The Safe Foodhandler

1
The Safe Foodhandler
2
Apply Your Knowledge Test Your Food Safety
Knowledge

• True or False During handwashing, foodhandlers
  must vigorously scrub their hands and arms for
  five seconds
• 2. True or False Gloves should be changed
  before beginning a different task
• 3. True or False Foodhandlers must wash their
  hands after smoking
• 4. True or False A foodhandler diagnosed with
  shigellosis cannot continue to work at an
  establishment while he or she has the illness
• 5. True or False Hand antiseptics should only
  be used before handwashing

4-2
3
How Foodhandlers Contaminate Food

• Foodhandlers can contaminate food when they
• Have a foodborne illness
• Show symptoms of gastrointestinal illness
• Have infected wounds or cuts
• Touch anything that may contaminate their hands

4
How Foodhandlers Contaminate Food

• Behaviors That Can Contaminate Food

A
B
Touching a pimple or open sore Wearing a dirty
uniform Coughing or sneezing into the hand
Spitting in the establishment
E
Scratching the scalp Running fingersthrough
hair Wiping or touching the nose


Rubbing an ear
A
C
D
B
E
F
G
C
F
H
D
G
H
5
Components of a Good Personal Hygiene Program

• Good personal hygiene includes
• Maintaining personal cleanliness
• Wearing proper work attire
• Following hygienic hand practices
• Avoiding unsanitary habits and actions
• Maintaining good health
• Reporting illnesses

6
Hygienic Hand Practices Handwashing
Proper Handwashing Procedure The whole process
should take 20 seconds
Vigorously scrub hands and arms for ten to
fifteen seconds Clean under fingernails and
between fingers
Wet hands with running water as hot as you can
comfortably stand (at least 100F/38C)
Apply soap
1
2
3
Rinse thoroughly under running water
Dry hands and arms with a single-use paper towel
or warm-air hand dryer Use a paper towel to turn
off the faucet. When in a restroom, use a paper
towel to open the door
5
4
5
7
Hygienic Hand Practices Hand Antiseptics

• Hand Antiseptics
• Must comply with Food and Drug Administration
  standards
• Should be used after handwashing (if used in the
  establishment)
• Must never be used in place of handwashing

8
Hygienic Hand Practices When to Wash Hands

• Foodhandlers must wash their hands after
• Using the restroom
• Handling raw meat, poultry, and fish (before and
  after)
• Touching the hair, face, or body
• Sneezing, coughing, or using a tissue
• Smoking, eating, drinking, or chewing gum or
  tobacco

9
Hygienic Hand Practices When to Wash Hands

• Foodhandlers must wash their hands after
  continued
• Handling chemicals that might affect food safety
• Taking out garbage
• Clearing tables or bussing dirty dishes
• Touching clothing or aprons
• Touching anything else that may contaminate
  hands, such as unsanitized equipment, work
  surfaces, or washcloths

10
Hygienic Hand Practices Bare-Hand Contact

• Bare-Hand Contact with Ready-to-Eat Food
• Some jurisdictions allow it but require written
  policies and procedures on
• Employee health
• Handwashing
• Other hygienic practices

11
Hygienic Hand Practices Hand Maintenance

• Requirements for Foodhandlers

Do not wear false nails or nail polish
Bandage cuts and cover bandages
Keep fingernails short and clean

12
Hygienic Hand Practices Gloves

• Gloves used for handling food
• Must never be used in place of handwashing
• Are for single use only
• Should be right for the task
• Must be safe, durable, and clean
• Must fit properly
• Must be used properly

13
Hygienic Hand Practices Gloves

• When to Change Gloves
• As soon as they become soiled or torn
• Before beginning a different task
• At least every four hours during
  continual use and more often when necessary
• After handling raw meat and before handling
  cooked or ready-to-eat food

14
Proper Work Attire
A

• Foodhandlers should

Wear a clean hat or other hair restraint Wear
clean clothing daily Remove aprons when leaving
food-preparation areas Remove jewelry from
hands and arms Wear appropriate clean,
closed-toe shoes
B
A
B
D
C
C
D
E
E
15
Policies Regarding Eating, Drinking, and Smoking

• Foodhandlers must not
• Smoke, chew gum or tobacco, eat or drink
• When
• Preparing or serving food
• Working in food-preparation areas
• Working in areas used to clean utensils and
  equipment

16
Handling Employee Illnesses
IF THEN

• Restrict the employee from working with or around
  food
• Exclude the employee from the establishment if
  you primarily serve a high-risk population

• The foodhandler has a sore throat with fever

17
Handling Employee Illnesses
IF THEN

• Exclude the employee from the establishment
• Do not allow employees with vomiting or diarrhea
  to return to work unless they
• Have been symptom-free for 24 hours
• or
• Have a written release from a medical
  practitioner
• Do not allow employees with jaundice to return to
  work unless they have been released by a medical
  practitioner

• The foodhandler has one or more of the following
  symptoms
• Vomiting
• Diarrhea
• Jaundice

18
Handling Employee Illnesses
IF THEN

• The foodhandler has been diagnosed with a
  foodborne illness caused by
• Salmonella Typhi
• Shigella spp.
• Shiga toxin-producing E. coli
• Hepatitis A virus
• Norovirus

• Exclude the employee from the establishment and
  notify the local regulatory agency
• Work with the employees medical practitioner
  and/or the local regulatory agency to determine
  when he or she can safely return to work

19
Apply Your Knowledge Exclusion or Restriction?

• Should you
• Exclude the foodhandler from the establishment
• Restrict the foodhandler from working with or
  around food
• Bill, a line cook at a family restaurant has a
  sore throat with a fever
• Joe, a prep cook, has diarrhea
• Mary, a sous chef, has been diagnosed with
  hepatitis A

4-19
20
Apply Your Knowledge

• Whats Wrong with This Picture?

4-20