Focuses on the personal hygiene of food-manufacturing workers, showing how poor hygiene habits can be responsible for the contamination of food in the manufacturing process. Discusses the importance of microbial control to prevent food-borne illness and obtain optimum food shelf life. Shows proper hand washing, clothing / uniform maintenance, protection of cuts, hair restraints, and jewelry control. Written by Arnold S. Roseman and produced by Penn State Television / WPSX-TV.
|