Sanitation 2.4: The Challenge

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Sanitation 2.4 The Challenge

• The Safe Foodhandler

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Key Terms
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How Foodhandlers Contaminate

• They have a foodborne illness
• They show symptoms of gastrointestinal illness
• They have infected lesions
• They live with or are exposed to a person who is
  ill
• They touch anything that may contaminate their
  hands

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How Foodhandlers Contaminate

• 30 to 50 of healthy adults carry Staphylococcus
  aureus
• 20 to 35 carry it on their skin
• Simple acts, nose picking, ear rubbing, head
  scratching, touching a pimple or sore, running
  fingers through hair

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Disease Not Transmitted Through Food

• AIDS
• Hepatitis B
• Hepatitis C
• Tuberculosis

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Proper Personal Hygiene

• Hygienic Hand Practices
• Personal Cleanliness
• Clean uniforms/aprons
• Avoiding unsanitary habits/actions
• Maintaining good health
• Report illness

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Handwashing

• Wet hands with water as hot as you can stand
  (1000)
• Apply soap (good lather)
• Vigorously scrub hands and arms for at least
  10-15 seconds
• Clean fingernails and between fingers

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Handwashing

• Rinse thoroughly under running water (use single
  use paper towel to turn off faucet if available)
• Dry hands and arms with single use paper towel or
  warm air dryer

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Wash Hands After

• Using restroom
• Handling raw food (before and after)
• Sneezing, coughing, or using a handkerchief or
  tissue
• Eating, drinking, smoking, chewing gum, or
  tobacco

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Wash Hands After

• Handling chemicals that might affect food safety
• Taking out garbage or trash
• Clearing tables or busing tables
• Touching clothing or apron
• Touching anything that can contaminate food

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Hand Maintenance

• Fingernails clean, short, no polish, no false
  fingernails
• Use finger cot or gloves to cover cuts or sores

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Use of Gloves

• Gloves should not be used in place of handwashing
• Wash hands before putting gloves on
• Gloves should not be washed or reused

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Change gloves

• As soon as they become soiled or torn
• Before beginning a different task
• At least every 4 hours of continued use

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Change Gloves

• After handling raw meat and before handling
  cooked or rte food

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Personal Cleanliness

• Proper hair restraint

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Personal Cleanliness

• Wear Clean Clothing
• Remove apron when leaving food prep area

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Personal Cleanliness

• Wear appropriate shoes

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Personal Cleanliness

• Remove jewelry prior to preparing or serving food
  or while around food-prep area

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Policies Regarding Eating, Drinking, Chewing
Gum/Tobacco

• No smoking, chewing gum or tobacco
• No eating, drinking
• No spitting

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Proper Tasting
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Illness Policy

• Foodhandlers must report illness to manager
• Managers must report employees with foodborne
  illness to local regulatory agency

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Illness Policy

• Managers must restrict employees with
• Fever
• Sore throat
• (exclude if serve high risk population)

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Illness Policy

• Managers must exclude employees with one or more
• Vomiting (may return if symptom free 24 hrs or
  written medical release)
• Diarrhea (may return if symptom free 24 hrs or
  written medical release)
• Jaundice (written release only)

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Illness Policy

• Managers must exclude from establishment and
  report to local regulatory agency employees with
• Salmonella
• Shigella spp.
• Shiga toxin producing E. coli
• Hepatitis
• Norovirus

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Managers Role

• Training
• Modeling
• Establish policies
• Revising policies
• Monitoring, retraining
• Logical assignments