Page 66 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 66
Sandwich Management
One of the most common ways of transmitting micro-organisms to
food is by people touching the food with unwashed hands. Washing the
hands properly will remove dirt and temporarily acquired micro-organ-
isms on the surface of the skin which will ensure food safety. The proce-
dure is as follows: wet hands with hot water, apply soap to hands and wash
them for at least ten seconds. Wash all surfaces: hands, fingers, spaces be-
tween fingers (especially the thumbs, backs of the hands and wrists). Once
hands have been lathered and scrubbed, rinse and wipe them with a single
use paper towel. To avoid contamination hands must be washed regularly
and meticulously. In particular hands should be washed:
– before starting work;
– after any job in an unclean area (eg. a warehouse), or after coming
into contact with dirty objects, such as packaging materials;
66 – after using the toilet;
– after replacing garbage bags or any other waste management;
– after cleaning the rooms or areas;
– after each interruption of work (eg. for a cigarette break);
– after arriving from other areas of the workplace;
– after wiping your nose, coughing or sneezing in your hand and af-
ter touching the skin of the face or scalp.
Chewing and smoking in the workplace is not allowed as it increas-
es the risk of transferring germs to your lips, mouth and to the food. In
conjunction, chewing and smoking in front of guests is inappropriate and
distasteful. Eating whilst at work is also not permitted, except on a lunch
break at a specified location.
Disease bacteria can be transferred to food by humans or via the insti-
tution. People who carry a virus can transmit the bacteria even before they
know that they are sick. This mode of transmission can be prevented by
good hygiene practices, especially through proper handwashing after using
the toilet. Bacteria and viruses that cause foodborne diseases are largely ex-
creted in the faeces and sometimes urine. A person also excretes microbes
from facial orifices.
Fresh cuts and wounds should be well protected with a waterproof
plaster. The cuisine establishment must always be equipped with easily ac-
cessible first aid kits.
When employees sign a contract of employment, they sign a declara-
tion in which they commit to report a disease and if necessary pass a med-
ical examination. Employees who have: ulcerated skin sores, an irritated
throat, diarrhea, vomiting or have a fever, should not work with food. At
One of the most common ways of transmitting micro-organisms to
food is by people touching the food with unwashed hands. Washing the
hands properly will remove dirt and temporarily acquired micro-organ-
isms on the surface of the skin which will ensure food safety. The proce-
dure is as follows: wet hands with hot water, apply soap to hands and wash
them for at least ten seconds. Wash all surfaces: hands, fingers, spaces be-
tween fingers (especially the thumbs, backs of the hands and wrists). Once
hands have been lathered and scrubbed, rinse and wipe them with a single
use paper towel. To avoid contamination hands must be washed regularly
and meticulously. In particular hands should be washed:
– before starting work;
– after any job in an unclean area (eg. a warehouse), or after coming
into contact with dirty objects, such as packaging materials;
66 – after using the toilet;
– after replacing garbage bags or any other waste management;
– after cleaning the rooms or areas;
– after each interruption of work (eg. for a cigarette break);
– after arriving from other areas of the workplace;
– after wiping your nose, coughing or sneezing in your hand and af-
ter touching the skin of the face or scalp.
Chewing and smoking in the workplace is not allowed as it increas-
es the risk of transferring germs to your lips, mouth and to the food. In
conjunction, chewing and smoking in front of guests is inappropriate and
distasteful. Eating whilst at work is also not permitted, except on a lunch
break at a specified location.
Disease bacteria can be transferred to food by humans or via the insti-
tution. People who carry a virus can transmit the bacteria even before they
know that they are sick. This mode of transmission can be prevented by
good hygiene practices, especially through proper handwashing after using
the toilet. Bacteria and viruses that cause foodborne diseases are largely ex-
creted in the faeces and sometimes urine. A person also excretes microbes
from facial orifices.
Fresh cuts and wounds should be well protected with a waterproof
plaster. The cuisine establishment must always be equipped with easily ac-
cessible first aid kits.
When employees sign a contract of employment, they sign a declara-
tion in which they commit to report a disease and if necessary pass a med-
ical examination. Employees who have: ulcerated skin sores, an irritated
throat, diarrhea, vomiting or have a fever, should not work with food. At
