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Personal Behaviors That Can Contaminate Food - PowerPoint PPT Presentation


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Personal Behaviors That Can Contaminate Food. Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting. Scratching the scalp Running fingers through hair Touching the nose Rubbing an ear. A. E. F. B. G. C. H. D. 4-2.

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slide2

Personal Behaviors That Can Contaminate Food

Touching a pimple/sore

Wearing a dirty uniform

Coughing/sneezing into the hand

Spitting

Scratching the scalp

Running fingersthrough hair

Touching the nose

Rubbing an ear

A

E

F

B

G

C

H

D

4-2

slide3

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

4-3

slide4

Proper Handwashing Procedure

2

1

Apply soap.

Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C).

3

Vigorously scrub hands and arms for at least twenty seconds.

4

Dry hands and arms with a single-use paper towel or warm-air hand dryer.

5

6

Clean under fingernailsand between fingers.

Rinse thoroughly under running water.

4-4

slide5

Hand Sanitizers

Must be approved by the FDA

Should be used after handwashing

Must never be used in place of handwashing

4-5

slide6

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

4-6

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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 asunsanitizedequipment, work surfaces, or wash cloths

4-7

slide8

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

4-8

slide9

Hand Maintenance Requirements for Foodhandlers

Do not wear false nails or nail polish

Bandage cuts and cover bandages

Keep fingernails short and clean

4-9

slide10

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

4-10

slide11

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

4-11

slide12

A

B

D

C

E

E

D

C

B

A

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

4-12

slide13

Foodhandlers must remove:

Rings (except for a plain band)

Bracelets (including medical ID’s)

Watches

Earrings

Necklaces

Facial jewelry

4-13

slide14

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

4-14

slide15

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

4-15

slide16

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

4-16

slide17

Employee illnesses resulting from the following pathogens must be reported:

Salmonella typhi

Shigella spp.

Shiga toxin-producing E. coli

Hepatitis A virus

4-17

slide18

Should the foodhandler in the following scenarios be:

Restricted fromworking with

or around food

Excluded from the establishment

OR

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

4-18