o
Enforcing personal hygiene standards.
o
Cleaning and maintaining equipment.
o
Dishwashing.
o
Disposing of waste.
o
Inspecting, storing, and handling food.
a. Personal Hygiene. The safety of food depends largely on the health
and the hygiene of the people who handle it.
Everyone who works in the
field must maintain high standards of personal hygiene.
(1) Health Cards.
The local medical authority may require health
cards (food handler certificates) for food service workers. DO NOT make the
mistake of thinking that a worker who has a health card is free from
disease.
A worker can have a health examination one day and be sick the
next day. In some parts of the world, health cards are emphasized more than
they are emphasized in the US.
(2) Inspection.
Make sure that the FSS inspects all food handlers
each day as they report for work.
DO NOT let anyone who has a cough, a
cold, a sore throat, intestinal illness, cuts, sores, or skin infections
handle food.
Send people with these symptoms to the medical unit for an
examination. Figure 1-7 shows a sample checklist to use in performing daily
inspections.
Figure 1-7.
Sample daily inspection checklist
QM3511
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