Prof Jamie Abbott
Week 2 Written Assignment
1. Please identify the three types of contaminants and provide examples of each.
The three types of contaminants are as follows: Chemical contaminants which are responsible for many illnesses but are from metals and or cleansers and other items used to clean and maintain restaurants such as Copper, polish and caustic materials that are corrosive and toxic; the second type of contaminant is Physical Contaminants which are objects that can fall into food or natural object that can be found in food such as bones, metal shavings from cans and broken glass; lastly the third type of contaminants are deliberate ...view middle of the document...
3. There are several employee behaviors that can contaminate foods. What are some examples, and how would you implement a training program to minimize food contamination? Some examples of employee behavior that can contaminate food is personal hygiene such as wearing a dirty uniform or not having washed hair or not properly bandaging their wounds and wearing finger cots. Another problem of employees contaminating food is by simply ensuring that they are healthy and have all their immunizations updated. The best way as a manager to eliminate this is to be the best example that is possible. The manager should ALWAYS arrive on time and in the correct uniform that is clean and free of damages. The manager should ensure that the staff is trained by watching videos and then testing the workers to ensure that they have retained the proper knowledge of what to do. Another thing the manager can do is to have the staff walk through and show him or her how they would do the tasks. When workers injure themselves they should immediately be taken to the employee break room or manager’s office in order to attend the injury. As soon as it is safe and the injury is attended to everyone involved should wash their hands and sanitize their hands if needed and wear gloves to avoid direct hand contact with food. Managers should ensure that anytime an employee goes outside the food prep area that upon return or in the food prep area itself wash their hands and put on gloves.
4. As a manager, what would you do to develop a personal hygiene program in your food service establishment?
As a manager I would use my own example to develop a...