Every food establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the "big 3" factors that could cause food to become unsafe. Food must be kept out of harms way from human errors, but if you don't train food workers what they are, they won't know why these factors are so important. The basics can make all the difference. The basic 3 principles that all managers and food workers should be aware of are:* Personal Hygiene for Food Professionals;* Time & Temperature Control; * Cross-contamination Prevention
1. Professional Personal Hygiene - It's not all common sense to everyone. Food workers must observe the highest possible standards of personal hygiene to make certain that food does not become contaminated by micro-organisms, physical or chemical hazards. High standards of personal hygiene also play an important part in creating a good public image, as well as protecting food. Hand-washing, clean fingernails, food worker illness policy (including exclusion of ill workers, cuts, burns, bandages, etc.), hair, uniforms, glove use, jewellry, personal cleanliness, or unsanitary habits such as eating, drinking, smoking, or spitting are all parts of defining personal hygiene standards. Poor hand-washing is one of the leading causes of foodborne illness.
"Active Hand Hygiene" is a concept that really helps. There is a benefit to writing down standard operating procedures for the correct hand-washing method / safe hands procedure to follow when each staff member is trained about this crucial expectation in your facility (i.e. 20 second hand-wash, when to wash, if using a nailbrush, type of soap, hand sanitizer, which glove or utensil for which ready-to-eat food task, etc.). Who monitors the process and how do you measure compliance on hand-washing? These are questions best answered in...
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