Post on 20-Apr-2018
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CONTENTSHepatitisA 1StaffHygiene 2Gloves 3Hairnets 3GettoKnowFCS 4
April2017-Volume3,Issue4
HEPATITISAHepatitis A is a viral foodborne disease that occurs sporadically and in epidemicsworldwide,butismostcommonindevelopingcountries.Thevirusisprimarilyspreadwhen an uninfected (and unvaccinated) person ingests food or water that iscontaminatedwiththefaecesofaninfectedperson.Thediseaseiscloselyassociatedwithunsafewaterorfood,inadequatesanitationandpoorpersonalhygiene.
Symptoms
The incubationperiod is14-28days followingwhich, symptomswillappear.Thesesymptomscanmildtosevere,andcaninclude,fever,malaise,diarrhoeaandjaundice.
WhoisatRisk?
Anyonewhoisnotvaccinatedisatrisk.
TreatmentandPrevention
Thereisnospecifictreatmentforthisdiseaseandtherecoverytimecantakeweekstomonths.TopreventthespreadofHepatitisA,oneofthebestdefences,aftervaccination,isforallfoodhandlingstafftomaintaingoodpersonalhygieneandpracticeregularhandwashingandsanitising.
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COVERINGTHEBASICS:STAFFHYGIENE
Personalhygieneisanintegralpartofpreparingandservinghealthyfoods.Neatness,cleanliness and maintaining hygiene is expected in every food and hospitalityestablishment.Employersandstaffhavealegalandmoralobligationtoprotecttheirclientsfrombecomingillfollowingtheconsumptionoftheirproducts.
Personalhygienebeginsathome.Employeescancarrypathogensontheirskinandintheirhair,so itisessentialthatthereisahighstandardofpersonalcleanlinessandproper sanitationpractices. It is vital that employerscommunicateproper hygienestandards,suchascleanhair,bodyandclothing,priortoemployment,andemployersmustupholdthesestandardswithperiodictraining.
Pathogenscanalsobecarried internally. Ifastaffmember isaffected,orhasbeenexposedto,acommunicablediseasesuchasflu,respiratoryproblems,diarrhoeaetc.theyshouldnotbeallowedtoworkinanyareawherefoodorfoodingredientscanbecontaminated.Anyemployeethatdisplayssymptomssuchfever,dizziness,vomitingorasorethroughwithjaundiceorfevershouldbeexcludedfromthekitchen.
Nostaffshouldbeallowedtosmoke,eatordrinkwhilehandlingfood.Smoking,eatingor drinking will lead to staff members touching their face and mouths, wherebyharmfulbacteriacanbespreadtotheirhandsandthenontofood.
Oneoftheeasiestandmosteffectivewaysofdemonstratinggoodhygienepracticesare frequent hand washing. Frequent hand washing with proper hand washingtechniqueswillremoveharmfulbacteria,suchasE.coliandSalmonella,andviruses.Handsshouldbewashedasoftenasnecessary,especiallywhenenteringthekitchenandbetweenalltasks.
Oneoftheeasiestandmosteffectivewaysofdemonstratinggoodhygienepracticesarefrequenthandwashing.Frequenthandwashingwithproperhandwashingtechniqueswillremoveharmfulbacteria,suchasE.coliandSalmonella,andviruses.Handsshouldbewashedasoftenasnecessary,especiallywhenenteringthekitchenandbetweenalltasks.
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WEARINGOFGLOVES
Thereseemstobeamisimpressionthatwearinggloveswillmagicallyrenderthewearerfreeandimpervioustocontamination.However,thewearingofglovesbyfoodhandlersishighlydiscouragedforanumberofreasons:
• Weoftenseestaffwearingglovespickuprefusebinlids,foodofftheflooretc.
• Staffoftenbelievethatwearingglovesentitlesthemtonotwashtheirhandfrequently,orevenbeforedonningthegloves.
• Glovesincreasetheperspirationofthewearer,makinghandswarmandclammywhichisanidealbreedinggroundforbacteria.
• Glovesthatcomeintocontactwithcontaminatedsurfaceswillpickupbacteriaaswithhands.
• Staffmaynotbeabletoworkefficientlyastheirsenseoftouchiscompromisedandcouldincreasetheriskofinjury.
• Thefrequentchangingofglovesincreasesoperationalexpense.• Mostantibacterialhandwashsoapsaredesignedtoleaveatraceof
bacteriainhibitingchemicalontheskinevenafterrinsing.
HAIRNETS
Itisgoodpracticeforallstafftokeephairtiedback(iflong)andallhaircoveredinfoodhandlingestablishment.Beardnetsarealsoessentialformalestaff.Ifhairisnotcovered,itismorelikelytofallintofood.BUTdidyouknowthatevenifaheadiscleanshaventhatitisarequirementtowearahairnet?Duetotheheatinmostkitchens,staffwillperspire.Thehairnetscanactasanabsorbent,preventingperspirationfromdrippingintothefoodandpreventthefoodhandlerfromtouchingtheirfacewhilehandlingfood.
HandWashingProcedure
• Wetyourhandswithclean,runningwaterandapplysoap
• Latheryourhandsbyrubbingthemtogetherwiththesoap,besuretolatherbetweenyourfingers,underyournailsandthebackofyourhands
• Scrubyourhandsforatleast20seconds(longenoughtosignhappybirthdaytwice!)
• Rinseyourhandswellundercleanrunningwater
• Dryhandswithpapertowel,(andclosetapwithpapertowel).
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GETTOKNOWFCS
Accreditationandaffiliations
FCSreceivedISO/IEC17025accreditationthroughSANASinAugust2001.
Beinganaccreditedlaboratorymeansthatwenotonly
havetheconfidenceinourpersonnel,ourqualityoftestingandthetestresultsweprovidetoour
clients,butalsothatwearecompetentinourdutiesandthatourclientsandotherlaboratoriescanhaveconfidenceintheserviceswe
render.Ourtestingmethodsare
assessedonthesameprinciplesasotheraccreditedlaboratories
throughouttheworld.
NAME:IraFortuin
POSITIONATFCS:HygieneAuditor
COUNTRYOFBIRTH:SouthAfrica
HIGHESTQUALIFICATION:MastersinBiotechnology
FAVOURITENONWORKACTIVITY:Surfing,gym,travelling,spendingtimewithfamilyandfriends
FAVOURITEMUSIC/MUSICIAN/GROUP/BAND:Planetshakers
THECOUNTRYYOUWOULDLIKETOEXPLORETHEMOST:Florence,ItalyandMacchuPicchu,Peru
NAME:RikusDicks
POSITIONATFCS:ChiefConsultant(CapeTown)
COUNTRYOFBIRTH:SouthAfrica
HIGHESTQUALIFICATION:B.scEnvironmentalandBiologicalScience
FAVOURITENONWORKACTIVITY:Camping
FAVOURITEMUSIC/MUSICIAN/GROUP/BAND:Metal,MichaelJackson,InFlames