WEEK 4: STOP THE SPREAD
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- Gerardo Rey Cano
- hace 7 años
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1 WEEK 4: STOP THE SPREAD There are some important measures that you should take to help prevent the spread of NOROVIRUS and HEPATITIS A. Washing your hands correctly is one of the most important things you can do to prevent the spread of NOROVIRUS and HEPATITIS A. HANDWASHING Be sure to follow these steps when washing hands. This is especially important after using the restroom. 1. WET YOUR HANDS AND ARMS 2. APPLY SOAP 3. SCRUB HANDS AND ARMS FOR 10 TO 15 SECONDS 4. RINSE HANDS AND ARMS 5. DRY HANDS AND ARMS AVOID BARE-HAND CONTACT Wear single-use gloves when handling ready-to-eat food items. You could also handle food items with spatulas, tongs, deli sheets or other utensils. STAY HOME WHEN SICK Tell your manager and stay home if you have vomiting, diarrhea, or jaundice (YELLOWING OF THE SKIN AND EYES). PURCHASE FROM APPROVED SUPPLIERS Purchase shellfish from approved, reputable suppliers. CLEAN UP SPILLS If an employee or guest has a vomiting incident, clean it up as quickly as possible. Use a biohazard clean-up kit. Common items found in a kit include a disposable mask, apron, and scoop as well as plastic bags and ties. Follow the manufacturer s instructions when using the kit. CLEAN AND SANITIZE Clean and sanitize food-contact surfaces at these times: AFTER THEY ARE USED BEFORE WORKING WITH A DIFFERENT TYPE OF FOOD AFTER AN INTERRUPTION AND CONTAMINATION MAY HAVE OCCURRED AFTER FOUR HOURS IF IN CONSTANT USE 2016 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are trademarks of NRAEF. National Restaurant Association and arc design are trademarks of the National Restaurant Association.
2 SEMANA 4: DETÉN LA PROPAGACIÓN Hay varias medidas importantes que debes tomar para prevenir la propagación del NOROVIRUS y la HEPATITIS A. Lavarte las manos correctamente es una de las cosas más importantes que puedes hacer para prevenir la propagación de NOROVIRUS y HEPATITIS A. LÁVATE LAS MANOS Asegúrate de seguir estos pasos al lavarte las manos. Esto es de especial importancia después de ir al baño. 1. MOJARSE LAS MANOS Y LOS ANTEBRAZOS 2. APLICAR JABÓN 3. FROTARSE LAS MANOS Y LOS ANTEBRAZOS DURANTE SEGUNDOS 4. ENJUAGARSE BIEN LAS MANOS Y LOS ANTEBRAZOS 5. SECARSE LAS MANOS Y LOS ANTEBRAZOS EVITA EL CONTACTO CON LAS MANOS DESCUBIERTAS Ponte guantes de un solo uso al manejar alimentos listos para comer. También puedes manejar los alimentos con espátulas, tenacillas, papel para delicatesen u otros utensilios. QUÉDATE EN CASA SI ESTAS ENFERMO Informa a tu gerente y quédate en casa si tienes vómito, diarrea o ictericia (COLORACIÓN AMARILLENTA DE LA PIEL Y LOS OJOS) COMPRA DE PROVEEDORES APROBADOS Compra los mariscos de proveedores acreditados y de confianza. SANITIZANTE LIMPIA LOS DERRAMES Si algún empleado o cliente tiene un incidente de vómito, límpialo lo antes posible. Los artículos comunes que vienen en el paquete incluyen mascara, delantal y espátulas desechables, así como bolsas de plástico y amarres. Sigue las instrucciones del fabricante al usar estos artículos. LIMPIA Y SANITIZA Limpia y sanitiza las superficies que tienen contacto con alimentos: DESPUÉS DE USARLOS ANTES DE TRABAJAR CON UN ALIMENTO DIFERENTE DESPUÉS DE UNA INTERRUPCIÓN PORQUE PUEDE HABER OCURRIDO CONTAMINACIÓN DESPUÉS DE CUATRO HORAS DE USO CONTINUO 2016 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe y el logotipo de ServSafe son marcas registradas de NRAEF. National Restaurant Association y el diseño del arco son marcas registradas de la National Restaurant Association.
3 ACTIVITY 1 WEEK 4: STOP THE SPREAD DIRECTIONS: CIRCLE THE ACTIONS THAT HELP TO STOP THE SPREAD OF FOODBORNE VIRUSES National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are trademarks of NRAEF. National Restaurant Association and arc design are trademarks of the National Restaurant Association.
4 ACTIVITY 2 WEEK 4: STOP THE SPREAD DIRECTIONS: PUT THE FIVE STEPS OF HANDWASHING IN THE CORRECT ORDER. Rinse hands and arms thoroughly. Wet hands and arms. Dry hands and arms. Scrub hands and arms for seconds. Apply soap National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are trademarks of NRAEF. National Restaurant Association and arc design are trademarks of the National Restaurant Association.
5 ACTIVITY 1 ANSWER KEY WEEK 4: STOP THE SPREAD DIRECTIONS: CIRCLE THE ACTIONS THAT HELP TO STOP THE SPREAD OF FOODBORNE VIRUSES National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are trademarks of NRAEF. National Restaurant Association and arc design are trademarks of the National Restaurant Association.
6 ACTIVITY 2 ANSWER KEY WEEK 4: STOP THE SPREAD DIRECTIONS: PUT THE FIVE STEPS OF HANDWASHING IN THE CORRECT ORDER Rinse hands and arms thoroughly. Wet hands and arms. Dry hands and arms. 3 Scrub hands and arms for seconds. Apply soap National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are trademarks of NRAEF. National Restaurant Association and arc design are trademarks of the National Restaurant Association.
7 ACTIVIDAD 1 SEMANA 4: DETÉN LA PROPAGACIÓN INSTRUCCIONES: ENCIERRA EN UN CÍRCULO LAS ACCIONES QUE AYUDARÁN A DETENER LA PROPAGACIÓN DE VIRUS QUE CAUSAN ENFERMEDADES TRANSMITIDAS POR ALIMENTOS. SANITIZANTE 2016 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe y el logotipo de ServSafe son marcas registradas de NRAEF. National Restaurant Association y el diseño del arco son marcas registradas de la National Restaurant Association.
8 ACTIVIDAD 2 SEMANA 4: DETÉN LA PROPAGACIÓN INSTRUCCIONES: PON LOS CINCO PASOS DEL LAVADO DE MANOS EN EL ORDEN CORRECTO. Enjuagarse bien las manos y los antebrazos. Mojarse las manos y los antebrazos. Secarse las manos y los antebrazos. Frotarse las manos y los antebrazos durante segundos. Aplicar jabón National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe y el logotipo de ServSafe son marcas registradas de NRAEF. National Restaurant Association y el diseño del arco son marcas registradas de la National Restaurant Association.
9 ACTIVIDAD 1 - HOJA DE RESPUESTAS SEMANA 4: DETÉN LA PROPAGACIÓN INSTRUCCIONES: ENCIERRA EN UN CÍRCULO LAS ACCIONES QUE AYUDARÁN A DETENER LA PROPAGACIÓN DE VIRUS QUE CAUSAN ENFERMEDADES TRANSMITIDAS POR ALIMENTOS. SANITIZANTE 2016 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe y el logotipo de ServSafe son marcas registradas de NRAEF. National Restaurant Association y el diseño del arco son marcas registradas de la National Restaurant Association.
10 ACTIVIDAD 2 - HOJA DE RESPUESTAS SEMANA 4: DETÉN LA PROPAGACIÓN INSTRUCCIONES: PON LOS CINCO PASOS DEL LAVADO DE MANOS EN EL ORDEN CORRECTO Enjuagarse bien las manos y los antebrazos. Mojarse las manos y los antebrazos. Secarse las manos y los antebrazos. Frotarse las manos y los antebrazos durante segundos. Aplicar jabón National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe y el logotipo de ServSafe son marcas registradas de NRAEF. National Restaurant Association y el diseño del arco son marcas registradas de la National Restaurant Association.
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