Infection Control for Healthcare Food Service: Part 1

00:11:28
https://www.youtube.com/watch?v=emu98LUL5JU

概要

TLDRCette vidéo de formation offre des directives essentielles sur les pratiques de prévention des infections pour le personnel de service alimentaire dans le milieu de la santé. Elle se concentre principalement sur l'hygiène personnelle lors de la manipulation des aliments pour prévenir les maladies d'origine alimentaire. Les points clés incluent l'importance du lavage des mains et de l'utilisation de gants, ainsi que des conseils sur la gestion du travail en situation de maladie. Le lavage des mains doit durer au moins 20 secondes, et divers moments critiques où se laver les mains sont décrits. Les pratiques pour éviter la contamination croisée, comme séparer les aliments crus des aliments prêts à manger, sont également couvertes. La vidéo souligne par ailleurs l'importance d'une présentation propre et la prohibition de manger ou fumer dans les zones de préparation alimentaire. Elle informe également le personnel sur les symptômes de maladies qui devraient les empêcher de travailler pour éviter la propagation des germes dans l'environnement de travail.

収穫

  • 🧼 L'hygiène des mains est cruciale pour prévenir les maladies d'origine alimentaire.
  • 🚫 Ne pas travailler quand on est malade pour éviter de contaminer la nourriture.
  • 🧤 Utilisation appropriée des gants pour éviter la contamination des aliments.
  • 📝 Suivre des règles strictes de prévention des infections au travail.
  • 🔄 Importance de la prévention de la contamination croisée.
  • 📏 Stocker les aliments correctement pour éviter les germes.
  • 👕 Porter des vêtements propres pour réduire les risques d'infection.
  • 🚫 Ne pas manger, boire ou fumer dans les zones de préparation des aliments.
  • 🧽 Désinfecter régulièrement les surfaces et les équipements.
  • 🔍 Surveillance des symptômes de maladies chez le personnel.

タイムライン

  • 00:00:00 - 00:05:00

    Le premier segment de la vidéo aborde l'importance des pratiques de prévention des infections pour le personnel des services alimentaires afin de prévenir les maladies d'origine alimentaire. Selon le CDC, chaque année, 48 millions d'Américains tombent malades à cause de la consommation d'aliments ou de boissons contaminés. Le rôle des employés des services alimentaires est crucial, en particulier en matière d'hygiène personnelle adéquate, notamment le lavage des mains. 89 % des épidémies sont causées par des aliments contaminés par des mains non nettoyées. Le CDC et la FDA recommandent de se laver les mains avec du savon et de l'eau pendant au moins 20 secondes avant de préparer ou de servir des aliments. Il est essentiel d'utiliser l'évier désigné pour le lavage des mains et non ceux destinés à d'autres usages pour éviter la propagation de germes.

  • 00:05:00 - 00:11:28

    Le deuxième segment poursuit sur les pratiques d'hygiène personnelle importantes pour le contrôle des infections, y compris l'utilisation correcte des gants et l'importance de porter des vêtements propres et appropriés pour éviter la propagation des germes. Les travailleurs des services alimentaires doivent changer de gants régulièrement et suivre des pratiques strictes pour éviter la contamination croisée des aliments. Les risques liés à la consommation de nourriture, de boissons ou au tabagisme dans les zones de préparation des aliments sont soulignés, car ils peuvent entraîner la contamination des aliments par les pathogènes contenus dans la salive. Les travailleurs malades doivent rester chez eux jusqu'à ce qu'ils ne soient plus contagieux. Les techniques de stockage appropriées sont essentielles pour empêcher la contamination croisée entre les aliments prêts à manger et les aliments crus, en suivant des règles strictes de rangement et de nettoyage des surfaces.

マインドマップ

Mind Map

よくある質問

  • Quelle est la durée recommandée pour se laver les mains ?

    Il est recommandé de se laver les mains pendant au moins 20 secondes avec du savon et de l'eau.

  • Quels sont les risques liés à l'utilisation de vêtements sales ?

    Les vêtements sales peuvent abriter des pathogènes pouvant conduire à des maladies d'origine alimentaire.

  • Pourquoi le personnel de restauration ne doit-il pas travailler s'il est malade ?

    Travailler en étant malade peut contaminer la nourriture, les ustensiles et les surfaces.

  • Quel est le taux d'épidémies d'origine alimentaire causées par des mains sales selon le CDC ?

    Selon le CDC, 89 % des épidémies d'origine alimentaire sont causées par des aliments contaminés par des mains sales.

  • Comment prévenir la contamination croisée pendant la préparation des aliments ?

    Utiliser des surfaces propres, ne pas mélanger aliments crus et prêts-à-manger et se laver les mains entre chaque manipulation.

  • Quelles sont les maladies qui devraient empêcher quelqu'un de travailler dans la restauration ?

    Les maladies incluent la fièvre avec mal de gorge, la jaunisse, la diarrhée et les vomissements.

  • Que faut-il faire après avoir enlevé des gants ?

    Se laver les mains après avoir enlevé des gants avant d'en remettre des nouveaux.

  • Quels objets personnels doivent être retirés avant d'entrer dans la zone de préparation alimentaire ?

    Il faut retirer les bijoux comme les bagues, les bracelets et les montres.

  • Quelles pratiques sont interdites dans les zones de préparation alimentaire ?

    Manger, boire, fumer, et mâcher de la gomme sont interdits.

  • Quelle doit être la distance entre les objets non alimentaires et le sol en stockage ?

    Les objets non alimentaires doivent être stockés à au moins 6 pouces au-dessus du sol.

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  • 00:00:01
    welcome to infection control for
  • 00:00:03
    healthcare food service staff part 1
  • 00:00:06
    this training provides general
  • 00:00:08
    information about infection prevention
  • 00:00:10
    practices used to prevent foodborne
  • 00:00:12
    illnesses the CDC estimates that each
  • 00:00:16
    year 48 million Americans get sick from
  • 00:00:19
    consuming contaminated food or beverages
  • 00:00:21
    resulting in 128,000 hospitalizations
  • 00:00:24
    and 3,000 deaths foodborne illness
  • 00:00:29
    commonly results in discomfort caused by
  • 00:00:31
    vomiting and diarrhea and possibly lost
  • 00:00:34
    time from work but for young children
  • 00:00:36
    the elderly and those with impaired
  • 00:00:38
    immune systems a foodborne illness can
  • 00:00:41
    be more serious foodborne illnesses are
  • 00:00:46
    commonly linked to these five lapses in
  • 00:00:49
    infection prevention practices food
  • 00:00:54
    service employees who work well sick
  • 00:00:57
    with diarrhea or vomiting improper hot
  • 00:01:00
    holding temperatures for food inadequate
  • 00:01:03
    cooking of foods contaminated food
  • 00:01:05
    preparation equipment and food from
  • 00:01:08
    unlicensed vendors in this video we'll
  • 00:01:13
    talk about how best to perform your work
  • 00:01:15
    duties to reduce the risk of foodborne
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    illness will mostly be focusing on using
  • 00:01:21
    proper personal hygiene when handling
  • 00:01:23
    food in your work place this includes
  • 00:01:26
    proper hand-washing glove use and work
  • 00:01:29
    practices to prevent cross-contamination
  • 00:01:31
    such as not working when you are ill or
  • 00:01:34
    eating and drinking in food preparation
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    or serving areas hand hygiene is
  • 00:01:40
    critical in preventing the spread of
  • 00:01:41
    foodborne illnesses a recent CDC
  • 00:01:44
    published study determined 89% of
  • 00:01:47
    foodborne outbreaks were caused by foods
  • 00:01:50
    contaminated by unclean hands the CDC
  • 00:01:53
    and the US Food and Drug Administration
  • 00:01:56
    known as the FDA recommend washing hands
  • 00:01:59
    with soap and water for at least 20
  • 00:02:01
    seconds prior to preparing and serving
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    food when washing your hands in a
  • 00:02:06
    kitchen
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    make sure you used the designated
  • 00:02:08
    hand-washing sink with paper towel
  • 00:02:10
    dispensers to dry your hands and turn
  • 00:02:13
    off the faucets or the automatic
  • 00:02:14
    hand-washing station sinks that are used
  • 00:02:18
    for food preparation dish washing or
  • 00:02:20
    other purposes should never be used to
  • 00:02:22
    wash your hands these are designated
  • 00:02:25
    separately to help prevent the spread of
  • 00:02:27
    germs in the kitchen according to the
  • 00:02:31
    FDA food service employees should wash
  • 00:02:34
    their hands anytime you enter a food
  • 00:02:36
    preparation area any time you put on
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    clean single-use gloves to work with
  • 00:02:42
    food including when you are changing
  • 00:02:44
    gloves any time before you start
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    preparing food before you handle clean
  • 00:02:49
    food preparation equipment or serving
  • 00:02:52
    utensils whenever you have been handling
  • 00:02:54
    raw foods and need to switch to handling
  • 00:02:57
    ready-to-eat rté foods for example fruit
  • 00:03:01
    after you handle soiled dishes equipment
  • 00:03:04
    or utensils after touching any bare part
  • 00:03:07
    of your body
  • 00:03:07
    for example scratching your nose or arm
  • 00:03:10
    after you enter the restroom or use the
  • 00:03:12
    toilet after coughing sneezing blowing
  • 00:03:17
    your nose using tobacco eating or
  • 00:03:20
    drinking and after caring for or
  • 00:03:25
    handling service animals or aquatic
  • 00:03:27
    animals such as Mullis or shellfish in
  • 00:03:30
    display tanks it's important that food
  • 00:03:34
    service workers know how to wash their
  • 00:03:36
    hands correctly let's review this
  • 00:03:38
    critical practice rinse hands under
  • 00:03:41
    clean warm running water apply enough
  • 00:03:44
    soap to create a thick lather or the
  • 00:03:46
    amount of soap recommended by the
  • 00:03:48
    manufacturer rub hands together
  • 00:03:51
    vigorously for at least 20 seconds while
  • 00:03:53
    ensuring the dirt is removed from under
  • 00:03:56
    your fingernails and from the surfaces
  • 00:03:58
    of the hands and arms
  • 00:04:00
    rinse hands under clean running water
  • 00:04:03
    dry hands using single-use disposable
  • 00:04:05
    towels a continuous towel system that
  • 00:04:09
    supplies a new towel at each use or a
  • 00:04:11
    heated air or hand drying device do not
  • 00:04:15
    dry clean hands on a non disposable
  • 00:04:17
    towel turn off the faucet and open the
  • 00:04:20
    door with a paper towel if possible to
  • 00:04:23
    avoid recontaminate in your hands never
  • 00:04:26
    use your apron or any part of your
  • 00:04:28
    uniform to dry your hands as this will
  • 00:04:30
    recontaminate your hands other important
  • 00:04:34
    infection control personal hygiene
  • 00:04:35
    practices you should follow include keep
  • 00:04:39
    your fingernails short and clean and do
  • 00:04:41
    not wear nail polish or false
  • 00:04:43
    fingernails do not handle food with an
  • 00:04:45
    infected boil burn cut or sore food may
  • 00:04:49
    be handled if you cover the injury with
  • 00:04:51
    the clean bandage and wear a glove
  • 00:04:54
    single-use gloves should be worn as
  • 00:04:56
    follows
  • 00:04:57
    always wash hands before putting on
  • 00:05:00
    gloves
  • 00:05:00
    do not touch ready-to-eat foods with
  • 00:05:03
    your bare hands instead wear gloves or
  • 00:05:06
    used tongs or other suitable utensils
  • 00:05:08
    wear gloves that fit the size of your
  • 00:05:11
    hands do not blow into the glove to make
  • 00:05:14
    it easier to put on do not rinse wash or
  • 00:05:17
    reuse gloves wash your hands after
  • 00:05:20
    removing gloves and before putting on a
  • 00:05:22
    new pair change your gloves as soon as
  • 00:05:27
    they become dirty or torn before
  • 00:05:29
    beginning a different task before
  • 00:05:32
    preparing food for a guest with a known
  • 00:05:34
    food allergy after handling raw meat
  • 00:05:37
    seafood or poultry and before handling
  • 00:05:40
    ready-to-eat food after an interruption
  • 00:05:43
    that occurs such as a phone call dirty
  • 00:05:47
    hair skin and clothing may carry
  • 00:05:49
    pathogens or germs that can cause
  • 00:05:51
    foodborne illnesses bathing regularly
  • 00:05:54
    and wearing clean clothes every day
  • 00:05:56
    gives customers a good impression and
  • 00:05:58
    also reduces the chance of spreading
  • 00:06:00
    infections it is important to wear fresh
  • 00:06:04
    clean clothing that is laundered daily
  • 00:06:06
    clothing includes but is not limited to
  • 00:06:08
    aprons chef
  • 00:06:10
    codes and uniforms remove your apron and
  • 00:06:13
    store it correctly when leaving food
  • 00:06:15
    prep areas during your shift street
  • 00:06:18
    clothes and other personal belongings
  • 00:06:20
    should be stored away from food and food
  • 00:06:22
    prep areas bathing everyday using soap
  • 00:06:26
    as well as shampoo is an expectation of
  • 00:06:29
    practicing good infection control in
  • 00:06:32
    addition to Washington wearing clean
  • 00:06:34
    clothes food service workers must cover
  • 00:06:37
    exposed hair when working in the food
  • 00:06:39
    prep areas and in areas where utensils
  • 00:06:41
    and equipment are cleaned
  • 00:06:43
    according to facility policies food
  • 00:06:46
    handlers with facial hair may be
  • 00:06:48
    required to wear a beard cover because
  • 00:06:52
    jewelry has been found to harbor
  • 00:06:54
    pathogens rings bracelets and watches
  • 00:06:56
    should be removed before you enter any
  • 00:06:59
    food prep areas now let's talk about
  • 00:07:03
    infection control risks associated with
  • 00:07:05
    eating drinking smoking and chewing gum
  • 00:07:08
    when preparing food saliva contains
  • 00:07:11
    pathogens that can cause foodborne
  • 00:07:13
    illness
  • 00:07:14
    by placing your hand to your mouth when
  • 00:07:16
    you are smoking or eating you put
  • 00:07:19
    yourself at risk of contaminating
  • 00:07:20
    yourself as well as food and surfaces in
  • 00:07:23
    the area this is why eating drinking
  • 00:07:26
    smoking and chewing gum are not allowed
  • 00:07:29
    in the food preparation areas food
  • 00:07:32
    service workers who are ill should stay
  • 00:07:35
    home until no longer contagious germs
  • 00:07:37
    spread by ill employees can contaminate
  • 00:07:40
    food utensils and surfaces used to
  • 00:07:43
    prepare food food service workers
  • 00:07:45
    experiencing symptoms of a sore throat
  • 00:07:47
    with fever jaundice yellowing of the
  • 00:07:50
    skin or dark tea colored urine diarrhea
  • 00:07:53
    or vomiting are not permitted to come to
  • 00:07:56
    work supervisors should advise employees
  • 00:07:59
    to stay home if they report experiencing
  • 00:08:02
    diarrhea or vomiting employees should
  • 00:08:04
    not return to work until at least 24
  • 00:08:06
    hours after the vomiting for diarrhoea
  • 00:08:09
    have stopped
  • 00:08:11
    workers caring for someone such as a
  • 00:08:14
    child or parent who has been ill with
  • 00:08:16
    diarrhea or vomiting should take special
  • 00:08:19
    care to properly and thoroughly wash
  • 00:08:21
    their hands while at work and home
  • 00:08:24
    preventing contamination of food when
  • 00:08:27
    storing prepping and serving food is an
  • 00:08:30
    important part of a food service workers
  • 00:08:32
    job cross contamination of food with
  • 00:08:35
    pathogens can occur when germs from one
  • 00:08:38
    source are transferred to another
  • 00:08:39
    surface or food prevent contamination of
  • 00:08:43
    food by following these rules wrap or
  • 00:08:46
    cover food and place in clean containers
  • 00:08:48
    before storing in designated food
  • 00:08:50
    storage areas ready-to-eat food should
  • 00:08:53
    be stored separately from raw food
  • 00:08:55
    including when transporting food to
  • 00:08:58
    off-site locations if separate storage
  • 00:09:01
    areas aren't possible for ready-to-eat
  • 00:09:03
    and raw food store food in the following
  • 00:09:06
    top-to-bottom order this order is based
  • 00:09:10
    on the minimum internal cooking
  • 00:09:12
    temperatures of each food ready-to-eat
  • 00:09:14
    food
  • 00:09:15
    seafood whole cuts or beef and pork
  • 00:09:19
    ground meat and ground fish whole and
  • 00:09:22
    ground poultry store non-food items at
  • 00:09:26
    least 6 inches above the floor and away
  • 00:09:29
    from walls when preparing or prepping
  • 00:09:32
    food handling both raw and ready-to-eat
  • 00:09:34
    food items without washing your hands in
  • 00:09:37
    between may result in cross
  • 00:09:38
    contamination by cross-contamination we
  • 00:09:42
    mean the transfer of pathogens or germs
  • 00:09:44
    from one food source to another which
  • 00:09:46
    may cause a foodborne illness
  • 00:09:48
    follow these infection control rules to
  • 00:09:52
    prevent cross-contamination when
  • 00:09:53
    preparing food clean and sanitize the
  • 00:09:57
    work area prep sink cutting boards
  • 00:09:59
    equipment and utensils before use wrap
  • 00:10:04
    raw meat seafood and poultry at
  • 00:10:06
    different times than ready-to-eat food
  • 00:10:08
    if using the same workstation
  • 00:10:11
    clean and sanitize work surfaces
  • 00:10:13
    utensils and equipment between each type
  • 00:10:16
    of food product ready-to-eat foods
  • 00:10:19
    should never touch non sanitized
  • 00:10:21
    surfaces used to prepare raw meat
  • 00:10:23
    seafood or poultry rinse produce in a
  • 00:10:27
    strainer with running water slightly
  • 00:10:29
    warmer than the food pull apart leafy
  • 00:10:32
    greens such as lettuce or spinach to
  • 00:10:35
    ensure that any soil and as many
  • 00:10:37
    pathogens as possible are removed during
  • 00:10:39
    washing we've covered basic infection
  • 00:10:44
    prevention practices for food service
  • 00:10:45
    workers including proper personal
  • 00:10:48
    hygiene and prevention of
  • 00:10:49
    cross-contamination during the storage
  • 00:10:52
    preparation and serving of food in the
  • 00:10:54
    first part of today's training please
  • 00:10:59
    continue to the next video infection
  • 00:11:01
    control training for the food service
  • 00:11:03
    worker part 2 where we will cover
  • 00:11:06
    infection prevention in customer
  • 00:11:08
    self-service areas temperature
  • 00:11:10
    requirements in food service and
  • 00:11:12
    additional information on cleaning and
  • 00:11:14
    sanitizing procedures
  • 00:11:22
    you
タグ
  • infection
  • alimentation
  • hygiène
  • prévention
  • contamination
  • lavage des mains
  • gloves
  • symptômes
  • travailleurs
  • restauration