Principles of Food Sanitation

98 PRINCIPLES OFFOODSANITATION

nose, nasopharynx, respiratory tract, and
excretory organs. These parts are conta-
mination sources as carriers, through direct
or indirect transmission, of detrimental
microorganisms.
Management must select clean and healthy
employees and ensure that they conduct
hygienic practices. Employees must be held
responsible for personal hygiene so that the
food that they handle remains wholesome.

Study questions

1. What is hygiene?


2. What is a chronic carrier?


3. What is the difference between direct
   and indirect transmission of diseases?


4. What is a contact carrier?


5. What are resident bacteria?


6. Which microorganisms cause the
   common cold?


7. What are transient bacteria?


8. What are the four major functions of
   the skin?


9. What are the two most predominant
   bacterial species normally present on
   the skin?


10. What is a carbuncle?

REFERENCES

Anon. 1995.Safe food preparation: It’s in your hands. Ithaca,

NY: Cornell Cooperative Extension Publication.

Anon. 1997a. Did you wash your hands? Food QualIII 19: 52.

Anon. 1997b. Hands-on hygiene.Food QualIII 19: 56.

Anon. 2002. Handwashing and hand drying effectiveness.Food

Qual11, no. 5: 49.

Fendler, E.J., M.J. Dolan, R.A. Williams, and D.S. Paulson.

1998. Hand washing and gloving for food protection. Part
      II: Effectiveness.Dairy Food Environ Sanit18: 824.
      Filho, G.P.P., et al. 1985. Survival of Gram negative and Gram
      positive bacteria artificially applied on the hands.J Clin
      Microbiol21: 652.
      Larson, E. 1995. APIC guidelines for handwashing and hand
      antisepsis in health care settings.Am J Infection Control
      23: 251.
      Paulson, D.S., C. Riccardi, C.M. Beausoleil, E.J. Fendler, M.J.
      Dolan, L.V. Dunkerton, and R.A. Williams. 1999. Effi-
      cacy evaluation of four hand cleansing regimens for food
      handlers.Dairy Food Environ Sanit19: 680.
      Restaino, L., and C.E. Wind. 1990. Antimicrobial effectiveness
      of hand washing for food establishments.Dairy Food Env-
      iron Sanit10: 136.
      Taylor, A.K. 2000. Food protection: New developments in
      handwashing.Dairy Food Environ Sanit20, no. 2: 114.

SUGGESTED READING

Longree, K., and G. Armbruster. 1996.Quality food sanitation.

5th ed. New York: John Wiley & Sons.