University Dining Employee Handbook - 2020

FOOD SAFETY AND YOU

THE GERMS THAT CAUSE OUTBREAKS OF FOOD-BORNE ILLNESS ARE HARBORED INSIDE OUR BODIES AND ON OUR SKIN!

Your hands can easily be soiled with these germs. They then become the primary route by which the germs are transferred to the food, and the food then becomes a health hazard. This is why it is absolutely essential that you properly wash your hands every time they come in contact with dirt and germs. Bare hand contact with ready to eat foods is prohibited. Deli paper, utensils, or gloves must be used to handle ready to eat foods. During the course of one shift, you have plenty of opportunities for contact with germs. Nearly all of them are sure-fire ways to infect food with disease carrying bacteria. Here are some reminders to help you stay aware of this situation: 1.Clocking in and before starting to work 2.Using the rest room (wash hands in the restroom and again upon return to your work station) 3.Covering a sneeze or cough or blowing your nose 4.Touching your hair or face 5.Picking up anything from the floor 6.Returning from breaks 7.After repeating a task for more than an hour, or when switching tasks 8.Using a mop, broom, or other cleaning supplies 9.Handling of soiled dishes, pans, utensils 10.Handling of non-food items i.e., personal belongings, soiled laundry, garbage etc. Wash your hands and/or change gloves after:

ILLNESS REPORTING Illness can impact the safety of our food. If you are feeling ill, and are unsure if you should report to work, inform your supervisor per call-in policies (see p.5), if before work. If you begin to feel ill while working, notify your supervisor immediately. Your supervisor may reassign you to non-food handling tasks or ask you to leave work if your illness impacts food safety and other employees. You may be asked to provide specific symptoms of your illness to determine appropriate actions.

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