FOOD SAFETY

PRACTICES
FOR RESTAURANT
EMPLOYEES

This aims to increase the knowledge and positive behaviour of food handlers on food safety practices using a
simple and understandable infographics
 Foodborne Illness
infectious or toxic in nature and caused by bacteria, viruses, parasites or
chemical substances entering the body through contaminated food or water

HOW DOES FOOD Poor personal

hygiene of the
BECOME UNSAFE handler

Purchasing from
Time- unsafe sources
Cross- temperature
contamination abuse

SYMPTOMS

Jaundice
Diarrhea Fever (Yellowing of skin Sore throat
Vomiting and eyes)
 Responsibilities of Food Handler
WHAT SHOULD FOOD EMPLOYEES FOUR KEY STEPS TO FOOD
DO WHEN THEY HAVE SYMPTOMS SAFETY
Stop work Report to the
management Wash hands and CLEAN surfaces often
immediately
SEPARATE raw meats from other foods

Stay at home and do not REFRIGERATE foods promptly

report to work until at
least 24 hours have passed COOK to the right temperature
since symptoms ended

A Afood
food handler MUST:
handler MUST: A food handler MUST NOT:
Wash hands
Foodborne Illness
Touch food after
before and touching objects or
after handling any body parts
food
Sneeze and Smoke while
Thoroughly Make sure to wear
handling food
dry hands bandage and gloves cough over
if there is a wound unprotected food
Eat on areas
Restrain hair and in contact
tie back long hair with food
References:
(2020) Fda.gov. Available at: https://www.fda.gov/media/77065/download (Accessed: 23 October 2020).
Safe Food Handling (2020). Available at: https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling (Accessed: 23 October 2020).
(2020). Food Safety. Available at: https://www.who.int/news-room/fact-sheets/detail/food-safety
(2020). Health.act.gov.au. Available at: https://health.act.gov.au/sites/default/files/2018-10/Food%20Safety%20-%20Food%20Handler%20Responsibilities.pdf (Accessed: 23 October 2020).
Elkins,G. And L. Staples “Food Safety and Sanitation.” April 2016. https://www.cacfp.org/files/1314/6185/5535/Food_Safety_and_Sanitation_for_CACFP_Slide_Print.pdf Accessed: 23 October 2020)