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 • Live with, or are exposed to, a person who is ill • 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 A Scratching the scalp Running fingersthrough hair Wiping or touching the nose Rubbing an ear E C D E B F C G 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. 1 2 3 5 4 Handwashing (2010 update) How to Wash Hands Apply soap. Use enough to build up a good lather. 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 100°F/38°C) Rinse hands and arms thoroughly under running water. Dry hands and arms with a single-use paper towel or hand dryer. Consider using a paper towel to turn off the faucet.

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, and 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: • Exclude the employee from the establishment and notify the local regulatory agency • Work with the employee’s medical practitioner and/or the local regulatory agency to determine when he or she can safely return to work • The foodhandler has been diagnosed with a foodborne illness caused by: • Salmonella Typhi • Shigella spp. • Shiga toxin-producing E. coli • Hepatitis A virus • Norovirus

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