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  • Тип файла:
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  • Всего слайдов:
    15 слайдов
  • Для класса:
    1,2,3,4,5,6,7,8,9,10,11
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    1.36 MB
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Слайды и текст к этой презентации:

№1 слайд
FOOD SCIENCE amp HYGIENE
Содержание слайда: FOOD SCIENCE & HYGIENE Employee Health & Hygiene
№2 слайд
How food handlers can
Содержание 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
№3 слайд
Sick Employees People can
Содержание 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
№4 слайд
Sick Employees, continued It
Содержание слайда: 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
№5 слайд
Normal Flora People normally
Содержание 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
№6 слайд
Transient microorganisms
Содержание 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
№7 слайд
Possible Hand Contamination
Содержание 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
№8 слайд
Washing Hands Recommended
Содержание 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
№9 слайд
Содержание слайда:
№10 слайд
Hand sanitizers Hand
Содержание 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
№11 слайд
When to wash hands Before
Содержание 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
№12 слайд
Injuries All injuries such as
Содержание 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.
№13 слайд
GOOD HYGIENEIC PRACTICES Do
Содержание 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
№14 слайд
GOOD HYGIENEIC PRACTICES
Содержание 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
№15 слайд
PROTECTIVE CLOTHING Never
Содержание 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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