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Responsibilities of a Food Handler!

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					A Food borne illness is any illness caused by consuming foods or
beverages contaminated with disease-causing microorganisms, hazardous
chemicals or physical hazards. A food borne disease outbreak is when two
or more people have the same illness after eating the same food. The food
service industry regularly experiences tremendous financial losses due to
food borne illness. Such losses can be significantly reduced, however,
through knowledge and education.


  Food borne illness and outbreaks are associated with such behaviors as
poor personal hygiene, time and temperature abuse and cross
contamination. These topics will be discussed in a later section. A food
handler must report to their employer if they are diagnosed with,exposed
to or exhibiting symptoms from Norovirus, hepatitis A virus, Salmonella
typhi, Shigella spp. or shiga toxin-producing Escherichia coli.       When
a food handler becomes ill, proper precautions must be taken. To
ensurethe safety of the consumers, the manager of the establishment will
either restrict or exclude the ill food handler. Restriction is when a
food handler(who does not serve highly susceptible populations) is
allowed to work in the food establishment but is not allowed to perform
tasks that would cause contamination of food or utensils. Exclusion is
when a food handler is not permitted to work in a food establishment
until they provide a written release from the proper authority.        The
employer shall restrict food handlers that have been diagnosed with the
following diseases: sore throat with fever, lesions containing pus, an
infected wound, or discharges from the eyes, nose and mouth. Employees
exhibiting these symptoms must report them to their employer.The employer
shall exclude food handlers that have been diagnosed with the following
diseases: Norovirus, hepatitis A virus, Salmonella typhi, Shigella spp.
or shiga toxin-producing Escherichia coli. Employees exhibiting these
symptoms must report them to their employer.      There are additional
requirements for contacting ready-to-eat foods with bare hands. Food
handlers may contact ready-to-eat food with their bare hands if
documentation is kept, that the food handler has signed, stating that
they have received training on hand washing and additional control
measures and that the establishment requires that employees must utilize
two or more safeguards. These safeguards include double hand washing,
nail brushes, hand sanitizer (antiseptics) after hand washing, incentive
program or other approved control measures. These safeguards, however,
are inaddition to proper hand washing.       Documentation must be
maintained at the food establishment that corrective actions are taken
when any of the food borne illness, good hygienic practices or bare hand
contact of ready-to-eat rules are not followed. In Texas it is best to be
aware of these protocols by obtaining your Texas Food Handlers
Certification and Food Handler Permit Texas.      Jayson Elliot, For more
information on Food Handler Permit Texas, Texas Food Handlers
Certification. Please visit our site:-
http://www.foodhandlersoftexas.com/


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