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ASL Food Safety Video [Part 2 of 5] Personal Hygiene

JOJO: There are many ways that food can make people sick. TRAVIS: Some people have food allergies. JOJO: And when food is contaminated
with microorganisms Known as pathogens that can make us sick. TRAVIS: Food can also be contaminated with chemicals. JOJO: Or even foreign objects like hair or nails. TRAVIS: When you are responsible for preparing food at home or in a restaurant,
it is important that you do things to help prevent causing foodborne illnesses. KURT: Cleanliness is one of the most important
ways to start keeping food safe and it encompasses many areas. Let’s start with you. Nail polish is not allowed. Your jewelry you must take off. Your hygiene must be very clean before you arrive at work.  Because your cleanliness is the first place
you can make a difference with food safety. TRAVIS: Come to work clean – What does that mean? Put on a clean uniform Hair trimmed, or pulled back, or covered with a cap Your nails need to be clipped, and cleaned, and no polish. Whenever possible, change into your uniform and apron at work. CHEF KURT: Ready to work? Let’s go. TRAVIS: Clean also includes being healthy. When you are sick, or have a cough or runny nose,
you should not prepare or serve food to others. Hey, Hi. I am feeling really really ill today.
I don’t think I can come to work. You know what. Stay home, feel better, take care.
See you soon. Bye for now. SANDY: You may recall Norovirus is one of
the main causes of foodborne illness. It is a common pathogen that can be
spread from food service employees to customers. That is why, when you are sick with vomiting or diarrhea,
you should stay home for at least 48 hours after symptoms stop
to avoid spreading your illness to food and other people. Food service employees should also stay home with other symptoms
including fever, nausea, or jaundice. If you still have those symptoms,
you can still spread foodborne illness to the customers. It is your responsibility to serve those customers
and keep them safe. JOJO: That makes sense. It is important to arrive to the restaurant, clean, healthy, and ready to work. Before you begin preparing foods or touching foods,
you need wash your hands. SANDY: Yes, washing your hands is one of the most important habits
you can do to avoid spreading microorganisms to foods. And while it seems simple, there is a correct way to wash your hands. Jojo: Where do you wash your hands?
Begin at the hand wash sink. This sink should only be used for hand washing
and should be easily accessible and convenient to the work areas. Using warm water Run the warm water over your hands to get them wet Use soap to create a lather and scrub your hands together Include in-between your fingers, the backs of your hands,
exposed portions of your arms, and under your fingernails Rinse your hands thoroughly How do you dry your hands?
Use a clean, disposable towel and then throw it away. CHEF KURT: Use the paper towel to turn off the water
so you don’t get any dirt on the handles. And now we are going to go cook. Jojo: So when you wash your hands, you want to do a thorough job. The entire process should take 20 seconds and you can sing
happy birthday song to yourself to ensure you have washed
your hands long enough. SANDY: It makes sense to wash your hands
when you arrive at work before you start, but can you think of other times that you should wash your hands. Sandy: It is important to remember that while hand sanitizers
can be useful, using warm soap and water is really the best. Hand Sanitizer is not generally a good substitute for proper hand washing. TRAVIS: It is important that before you put on gloves,
you wash your hands.. Then, when you take the gloves off, you wash your hands again.: You should not handle fruit with your bare hands. First, put your glove on before handling fruit or other ready-to eat foods. SANDY: Gloves can be a useful tool to minimize the spread of pathogens. Humans can transfer pathogens to food.
So, you need to change your gloves frequently. Any time you would wash your hands, you should change your gloves. If gloves become torn, broken, or damaged, you can’t still use them, you must change your gloves. If gloves become soiled, you should change your gloves. Gloves are also not a substitute for hand washing. KURT: Your own health and hygiene is extremely important
when it comes to food safety for customers. Remember, cleanliness starts with you.

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