Module 4: Personnel

Personnel of an operation play the most significant role in ensuring food is safe to eat. The food employee is tasked with operating in a manner that will protect the integrity of food at every stage of its life cycle. This module will focus on the food employee in a foodservice establishment. The food employee is responsible for receiving, preparing, serving, and storing food as well as performing related tasks to keep the environment in which they work safe and hygienic. On any given day the food employee comes into contact with multiple people and surfaces as they perform their job duties. Because of this, good personal hygiene is imperative to minimize the risk of spreading harmful pathogens to food that is then passed on to customers for consumption.      

Upon completion of this module, students will:

1. Explain proper personal hygiene practices and key management strategies for personal hygiene
2. Explain hand hygiene and its importance to food safety
3. Describe when, where, and how handwashing must occur
4. Differentiate between appropriate and inappropriate situations for bare-hand contact with food.
5. Differentiate between illnesses that restrict a food employee and those that exclude a food employee, including required reporting practices for ill workers

To achieve these objectives: 

1. Read the Module 4 Introduction
2. Read Chapter 4: Personnel in the Food Safety and Sanitation textbook 
3. View the Myth or Fact
4. Complete the Assignment
5. View The Personnel Presentation 
6. Participate in the Discussion Forum
7. Practice the Flashcards
8.  Take the Quiz
9. Explore the Extra Resources

Note the check boxes to the right that help you track your progress: some are automatic, and some are manual. 

Module Pressbooks Resources and Activities

You will find the following resources and activities in this module at the Pressbooks website. Click on the links below to access or complete each item.