What You Need To Know About

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SAFETY AND SANITATION TRAINING GUIDE
Because we work in food service, it is important
that we follow safe food handling practices as
well as work place safety. Please review the
following presentation carefully which will cover
basic sanitation and safety issues. Please feel
free to ask your supervisor questions at any time
as this information will be a part of your final
test.
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Hazards that You Cant See

• In food service areas there are hazards that no
  human eye can detect.
• They exist in the form of microorganisms
  (bacteria, viruses, etc.) which cause disease.
• People contract these diseases by way of
  consuming or being in contact with food
• The name for these diseases is
• FOODBORNE ILLNESS

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What Happens When They Spread?

• Foodborne illnesses are the greatest danger to
  food safety. It is a disease transmitted to
  people by food.
• The most common cause of foodborne illnesses are
  failure to cook and hold food at the proper
  temperature, and poor personal hygiene.
• The disease can spread by sharing or being in
  contact with infected food.
• This leads to what is known as an..
• OUTBREAK!

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Who Has The Highest Risk of Catching These
Diseases?

• Senior citizens
• Young children (Babies and children up to the age
  of 5 years of age)
• People taking medications
• People who are already ill
• Colds
• Pre-existing medical conditions

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Which Foods May Pose A Hazard?

• Meat/Fish Dishes
• Dairy Products

• Beans/Soy Products
• Particular Fruits and Vegetables (Potatoes, Melon
  Slices, etc.)

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Conditions for Bacteria Growth

• Food
• Acidity
• Temperature
• Time
• Oxygen
• Moisture

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Personal Behaviors That Can Contaminate Food

• Scratching the scalp
• Running fingers through hair
• Touching the nose
• Rubbing an ear
• Touching a pimple/sore
• Wearing a dirty uniform
• Coughing/sneezing into the hand
• Spitting

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Maintain Good Personal Hygiene by

• Maintaining personal cleanliness
• Wearing proper CLEAN work attire
• Wearing hair net or a cap
• Following hygienic hand practices
• Avoiding unsanitary habits and actions (such as
  eating or drinking in a food service areas)
• Maintaining good health
• Reporting illnesses

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Proper Hand Washing Procedure
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Wash Your Hands After

• Using the restroom
• Handling raw food (before and after)
• Touching the hair, face, or body
• Sneezing, coughing, or using a handkerchief or
  tissue
• Smoking, eating, drinking, chewing gum or tobacco
  

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Wash Your Hands After cont.

• Handling chemicals that might affect the safety
  of food
• Taking out garbage or trash
• Clearing tables or busing dirty dishes
• Touching clothing or aprons
• Touching anything else that may contaminate
  hands, such as unsanitized equipment, work
  surfaces, or wash cloths

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Gloves
You should change gloves when

• When they become soiled or torn
• Before beginning a different task
• At least every four hours during continual use
• After handling raw meat and before handling
  cooked or ready-to-eat food

• Must never replace hand washing
• Are for single-use only
• Must be safe, durable, and clean
• Must fit properly
• Must be used properly

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When Working with Food Make Sure to Remove
You MUST NOT

• Smoke, chew gum, eat, or drink when
• Preparing or serving food
• In food-preparation areas
• In areas used to clean utensils and equipment

• Rings
• Bracelets
• Watches
• Earrings
• Necklaces
• Facial jewelry

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What Happens If I Contract/Suspect I May Have A
Disease?

• INFORM your supervisor
• VISIT Medical Professional
• You may be asked to take time off from work.
• This is for the SAFETY OF YOU, YOUR COWORKERS
  AND CUSTOMERS

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This has been aSNC Dining Services Production

• Any questions or comments?
• Contact us at dining_at_snc.edu
• Phone [phone]Fax [phone]