Food safety is a crucial aspect of any food business, especially during the COVID-19 pandemic. Food handlers and customers need to follow the highest standards of personal hygiene, social distancing and infection prevention to avoid the spread of the virus and other harmful bacteria. One of the ways to ensure food safety is to wear a proper team member apron while working with food. In this article, we will explain how a team member apron is related to food safety and what are the best practices to follow.
A Team Member Apron Protects Food from Contamination
According to Food Standards Agency, work clothes should be appropriate for staff duties and protect food from contamination. Ideally, they should be light-colored with no external pockets. It is also a good idea to wear a clean apron or disposable apron over work clothes.
A team member apron helps to minimize skin coming into contact with food and prevent hairs, fibers and the contents of pockets (which can carry bacteria) getting into food. Light colors show dirt clearly, so it is easier to notice when the apron needs to be changed.
A Team Member Apron Should Be Changed After Working with Raw Food
According to Weegy, a team member apron related to food safety:
- team member should avoid touching apron while working with food
- team member should not let soiled apron touch clean dishes
- cooked/ready-to-eat food should not come in contact with soiled apron
One of the most important rules is to change aprons after working with raw food, such as meat, poultry, eggs or unwashed vegetables. This is because raw food can contain harmful bacteria that can cross-contaminate other foods and cause food poisoning. By changing aprons, the team member can prevent the transfer of bacteria from raw to cooked or ready-to-eat food.
A Team Member Apron Should Be Cleaned Regularly
According to Blue Apron, every employee who handles food in any manner undergoes their comprehensive food safety training program, in compliance with the Food and Drug Administration’s (FDA) Good Manufacturing Practice (GMP) requirements.
One of the GMP requirements is to maintain cleanliness of clothing that comes into contact with food or food-contact surfaces. This means that a team member apron should be cleaned regularly, preferably after each shift or when it becomes visibly dirty. Cleaning can be done by washing with hot water and detergent, or by using a disinfectant solution.
A team member apron should also be stored in a clean and dry place, away from sources of contamination. It should not be shared with other staff members or used for other purposes than handling food.
A team member apron is related to food safety in several ways. It protects food from contamination by minimizing skin contact and preventing hairs, fibers and pocket contents from getting into food. It also prevents cross-contamination by changing after working with raw food and avoiding touching soiled aprons. Finally, it ensures cleanliness by washing regularly and storing properly. By following these best practices, a team member apron can help to maintain food safety and hygiene in food establishments.