ServSafe 3e Topic 4

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Personal Behaviors That Can Contaminate Food
Scratching the scalp Running fingers
through hair Touching the nose
Rubbing an ear
Touching a pimple/sore Wearing a dirty
uniform Coughing/sneezing into the
hand Spitting
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H
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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
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Proper Handwashing Procedure
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Wet hands with running water as hot as you
can comfortably stand (at least 100F/38C).
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Apply soap.
Vigorously scrub hands and arms for at least
twenty seconds.
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Dry hands and arms with a single-use paper towel
or warm-air hand dryer.
Clean under fingernailsand between fingers.
Rinse thoroughly under running water.
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Hand Sanitizers
Must be approved by the FDA Should be used after
handwashing Must never be used in place of
handwashing
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Foodhandlers must wash their hands after
Using the restroom Handling raw food (before and
after) Touching the hair, face, or body
Sneezing, coughing, or using a handkerchief or
tissue Smoking, eating, drinking, chewing gum or
tobacco
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Foodhandlers must wash their hands after
continued
Handling chemicals that might affect the safety
of food Taking out garbage or trash Clearing
tables or busing dirty dishes Touching clothing
or aprons Touching anything else that may
contaminate hands, such as unsanitized
equipment, work surfaces, or wash cloths
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Bare-Hand Contact with Ready-to-Eat Food
Some jurisdictions allow it Establishments must
have a verifiable writtenpolicy on handwashing
procedures Check with your regulatory agency for
requirements
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Hand Maintenance Requirements for Foodhandlers
Do not wear false nails or nail polish
Bandage cuts and cover bandages
Keep fingernails short and clean
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Gloves
Must never replace 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
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When to Change Gloves
When they become soiled or torn Before beginning
a different task At least every four hours during
continual use After handling raw meat and before
handling cooked or ready-to-eat food
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Foodhandlers should
Wear a clean hat or other hair
restraint Wear clean clothing daily
Remove aprons when leaving food-preparation
areas
Remove jewelry Wear clean, closed-toe shoes
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Foodhandlers must remove
Rings (except for a plain band) Bracelets
(including medical IDs) Watches Earrings
Necklaces Facial jewelry
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Foodhandlers must not Smoke, chew gum or
tobacco, eat, or drink
When
Preparing or serving food In food-preparation
areas In areas used to clean utensils and
equipment
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IF THEN

• The foodhandler has one of the following
  symptoms

Restrict them from working with or around
food Exclude them from the establishment if you
primarily serve a high-risk population
Fever Diarrhea Vomiting Sore throat with
fever Jaundice
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IF THEN
The foodhandler has been diagnosed with a
foodborne illness.
Exclude them from the establishment and notify
the local regulatory agency Work with the
regulatory agency to determine when they can
return
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Employee illnesses resulting from the following
pathogens must be reported
Salmonella typhi Shigella spp. Shiga
toxin-producing E. coli Hepatitis A virus
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Should the foodhandler in the following
scenarios be
Restricted fromworking with or around food
Excluded from the establishment
OR

1. Bill, a line cook at a family restaurant, has a
   sore throat with fever.
2. Joe, a hospital prep cook, has diarrhea.
3. Mary, a sous chef, has been diagnosed with
   hepatitis A.

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Whats Wrong with This Picture?
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