SETTING THE EXAMPLE FOR THE FOOD HANDLERS SO THEY WILL TAKE IT SERIOUSLY

Trainer should train the core team by giving some sort of live examples so at least they coulsd able to understand

In focusing your inspection, it is important for you to realize that your nonverbal

communication is just as important as your verbal communication in relaying important

food safety messages to retail and food service operators. You set the example for

them to follow during all phases of your inspection. The following are ways that you set

the example:

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preparation area at the beginning of the inspection and

after engaging in any activities that might contaminate

your hands

Washing your hands when entering the food

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such as diarrhea, fever, vomiting, or jaundice or if you

are diagnosed with a disease transmittable by food

Not working when you are suffering from symptoms

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your bare hands

Being careful not to touch ready-to-eat (RTE) food with

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the start of the inspection and between taking

temperatures of foods

Washing and sanitizing your thermocouple probe at

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personal hygiene

Using a proper hair restraint and practicing good

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unclean hands or your inspection equipment

As an experienced food safety professional, you already demonstrate these personal

practices in each of your inspections. You will need the additional support of your

program management, however, in providing you with state-of-the-art equipment

needed to perform a risk-based inspection. Utilizing the proper equipment

demonstrates competency and preparedness to the operator and may convince the

operator to also use the appropriate equipment. For instance, when you check the

temperature of thin hamburgers using a needle probe thermocouple, you demonstrate

to the operator the proper method for taking temperatures of thin products. At a

minimum, you should have the following equipment to conduct a risk-based inspection:

Being careful not to contaminate clean and sanitized food contact surfaces with

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Thermocouple with the appropriate probes for the foods being tested

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Alcohol swabs or other suitable equipment for sanitizing probe thermometers

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Sanitization test kits

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Heat sensitive tape or maximum registering thermometer• Flashlight