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Food Handling Course License B Part 10 of 12 — Transcript

by Jean Pierre Sant · 2,309 words · 425 segments · language en · Watch on YouTube

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0:05waste
0:07should never left to accumulate should
0:10be kept in covered bins
0:12and the bin should be foot operated even
0:14if it's a skip
0:15should be foot operated not manually
0:17operated to avoid having your hands
0:20touching that
0:21dirty dirty unit
0:25although having said that bins should
0:28also be kept clean
0:30and they should also be washed at
0:35intervals that make sense basically
0:37because
0:38even when they're empty if they're not
0:39kept clean they start to smell
0:41really really bad and attract pests
0:46things that increase waste generation is
0:48lack of planning
0:49when purchasing purchasing too much more
0:51than you consume
0:53or not controlling stock in
0:58in the stores forgetting that you have a
1:00batch head in there and you have
1:02something hidden there until it's so
1:04obvious that you need to check
1:06because either you smell or do you find
1:08the secondary effects of it like
1:10pests and moths emerging from an area
1:15there's nothing wrong with reusing and
1:18recycling materials for example empty
1:20food buckets
1:21i actually urge people to recycle as
1:23much as possible and upcycle but
1:27do it safely one should not
1:30recycle at the expense of food safety
1:33because it can be much more costly
1:36to recycle than not to so pay attention
1:42on the screen we have this exercise
1:46and this exercise we're marking which
1:48risks are physical chemical
1:50and biological we have broken glass
1:54which is physical it cuts your your
1:57mouth
1:57cuts your throat intestines detergents
2:00are chemicals
2:01bacteria are biological they grow inside
2:04us
2:05all these in this category are alive and
2:07they grow
2:08metal staple olive stones metal shavings
2:10are all physical
2:12mercury although metal it is a liquid
2:14metal at room temperature
2:16and the problem with it is poisoning
2:19problem
2:19more than anything earrings are physical
2:22poison is a chemical
2:23tapeworm and amoeba are biological
2:27broken muscle shells and fish hooks are
2:30clear
2:31physical hazards the last one
2:34peanuts it's marked as both physical and
2:38the chemical
2:39the reason for it is that peanuts when
2:42we remove the shell
2:43they will be very easy to swallow and
2:45for that
2:47it's very easily that it ends and ends
2:50up in the wind pipe
2:52rather the food pipe it is
2:55also a chemical because they are
2:57allergens
2:59and for that matter people who are
3:02allergic to peanuts can consider those
3:05peanuts as
3:06really serious threats let's talk about
3:10people now a food business
3:14needs people a manufacturing business
3:18needs people to a lesser extent because
3:21nowadays
3:22there is a lot of work that can be done
3:25by a machine
3:26but i do not expect to go
3:30eat at a restaurant and a machine serves
3:34me the food i wouldn't like that
3:36i like the human experience when
3:40i go to eat somewhere that the kindness
3:43of the service
3:44the courteousness of the service is
3:46something i pay money for when i go to
3:49eat outside so i can't see
3:52the element of humans being
3:56cut out of food production anytime soon
4:00and for that reason we need to control
4:03people
4:03and their hygiene as well starting from
4:08why it is important our bodies are
4:11bacteria generators
4:14even if we are super clean and the one
4:17who is
4:18considered to be a clean individual
4:20basically taking at least a shower every
4:2224 hours
4:24will also have bacteria on their bodies
4:27so
4:27if a person has the habit of not
4:30showering every 24 hours
4:32the number of bacteria on that body will
4:35start to increase at a rate
4:37which is natural but it will also start
4:40to create
4:42smells and aromas that are also natural
4:45to
4:45people who are not tidy and clean as we
4:48consider
4:49cleanliness today the smell of armpits
4:53the smell of water areas of the body
4:56where
4:57fluids start to accumulate and sweat it
5:00starts to generate
5:02a smell that's it's not pleasant when
5:06being with other people especially and
5:09producing food or serving food even more
5:12these are hand washing scenarios which
5:18i don't think i already mentioned all of
5:20them
5:22this especially nail biting
5:27people who bite their nails tend to have
5:30saliva for obvious reasons on their
5:32fingers
5:33so if we have people who work in the
5:37food industry have the habit of biting
5:39their nails
5:40should wash their hands more often
5:43because they will be delivering more
5:45saliva with the food
5:46which is not what we need so at best
5:49people should not bite their nails but
5:52if they do they have the habit
5:53they should wash their hands or put
5:55sanitizer on their hands
5:57as soon as they realize they have
5:59they're doing the
6:00habit do's and don'ts
6:04we should have clean clothes when we're
6:08producing food we should cover our hair
6:12and we should when we mentioned clean
6:14clothes
6:15we should also know how we should wash
6:18our own clothes should we wash them with
6:20the rest of the clothes should we put
6:22put very fragrant soaps on them
6:26no the clothes that will be used in the
6:30in open food products should not smell
6:32like anything at all
6:34similar to us we should put rollons to
6:37keep
6:38us from perspiring excessively and
6:40smelling bad
6:41what we shouldn't put fragrances which
6:45can be smelled from 10 meters away
6:47that's not okay
6:50we should also use dedicated footwear if
6:52we use the same
6:53shoes that we were walking on the street
6:55with we basically brought
6:57billions and billions of bacteria on our
7:00shoes
7:01into the kitchen now imagine that
7:03multiplied by two feet
7:05multiplied by every person in the
7:07kitchen multiplied by
7:08every time they come out and then back
7:11into the kitchen
7:12shoes should be specific to the area
7:17cosmetics nails false nails natural
7:20nails
7:22no nails are okay if they're longer than
7:24the fingertip
7:25they are start to make hand washing more
7:28difficult and should not be allowed
7:31if someone wants to have long nails they
7:34should not be working in the food
7:37industry similarly
7:40men who want to have a beard should keep
7:43it covered
7:45if they don't like it covered they
7:47should not work in the food industry
7:49end of the story because long beards and
7:52long hair
7:53will sweep more bacteria tend to move
7:57about tend to fall
7:58tend to distribute bacteria all over the
8:02place
8:02so beard should be covered hair should
8:05be tied and kept covered as well
8:07that is the best scenario we can have
8:11cosmetics let's specify this
8:17the more we move forward in in progress
8:20and evolution of makeup
8:22the more the makeup is made of
8:25food extracts for example
8:28argan oil you find it quite common or
8:31almond oil
8:32or coconut extracts you start to find
8:36these extracts in
8:37in makeup number one to give certain
8:40pasty feel and also making them more
8:43natural nothing wrong with that
8:45but they conflict with food
8:48manufacturing because
8:50if i have makeup and i touch my face and
8:53then continue touching food
8:56probably i'm gonna distribute part of
8:58that makeup
8:59which contains almond oil in this case
9:02into the food
9:03now almonds are allergens
9:07and you might be producing food that
9:08doesn't contain any tree nuts at all
9:11no and even the label would not be
9:13showing my contain traces of
9:15peanuts or nuts so for that reason
9:20makeup and cosmetics should be kept to a
9:22very very minimum
9:26smoking this is quite obvious but
9:30unfortunately smoking and kitchens
9:33sometimes come handle on hand smoking
9:36should take place
9:37outside of the kitchen in a smoking area
9:40where it is away
9:41from any food production upon coming
9:44back
9:45wash hands and then continue to produce
9:48the food
9:49otherwise the smell and taint of
9:51cigarettes will
9:52be passed on to the food eating
9:55and tasting i encourage people to
9:59taste the food do quality assurance
10:03checks before they
10:04produce a batch of food or distribute
10:07food especially if
10:08there was a change in recipes but
10:11we shouldn't bite off a part of the food
10:14and then throw it in the rest of the
10:15production
10:16we should move away take a sample taste
10:19it good or bad if you don't want to keep
10:21eating it throw it away
10:22but do not do this in very close
10:25to the production line where saliva can
10:28spill on the food
10:30and probably contaminate the food
10:35phones already discussed how disgusting
10:37they might be
10:39jewelry and piercing jewelry
10:42in food industry is not measured by its
10:45value
10:47this watch doesn't cost more than 50 60
10:50euros probably
10:52but it's still considered to be jewelry
10:55because it doesn't allow me
10:56to wash my hands as i please it's
10:59interfering it's interferes with the
11:01cleaning
11:02it can contain a lot of bacteria inside
11:04the crevices it presents
11:06so it's considered as jewelry and it
11:08should not be there
11:10other jewelry like earrings piercings in
11:13the face
11:13nose lips tongue that can fall are also
11:16not okay
11:18necklaces bangles bracelets
11:21or even rings these are considered to be
11:24not allowed
11:26there are two exceptions to rings or
11:28bracelets
11:29people who are married and have a ring
11:33and want to keep it as long as it is
11:36plain without any engravings or precious
11:38stones will be allowed to be
11:41worn by the author it is due to ethical
11:44reasons
11:45but in ideal scenario
11:49no rings should be allowed secondly
11:52people who suffer from
11:53either epilepsy or severe diabetes
11:56this kind of people can lose
11:58consciousness and
12:01you can't do nothing to them because
12:02they will be unconscious
12:04they want to respond and unless you have
12:06a bracelet which says listen i am john
12:09and
12:10i suffer from this and that contact
12:12however
12:13in case this happens to me you wouldn't
12:16know what to do
12:17so those should be allowed to have
12:19embraced it but
12:20their duties should not be interfered
12:24by this bracelet we allow so
12:27if you have people of that sort give
12:29them duties that
12:31do not need to have clean hands all the
12:33time like
12:34they should work in a package packed
12:36stuff area where
12:38they move packed stuff the way they
12:41cannot contaminate
12:43easily the food
12:46perfume was mentioned money was
12:48discussed
12:49personal items and lunches these
12:53should be kept in a locker away from
12:56food production
12:57and lunches should be kept in
13:01a fridge refrigerator which is purposely
13:05available for this tough lunches
13:08unless the facility provides lunch for
13:11free that is
13:12but never should lunches be in
13:18in the fridges that belong to the
13:21production side
13:23one good reason is that the lunch could
13:24be infected another reason is that the
13:26lunch could contain
13:27allergens that are not in production on
13:30the facility and
13:32you can contaminate septic bruises if we
13:35have cuts skulls or cuts
13:37that are infected this need to be
13:39covered if they are
13:41aggravated cuts they cannot be covered
13:43with plasters
13:45a person has to wear a glove if glove is
13:48not very practical
13:49they shouldn't be working at all because
13:51they can infect food or try
13:53to get infections in the wound they have
13:57illness two scenarios you wake up in the
14:00morning
14:01feel sick don't feel like going to work
14:05hope is not the second reason why you
14:07call in sick you're not feeling very
14:09well
14:09probably went into the toilet and had
14:12vomiting or diarrhea
14:13call in sick don't go to work you can
14:16create more problems than
14:18solving problems by going to work the
14:21other scenario is
14:23you're at work already and you're
14:25experiencing now these
14:27boats of vomiting in the area
14:30go to your manager explain what's
14:32happening
14:33go home and do not come back until the
14:36doctor tells you it is safe to do so
14:39because some people as soon as they
14:41start to feel okay they go back
14:44and the problem is that is
14:47although you might be feeling okay you
14:49can still transmit
14:52the infection because the pathogen
14:54inside you hasn't been
14:56completely eradicated so if the doctor
15:00certificate says three days you spend
15:02three days
15:03of work i'm not saying you have to stay
15:05home do whatever you want but
15:07do not go back to work
15:11beards as you can see
15:15i'm not one which is without any beard
15:18but i do not
15:20work directly on open foods if i have
15:25to work in open foods i would end up
15:27covering
15:28my face like that a study was done
15:32and 94 95 of beards
15:36that were swabbed were found to contain
15:42coliforms which originated from feces
15:44from
15:45droppings the reason for it is that
15:48when we go to the toilet and flush
15:51part of that bacteria will go up in the
15:53air and then it will cascade back down
15:56the more hair we have the more we sweep
15:59the air
16:00from the bacteria and that is why we end
16:02up with fecal bacteria on the faces
16:05similar to hair when the hair is loose
16:07same happens so it's not something
16:10which is male related only
16:13females who tend to have longer hair
16:14than males if left
16:16uncontrolled they will do the same when
16:19they flush they
16:20sweep the air from bacteria
16:23tattoos some people like them some
16:26people hate them
16:29it should not be of any concern to
16:32food preparation once the tattoo is
16:35healed
16:36the skin is completely closed there is
16:38no risk of infection transmission
16:40and should be okay to allow people with
16:43tattoos to work
16:44in food industry however when it is
16:47fresh
16:48the skin is broken and it can either get
16:51infected
16:52or if it is in fact that it can infect
16:55the food in fact tattooist will tell you
16:58don't go to swim if it's summer
17:00for the next four or five days until the
17:02skin has healed and
17:04and the wood is closed same if you're
17:08producing food you can get an
17:09infection while this skin is still
17:13not healed
17:18you

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