20 Chapter 4 : Personnel
Chapter 4-Personnel- The Safe food employee
Learning Objectives
After completing this module, students will be able to:
- Demonstrate understanding of proper personal hygiene practices and key management strategies for personal hygiene programsDemonstrate understanding of hand hygiene and identify when, where and how to wash hands
- Identify the conditions in which the food employee can have bare hand contact with food
- Explain the difference between illness that restricts the food employee from the operation vs. illness that excludes the food handler from the operation and explain reporting practices as it relates to ill workers
Introduction
Personnel of an operation play the most significant role in ensuring food is safe to eat. The food employee is tasked with operating in a manner that will protect the integrity of food at every stage of its life cycle.This module will focus on the food employee in a foodservice establishment. The food employee is responsible for receiving, preparing, serving, and storing food as well as performing related tasks to keep the environment in which they work safe and hygienic. On any given day the food employee comes into contact with multiple people and surfaces as they perform their job duties. Because of this, good personal hygiene is imperative to minimize the risk of spreading harmful pathogens to food that is then passed on to customers for consumption.