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    Precautionary and Sanitary Practices in Handling Food and

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    john jenyl gendraule
    The document outlines sanitary practices for food service employees. It discusses the importance of health examinations and proper attire for food handlers. Proper and frequent handwashing is essential, including washing hands when starting work, after breaks, after handling raw food or waste, after coughing/sneezing, and using proper handwashing technique. Other personal hygiene habits like trimming nails, wearing hair restraints, and wearing gloves/masks when sick are also covered. Cuts and abrasions should be covered and ill employees should be prohibited from food handling.

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    Precautionary and Sanitary Practices in Handling Food and

    Uploaded by

    john jenyl gendraule
    186 views8 pages
    The document outlines sanitary practices for food service employees. It discusses the importance of health examinations and proper attire for food handlers. Proper and frequent handwashing is essential, including washing hands when starting work, after breaks, after handling raw food or waste, after coughing/sneezing, and using proper handwashing technique. Other personal hygiene habits like trimming nails, wearing hair restraints, and wearing gloves/masks when sick are also covered. Cuts and abrasions should be covered and ill employees should be prohibited from food handling.

    Original Description:

    food and beverage services 12

    Original Title

    Precautionary and sanitary practices in handling food and

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    The document outlines sanitary practices for food service employees. It discusses the importance of health examinations and proper attire for food handlers. Proper and frequent handwashing is essential, including washing hands when starting work, after breaks, after handling raw food or waste, after coughing/sneezing, and using proper handwashing technique. Other personal hygiene habits like trimming nails, wearing hair restraints, and wearing gloves/masks when sick are also covered. Cuts and abrasions should be covered and ill employees should be prohibited from food handling.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    186 views8 pages

    Precautionary and Sanitary Practices in Handling Food and

    Uploaded by

    john jenyl gendraule
    The document outlines sanitary practices for food service employees. It discusses the importance of health examinations and proper attire for food handlers. Proper and frequent handwashing is essential, including washing hands when starting work, after breaks, after handling raw food or waste, after coughing/sneezing, and using proper handwashing technique. Other personal hygiene habits like trimming nails, wearing hair restraints, and wearing gloves/masks when sick are also covered. Cuts and abrasions should be covered and ill employees should be prohibited from food handling.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 8
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    The key takeaways are the importance of sanitation practices in food handling to protect health and prevent diseases, including employee health checks, proper attire, hand washing, and illness policies.

    Some sanitary practices every employee must follow include undergoing health examinations, wearing clean clothing and hair restraints, properly disposing of waste, and not smoking while working.

    The proper occasions for hand washing include starting work, returning from breaks, handling raw food, treating cuts/wounds, coughing/sneezing, handling waste, and using tools/utensils.

    Precautionary And

    Sanitary Practices
    In Handling Food
    And Beverage
    - Every food service operator bears
    the responsibility of protecting the
    health of patrons and employees
    against infections and diseases
    caused by lack of adequate
    sanitation in the food service.
    HERE ARE SOME SANITARY PRACTICES EVERY EMPLOYEE MUST DO.
    1. Employee Health and Personal Hygiene Attire.
    Health examination
    Employees involve in food handling should undergo
    health examination before being hired and at routine intervals
    such as every year or every six months thereafter.
    Proper attire
    Proper attire includes wearing clean, washable
    clothing. Clean aprons are essentials and hair restraints like
    hairnet, bonnets, or caps. This prevent hair from falling into
    the food and to discourage food handlers from touching their
    hair.
    2. Hand Washing Habits
    The hand is the most significant agent that
    cause the spread of foodborne microorganisms.
    Because of this, employees involve in the
    production of food in the kitchen and the
    service of the food in the dining area should
    strictly observe proper hand washing whenever
    and wherever needed.
    Here are the occasions where proper hand washing is a
    must.

    when starting to work in the kitchen and dining


    area
    when returning to work at break
    when handling raw food materials
    when treating a cut or wound
    when coughing, sneezing, or smoking
    when handling waste both human and material
    when using tools, utensils, and equipment
    HERE ARE THE STEPS IN PROPER WASHING OF THE HANDS
    USING THE DOUBLE HAND WASHING TECHNIQUE.
    1. Use the water as hot as the hand can comfortably stand.
    2. Moisten hands, soap thoroughly, and lather up to the
    below.
    3. Scrub thoroughly, using brush nails. Rinse (this step is not
    included in 1999 Food Code).
    4. Soap and lather again using friction for 20 seconds.
    5. Rinse thoroughly under running water.
    6. Dry hands, using single-service towels or hot air dryer.
    3. OTHER PERSONAL HYGIENE HABITS
    Trim and clean fingernails regularly. Use a hair
    restraint (cap, hairnet, or headband) when working to
    prevent strands of hair ad dandruff from falling. Wear
    a mask when necessary specially when suffering from
    colds and coughs. Wear disposable gloves when
    handling cooked food. Also, refrain from smoking
    when working. Smoke only on designated areas. To
    control the spread of bacteria and other harmful
    microorganisms carried by individuals, do not allow
    unauthorize person inside the food production area.
    4. CUTS, ABRASIONS, AND EMPLOYEE ILLNESS
    Cover with waterproof bandage all
    cuts and abrasions. Workers with colds or
    sore throat should be temporarily
    prohibited from working as food handlers.
    Those suffering with communicable
    diseases should rest and come back
    when completely cured.

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