Chapter 4 The Safe Foodhandler

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Chapter 4The Safe Foodhandler

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How Foodhandlers Can Contaminate Food

• Have a foodborne illness
• Have wounds that contain a pathogen
• Have contact with a person who is ill
• Touch anything that may contaminate their hands
  and dont wash them
• Have symptoms such as diarrhea, vomiting, or
  jaundicea yellowing of the eyes or skin

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How Foodhandlers Contaminate Food

• Actions That Can Contaminate Food

A. Scratching the scalp B. Running fingers
through hair C. Wiping or touching the nose


D. Rubbing an ear
E. Touching a pimple or infected wound F.
Wearing a dirty uniform G. Coughing or sneezing
into the hand H.
Spitting in the operation
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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

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Handwashing
How to Wash Hands
Vigorously scrub hands and arms for ten to
fifteen seconds. Clean under fingernails and
between fingers.
Wet hands and arms with running water as hot as
you can comfortably stand. (at least 100F/38C)
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Apply soap. Use enough to build up a good lather.
Dry hands and arms with a single-use paper towel
or warm-air hand dryer. Consider using a paper
towel to turn off the faucet.
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Rinse hands and arms thoroughly under running
water.
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Handwashing

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

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Handwashing

• Foodhandlers must wash their hands after
  continued
• Handling chemicals that might affect food safety
• Taking out garbage
• Clearing tables or busing dirty
  dishes
• Touching clothing or aprons
• Handling money
• Touching anything else that may
  contaminate hands

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Hand Antiseptics

• Hand Antiseptics
• Must comply with FDA standards
• Should be used only after handwashing
• Must never be used in place of handwashing
• Should be allowed to dry before touching food or
  equipment

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Hand Care

• Requirements for Foodhandlers

Keep fingernails short and clean
Do not wear false nails
Do not wear nail polish
Bandage wounds and cover bandages
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Single-Use Gloves

• Single-use gloves used for handling food
• Must never be used in place
  of handwashing
• Must never be washed and reused
• Must fit properly

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Single-Use Gloves

• When to Change Gloves
• As soon as they become soiled or torn
• Before beginning a different task
• At least every 4 hours during continual use and
  more often if necessary
• After handling raw meat, seafood, or poultry and
  before handling ready-to-eat food

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Bare-Hand Contact with Ready-to-Eat Food

• Some jurisdictions allow it but require
• Policies on employee health
• Training in handwashing and
  personal hygiene practices

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Work Attire

• 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 before
  prepping food or when working around prep areas

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Policies for Eating, Drinking, and Smoking

• Foodhandlers must not
• Eat, drink, smoke, or chew gum or tobacco
• When
• Prepping or serving food
• Working in prep areas
• Working in areas used to clean utensils and
  equipment

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Handling Foodhandler Illnesses
IF THEN

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

• The foodhandler has a sore throat with a fever

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Handling Foodhandler Illnesses
IF THEN

• Exclude the foodhandler from the operation
• Before returning to work, foodhandlers who
  vomited or had diarrhea must meet one of these
  requirements
• Have had no symptoms for at least 24 hours
• Have a written release from a medical
  practitioner

• The foodhandler has at least one of these
  symptoms
• Vomiting
• Diarrhea

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Handling Foodhandler Illnesses
IF THEN

• Exclude the foodhandler from the operation
• Foodhandlers with jaundice must have a
  written release from a medical practitioner
  before they can go back to work

• The foodhandler has Jaundice

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Handling Foodhandler 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
• Norovirus

• Exclude the foodhandler from the operation and
  notify the local regulatory authority
• Work with the foodhandlers medical practitioner
  and/or the local regulatory authority to decide
  when the person can go back to work

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