Topic · Working in a Restaurant
It is in your Hands
Video Transcript
“Hands should be washed in warm, soapy water before preparing foods and after handling raw meat, poultry and, seafood. Always wash your hands front and back up to your wrists, between fingers, and under fingernails. Never forget to wash your hands after switching tasks, such as handling raw meat and then cutting vegetables. Always dry hands with disposable paper towels, clean cloth towels, or allow them to air dry.
For proper handwashing, sing two choruses of “Happy Birthday” while you lather up. This task allows you to clean your hands for 20 seconds, enough time to kill germs.
Make sure your kitchen surfaces are always clean:
- Wash kitchen surfaces such as appliances, countertops, cutting boards and utensils with hot, soapy water
- A smelly dishcloth, towel, or sponge is a sure sign that unsafe bacterial growth is lurking nearby. Bacteria live and grow in damp conditions
- Wash dishcloths and towels often in the hot cycle of your washing machine
- Disinfect sponges in a 10 percent chlorine bleach solution
- Replace worn sponges frequently.”
Wearing Gloves for Food Safety
Wearing disposable gloves can provide an extra barrier of protection on your hands and the food you’re working on, but remember that gloves pick up bacteria just like your hands!
To properly use gloves:
- Wash your hands before putting your gloves on.
- Change them often and in the same circumstances, as you would wash your hands, for example, when touching different types of food such as raw meat or fish, or dirty veggies.
