Violation ExplanationOfficial Report Wording, Item #12
1. Hands washed as needed. (20 pts.)
2. Good hygienic practices, no common towels. (10 pts.)
3. Smoking, eating, drinking. (5 pts.)
4. Demonstration of knowledge. (15 pts.)
5. Handling of ready-to-eat food minimized. (10 pts.)
PUBLIC HEALTH REASON
1. The hands are particularly important in transmitting foodborne disease-causing organisms. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Even seemingly healthy employees may serve as reservoirs for disease-causing microorganisms that are transmissible through food. Staphylococci bacteria, for example, can be found on the skin and in the mouth, throat, and nose of many healthy employees. The hands of employees can be contaminated by touching their nose, mouth, hair or other body parts.
Hands must be washed after:
(a) Using the restroom
(b) Handling raw meats, poultry and fish
(c) Smoking, eating, or drinking
(d) Coughing or sneezing
(e) Touching head, hair, mouth, cuts, burns or other sores
(f) Handling dirty dishes, utensils and equipment
(g) Handling money
2. Good hygienic practices must be followed by all food workers to prevent the introduction of contaminants into food and to prevent the possibility of transmission of disease through food. Workers must wash their hands after touching their hair, face, nose or other body parts. Finger nails must be kept trimmed and clean. Hands must be free of a excess number of rings where disease-causing bacteria can collect and contaminate food. Food workers must not use common towels or aprons to wipe or dry their hands. Towels used over and over again become contaminated and each time a worker wipes his/her hands on a common towel their hands also become contaminated.
3. The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food.
4. Food workers must have a basic understanding of food safety as it relates to the job or task they are doing. Dishwashers must know how the dishmachine they operate sanitizes and when they should be washing their hands. Cooks that reheat foods must know the temperature requirements for reheating. Employees who are required to cool foods must know what the temperature requirements are for cooling. The more knowledgeable the food handler is, the safer the food handling practices in the establishment should be.
5. Because food handlers can be a major source of food contamination bare hand contact with foods that do not require cooking must be minimized. This does not require all workers to wear gloves. Using utensils, tongs, deli tissues or gloves can minimize bare hand contact.
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