Chapter 4 The Safe Foodhandler

1. Chapter 4The Safe Foodhandler

2. 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 don’t wash them Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin 4-2

3. 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 4-3

4. 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 4-4

5. 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 100°F/38°C) 1 2 3 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. 5 Rinse hands and arms thoroughly under running water. 4 5 4-5

6. 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 4-6

7. 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 4-7

8. 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 4-8

9. 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 4-9

10. 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 4-10

11. 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 Single-Use Gloves 4-11

12. 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 4-12

13. 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 4-13

14. 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 4-14

15. 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 4-15

16. 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 4-16

17. 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 4-17

18. Handling Foodhandler Illnesses IF: THEN: • Exclude the foodhandler from the operation and notify the local regulatory authority • Work with the foodhandler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work • The foodhandler has been diagnosed with a foodborne illness caused by: • Salmonella Typhi • Shigella spp. • Shiga toxin-producing E. coli • Hepatitis A • Norovirus 4-18