SCRIPT ABOUT Food Handler’s Safety and Hygiene

HEAD ANCHOR

TOPIC PRESENTER

HEAD ANCHOR

Hello everyone I am ____________ and today let us discuss the Food Handler’s Safety and
Hygiene. But before we start, here are the objectives of this discussion. First is identifying the
role of the food handler in relation to food safety and hygiene. Second is enumerating different
precautions on health, personal cleanliness habits and general work habit of a food handler.
And lastly is describing proper hand washing for food handlers.

So let us start with identifying the roles of the food handler in relation to food safety and
hygiene. To be discussed by____________, our topic presenter.

TOPIC PRESENTER

A food handler is anyone who works in a food business and who handles food, or a surfaces
that are likely to be in contact with food, such as cutlery plates, bowls, or chopping boards. A
food handler may do many different things for a food business.

Making, cooking, prepping, serving, packing, exhibiting, and storing food are some examples.
Manufacturing, producing, collecting, extracting, processing, transporting, distributing, and
thawing of preserved food are all jobs that food handlers can do. The process of providing safe
food begins with the employment procedure. Many incidences of food-borne disease have
been connected to a lack of attention to personal hygiene, sanitation, and food handling
protocols, according to studies.

Hepatitis A, Salmonella, and Norwalk-like-viruses are examples of infectious and communicable

diseases that are transmitted through food contaminated by infected food handlers. Only
foodservice workers who are healthy and practice good personal hygiene should be allowed to
work in the food service industry. Working while unwell, rubbing pimples or sores, touching
their hair, not wearing a bandage and single-use gloves over sores and wounds, and not
washing their hands properly before, during, and after handling food can all lead to food
contamination. a successful hiring procedure, employees need to get orientation and training
on the foodservice operation's cleanliness standards. Employee disease, suitable attire, and
personal hygiene practices should all be covered by policies that should be created,
implemented, and monitored. Occupational health and safety procedures are the exact
procedures used to achieve the goals of these procedures.

HEAD ANCHOR

Now, let us know about the Do's and Don'ts in the topic of healthy food handling.

TOPIC PRESENTER

Under healthy food handler there is Do’s and Don’ts and those are;

• Take all reasonable precautions to keep their body, any part of their body, or anything they
are wearing from coming into contact with food or food contact surfaces.

• Do everything possible to avoid unnecessarily coming into contact with ready-to-eat items
like salads or cooked meat.

• Don't eat over food that hasn't been properly protected or on surfaces that are likely to come
into touch with food.

• Avoid sneezing, blowing, or coughing on uncovered food or surfaces that could come into
touch with food.

• In areas where food is handled, do not spit, smoke, or use tobacco or similar substances.

HEAD ANCHOR
Now let’s move on to the policies which can promote good personal hygiene Personal hygiene-
workers should be properly bathed; proper work attire- workers should wear a clean hat or hair
restraint, clean clothing, appropriate shoes, and remove jewelries; and good hygiene practices-
workers should wash their hands frequently and properly, have short fingernails, and use gloves
properly. Personal Health Habits To limit the danger of food-borne infections, it is critical that
head start food workers practice good personal cleanliness

Insert Video https://youtu.be/toT5NBLrfJ4 paki cut nung dulo para sa mag eedit ng video

TOPIC PRESENTER

• A worker with a common illness, such as a cold, cough, or infection, as well as cuts or burns,
could easily contaminate food.

• Inform your supervisor if you have an open sore, boil, or other skin outbreak so you can be
placed to a non-food area.