The safe food handler

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Question

Answer

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

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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

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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

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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

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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

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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

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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

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Requirements for Foodhandlers:

1:Keep fingernails short and clean 2: Do not wear false nails 3: Do not wear nail polish

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Infected wounds or cuts

contain pus. must be covered to prevent pathogens from contaminating food and food-contact surfaces.

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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.

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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

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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

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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

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Why must bare hands be avoided with ready-to-eat food.

Policies on employee health Training in handwashing and personal hygiene practices

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NEVER:

Handle ready-to-eat food with bare hands when you primarily serve a high-risk population

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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

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Foodhandlers must not:

Eat, drink, smoke, or chew gum or tobacco

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When:

Prepping or serving food Working in prep areas Working in areas used to clean utensils and equipment

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IF:

The food handler has a sore throat with a fever.

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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

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IF:

The food handler has at least one of these symptoms: Vomiting Diarrhea

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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

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IF:

The food handler has Jaundice

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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.

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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.

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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.

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Created by: Kàren.A