it for a few minutes. ➢ Apply a specific ointment for burns (this will be available in the first aid kit of the work center). ➢ Cover the affected area with sterile gauze or bandages, but do not compress it toomuch, because it will probably become inflamed. ➢ If the burn has occurred on the hand, put on gloves to continue working.
Burns: The use of heating devices is a daily activity in the kitchen that increases the risk ofburns by contact with hot containers or splashes.If a burn occurs, depending on the severity, medical attention is appropriate. If it is mild, small dressings may be applied: ➢ Wash the affected area with cold running water to cool it for a few minutes. ➢ Apply a specific ointment for burns (this will be available in the first aid kit of the work center). ➢ Cover the affected area with sterile gauze or bandages, but do not compress it toomuch, because it will probably become inflamed. ➢ If the burn has occurred on the hand, put on gloves to continue working.
➢ Wash the affected area with cold running water to cool it for a few minutes. ➢ Apply a specific ointment for burns (this will be available in the first aid kit of the work center). ➢ Cover the affected area with sterile gauze or bandages, but do not compress it toomuch, because it will probably become inflamed. ➢ If the burn has occurred on the hand, put on gloves to continue working.
In general, they should be washed very frequently, whenever there is a change of activity, and it is better to wash too much than too little.Fingernails should be kept clean, short and free of nail polish. Hand washing is not the same as hand rinsing. Therefore, it is important to know the correct technique for this task.
Planificar la estructurade tu comunicación.
To prevent skin germs from the hands from contaminating food, gloves may be worn on certain occasions, although this is not mandatory. It should be noted that wearing gloves does not exempt from hand washing, nor it is necessarily more hygienic.
A worker who has not washed his hands, wears dirty clothes, does not wear his hair up or does not protect a wound, will be a potential source of infection that can transmit germs to the food he handles or to the work areas or utensils that may come into contact with them. Thus, either by direct or cross contamination, food can be contaminated and cause foodborne illnesses.
Do not sneeze near food or, of course, directly on food. In case of sneezing, turn your face towards the floor and cover your mouth with your hands or a handkerchief. Then, of course, wash your hands.
Gloves are a very effective element in reducing the spread of pathogens, provided theyare used properly. However, it must be taken into account that a wrong use can turn them into a vehicle of contamination.
Avoid scratching or touching your nose, mouth or ears and, if you do, wash your hands immediately. The reason is that the mouth, nose or ear are entry points to the inside of the body and therefore are places where large amounts of bacteria accumulate, potentially causing infections. In addition, they are easily designed through breathing, touching, coughing or sneezing.
The first step is to identify inadequate actions and establish corrective measures that will lead to good practices. In order to carry out this identification we can focus on the following areas: • Body hygiene. • Hand cleaning and protection. • Hair protection. • The work uniform. • The proper habits of the handler. • Protection from injuries and wounds. • The declaration of known diseases.
Eating, drinking or chewing gum is not allowed in the handling areas to prevent food debris or saliva particles from falling on the food.
Hands are the most important germ transmission vehicle for the handler. It has been proven that good washing is the most effective sanitary measure for eliminating bacteriaon the hands through contact with toilet paper, raw meat or other foodstuffs.
Establecer un flujo a través del contenido.
Jerarquizarla y darle peso visual a lo principal.
How do we wash our hands? The procedure for proper and thorough hand washing is as follows: • Soaking hands and forearms with hot water. • Hand soaping with bactericidal liquid soap. It is not necessary to use a large quantity of soap, since the important thing is the duration of the soaping and its good execution. • Vigorous scrubbing of the hands and wrists up to the elbow with the soap, at least 20 seconds (as this is the necessary time to eliminate most microorganisms). • Special care must be taken with nails. They should be clean, as short as possible to avoid dirt under them and unpainted, to avoid contamination of food with nail polish. If necessary, a nail brush (for personal use) can be used to remove dirt from this area by dragging. • Rinse with plenty of cold water from the fingers to the elbows. • Dry hands and forearms with disposable cellulose paper.
The difference between handlers are: - "high risk" (direct contact with the food itself: cooks, buffet servers, etc.) - "low risk" (with less direct contact with food: waiters, warehouse workers, etc.)
For obvious reasons, another behavior to avoid is wiping sweat with your hands. It should be done with paper or a disposable handkerchief.
Where do we wash our hands? Hands are washed at a hand-washing sink. The workplace should have an adequate number of hand-washing sinks, depending on the size of the facility.