Poor Personal Hygiene Practices in a Restaurant and How to Prevent a Food Poisoning

The kitchen and deal with food, restaurant, deli, cafeteria, meat market, bar, etc. are a common source for bacteria and viruses are present in your food, which can easily lead you to be sick. What can you do then to protect themselves and to determine if the company practices good health and safety, and the staff’s personal hygiene?

There are a number of subtle and obvious signs, exercises, etc., that the consumer can and should, look at a restaurant for the personal hygiene of food handlers are related. The following list of practices and requirements (by law) to prevent or minimize contamination of food, either directly from the food handlers or cross-contamination from other sources.

Check each one and make a mental note to remember, for this the next time you look like your favorite restaurant or patronizing Market:

- Make sure to clean clothes and aprons and hair restraints, either a hat or hair net to keep all the hair in place for those working or processing of open, exposed food. Clothing must be appropriate to the entire body including the arms, if necessary not to cover body hair in the food block. Fingernails deal with food must be kept clean, cut or trimmed and well kept. Hair, skin and nails are common causes for bacteria if the right conditions for growth in food, very light and often cause disease.

- Food handlers should wear clean aprons and should not wipe their hands on their aprons (on paper or disposable towels) is the prerequisite. Aprons must be changed frequently as they become dirty or contaminated.

- When dealing with food, with gloves, do not automatically consider this as a good sign. Gloves are generally not required and in most companies, you will not see, chefs and kitchen staff wearing gloves. Gloves are not a guarantee against food contamination. You can just as easily as bare hands, and the person wearing the gloves do not even realize their hands are dirty contaminated while they usually feel a splash of liquid or contact with bare hands. Gloves are not a substitute for hand washing. Hand washing is still necessary, or both before putting gloves recommended for working with the food, and between replacing gloves.

- Gloves are not required if you contact with food or food contact services if the food handler cuts, sores, rashes, artificial nails, nail polish, has rings (except plain support a ring like a wedding ring), orthopedic devices or fingernails are not clean, smooth and clean cut.

- Units are either required or recommended in the processing or handling food. A toy instead of your hands should, as far as possible be used in processing.

- Serve employees or placing ready-to eat food on tableware or in containers or in the assembly ready-to-eat food should always use tongs, forks, spoons, paper rapper than bare hands or gloves. Bare hands can be used in many areas, under the law if they’re not previously washed. Although as a customer, bare hand contact with ready-to-eat food would probably lead me to seek, or something else.

- Make-up, perfume and jewelry can also contaminate your food and should avoid all foods to a minimum, be maintained.

- Bad habits to avoid during the inspection, the food, looking for (which includes servers, as well) are the use of tobacco, spitting, rubbing or picking the nose, ears, pimples, boils or lick their fingers or the food while working or just eating or chewing gum in the kitchen. All of these habits can potentially contaminate your food with dangerous germs (bacteria and / or viruses.

Non – smoking, or any form of tobacco consumption, definitely prepared by the staff in all areas where food is allowed, is served or stored or utensils are cleaned or stored important for two reasons. (1) A person who pick up smoking just spit on his hands by touching their mouth or touching the cigarette, which had just come from her mouth. The saliva is then on your food as soon as the food handler touches passed, can leave (2) The ashes and cigarette butts account for, or be buried in the mix and thereby contaminate the food.

- Obviously, sick employees can not be wrapped in any way with exposed food, clean equipment, utensils or towels or disposable utensils. Symptoms, where they are under persistent sneezing, coughing or runny nose, or discharge from the eyes, nose or mouth.

- Be aware of cross contamination. If you can see into the kitchen or processing area, you can watch how the staff resources, especially cooked meat, chicken and seafood in relation to the handle or willing-to-eat products, such as salads. You should never have the same utensils, cutting boards, plates, dishes or hands for handling raw and then reverse and the same utensils and appliances, and boiled for dealing with the hand or ready-to-eat products (as a cross – contamination) without detergents and disinfectants in between. I have experienced this both as a customer and while working as an inspector. The cases to observe how a customer at various barbecue restaurants, if the employee uses the same forks and fork for putting the raw chicken on the grill, as for the removal and processing of cooked chicken meat. Cross-contamination is a common and serious danger and is a leading cause of food poisoning.

- Finally, in California it is now state law that if the plant produced, processed or used non-prepackaged potentially hazardous foods (ready-to-eat food), there must be an owner or employee has successfully completed an approved and accredited food safety certification examination. Unfortunately, the law in California does not require the certified owner, manager or employee at any time during the operation to be present. Check with your local Environmental Health Food Inspection Program.

The certificate with the name is usually posted Persons (though not required to be) on a wall near the entrance, or if the consumer can read it. Look for it and even ask whether that person is present on the certificate. If they determine that this person no longer work for them then it is time to ask themselves, managers and even for the environment and health program. I have two restaurants, work in which all was seen and certified all of their certificates were written on the wall, and the other extreme, where no one certified.

When I see a certificate on the wall, and as a customer, I take note of the name on the certificate, and then ask the waiter, waitress or server, if this person is working today. If they are, then I take this as at least a positive sign (with no guarantee, of course) to improve safety. If they are not, perhaps I am more cautious or alert before or even worse, if they say something to the effect that that person no longer works here, I would then bring to the attention of the manager or owners stating that they need them, certificate to him or to replace it and take down this. I also want the local Environmental Health Food Inspection Program for further investigation.

If you notice any of these risks or possible breaches of you truly 3-actions, you can:

1. Immediately, the manager and ask for the problem is remedied at once (hand washing, discarding the contaminated food, the establishment of an everyday object, etc.) and then, depending on whether they continue to be good managers responding.

2. Share anything and left without anything to order.

3. Say nothing, and go on as if nothing had happened, and hope for the best. I hope that most of us experienced the pain and the symptoms of food poisoning have so long to this approach.

Regardless of how you act immediately, I’d still recommend the phone or internet and ask your local Environmental Health Food Inspection Program and received a complaint. Believe it or not, is an important task and responsibility of local food control and enforcement agency to address complaints and respond by adding them to the public. These local government enforcement agencies depend on a second pair of eyes and ears as to what is in your area. Most facilities are inspected on average, perhaps, at best twice a year, and the inspector is only for an hour or so in the majority. Therefore, you must, as regularly or occasionally even customers, can very likely, and seeing things that the inspector would never see experience.

Leave your name and phone number so that they will get their results after the inspection. (Most have a strict policy of maintaining complainant confidential information.) You can not see what you observed, but they will bring the complaint to the attention of the manager or owner, and be alert to it in future examinations.

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