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It details personal cleanliness practices, the mandatory food code hygiene requirements, and hygiene etiquette during preparation and service. 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Unclean hands are identified as the most common cause of contamination.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What should food-service employees do to maintain hand hygiene when soap and water are unavailable?",{"text":117,"@type":113},"Use an antiseptic hand wash or an antiseptic hand rub. The guidance specifies antiseptic rub as an alcohol-based product and recommends rubbing until dry.",{"name":119,"@type":110,"acceptedAnswer":120},"What is cross-contamination and how can it be reduced in professional kitchens?",{"text":121,"@type":113},"Cross-contamination is the indirect spread of disease-causing microorganisms or soil via hands, utensils, or equipment. 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Unclean hands are the most common cause of contamination. When food handlers practice basic personal hygiene, it helps prevent the transmission of microorganisms to food. Food-service employees must practice good hygiene habits during food preparation and service.\u003Cbr>Objective: | |\n|  􀀂  Apply food code requirements for proper hygiene during food preparation and service.\u003Cbr>Key Terms: \u003Cbr>􀀂\u003Cbr>antiseptic hand wash\u003Cbr>antiseptic rub chef’s whites cross-contamination\u003Cbr>hand hygiene microorganisms pathogens personal hygiene\u003Cbr>proper hygiene for food\u003Cbr>handlers RTE WASH\u003Cbr> Understanding Proper Hygiene \u003Cbr>At home and at work, people should follow certain guidelines to prevent or minimize the spread of diseases.\u003Cbr>PERSONAL CLEANLINESS\u003Cbr>Personal hygiene is clean and healthy practices regarding the body to prevent harboring and transmission of harmful microorganisms. Examples of personal hygiene are regular bathing, brushing and washing hair, washing hands, keeping nails trimmed and clean, and brushing teeth.\u003Cbr>Proper hygiene for food handlers is the mandatory food code requirements for foodservice employees when working with or around food. Safe food handlers are in good health, have clean personal habits, and handle food safely. People are the most common source of food contamination via their hands, breath, and perspiration. Proper hygiene for food handlers |  |\n\nE-unit: Proper Hygiene  \nPage 1 􀀂 [www.MyCAERT.com](www.MyCAERT.com)  \nCopyright © by CAERT, Inc.— Reproduction by subscription only. 700087  \nmaintains all personal hygiene standards as well as food code standards that minimize the spread of microorganisms and diseases. To minimize the spread of microorganisms, you should follow hygiene etiquette practices.  \n􀀃 Don (put on) protective clothing (e.g., jacket, hair restraint, and/or aprons) after arrival atthe food-service establishment.  \n􀀃 Follow step-by-step hand-washing procedures.  \n􀀃 Guard against disease via coughing and sneezing by doing the following:  \n􀀄 Cover your mouth and nose with a tissue.  \n􀀄 Place used tissues in the trash.  \n􀀄 Cough or sneeze into your upper sleeve or elbow when a tissue is not available. Avoid coughing or sneezing into your hands.  \n􀀄 Wear a facemask to protect others.  \n􀀄 Wash your hands often with soap and warm water for 20 seconds.  \n􀀄 Use an antiseptic hand wash or rub when soap and water are not available for hand hygiene.  \nHand hygiene is routinely cleaning the  \nhands through washing with soap and water,  \nan antiseptic hand wash, or antiseptic hand  \nrub. Antiseptic hand wash is a water and  \nantimicrobial soap (e.g., chlorhexidine, iodine and iodophors, chloroxylenol [PCMX], and/ or triclosan) that removes or destroys transient microorganisms and reduces resident flor (persistent activity) in 15 seconds. Antiseptic rub is an alcohol-based hand rub that removes or destroys transient microorganisms and reduces resident flora (persistent activity) . The hands should be rubbed together until they are dry.  \n􀀃 Wash your hands each time they touch contaminated items (e.g., garbage, hair, skin, food, tobacco products, and dirty dishes) .  \nMicroorganisms  \nFIGURE 1. Use an antiseptic hand wash or rub when soap and water are not available for hand hygiene.  \nMicroorganisms are forms of life that cannot be seen by human eyes. About 1 percent of all microorganisms grow in food. Examples are:  \n􀀃 Bacteria—staphylococcus aureus, clostridium botulinum, clostridium perfringens, salmonellosis, trichinosis, etc.  \n􀀃 Molds  \nE-unit: Proper Hygiene  \nPage 2 􀀂 [www.MyCAERT.com](www.MyCAERT.com)  \nCopyright © by CAERT, Inc.— Reproduction by subscription only. 700087  \n\n| 􀀃 Viruses\u003Cbr>􀀃 Yeasts\u003Cbr>Pathogens are disease-causing agents; most are microorganisms and parasites capable of causing diseases (e.g., yeasts, bacteria, molds, and viruses) in a host.\u003Cbr>Cross-contamination is ","cbCaitcBdyQPuqtT","https://ap.wps.com/l/cbCaitcBdyQPuqtT","pdf",579373,"English","# Proper Hygiene\n## Personal cleanliness and food-handler requirements\n## Hand hygiene and antiseptic methods\n## Coughing/sneezing and protective practices\n## Cross-contamination and preventing spread\n## Illinois administrative rules for sanitary practices","[{\"question\":\"Why is proper hygiene essential for food-service employees?\",\"answer\":\"Proper hygiene prevents transmission of microorganisms to food. Unclean hands are identified as the most common cause of contamination.\"},{\"question\":\"What should food-service employees do to maintain hand hygiene when soap and water are unavailable?\",\"answer\":\"Use an antiseptic hand wash or an antiseptic hand rub. The guidance specifies antiseptic rub as an alcohol-based product and recommends rubbing until dry.\"},{\"question\":\"What is cross-contamination and how can it be reduced in professional kitchens?\",\"answer\":\"Cross-contamination is the indirect spread of disease-causing microorganisms or soil via hands, utensils, or equipment. It can be reduced by avoiding use of unwashed cutting boards and by using colored cutting boards for different food categories.\"}]","Proper Hygiene - Apply food code requirements for proper hygiene | PDF",1790926741,23]