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| NOT USING GOOD HYGIENIC PRACTICES (EATING/DRINKING/SMOKING/OTHER) |
Proper hygienic practices must be followed by food employees in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food. Smoking or eating by employees in food preparation areas is prohibited because of the potential that the hands, food, and food-contact surfaces may become contaminated. Insanitary personal practices such as scratching the head, placing the fingers in or about the mouth or nose, and indiscriminate and uncovered sneezing or coughing may result in food contamination. Poor hygienic practices by employees may also adversely affect consumer confidence in the establishment.
Food preparation areas such as hot grills may have elevated temperatures and the excessive heat in these areas may present a medical risk to the workers as a result of dehydration. Consequently, in these areas food employees are allowed to drink from closed containers that are carefully handled.
Violations may include:
1. Food employee washes hands in food preparation or dishwashing sink.
2. Employee is smoking in the kitchen.
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| Employees must not eat or smoke or participate in other practices that might lead to the contamination of food or food contact surfaces. | |
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| HANDWASH FACILITIES NOT PROVIDED WITH SOAP AND TOWELS |
The handwash facility must be kept clean and well stocked with soap and sanitary towels to encourage frequent use.
Violations may include:
1. There is no soap at the handwashing sink.
2. There are no sanitary hand towels at the handsink. |
| A constant supply soap and towels must be available at handsinlks at all times. | |
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| IMPROPER HANDLING OF READY-TO-EAT FOODS |
Employees should avoid handling ready-to-eat food with bare hands. Deli paper, tongs or disposable gloves should be used where possible. Otherwise, bare hand contact with ready-to-eat food may only take place after hands are properly washed.
Violations may include:
1. Employee uses tongs that have not been cleaned and sanitized before handling ready-to-eat food.
2. Employee handles ready-to-eat food with the same gloves used to take out the garbage. |
| Any ready-to-eat food improperly handled such as by employees with unwashed hands must be voluntarily destroyed. | |
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| IMPROPER/INADEQUATE HANDWASHING |
The hands are particularly important in transmitting foodborne pathogens. 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 in accordance with the procedures outlined in the Code.
Even seemingly healthy employees may serve as reservoirs for pathogenic microorganisms that are transmissible through food. Staphylococci, for example, can be found on the skin and in the mouth, throat, and nose of many employees. The hands of employees can be contaminated by touching their nose or other body parts.
Violations may include:
1. A food employee washes his hands without using any soap.
2. A food employee does not wash his hands after using the restroom. |
| Employes must properly wash hands throughout the work day to prevent the contamination of food and food contact surfaces. | |
