2. Food Safety Basics - Clean

Welcome to Part 2 of Food Safety Basics from the Maui Food Innovation Center at the University of Hawaii Maui College. Let’s learn more about the four key strategies to help keep food safe from contaminants. The first step in proper food safety is Cleanliness. Practicing good personal hygiene starts with washing your hands using soap, running water, and taking the time to scrub away germs. All food preparation activity starts with clean hands. It is critical to wash your hands before and after eating, after using the restroom, before serving food, during food preparation to prevent cross-contamination, before and after handling raw meat, poultry or fish products, after blowing your nose or sneezing, after handling unsanitary objects like money, waste or garbage containers, after touching pets or livestock, before putting on gloves, or any other time you think is necessary. Washing your hands will help to prevent the spread of communicable diseases. The steps to washing your hands are: 1. Wet hands with hot, running water. Water should be as hot as the hands can comfortably stand. 2. Next, apply enough soap to build up a good lather. 3. Rub hands together for at least 20 seconds. (try singing happy birthday to yourself!), and clean under fingernails and between fingers. 4. Rinse hands thoroughly under running water. 5. And finally dry your hands with a single-use paper towel or air dryer. Be aware not to use your apron to dry your hands or utensils. Aprons are unclean because they contain microorganisms. Using your apron or uniform to dry your hands will only recontaminate your hands. Dry clean hands on a clean paper towel. What can you observe in this slide that might harbor bacteria? Take off the jewelry and the watch, use soap, and rub vigorously to wash away viruses and bacteria. No matter how clean your hands are, Federal Food Code prohibits the touching of ready-to-eat foods with your bare hands. Use gloves, deli tissue, tongs, or other utensils. But remember, gloves are only an extension of your skin, and can easily get contaminated. So change gloves often, and do not attempt to wash them. Ready to eat food items are foods that do not require further cooking prior to consuming. There is no further cooking ‘kill step’, and these foods must remain as free from bacteria and viruses as possible. Consider them to be ‘the untouchables’ that you must never touch with bare hands. It is also critical to maintain a clean environment both inside and outside a restaurant or food facility. All restaurants or food facilities must maintain a comprehensive, written plan for its Sanitation Program. Dishwashing is a key part of the sanitation process. All utensils, trays, and other equipment must be cleaned and sanitized after each use. For manual cleaning, use 3 compartment sinks to clean and sanitize all equipment and utensils. First, scrape off large food particles before washing. Use Sink 1 for Washing with detergent and water at a consistent temperature of at least 110 degrees Fahrenheit. Use Sink 2 for Rinsing under running water. Use Sink 3 for Sanitizing by soaking all items in a proper concentration for at least 1 minute. Air dry dishes and equipment - DO NOT towel dry. Thank you for watching Part 2 of Food Safety Basics from the Maui Food Innovation Center at UH Maui College. Continue to the next video to learn more about the essential strategies to keep food safe.