RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY & SANITATION

CHAPTER 6 - FOOD HANDLER'S  FACIAL MASK – prevent  TEAR – Always change gloves  EMPLOYEES – when ____ are
SAFETY AND HYGIENE airborne microorganism from nose when they ____, before beginning healthy and happy, it will be
and mouth from getting into food a new task, every four hours when translated to good service and it
during talking, coughing, or doing the same task, and after will equal happy and satisfied
IDENTIFICATION WORKERS CAN CONTAMINATE
sneezing. handling raw meat, fish, or poultry. guests.
 FOOD MANAGERS – especially  HAIR – consumers are particularly  WELL-DEVELOPED SAFETY FOOD BY WORKING WHILE THEY
 FOOD HANDLER – is anyone
those responsible for providing sensitive to food contaminated by PROGRAM – the success of a ARE:
who works in a food business and
who handles food. food to "at-risk" population, have ____. ____ ____ ____ ____ depends
1. Sick
 FOODSERVICE WORKERS – an important responsibility in the  CLOSED SHOES – use ____, upon the effectiveness of training
2. Touching Pimples or Sores
who are healthy and practice good prevention of food-borne illness. not open-toed shoes, should be efforts.
3. Touching their Hair
personal hygiene should be  FOOD MANAGERS – must worn at all times and shoes are  EMPLOYEES – according to the
4. Not wearing a Band-aid and
allowed to work in food service instill a sense of urgency about used to prevent slips and falls from Regulation, ____ must be
Single-use Gloves over sores and
industry. and educate food service wet floors. informed about potential hazards
wounds
 HANDS – are probably the most employees on the realities of food-  APRON AND UNIFORM – work in the workplace and the safe work
5. Not washing their hands properly
common way that harmful borne disease. clothes with ____ and ____ must practices that they should follow to
before, during, and after handling
microorganisms get into foods in a  FOOD PROTECTION be worn inside the kitchen. minimize risks.
food
restaurant. MANAGER – will have to be able  LIGHT COLOR – as much as
to demonstrate knowledge and possible, aprons should be of ____ ENUMERATION
 WARM WATER – is more
skills in food protection ____ to easily reveal dirt. HEALTHY FOOD HANDLER:
effective than cold water in
removing dirt and microorganisms management.  BOWL – tasting food, a small 1. Handwashing Basics
SURFACES THAT ARE LIKELY TO
from hands. amount of the dish must be 2. Proper Handwashing
BE IN CONTACT WITH FOOD,
 INSTANT HAND SANITIZERS FILL IN THE BLANK transferred into a separate ____. 3. Instant Hand Sanitizers
SUCH AS:
– should only be used on properly  SEPARATE SPOON – the dish 4. Fingernails
 SOILED – Hands can become must be tasted with a ____ ____ 1. Cutlery Plates
washed hands. ____ with a variety of 5. Cover Cuts, Wounds, And Sores
 HAND SANITIZERS – can never which must be immediately 2. Bowls 6. Single-Use Gloves
contaminants while a worker is washed after use. 3. Chopping Boards
replace handwashing. performing routine tasks. 7. Hair Restraint
 FINGERNAILS AND NAIL  CLEAN SPOON – use a ____ 8. Footwear
 HANDWASHING – It is important ____ for tasting food and never
POLISH – can become a physical that ____ be done only at a A FOOD HANDLER MAY DO 9. Clothing
hazard. taste food with your fingers. 10. Jewelry
properly maintained handwashing MANY DIFFERENT THINGS FOR A
 LONG NAILS – can easily break  LOCKERS OR CABINETS – 11. Bare-Hand Contact
sink. FOOD BUSINESS, EXAMPLES
and end up in food. personal belongings like bags and 12. Facial Masks
 LATHER – An adequate flow of INCLUDE:
 LESIONS – containing pus that clothes should be stored in ____ 13. Reporting Foodborne Illness To
warm water will cause soap to or ____ away from food 1. Making
might be on a worker's hands or ____ and help remove soil quickly The Local Health Department
forearms, can introduce bacteria preparation areas. 2. Cooking 14. Tasting Of Food
from the hands.  SMOKING OR EATING - _____ 3. Preparing
into food.  100°F (40°C) – The water should 15. Storage Personal Belongings
 GLOVES – act as barrier between or ____ by workers in food 4. Serving 16. Other Personal Habits
be at least ____. preparation areas is prohibited 5. Packing
the hands and the food.  TRIMMED AND FILED –
 HAIR RESTRAINT – keeps hair because hands, food, and food- 6. Displaying
workers must keep their nails ____ contact surfaces might become 7. Storing Food ALL RESTAURANTS MUST HAVE:
from ending up in the food and it and ____.
also may deter employees from contaminated. 1. An Accessible Handwashing Sink
 DIRT AND  DEHYDRATION – the excessive
touching their hair. FOOD HANDLERS CAN ALSO BE 2. Well Stocked With Hand Soap
MICROORGANISMS – also if heat in these areas may present a
 STREET CLOTHES – should INVOLVED IN: 3. A Way To Dry Hands
nails are long, ____ and ____ can medical risk to the workers as a
never be worn to work as they may collect beneath them. result of ____. 1. Manufacturing
be sources of contamination.  SINGLE-USE GLOVES – If WORKERS MUST ALWAYS WASH
 BLOWING AIR INTO PLASTIC 2. Producing
 APRONS – help reduce transfer workers want to wear fingernail HANDS:
OR USING THE TEETH – ____ 3. Collecting
of microbes to exposed food. polish or artificial fingernails, they 1. After Using The Bathroom
or ____ for opening packages are 4. Extracting
 JEWELRY – may be a source of must wear ____. 2. After Coughing, Sneezing,
no-no in food production. 5. Processing
harmful microorganisms.  NON-LATEX GLOVES – Smoking, Eating, Or Drinking
 FOOD SAFETY PLAN – the 6. Transporting
 HARD FOREIGN OBJECTS – Provide workers with ____ 3. After Bussing A Table
foodservice manager must take a 7. Delivering
in food may cause medical because latex gloves might cause 4. Before Putting On Gloves
proactive role to design a ____ 8. Thawing
problems for consumers. allergic reactions in some workers. 5. After Handling Animals
____ ____ that accomplishes the 9. Preserving Food
following objectives.
BY LUZBECA VALENCIA
6. When Switching Between Raw 1. Acquired Immune Deficiency 3. Food Science 5. Recognizing problems and 9. Always check that guards and
And Ready-To-Eat Food Syndrome (AIDS) 4. Standard Operating Procedures potential solutions associated with safety devices on equipment are
7. After Handling Garbage Or Trash 2. Hepatitis B And C facility, equipment and layout in a used as instructed.
8. After Handling Dirty Equipment Or 3. Tuberculosis A FOOD MANAGER IS A PERSON food establishment. 10. Maintain equipment in good, safe
Utensils; WHO:
9. During Food Preparation 6. Recognizing problems and working order.
solutions associated with 11. Adhere to all safety rules and
1. Identifies hazards in the day-to-
temperature control, preventing regulations.
day operation of a food
cross-contamination, 12. If in the unfortunate event you do
establishment that prepares
COMMON HAIR RESTRAINTS IF A WORKER IS DIAGNOSED housekeeping and maintenance. get hurt, it is very important that
packages, serves, vends or
INCLUDE: WITH ONE OF THE FOLLOWING you work with your doctor, and
otherwise provides food for human
FOODBORNE ILLNESSES, THE BY PRACTICING SAFE WORK your management team towards a
1. Nets consumption.
MANAGER MUST REPORT IT TO PROCEDURES: speedy recovery.
2. Bonnets THE LOCAL HEALTH 2. Develops or implements specific
13. Every employee has an obligation
3. Caps DEPARTMENT: policies, procedures, or standards
1. Keeping Fit to meet the attendance
aimed at preventing food borne 2. Working Toward Preventing requirements of the job. When an
JEWELRY, SUCH AS: 1. Hepatitis A virus illness. Accidents
2. E. coli 0157:H7 employee shows extraordinarily
3. Coordinates training, supervises or 3. Improve Morale
1. Rings 3. Salmonella Typhi long absences, the rest of the
directs food preparation activities, 4. Reduce Pain And Suffering
2. Bracelets 4. Shigella spp. team can be placed in a
and takes corrective action as 5. Build Pride In Our Workplace
3. Watches compromising position and
needed to protect the health of the
POOR HYGIENE PRACTICES, conditions could become unsafe.
customer. EMPLOYEES ARE RESPONSIBLE
HARD FOREIGN OBJECTS IN SUCH AS: FOR THE FOLLOWING: Take whatever steps are
4. Conducts in-house self-inspection
FOOD MAY CAUSE MEDICAL necessary to improve your health
PROBLEMS FOR CONSUMERS, 1. Scratching The Head of daily operations on a periodic
1. Never knowingly put yourself or and attendance.
SUCH AS: 2. Placing The Fingers In Or About basis to see that policies and
others at risk. 14. Assist in the creation of a safe
The Mouth Or Nose procedures concerning food safety
3. Indiscriminate 2. Participate in inspections and work environment by
1. Chipped And/Or Broken Teeth are being followed.
4. Uncovered Sneezing Or Coughing investigations where applicable. recommending actions that will
2. Internal Cuts improve the effectiveness of the
3. Work with care and attention at all
3. Lesions A CERTIFIED FOOD
OTHER PERSONAL HYGIENE times. health and safety program.
PROTECTION MANAGER WILL
HABITS TO BE ADDRESSED BY 4. Wear protective equipment as
READY-TO-EAT FOOD (RTE) HAVE TO BE ABLE TO
POLICY INCLUDE: DEMONSTRATE KNOWLEDGE needed or required. AN EFFECTIVE SAFETY
INCLUDES:
AND SKILLS IN FOOD 5. Do not operate any machinery or ORIENTATION ALLOWS US TO:
1. Do not lick your fingers or touch PROTECTION MANAGEMENT equipment without receiving the
1. Cooked Food
your nose, mouth or hair while in INCLUDING THE FOLLOWING 1. Communicate the philosophy of
2. Raw Fruits And Vegetables proper instructions.
the production area. AREAS: management or owners
3. Baked Goods 6. Always report all injuries or
2. Never spit in food handling area. 2. Safety rules and regulations
4. Dried Sausages symptoms, no matter how minor,
3. Never apply makeup or perfume in 1. Identifying of food-borne illness 3. The ways and means of
5. Canned Food
food-preparation areas. immediately to your manager so developing good, productive, and
6. Snack Foods 2. Describing the relationship
4. Do not sit or lean on work tables or that they can work with you safe work habits
7. Beverages between time and temperature
equipment. towards prevention.
5. Do not allow unauthorized and the growth of microorganisms ACRONYMS
7. Encourage coworkers to work
IT IS BEST TO HANDLE RTE personnel in production area. that cause food-borne illness.
WITH HANDS THAT ARE safely.  Ready-To-Eat Food (RTE)
3. Describing the relationship
PROPERLY COVERED WITH: 8. Report any unsafe acts or  Acquired Immune Deficiency
FOODSERVICE MANAGERS between personal hygiene and
conditions to your manager and Syndrome (AIDS)
THEMSELVES MUST BE WELL food safety.
1. Single-Use Gloves wherever possible remedy those
EDUCATED ON FOOD SAFETY 4. Describing methods for preventing
2. Cleaned And Sanitized Utensils conditions to ensure that no one
AND RELATED TOPICS ON: food contamination from
3. Deli Papers gets hurt.
purchasing to receiving.
1. Microbiology
DISEASES, SUCH AS: 2. Epidemiology
BY LUZBECA VALENCIA
BY LUZBECA VALENCIA