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When can food handlers contaminate food?
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Actions That Can Contaminate Food​
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Serv safe chapter 3

The safe food handler

QuestionAnswer
When can food handlers contaminate food? When they have a foodborne illness ​ Have wounds that contain a pathogen​ Sneeze or cough​ Have contact with a person who is ill​ Touch anything that may contaminate their hands and don’t wash them​
Actions That Can Contaminate Food​ Scratching the scalp ​ Running fingers through hair​ Wiping or touching the nose Rubbing an ear ​ Touching a pimple or infected wound​ Wearing a dirty uniform Coughing or sneezing into the hand​ Spitting in the operation​
What must Managers focus on:​ Creating personal hygiene policies​ Training food handlers on personal hygiene policies and retraining them regularly​ Modeling correct behavior at all times​ Supervising food safety practices​
How to properly wash your hands: 1: Wet hands and arm. 2: Apply soap. 3: Scrub hands and arms vigorously. 4: Rinse hands and arms thoroughly 5: Dry hands and arms
Food handlers must wash their hands before they start work and after:​ Using the restroom​ Handling raw meat, poultry, and ​ 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​
Food handlers must wash their hands after: Taking out garbage​ Clearing tables or busing dirty dishes ​ Touching clothing or aprons​ Handling money​ Leaving and returning to the kitchen/prep area.​ Handling service animals or aquatic animals​
What are Hand Antiseptics​. Liquids or gels used to lower the number ​ of pathogens on skin​ Must comply with the CFR and ​ FDA standards​ Should be used only after handwashing ​ Must never be used in place of handwashing​
Requirements for Foodhandlers​: 1:Keep fingernails ​ short and clean​ 2: Do not wear ​ false nails​ 3: Do not wear ​ nail polish​
Infected wounds or cuts​ contain pus.​ must be covered to prevent pathogens ​ from contaminating food and food-contact surfaces.​
How a wound is covered depends upon ​ where it is located​ Cover wounds on the hand or wrist with an ​ impermeable cover Cover wounds on the arm with an impermeable cover, ​ such as a bandage Cover wounds on other parts of the body with a dry, ​ tight-fitting bandage.​ ​
Single-use gloves:​ Except when washing produce​ Except when handling ready-to-eat ingredients for a dish that will be cooked​ Must never be used in place ​ of handwashing​ Must never be washed and reused​ Must fit properly​
How to Use Gloves:​ Wash and dry hands before putting gloves on​ Select the correct glove size​ Hold gloves by the edge when putting them on.​ Once gloves are on, check for rips or tears​ NEVER blow into gloves​ NEVER roll gloves to make them easier to put on​
When to Change Gloves​ As soon as they become dirty or torn​ Before beginning a different task​ After an interruption, such as taking a phone call​ After handling raw meat, seafood, or poultry and before handling ready-to-eat food​
Why must bare hands be avoided with ready-to-eat food.​ Policies on employee health​ Training in handwashing and personal hygiene practices​
NEVER: Handle ready-to-eat food with bare hands when you primarily serve a high-risk population​
Food handlers must:  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​
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 ​ ​
IF:​ The food handler has a sore throat with a fever.​ ​
THEN:​ Restrict the food handler from working with or around food. ​ Exclude the food handler from the operation if you primarily serve a high-risk population. ​ A written release from a medical practitioner is required before returning to work​
IF:​ The food handler has at least one of these symptoms:​ Vomiting​ Diarrhea​
THEN:​ Exclude the food handler from the operation​: Before returning to work, food handlers who vomited ​ or had diarrhea must meet one of these requirements:​ Have had no symptoms for at least 24 hours​
IF:​ The food handler has Jaundice​
THEN:​ Food handlers with jaundice must be reported to the regulatory authority​ Food handlers must have a written release from a ​ medical practitioner and approval from the regulatory authority before returning to work.​
IF:​ The food handler has been diagnosed with a foodborne illness ​ caused by one of these pathogens and has symptoms.​ Hepatitis A ​ Salmonella Typhi​ Enterohemorrhagic and shiga toxin-producing E. coli​ Norovirus​ Shigella spp.​
THEN:​ Exclude the food handler from the operation. ​ Work with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work. ​
Created by: Kàren.A
 

 



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