Basic Food Safety- Chapter 6 'The Foodworker's Top 10' (English)

### **Basic Food Safety: Chapter 6 - The Foodworker's Top 10**

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This chapter highlights the **top 10 responsibilities and practices** every food worker should follow to maintain food safety and prevent contamination. These principles are essential for keeping food safe and ensuring customer health.

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### **1. Wash Your Hands Frequently**
- Wash hands with soap and warm water for **at least 20 seconds**:
- Before handling food.
- After using the restroom, touching raw food, sneezing, or handling garbage.
- After taking breaks or eating.

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### **2. Stay Home When Sick**
- Do not handle food if you experience:
- Vomiting, diarrhea, fever, or jaundice.
- Sore throat with fever or open, infected wounds.
- Inform your supervisor immediately if symptoms appear during a shift.

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### **3. Keep Personal Items Away from Food**
- Store personal belongings (phones, purses, coats) in designated areas.
- Avoid eating, drinking, smoking, or chewing gum in food preparation areas.

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### **4. Maintain Proper Hygiene**
- Wear clean uniforms or aprons daily.
- Keep hair restrained with hats or hairnets.
- Avoid wearing jewelry, except plain wedding bands, during food preparation.

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### **5. Follow Time and Temperature Rules**
- Keep hot foods at **135°F (57°C)** or above.
- Keep cold foods at **41°F (5°C)** or below.
- Store food promptly after preparation, avoiding the **Temperature Danger Zone**.

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### **6. Prevent Cross-Contamination**
- Use separate cutting boards and utensils for raw and cooked foods.
- Always wash equipment and surfaces between tasks.
- Store raw meat below ready-to-eat foods in the refrigerator.

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### **7. Monitor Food Quality**
- Inspect deliveries for signs of spoilage, damage, or contamination.
- Discard any expired or questionable food items.
- Follow **FIFO (First In, First Out)** principles for food storage.

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### **8. Use Gloves Correctly**
- Wear gloves when handling ready-to-eat foods.
- Change gloves:
- Between tasks or after handling raw food.
- After touching surfaces or personal items.
- Every 4 hours during continuous use.

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### **9. Clean and Sanitize Regularly**
- Clean and sanitize all surfaces, utensils, and equipment:
- After each use.
- Between tasks.
- At the end of each shift.
- Follow proper sanitizing techniques and chemical concentration guidelines.

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### **10. Report Food Safety Issues**
- Inform supervisors about:
- Equipment malfunctions (e.g., refrigerators, thermometers).
- Signs of pests or contamination in the kitchen.
- Concerns regarding food storage, preparation, or service.

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### **The Foodworker’s Role in Food Safety**
By adhering to these top 10 practices, food workers play a vital role in preventing foodborne illnesses and ensuring a safe dining experience for customers.

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