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Sanitation Practices 4.1

Food, Nutrition and Wellness; Unit 4, Lecture 1
by

ctaern .ir

on 21 July 2015

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Transcript of Sanitation Practices 4.1

Sanitation Practices
When should you wash your hands?
Before, during & after preparing food.

Before you eat.
Before and after caring for someone who is sick.

Before and after treating a cut or wound.
After using the toilet.

After changing diapers or cleaning up a child who has used the toilet.
After blowing your nose, coughing, or sneezing.

After touching garbage.
After touching an animal, animal feed, or animal waste.

After handling pet food or pet treats.
Food Preparation


Dry produce with a paper towel or clean cloth towel.

Bagged produce marked “pre-washed” is safe to use without further washing.

Food Preparation
Cut away any damaged or bruised areas.

Rinse produce under running water.

Don’t use soap, detergent, bleach, or commercial produce washes.

Scrub firm produce—like melons or cucumbers—with a clean produce brush.

Kitchen

Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.

As an extra precaution, you can use a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water to sanitize washed surfaces and utensils.


Kitchen
Use paper towels or clean cloths to wipe up kitchen surfaces or spills.
Wash used cloths in the hot cycle of your washing machine.

Proper Kitchen &
Food Sanitation
Essential Question:
What are some risks associated with improper sanitation practices?
Unit 4
Hand washing prevents the spread of germs that spread illnesses and diseases.

Proper food handling prevents the possible occurrence of food borne illness.
How does washing your hands prevent spreading illnesses?
Feces contains germs like Salmonella, E. coli O157, and norovirus that cause diarrhea, and it can spread respiratory infections like hand-foot-mouth disease.

These kinds of germs can get onto hands after people use the toilet, change a diaper, or after handling raw meats that have invisible amounts of animal feces on them.

1 gram of human feces (weight of a paperclip) can contain one trillion germs.

These germs are transferred by the hands to other objects or humans and cause illnesses.
Why is proper food sanitation so important?
More than 200 diseases are spread through food.

About 75% of the new infectious diseases affecting humans over the past 10 years were caused by bacteria, viruses and other pathogens that started in animals and animal products.

According to the CDC, each year in the United States 76 million people suffer from foodborne disease; 325,000 of them are hospitalized and 5,000 die.
Food Preparation
Even after you have cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread illness-causing bacteria to other foods—unless you keep them separate.

Use separate cutting boards, plates, and utensils for raw produce and for raw meat, poultry, seafood, and eggs.
WET
1
Wet
your hands with clean, running warm water.
LATHER
2
Lather
your hands by rubbing them together with soap.
Be sure to lather the backs of your hands, between your fingers and under your nails.
SCRUB
3
Scrub
your hands for at least 20 seconds.
Hum the "happy birthday" song if you are unsure how long to scrub.
RINSE
4
Rinse
your hands well under clean, running water.
DRY
5
Dry
your hands using a clean towel or air dry them.
Proper Hand Washing Procedure
Full transcript