Chapter 2 Keeping Food Safe

1. Chapter 2 Keeping Food Safe

2. How Foodhandlers Can Contaminate Food Good personal hygiene is a key factor in the prevention of foodborne illnesses. Successful managers make personal hygiene a priority. • Foodhandlers can contaminate food in a variety of situations. • Foodhandlers are not just the people who prepare food. Servers and even dishwashers are considered foodhandlers. • To prevent foodhandlers from contaminating food, managers must create personal hygiene policies. These policies must address personal cleanliness, clothing, hand care, and health. 2.2 Chapter 2 | Keeping Food Safe

3. Personal Cleanlinessand Work Attire Personal cleanliness is an important part of personal hygiene. Pathogens can be found on hair and skin that aren’t kept clean. • All foodhandlers must bathe or shower before work and keep their hair clean. • Dirty clothing may carry pathogens that can cause foodborne illnesses. • To avoid spreading foodborne illnesses, foodhandlers should: • Always cover their hair. • Remove aprons and store them in the right place when leaving prep areas. • Wear clean clothing every day. • Remove jewelry from hands and arms before preparing food or when working around prep areas. 2.2 Chapter 2 | Keeping Food Safe

4. Handwashing Handwashing is the most important part of personal hygiene. Foodhandlers must wash their hands before they start work. • Foodhandlers must also wash their hands after: • Using the restroom • Handling raw meat, poultry, or seafood • Touching the hair, face, or body • Sneezing, coughing, or using a tissue • Eating, drinking, smoking, or chewing gum or tobacco • 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 2.2 Chapter 2 | Keeping Food Safe

5. 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

6. 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

7. Bare-Hand Contact/Illness Work Requirements • Using bare hands to handle ready-to-eat food can increase the risk of contaminating it. Gloves, tongs, and deli tissue can help keep food safe by creating a barrier between hands and food. • Restaurant and foodservice operations have a responsibility to ensure that their employees do not spread foodborne illnesses. • Foodhandlers who are sick can spread pathogens to food. Depending on the illness, they might not be able to work with food until they recover. 2.2 Chapter 2 | Keeping Food Safe

8. Section 2.2 Summary • Various personal behaviors of foodhandlers can contaminate food. • Handwashing is the most important part of personal hygiene. It must be done at the right times in the right way. • Personal cleanliness practices include bathing or showering before work, keeping hair clean, wearing clean clothes, removing jewelry from hands and arms, and keeping nails clean. • Proper work attire includes always covering hair, wearing clean clothes, removing aprons and storing them in the right place after leaving the prep area, and removing jewelry from hands and arms. • Using bare hands to handle ready-to-eat food can increase the risk of contaminating it. • Employees should not work with or around food when they have a sore throat with a fever. 2.2 Chapter 2 | Keeping Food Safe

10. 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

11. 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

12. 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

13. Hand Sanitizers Must be approved by the FDA Should be used after handwashing Must never be used in place of handwashing 4-5

14. 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

15. 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

16. 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

17. 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

18. 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

19. Foodhandlers must remove: Rings (except for a plain band) Bracelets (including medical ID’s) Watches Earrings Necklaces Facial jewelry 4-13

20. 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

21. 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

22. 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

23. Employee illnesses resulting from the following pathogens must be reported: Salmonella typhi Shigella spp. Shiga toxin-producing E. coli Hepatitis A virus 4-17

24. 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

25. What’s Wrong with This Picture? 4-19