GREAT! at Food Safety
FS03: Hand Washing
Welcome
Did you know, people can be a source of bacteria and viruses? Even the cleanest and healthiest of people may still have potentially harmful microbes living on their bodies. People can be vehicles of cross contamination by accidentally transferring bacteria from one area to another, for example by our hands – this is why hand washing is so important! We’ll learn more about when and how hands should be washed in this module.
Getting prepared
Let’s begin by looking at what you need to do before starting. Flip each card below to learn more.
Before starting
Check all hand wash basins are supplied with;
Hot and cold water, or a mix thereof
Anti-bacterial soap
Means of hygienic drying
Equipment
Gather any equipment you need, such as;
Anti-bacterial soap
Paper towels
Safety
Remember, you must use the three checks for safety before starting any food task;
Do I know how to do the job?
Do I have the right equipment?
Is my environment safe?
You must stop and tell someone if you answer ‘no’ to any of these three checks!
What you need to do
Now that you’re all prepared, let’s learn more about what you need to do by watching the short video below. You can use the ‘CC’ button to switch the captions on and off, or the ‘transcript’ link below for a plain text alternative. Press play to view the video when you’re ready.
Ready to show what you know?
Now that you’ve learnt about this topic, you’ll need to the pass the quiz to complete this training. You can review the course content again as many times as you like before starting the quiz by scrolling back up. When you’re ready, select the next button to see the quiz instructions.
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