Diseases not transmitted through food

In recent years, the public has expressed growing concern over communicable diseases spread through intimate contact or by direct exchange of bodily fluids. Diseases such as AIDS (Acquired Immune Deficiency Syndrome), hepatitis B and C, and tuberculosis are not spread through food.

Although these diseases are not transmitted through food, as a manager you should be aware of the following laws concerning employees who are HIV-positive (Human Immunodeficiency Virus), have hepatitis B or C, or have tuberculosis.

The Americans with Disabilities Act (ADA) provides civil rights protection to individuals who are HIV-positive or have hepatitis B, and thus prohibits employers from firing people or transferring them out of foodhandling duties simply because they have these diseases.

Employers must maintain the confidentiality of employees who have any nonfoodborne illness.

COMPONENTS OF A GOOD PERSONAL HYGIENE PROGRAM

Good personal hygiene is key to the prevention of foodborne illness. Good personal hygiene includes:

Following hygienic hand practices

Maintaining personal cleanliness

Wearing clean and appropriate uniforms and following dress codes

Avoiding unsanitary habits and actions

Maintaining good health

Reporting illnesses

Hygienic Hand Practices

Handwashing

While it may appear fundamental, many foodhandlers fail to wash their hands properly and as often as needed. As a manager, it is your responsibility to train your foodhandlers and then monitor them. Never take this simple action for granted.

To ensure proper handwashing in your establishment, train your foodhandlers to follow these steps.

Step 1: Wet your hands with running water as hot as you can comfortably stand (at least 100°F [38°C]).

Step 2: Apply soap. Apply enough soap to build up a good lather.

Step 3: Vigorously scrub hands and arms for at least twenty seconds.

Lather well beyond the wrists, including the exposed portions of the arms.

Step 4: Clean under fingernails and between fingers. A nail brush might be helpful.

Step 5: Rinse thoroughly under running water. Turn off the faucet using a single-use paper towel if available.

Step 6: Dry hands and arms. Use single-use paper towels or a warm-air hand dryer. Never use aprons or wiping cloths to dry hands after washing.

Hand sanitizers (a liquid used to lower the number of microorganisms on the surface of the skin) or hand dips may be used after washing, but should never be used in place of proper handwashing. If hand sanitizers are used, foodhandlers should never touch food or food-preparation equipment until the hand sanitizer has dried.

Foodhandlers must wash their hands after the following activities:

Using the restroom

Handling raw food (before andafter)

Touching the hair, face, or body

Sneezing, coughing, or using a handkerchief or tissue

Smoking, eating, drinking, or chewing gum or tobacco

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

Дата добавления: 2015-10-31