b. Several factors contribute to foodborne illness at full-service food facilities.
These factors are:
(1) Food service personnel.
(2) The source of foods provided to the facility.
Lesson 4 discusses the first factor, food service personnel.
c. Employees in a full -service food facility are in constant contact with food
during performance of their duties. This makes them a likely source of contamination.
d. Food service employees must be free of communicable disease. All food
service employees must undergo an examination each day by the supervisor to
determine freedom from communicable disease. The local medical authority may also
accept a health card for persons desiring to work in a food service facility. This is useful
but does not guarantee that employees are permanently free of disease. You still must
check for signs of illness among employees.
e. The daily hygiene habits of food service employees are important in
preventing foodborne disease. Employees must shower or bathe regularly and have
clean hair and fingernails. Jewelry is prohibited, except for plain wedding bands,
engagement rings, or wrist watches. This is because excessive or ornate jewelry allows
food particles to accumulate and can interfere with proper handwashing.
f. Workers with infected cuts, burns, or sores as well as workers with colds or
with intestinal disease symptoms cannot handle food.
g. In addition to good health and hygiene habits, food service employees must
follow sanitary work practices.
h. Employees must wash their hands properly with warm water and soap at
those times when their hands are likely to be excessively contaminated.
i. Employees must use effective hair restraints to prevent hair from
contaminating food and surfaces that food may touch.
Employees must wear light-colored uniforms that are kept clean and neat.
k. Smoking or the use of tobacco in any form is prohibited in food preparation
areas. A food service facility should designate a specific area for smoking.
Food service employees should avoid unnecessary handling of food.