RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY & SANITATION

 FACIAL MASK – prevent doing the same task, and after translated to good service and it will WORKERS CAN CONTAMINATE
CHAPTER 6 - FOOD HANDL ER'S airborne microorganism from nose handling raw meat, fish, or poultry. equal happy and satisfied guests. FOOD BY WORKING WHILE THEY
SAFETY AND HYGIENE and mouth from getting into food  HAIR – consumers are particularly  WELL-DEVELOPED SAFETY ARE:
during talking, coughing, or sensitive to food contaminated by PROGRAM – the success of a
IDENTIFICATION sneezing. ____. ____ ____ ____ ____ depends 1. Sick
 FOOD MANAGERS – especially  CLOSED SHOES – use ____, not upon the effectiveness of training 2. Touching Pimples or Sores
 FOOD HANDLER – is anyone those responsible for providing open-toed shoes, should be worn at efforts. 3. Touching their Hair
who works in a food business and food to "at-risk" population, have an all times and shoes are used to  EMPLOYEES – according to the 4. Not wearing a Band-aid and Single-
who handles food. important responsibility in the prevent slips and falls from wet Regulation, ____ must be informed use Gloves over sores and wounds
 FOODSERVICE WORKERS – prevention of food-borne illness. floors. about potential hazards in the 5. Not washing their hands properly
who are healthy and practice good  FOOD MANAGERS – must instill  APRON AND UNIFORM – work workplace and the safe work before, during, and after handling
personal hygiene should be a sense of urgency about and clothes with ____ and ____ must practices that they should follow to food
allowed to work in food service educate food service employees on be worn inside the kitchen. minimize risks.
industry. the realities of food-borne disease.  LIGHT COLOR – as much as HEALTHY FOOD HANDLER:
 HANDS – are probably the most  FOOD PROTECTION possible, aprons should be of ____ ENUMERATION
1. Handwashing Basics
common way that harmful MANAGER – will have to be able ____ to easily reveal dirt.
2. Proper Handwashing
microorganisms get into foods in a to demonstrate knowledge and  BOWL – tasting food, a small SURFACES THAT ARE LIKELY TO
restaurant. 3. Instant Hand Sanitizers
skills in food protection amount of the dish must be BE IN CONTACT WITH FOOD, 4. Fingernails
 WARM WATER – is more management. transferred into a separate ____. SUCH AS: 5. Cover Cuts, Wounds, And Sores
effective than cold water in  SEPARATE SPOON – the dish 6. Single-Use Gloves
removing dirt and microorganisms must be tasted with a ____ ____ 1. Cutlery Plates
FILL IN THE BLANK 7. Hair Restraint
from hands. which must be immediately washed 2. Bowls
 SOILED – Hands can become 8. Footwear
 INSTANT HAND SANITIZERS after use. 3. Chopping Boards
____ with a variety of contaminants 9. Clothing
– should only be used on properly  CLEAN SPOON – use a ____
while a worker is performing routine 10. Jewelry
washed hands. ____ for tasting food and never A FOOD HANDLER MAY DO MANY 11. Bare-Hand Contact
 HAND SANITIZERS – can never tasks. taste food with your fingers. DIFFERENT THINGS FOR A FOOD
 HANDW ASHING – It is important 12. Facial Masks
replace handwashing.  LOCKERS OR CABINETS – BUSINESS, EXAMPLES INCLUDE: 13. Reporting Foodborne Illness To
 FINGERNAILS AND NAIL that ____ be done only at a properly personal belongings like bags and The Local Health Department
POLISH – can become a physical maintained handwashing sink. clothes should be stored in ____ or 1. Making
 LATHER – An adequate flow of 2. Cooking 14. Tasting Of Food
hazard. ____ away from food preparation 15. Storage Personal Belongings
 LONG NAILS – can easily break warm water will cause soap to ____ areas. 3. Preparing
16. Other Personal Habits
and end up in food. and help remove soil quickly from  SMOKING OR EATING - _____ 4. Serving
 LESIONS – containing pus that the hands. or ____ by workers in food 5. Packing
might be on a worker's hands or  100°F (40°C) – The water should preparation areas is prohibited 6. Displaying ALL RESTAURANTS MUST HAVE:
forearms, can introduce bacteria be at least ____. because hands, food, and food- 7. Storing Food
1. An Accessible Handwashing Sink
into food.  TRIMMED AND FILED – contact surfaces might become 2. Well Stocked With Hand Soap
 GLOVES – act as barrier between workers must keep their nails ____ contaminated. FOOD HANDLERS CAN ALSO BE 3. A Way To Dry Hands
the hands and the food. and ____.  DEHYDRATION – the excessive INVOLVED IN:
 HAIR RESTRAINT – keeps hair  DIRT AND heat in these areas may present a
MICROORGANISMS – also if 1. Manufacturing WORKERS MUST ALWAYS WASH
from ending up in the food and it medical risk to the workers as a
nails are long, ____ and ____ can 2. Producing HANDS:
also may deter employees from result of ____.
collect beneath them. 3. Collecting 1. After Using The Bathroom
touching their hair.  BLOWING AIR INTO PLASTIC
 SINGLE-USE GLOVES – If 4. Extracting 2. After Coughing, Sneezing,
 STREET CLOTHES – should OR USING THE TEETH – ____
workers want to wear fingernail 5. Processing Smoking, Eating, Or Drinking
never be worn to work as they may or ____ for opening packages are
polish or artificial fingernails, they 6. Transporting 3. After Bussing A Table
be sources of contamination. no-no in food production.
must wear ____. 7. Delivering 4. Before Putting On Gloves
 APRONS – help reduce transfer of  FOOD SAFETY PLAN – the 8. Thawing 5. After Handling Animals
microbes to exposed food.  NON-LATEX GLOVES – foodservice manager must take a
Provide workers with ____ because 9. Preserving Food 6. When Switching Between Raw And
 JEWELRY – may be a source of proactive role to design a ____ Ready-To-Eat Food
harmful microorganisms. latex gloves might cause allergic ____ ____ that accomplishes the
reactions in some workers. 7. After Handling Garbage Or Trash
 HARD FOREIGN OBJECTS – in following objectives. 8. After Handling Dirty Equipment Or
food may cause medical problems  TEAR – Always change gloves  EMPLOYEES – when ____ are
when they ____, before beginning Utensils;
for consumers. healthy and happy, it will be 9. During Food Preparation
a new task, every four hours when

BY LUZBECA VALENCIA
 1. Identifies hazards in the day-to-day BY PRACTICING SAFE WORK 13. Every employee has an obligation
operation of a food establishment PROCEDURES: to meet the attendance
COMMON HAIR RESTRAINTS IF A WORKER IS DIAGNOSED that prepares packages, serves, requirements of the job. When an
INCLUDE: WITH ONE OF THE FOLLOWING vends or otherwise provides food 1. Keeping Fit employee shows extraordinarily
FOODBORNE ILLNESSES, THE for human consumption. 2. Working Toward Preventing long absences, the rest of the team
1. Nets MANAGER MUST REPORT IT TO Accidents
2. Develops or implements specific can be placed in a compromising
2. Bonnets THE LOCAL HEALTH 3. Improve Morale
policies, procedures, or standards 4. Reduce Pain And Suffering position and conditions could
3. Caps DEPARTMENT:
aimed at preventing food borne 5. Build Pride In Our Workplace become unsafe. Take whatever
1. Hepatitis A virus illness. steps are necessary to improve
JEWELRY, SUCH AS:
2. E. coli 0157:H7 3. Coordinates training, supervises or EMPLOYEES ARE RESPONSIBLE your health and attendance.
1. Rings 3. Salmonella Typhi directs food preparation activities, FOR THE FOLLOWING: 14. Assist in the creation of a safe work
2. Bracelets 4. Shigella spp. and takes corrective action as environment by recommending
3. Watches needed to protect the health of the 1. Never knowingly put yourself or actions that will improve the
POOR HYGIENE PRACTICES, customer. others at risk. effectiveness of the health and
HARD FOREIGN OBJECTS IN SUCH AS: 4. Conducts in-house self-inspection 2. Participate in inspections and safety program.
FOOD MAY CAUSE MEDICAL of daily operations on a periodic investigations where applicable.
PROBLEMS FOR CONSUMERS, 1. Scratching The Head
basis to see that policies and 3. Work with care and attention at all AN EFFECTIVE SAFETY
SUCH AS: 2. Placing The Fingers In Or About
The Mouth Or Nose procedures concerning food safety times. ORIENTATION ALLOWS US TO:
3. Indiscriminate are being followed. 4. Wear protective equipment as
1. Chipped And/Or Broken Teeth
4. Uncovered Sneezing Or Coughing needed or required. 1. Communicate the philosophy of
2. Internal Cuts
5. Do not operate any machinery or management or owners
3. Lesions A CERTIFIED FOOD PROTECTION
equipment without receiving the 2. Safety rules and regulations
OTHER PERSONAL HYGIENE MANAGER WILL HAVE TO BE 3. The ways and means of developing
READY-TO-EAT FOOD (RTE) HABITS TO BE ADDRESSED BY ABLE TO DEMONSTRATE proper instructions. good, productive, and safe work
INCLUDES: POLICY INCLUDE: KNOWLEDGE AND SKILLS IN 6. Always report all injuries or habits
FOOD PROTECTION symptoms, no matter how minor,
1. Cooked Food 1. Do not lick your fingers or touch MANAGEMENT INCLUDING THE ACRONY MS
immediately to your manager so
2. Raw Fruits And Vegetables your nose, mouth or hair while in FOLLOWING AREAS:
the production area. that they can work with you towards
3. Baked Goods  Ready-To-Eat Food (RTE)
2. Never spit in food handling area. prevention.
4. Dried Sausages 1. Identifying of food-borne illness  Acquired Immune Deficiency
3. Never apply makeup or perfume in 2. Describing the relationship 7. Encourage coworkers to work Syndrome (AIDS)
5. Canned Food
6. Snack Foods food-preparation areas. between time and temperature and safely.
7. Beverages 4. Do not sit or lean on work tables or 8. Report any unsafe acts or
the growth of microorganisms that
equipment. conditions to your manager and
5. Do not allow unauthorized cause food-borne illness.
IT IS BEST TO HANDLE RTE WITH 3. Describing the relationship wherever possible remedy those
personnel in production area.
HANDS THAT ARE PROPERLY between personal hygiene and conditions to ensure that no one
COVERED WITH: food safety. gets hurt.
FOODSERVICE MANAGERS
THEMSELVES MUST BE W ELL 4. Describing methods for preventing 9. Always check that guards and
1. Single-Use Gloves safety devices on equipment are
2. Cleaned And Sanitized Utensils EDUCATED ON FOOD SAFETY food contamination from
AND RELATED TOPICS ON: purchasing to receiving. used as instructed.
3. Deli Papers
5. Recognizing problems and 10. Maintain equipment in good, safe
1. Microbiology working order.
DISEASES, SUCH AS: potential solutions associated with
2. Epidemiology 11. Adhere to all safety rules and
3. Food Science facility, equipment and layout in a
1. Acquired Immune Deficiency regulations.
4. Standard Operating Procedures food establishment.
Syndrome (AIDS) 12. If in the unfortunate event you do
2. Hepatitis B And C 6. Recognizing problems and
solutions associated with get hurt, it is very important that you
3. Tuberculosis A FOOD MANAGER IS A PERSON
WHO: temperature control, preventing work with your doctor, and your
cross-contamination, management team towards a
housekeeping and maintenance. speedy recovery.
BY LUZBECA VALENCIA