Food Safety at MTKO
Food safety is a priority at Matt Talbot Kitchen & Outreach. Our hunger relief volunteers are asked to follow safe food handling procedures to help us maintain a safe and clean kitchen. The following information is from the ServSafe Manager 6th Edition. Please contact our Kitchen Manager, Sydne Wirrick-Knox, at 402-817-0622 or firstname.lastname@example.org if you have any questions or concerns.
How Food Handlers Can Contaminate Food: At every step in the flow of food, food handlers can contaminate food. They might not even realize it when they do it. Something as simple as touching the face while prepping a salad could make consumer sick.
Situations That Can Lead To Contaminating Food: Food handlers can contaminate food in any of the following situations.
• When they have a foodborne illness.
• When they have wounds that contain a pathogen.
• When sneezing or coughing.
• When they have contact with a person who is ill.
• When they touch anything that may contaminate their hands and then they don’t wash them.
• When they have symptoms such as diarrhea, vomiting, or jaundice – a yellowing of the eyes or skin.
Actions That Can Contaminate Food: To avoid causing a food borne illness, pay close attention to what you do with your hands. Some common actions to avoid are:
• Scratching the scalp.
• Running fingers through the hair.
• Wiping or touching the nose.
• Rubbing an ear.
• Touching a pimple or an infected wound.
• Wearing dirty clothing.
• Coughing or sneezing into the hand.
• Spitting in the operation.
• Double dipping with your tasting spoon or tasting with your finger when preparing food items.
A Good Personal Hygiene Program in The Kitchen Is Important at MTKO: Kitchen personal hygiene should include:
• Frequent handwashing.
• Hand care.
• Glove use.
• Preventing bare-hand contact with ready-to-eat food.
• Personal cleanliness.