mercredi 30 mai 2012

Foodborne Illness Spotlight: Hepatitis A (HAV)

Foodborne Illness Spotlight: Hepatitis A (HAV) |

Well, the first—and most important—step to preventing an outbreak of any kind is to practice good personal hygiene. And yes, we’re talking about hand washing. Thorough handwashing should take you at least 20 seconds, 15 of which should be spend scrubbing between your fingers, under your nails, on the top of your hands, your wrists, your thumb, and all the other areas that are commonly forgotten. If you are a manager at a food service establishment, make sure you have a handwashing sink designated for employee use that is separate from the sink in the restroom. It must have both hot and cold running water, soap, single-use paper towels or an air dryer, and a garbage can. Take the time to train and observe your employees, as they are the people generally responsible for preparing and serving food directly to your customers. It’s also highly advisable to avoid bare-hand contact with ready-to-eat foods. Instead, show your employees how to properly use disposable gloves, deli tissue, utensils, and other barriers to avoid touching food...

Aucun commentaire: