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Lesson 12 Overview (cont.)
References
Food and Drug Administration. (2001). Food code. Washington, DC: Author. National Food Service Management Institute. (2002, reprinted 2004 with corrections).
Serving it safe(2nd ed.). University, MS: Author.
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oppositeNational Food Service Management Institute. (2004). Wash your hands: Educating the school community. University, MS: Author.
百战百胜National Restaurant Association. (1999). Serving safe food. Chicago, IL: The Educational Foundation of the National Restaurant Association.
Roberts, C.A. (2001). The food safety information handbook. Westport, CT: Oryx Press.
Lesson 12 content (cont.)
holloweenIntroduction
Tell: Frequent handwashing and good personal hygiene practices
are the best ways to prevent the spread of infectious dias.
Most foodborne illness is caud by biological contamination
resulting from poor personal hygiene.
!Individuals at high risk are more likely to become sick
from food contaminated with bacteria or virus from
employee hands.
!All adult day care participants are at high risk for
contracting a foodborne illness.
overweightWays Dias Are Spread by Hands
Tell: There are five ways dias are transmited by contaminated
hands:
!Hand to food
!Infected hands to other hands
!Food to hands to ready-to-eat food
!No, mouth, or eyes to hands
!Food to hands to personvnn
Ask: What is an example of how a dia can be transmitted
from hand to food?
Note: If necessary, write employees’ respons on a flipchart or
西安电脑培训学校
卡玛拉哈里斯blank transparency. A possible example is “not washing hands
after using the restroom and then handling ready-to-eat food.”
Ask: What is an example of how a dia can be transmitted
from infected hands to other hands?
元旦快乐的英语
Note: If necessary, write employees’ respons on a flipchart or
blank transparency. A possible example is “An employees does
not wash the hands after using the restroom and then touches the
hands of an adult day care participant who is in the dining room
waiting to eat a meal. The participant does not have the opportu-
nity to wash his/her hands again. The meal is rved. The
participant puts a hand in his/her mouth or eats with the hands.”
