Know

卫生

洗手

Food handlers can be a significant source of harmfulmicroorganisms这导致疾病;因此，定期使用适当的技术洗手是在食品服务中工作的最重要方面之一。这样做有助于降低扩散细菌的发病率，包括病毒，细菌和其他pathogens，包括在准备它们时可能存在于原料食品中的那些。

While handwashing seems fairly straightforward, food handlers may not use the correct techniques or allow sufficient time to properly wash their hands. Anyone who handles food must always wash their hands with soap and running water; hand sanitizers are not recommended as a substitute for handwashing. In fact, the Centers for Disease Control and Prevention warns against using alcohol-based hand sanitizers in lieu of handwashing because these products do not adequately reduce important foodborne pathogens on food handlers’ hands, especially bacterial spores, certain viruses, or other protein-based microorganisms. Also, the ingredients in a hand sanitizer product must be approved food additives by the FDA, since the ingredients from the hand sanitizer can become part of the food in trace amounts by a food handler. (The FDA defines indirect food additives as “those that become part of the food in trace amounts due to its packaging, storage or other handling.” All materials coming in contact with food must be proven to be safe “before they are permitted for use in such a manner.”)

洗手应始终在进入厨房后在指定的洗手间进行（即使您在使用洗手间后洗手）。洗手水槽应标记，并用热和冷水水，手肥皂，单用纸巾或手烘干机和垃圾桶储存。

Wearing Single-Use Gloves

Food handlers should not touch ready-to-eat foods with bare hands because doing so can transfer pathogens to food. Thus, wearing single-use (disposable) gloves that fit properly is another practice in the food service industry. Before wearing gloves, a food handler should wash their hands. Once gloves are on, they need to be changed frequently. Never wash or reuse gloves. Some examples of when gloves should be changed include:

• Before handling any ready-to-eat foods
• 如果改变任务（例如，切碎莴苣，然后继续制作三明治）
• If the glove develops a tear
• After gloves become dirty
• After handling raw meat
• After handling money
• After taking out the trash

打印出以下迷你海报并将其悬挂在厨房设施中，以提醒员工了解适当的手套磨损实践。

• 国家食品服务管理局迷你海报：正确使用一次性手套

合适的着装

食品处理人员应该在干净的衣服上工作。这不仅可以给出专业的外表，而且脏衣服携带可以转移到食物并导致食源性疾病的病原体。毛发限制（帽子，发网或胡须网）和清洁围裙是食品处理程序的钉书针。珠宝，包括戒指，手表和手镯，在食物搬运期间不应穿着几个原因。这些物品可以含有可能污染食物的细菌和病毒。珠宝也可以落入食物并呈现窒息危险。普通带环是可接受的。食品处理程序也应该避免戴指甲油或人造指甲，因为这些可以隐藏污垢或污染食物。

Cleaning and Sanitation

Kitchen Surfaces

Cleaning food preparation surfaces is a necessary first step for effective sanitation. Cleaning refers to the removal of organic matter using appropriate cleaning chemicals under recommended conditions. By removing organic matter through proper cleaning, sanitizers are able to make contact with more of the food contact area.

After thorough cleaning, sanitation is the next step. Sanitizing includes applying chemicals or heat to a properly cleaned area, reducing pathogens by 99.999 percent. Sanitation is not the same as sterilization, which is the complete removal of all organisms. Chemicals approved as sanitizers for food-contact surfaces in retail or food-service establishments are chlorine, iodine, and quaternary ammonium.

务必将化学品储存在原始容器中远离食品储存和食品制备区域。如果您确实将化学品转移到新的容器中，用化学名称，制造商的名称和地址以及化学潜在危险标记容器。

任何触及食物的表面都必须清洁和消毒。这包括烹饪设备（锅，平底锅，刮刀，叉子，刀具，切割板，食品储存容器，板等）以及食品制备表面，如制备桌。应更换磨损或破裂的厨房设备，因为它不能充分清洁或消毒，因此含有有害病原体。

洗碗

If your facility has a three-compartment sink, the correct setup is as follows:

If your facility has a dishwasher, the following guidelines are recommended:

• Scrape, rinse, or soak items before washing; presoak items with dried-on food.
• 使用correct rack for the items you are washing. Do not overload the racks; allow space for water spray to reach all surfaces of the items.
• 如果有任何物品仍然肮脏，重新洗涤。
• Air dry all items once they come out of the dishwasher.
• 经常检查水温，压力和消毒剂水平，以确保它们在正确的范围内。

如果使用热卫生方法，洗碗机中的温度必须落在165 f和194 f（74c至90℃）之间，用于固定架，单温洗碗机，或在所有其他高温机器中至少180 f（82℃）。对于三室水槽，水温必须至少为171f（77℃）。

See

遵循适当的洗手步骤，清洁和消毒厨房表面是什么样的？以下两种视频剪辑解决了练习良好的卫生和适当的洗碗手术程序的重要性。

EFOODHANDLERS基本食品安全第2章：健康和卫生视频：https://www.youtube.com/watch?v=lAcoUszRGxc

eFoodHandlers Basic Food Safety Chapter 5: Cleaning and Sanitizing video:https://www.youtube.com/watch?v=RAFMIXPq9BE

此外，以下视频概述了使用三舱汇的洗碗的基本步骤。

洗碗

Do

作为一个食品处理程序，你知道如何让自己和你的工作环境保持清洁，尽量减少病原体转移到你准备的食物。以下两张表提供了关于洗手和清洁和消毒的“如何以及何时”的详细信息。使用Food Safety Cleaning and Sanitizingsummary information from North Carolina State University Extension and familiarize yourself with the information about kitchen cleaning and sanitizing.

洗手

How

1. 湿手和手臂。Use running water as warm as you can comfortably stand.
2. Apply soap.用足以建立一个好泡沫。
3. Scrub hands and arms vigorously.Scrub for 20 seconds. Be sure to clean under fingernails and between fingers.
4. Rinse hands and arms thoroughly.使用温暖的水和冲洗至少10秒。
5. Dry hands and arms.Use single-use paper towels or a hand dryer. Do NOT use your apron or any other part of your uniform. Do NOT use a multiuse kitchen towel.
6. Turn off faucet.使用纸巾关闭水龙头。
7. Throw paper towel away.使用免提，覆盖，脚扣的废物容器扔掉纸巾。

When

• 当你到达工作时
• Every time you return to the kitchen
• Before putting on single-use gloves
• Between different jobs in the kitchen
• 在处理原始，新鲜或冷冻家禽，鱼类或肉之前或之后
• 拿出垃圾后，处理脏盘，拖地或扫地
• After using the restroom
• After coughing, sneezing, wiping, or blowing your nose
• After handling chemicals that might make food unsafe
• After touching your hair or your face
• 使用电话后
• After handling money
• After eating, drinking, or smoking
• After touching anything that might contaminate your hands

Clean and Sanitize Surfaces and Equipment

How

1. Scrape or remove food and debris from the surface.根据需要使用毛巾或其他设备。
2. 洗涤表面。使用正确的清洁化学品进行工作。
3. 冲洗表面。Make sure to thoroughly remove the detergent residue.
4. 消毒表面。Use a sanitation solution that has been properly mixed to the correct strength.
5. 让表面风干。

When

• After you are finished using the surface or equipment
• Before working with a different type of food
• Any time you have to step away from the task and there is potential for the surface to have become contaminated
• 如果表面或设备处于恒定使用，请在四小时后