2.1 INTRODUCTION
The uses of knowledge, attitude and practice (KAP) assessment are to identify the food handlers’ level in each aspects so that we can know whether the food served is safe or not. Furthermore, these three aspects will be assess among several group of characteristics which are gender, working experience, age, educational level, and attending of training courses(Siow et al.,2010).
Then, while doing this assessment, it will show to the café staff that it is important to take care of how to handle the food in safe and hygienic ways as we do not want any food poisoning cases happens. Furthermore, contacted surfaces that were more frequently contaminated were the hands compared to food-contact surfaces (De rita et al., 2007).
Moreover, …show more content…
The right way of hand maintenance in order to make sure the hands is properly maintained is to make sure fingernails are short and clean with no fingernail polish, cover all open wounds with bandages or finger cots and gloves, rings other than one plain wedding band are not to be worn, and lastly, make sure there are no watches or bracelets are permitted.
A food worker should have clean, short fingernails and false fingernails should not be worn as false fingernails trap debris and could become a physical hazard because they can lose their adhesiveness and break off into the food being prepared which will eventually contaminate the food. A study on public health implication of false fingernails in the food service industry stated out of 350 subjects, Staphylococcus aureuswas found in 41.7% of participants, 7.4% of participants were found with Escherichia coli, 1.7% housed Proteus sp., and 1.4% was found with Pseudomonas aeruginosa(Wachukwuet al., 2007). Not to forget, nail polish also can contaminate the food because they will disguise the dirt under the nails and flake off into the food. Moreover, any food worker who has infected wounds on the hands should not work with food, touch utensils, or equipment as this can transfer harmful bacteria such as Streptococcus A and Staphylococcus aureusfrom the infected wound to food or equipment. An epidemiological study discovered a food handler at a restaurant, who had been examined for severe cellulitis of the …show more content…
When raw food products come in contact with any surface, piece of equipment, utensils, or even the foodservice employees’ hands, those surfaces become contaminated with microorganisms. Cross-contamination is defined as the point where microorganisms are transferred from one surface to another (Roberts, 2008). If RTE food comes in contact with the surfaces contaminated by raw food products, the RTE food is now contaminated and could potentially cause food borne illness if consumed bacteria (Dirks , 2010). Cross contamination can happens based on several ways, examples if the raw contaminated ingredients is added to food does not need further cooking, food contact not properly cleaned, raw food-contact surfaces are not sanitized before touching cooked or RTE food and raw food allowed to touch or drip fluids onto cooked or RTE food. Fortunately, cross contamination can still be prevented by properly trained food handlers to recognize where microorganisms lie and how microorganisms
The uses of knowledge, attitude and practice (KAP) assessment are to identify the food handlers’ level in each aspects so that we can know whether the food served is safe or not. Furthermore, these three aspects will be assess among several group of characteristics which are gender, working experience, age, educational level, and attending of training courses(Siow et al.,2010).
Then, while doing this assessment, it will show to the café staff that it is important to take care of how to handle the food in safe and hygienic ways as we do not want any food poisoning cases happens. Furthermore, contacted surfaces that were more frequently contaminated were the hands compared to food-contact surfaces (De rita et al., 2007).
Moreover, …show more content…
The right way of hand maintenance in order to make sure the hands is properly maintained is to make sure fingernails are short and clean with no fingernail polish, cover all open wounds with bandages or finger cots and gloves, rings other than one plain wedding band are not to be worn, and lastly, make sure there are no watches or bracelets are permitted.
A food worker should have clean, short fingernails and false fingernails should not be worn as false fingernails trap debris and could become a physical hazard because they can lose their adhesiveness and break off into the food being prepared which will eventually contaminate the food. A study on public health implication of false fingernails in the food service industry stated out of 350 subjects, Staphylococcus aureuswas found in 41.7% of participants, 7.4% of participants were found with Escherichia coli, 1.7% housed Proteus sp., and 1.4% was found with Pseudomonas aeruginosa(Wachukwuet al., 2007). Not to forget, nail polish also can contaminate the food because they will disguise the dirt under the nails and flake off into the food. Moreover, any food worker who has infected wounds on the hands should not work with food, touch utensils, or equipment as this can transfer harmful bacteria such as Streptococcus A and Staphylococcus aureusfrom the infected wound to food or equipment. An epidemiological study discovered a food handler at a restaurant, who had been examined for severe cellulitis of the …show more content…
When raw food products come in contact with any surface, piece of equipment, utensils, or even the foodservice employees’ hands, those surfaces become contaminated with microorganisms. Cross-contamination is defined as the point where microorganisms are transferred from one surface to another (Roberts, 2008). If RTE food comes in contact with the surfaces contaminated by raw food products, the RTE food is now contaminated and could potentially cause food borne illness if consumed bacteria (Dirks , 2010). Cross contamination can happens based on several ways, examples if the raw contaminated ingredients is added to food does not need further cooking, food contact not properly cleaned, raw food-contact surfaces are not sanitized before touching cooked or RTE food and raw food allowed to touch or drip fluids onto cooked or RTE food. Fortunately, cross contamination can still be prevented by properly trained food handlers to recognize where microorganisms lie and how microorganisms