US FDA/CFSAN - Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System    September 2004
US FDA/CFSAN

Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System

September 2004

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Speaker's notes


Poor Personal Hygiene

Percent of Observations Found Out of Compliance for Each Data Item
Proper, Adequate Handwashing Prevention of Hand Contamination Good Hygenic Practices Handwashing Facility, Convenient/Accessible Handwashing Facility, Cleanser/Dry Device
72.7 57 34 23.2 22.2

Speaker's Notes

With respect to the Poor Personal Hygiene risk factor in full service restaurants, the food safety procedures that are most in need of attention include:

-Proper adequate handwashing; and
-Prevention of hand contamination - or in other words - eliminating bare hand contact with ready-to-eat foods.

Assessing procedures related to employee hygienic practices, such as eating, drinking and smoking in food preparation areas is also worthy of attention.

 

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