🗊Презентация Employee health & hygiene. (Chapter 3)

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Employee health & hygiene. (Chapter 3), слайд №1Employee health & hygiene. (Chapter 3), слайд №2Employee health & hygiene. (Chapter 3), слайд №3Employee health & hygiene. (Chapter 3), слайд №4Employee health & hygiene. (Chapter 3), слайд №5Employee health & hygiene. (Chapter 3), слайд №6Employee health & hygiene. (Chapter 3), слайд №7Employee health & hygiene. (Chapter 3), слайд №8Employee health & hygiene. (Chapter 3), слайд №9Employee health & hygiene. (Chapter 3), слайд №10Employee health & hygiene. (Chapter 3), слайд №11Employee health & hygiene. (Chapter 3), слайд №12Employee health & hygiene. (Chapter 3), слайд №13Employee health & hygiene. (Chapter 3), слайд №14Employee health & hygiene. (Chapter 3), слайд №15
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Слайд 1


FOOD SCIENCE & HYGIENE Employee Health & Hygiene
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FOOD SCIENCE & HYGIENE Employee Health & Hygiene

Слайд 2


How food handlers can contaminate food They have been diagnosed with a foodborn illness They show symptoms of gastrointestinal illness They have infected lesions They live with or are exposed to person who is ill They touch anything that may contaminate their hands
Описание слайда:
How food handlers can contaminate food They have been diagnosed with a foodborn illness They show symptoms of gastrointestinal illness They have infected lesions They live with or are exposed to person who is ill They touch anything that may contaminate their hands

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Sick Employees People can carry diseases that may contaminate food….the law says the following;- EUROPEAN AND INTERNATIONAL LEGISLATION PROHIBIT ANY PERSON WHO IS INFECTED WITH A DISEASE WHICH CAN BE TRANSMITTED BY FOOD TO WORK AS A FOOD HANDLER AS LONG AS THE DISEASE IS IN A COMMUNICABLE STAGE
Описание слайда:
Sick Employees People can carry diseases that may contaminate food….the law says the following;- EUROPEAN AND INTERNATIONAL LEGISLATION PROHIBIT ANY PERSON WHO IS INFECTED WITH A DISEASE WHICH CAN BE TRANSMITTED BY FOOD TO WORK AS A FOOD HANDLER AS LONG AS THE DISEASE IS IN A COMMUNICABLE STAGE

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Sick Employees, continued It is the responsibility of the employee to inform the person in charge of such illness. It is the responsibility of the person in charge to ensure compliance with this requirement and notify health officials if a disease or outbreak is suspected
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Sick Employees, continued It is the responsibility of the employee to inform the person in charge of such illness. It is the responsibility of the person in charge to ensure compliance with this requirement and notify health officials if a disease or outbreak is suspected

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Normal Flora People normally carry some bacteria on or in their bodies. these are called “Normal Flora” Most people don’t know that they are there Just by blowing the nose is enough to contaminate your hands, and then the food
Описание слайда:
Normal Flora People normally carry some bacteria on or in their bodies. these are called “Normal Flora” Most people don’t know that they are there Just by blowing the nose is enough to contaminate your hands, and then the food

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Transient microorganisms Transient microorganisms are found on the body especially the hands, Transient microorganisms can be picked up during contact with other objects like utensils and equipment
Описание слайда:
Transient microorganisms Transient microorganisms are found on the body especially the hands, Transient microorganisms can be picked up during contact with other objects like utensils and equipment

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Possible Hand Contamination Sneezing into hands or Scratching Cuts that may be infected Band-aids, bandages Going to the bathroom Long, painted, or artificial fingernails Wearing jewellery Stroking pets Touching mouth whilst smoking or eating Using common towel, soiled cloths, etc
Описание слайда:
Possible Hand Contamination Sneezing into hands or Scratching Cuts that may be infected Band-aids, bandages Going to the bathroom Long, painted, or artificial fingernails Wearing jewellery Stroking pets Touching mouth whilst smoking or eating Using common towel, soiled cloths, etc

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Washing Hands Recommended steps to ensure clean hands; Wet hands with hot running water Apply soap to form lather Scrub hands for at least 20 seconds Clean under fingernails Rinse thoroughly under running water Dry using clean paper towel, or air dry
Описание слайда:
Washing Hands Recommended steps to ensure clean hands; Wet hands with hot running water Apply soap to form lather Scrub hands for at least 20 seconds Clean under fingernails Rinse thoroughly under running water Dry using clean paper towel, or air dry

Слайд 9


Employee health & hygiene. (Chapter 3), слайд №9
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Слайд 10


Hand sanitizers Hand sanitizers do not substitute for hand washing Hand sanitizers can only be used after hands have been thoroughly washed and dried
Описание слайда:
Hand sanitizers Hand sanitizers do not substitute for hand washing Hand sanitizers can only be used after hands have been thoroughly washed and dried

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When to wash hands Before entering a food area Before handling food After handling raw food After touching the hair, face, or body After coughing or sneezing After using the toilet After eating, drinking, smoking After handling garbage soiled equipment After cleaning operations After touching outdoor clothes and belongings
Описание слайда:
When to wash hands Before entering a food area Before handling food After handling raw food After touching the hair, face, or body After coughing or sneezing After using the toilet After eating, drinking, smoking After handling garbage soiled equipment After cleaning operations After touching outdoor clothes and belongings

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Injuries All injuries such as cuts, abrasions, and burns should be treated immediately especially on hands. Injuries can become infected and may contaminate food, equipment and utensils Plasters, and bandages may also fall into food, therefore rubber or plastic gloves should be worn when handling food.
Описание слайда:
Injuries All injuries such as cuts, abrasions, and burns should be treated immediately especially on hands. Injuries can become infected and may contaminate food, equipment and utensils Plasters, and bandages may also fall into food, therefore rubber or plastic gloves should be worn when handling food.

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GOOD HYGIENEIC PRACTICES Do not smoke, chew gum or eat in food preparation and dishwashing areas Always Drink from a closed container Never cough or sneeze near food, equipment or utensils Never use your finger to taste food Do not lick your finger to open plastic bags
Описание слайда:
GOOD HYGIENEIC PRACTICES Do not smoke, chew gum or eat in food preparation and dishwashing areas Always Drink from a closed container Never cough or sneeze near food, equipment or utensils Never use your finger to taste food Do not lick your finger to open plastic bags

Слайд 14


GOOD HYGIENEIC PRACTICES continued Avoid wearing jewellery If hands are bandaged, wear a clean gloves Keep fingernails short Wash regularly, and change cloths frequently Do NOT wash hands in food preparation sinks Do NOT dry hands on common towel, or apron
Описание слайда:
GOOD HYGIENEIC PRACTICES continued Avoid wearing jewellery If hands are bandaged, wear a clean gloves Keep fingernails short Wash regularly, and change cloths frequently Do NOT wash hands in food preparation sinks Do NOT dry hands on common towel, or apron

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PROTECTIVE CLOTHING Never wear your outdoor clothing and shoes as this may bring bacteria into food areas Always wear full whites including apron and head covering It is recommended to wear protective, comfortable foot wear, with none-slip soles, and waterproof uppers.
Описание слайда:
PROTECTIVE CLOTHING Never wear your outdoor clothing and shoes as this may bring bacteria into food areas Always wear full whites including apron and head covering It is recommended to wear protective, comfortable foot wear, with none-slip soles, and waterproof uppers.

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