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Alaska Food Safety Advisory Committee Focuses on Spreading Food Safety Awareness to the Industry
During September 2005 National Food Safety Education Month
AFSAC is taking part in the month-long awareness campaign to focus attention on the important procedures necessary for proper hand washing.
ADEC and the Municipality of Anchorage is partnering with the NRAEF to encourage food safety education and training for our restaurant and foodservice members statewide. On Wednesday, September 14, ADEC and MOA will sponsor a Food Safety Awareness Day by talking to consumers at grocery stores in Anchorage, Wasilla and Fairbanks and with food service employees in businesses throughout the state.
There are many important steps to take to keep microorganisms from contaminating your food or product.
Spread the word to your employees on "Keep Hands Clean with Good Hygiene." Below you will find some important tips to remember for proper handwashing procedures:
. Implement the following six steps to wash your hands properly:
Wet your hands with running water as hot as you can comfortably stand (at least 100 degrees F/38 degrees C; apply soap; vigorously scrub hands and arms for at least 20 seconds; clean under fingernails and between fingers; rinse thoroughly under running water; and lastly, dry hands and arms with a single-use paper towel or warm-air hand dryer.
. Wash hands before starting work and after following any of these activities:
Using the restroom; handling raw meat, fish, or poultry; touching your body; sneezing, coughing, or using a tissue; smoking, eating, or drinking; handling chemicals that might affect the safety of the food; taking out trash; clearing tables; or touching anything else that may contaminate hands.
. Practice regular care of hands, in addition to handwashing, to ensure hands will not transfer microorganisms to food.
Keep your fingernails short and clean because long fingernails may be difficult to keep clean and may also hide illness-causing microorganisms. Don't wear false nails or nail polish. It can disguise dirt under nails and may break off into food. Cover cuts and sores on hands with bandages and cover with a glove or finger cot to prevent it from falling off into food.
. Use gloves properly to keep food safe by creating a barrier between hands and food.
Wash your hands before putting gloves on and when changing to a fresh pair; make sure they fit properly; change the gloves when necessary; remove them properly; and never wash and reuse gloves.
. Practice personal cleanliness and wear proper attire to prevent the transfer of illness causing microorganisms to food.
Wear a clean hat or other hair restraint to keep hair from falling into food; wear a clean uniform; remove your apron whenever you leave a food-preparation area; and finally, remove jewelry while working in food-preparation areas.
. Prevent contaminating food by not coming to work when you are sick.
Tell your manager if you show signs of illness such as fever, diarrhea, vomiting, sore throat with a fever, or jaundice (yellowing of the skin and eyes). This is especially important if you have been diagnosed with a foodborne illness. Your manager may ask you to stay home or stop working around food or equipment.
During September's National Food Safety Education Month, you have the opportunity to highlight what you are doing in the restaurant and foodservice industry to educate your employees on proper food safety procedures. By distributing these tips to your employees, you will help them ensure your establishment is safe from foodborne illness.
To receive training and promotional materials to help promote National Food Safety Education Month call 1-87-SAFE-FOOD, or visit www.nraef.org/nfsem to download your free training and promotional materials.
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