HOSP 201 Lecture Notes - Lecture 4: Paper Towel, Hand Washing, Nail Polish
4 Aug 2018
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When they have a food borne illness. Come in contact with a sick person. Training food handlers on those policies: some thing to support a personal hygiene program include, modeling the correct behavior. Revising personal hygiene policies when science changes: hands must be washed in sink designates for hand washing, how to wash hands, wet hands and warms with warm water. Scrub hands/arms vigorously for 10-15 seconds (clean fingertips, under nails, between fingers) Rinse hands and arms thoroughly: dry hands and arms using a use power towel (consider using a paper towel to turn off faucet and open door) Food handlers must wash their hands after the following: using the restroom, touching body or clothing, coughing, sneezing, blowing nose, using tissue, eating, drinking, smoking, chewing gum, handling soil items, handling raw meat, taking out garbage. Retain hood handlers who are not following proper hand washing procedures.
