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    Lecture - Chapter 4 The Safe Food Handler

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    Sophia Bernardo
    The document outlines proper hygienic practices for food handlers, including procedures for proper hand washing, when hands should be washed, use of gloves and hand antiseptics, policies around illness, and personal hygiene requirements. Food handlers can contaminate food through behaviors like scratching body parts, touching hair or face, coughing or sneezing into hands, or wearing dirty uniforms. The document provides learning objectives and details each hygienic practice food handlers should follow to prevent food contamination.

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    Lecture - Chapter 4 The Safe Food Handler

    Uploaded by

    Sophia Bernardo
    160 views21 pages
    The document outlines proper hygienic practices for food handlers, including procedures for proper hand washing, when hands should be washed, use of gloves and hand antiseptics, policies around illness, and personal hygiene requirements. Food handlers can contaminate food through behaviors like scratching body parts, touching hair or face, coughing or sneezing into hands, or wearing dirty uniforms. The document provides learning objectives and details each hygienic practice food handlers should follow to prevent food contamination.

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    The document outlines proper hygienic practices for food handlers, including procedures for proper hand washing, when hands should be washed, use of gloves and hand antiseptics, policies around illness, and personal hygiene requirements. Food handlers can contaminate food through behaviors like scratching body parts, touching hair or face, coughing or sneezing into hands, or wearing dirty uniforms. The document provides learning objectives and details each hygienic practice food handlers should follow to prevent food contamination.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    160 views21 pages

    Lecture - Chapter 4 The Safe Food Handler

    Uploaded by

    Sophia Bernardo
    The document outlines proper hygienic practices for food handlers, including procedures for proper hand washing, when hands should be washed, use of gloves and hand antiseptics, policies around illness, and personal hygiene requirements. Food handlers can contaminate food through behaviors like scratching body parts, touching hair or face, coughing or sneezing into hands, or wearing dirty uniforms. The document provides learning objectives and details each hygienic practice food handlers should follow to prevent food contamination.

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    You are on page 1of 21

    Chapter 4

    The Safe Foodhandler

    4-1
    Learning Objectives

    At the end of the chapter the participants must


    be able to identify:
     Personal behaviours that can contaminate food
     Proper handwashing procedures
     When hands should be washed
     Appropriate hand antiseptics and when to use them
     Hand maintenance requirements
     Proper procedures for covering cuts, wounds,
    sores
     Procedures to follow when using gloves
     Jewelry that poses a hazard to food safety
     Requirements for employees work attire
     Regulatory exceptions for allowing bare-hand
    contact with ready-to-eat food and cooked food
    4-2
    How Foodhandlers Contaminate Food

    Foodhandlers can contaminate food when they:


     Have a foodborne illness
     Show symptoms of gastrointestinal illness
     Have infected wounds or cuts
     Live with, or are exposed to, a person who is ill
     Touch anything that may contaminate their hands

    4-3
    How Foodhandlers Contaminate Food

    Behaviors That Can Contaminate Food


    A
    B
    A Scratching the scalp C E Touching a pimple or
    D
    open sore
    B Running fingers E

    through hair F Wearing a dirty uniform


    C Wiping or touching G Coughing or sneezing into
    the nose the hand
    F
    D Rubbing an ear H Spitting in the establishment

    4-4
    Components of 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

    4-5
    Hygienic Hand Practices: Handwashing
    The whole process should take 20 seconds
    1 2 3

    Wet hands with running water Apply soap Vigorously scrub hands and
    as hot as you can comfortably arms for ten to fifteen seconds.
    stand (at least 100 F/38 C) Clean under fingernails and
    between fingers

    4 5

    Rinse thoroughly under Dry hands and arms with a single-use


    running water paper towel or warm-air hand dryer
    4-6
    Hygienic Hand Practices: Hand Antiseptics

    Hand Antiseptics
     Must comply with Food and Drug Administration
    standards
     Should be used after handwashing (if used in the
    establishment)
     Must never be used in place of handwashing

    4-7
    Hygienic Hand Practices: When to Wash Hands

    Foodhandlers must wash their hands after:


     Using the restroom
     Handling raw meat, poultry, and fish (before and
    after)
     Touching the hair, face, or body
     Sneezing, coughing, or using a tissue
     Smoking, eating, drinking, or chewing gum or
    tobacco

    4-8
    Hygienic Hand Practices: When to Wash Hands

    Foodhandlers must wash their hands after:


    continued
     Handling chemicals that might affect food safety
     Taking out garbage
     Clearing tables or bussing dirty dishes
     Touching clothing or aprons
     Touching anything else that may contaminate
    hands, such as unsanitized equipment, work
    surfaces, or washcloths

    4-9
    Hygienic Hand Practices: Bare-Hand Contact

    Bare-Hand Contact with Ready-to-Eat Food


    Some jurisdictions allow it but require written policies
    and procedures on:
     Employee health
     Handwashing
     Other hygienic practices

    4-10
    Good Personal Hygiene Practices

    Requirements for Foodhandlers

    Keep fingernails Do not wear false Bandage cuts and


    short and clean nails or nail polish cover bandages

    4-11
    Hygienic Hand Practices: Gloves

    Gloves used for handling food:


     Must never be used in place of 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

    4-12
    Hygienic Hand Practices: Gloves

    When to Change Gloves


     As soon as they become soiled or torn
     Before beginning a different task
     At least every four hours during continual use and
    more often when necessary
     After handling raw meat and before handling
    cooked or ready-to-eat food

    4-13
    Proper Work Attire

    Foodhandlers should: A

    A Wear a clean hat or other hair restraint B

    B Wear clean clothing daily

    C Remove aprons when leaving D


    food-preparation areas
    C
    D Remove jewelry from hands and arms

    E Wear appropriate, clean, and closed-


    toe shoes

    4-14
    Policies Regarding Eating, Drinking, and Smoking

    Foodhandlers must not:


     Smoke, chew gum or tobacco, eat or drink

    When
     Preparing or serving food
     Working in food-preparation areas
     Working in areas used to clean utensils and
    equipment

    4-15
    Handling Employee Illnesses

    IF:
     The foodhandler has a sore throat with fever

    THEN:
     Restrict the employee from working with or around
    food
     Exclude the employee from the establishment if
    you primarily serve a high-risk population

    4-16
    Handling Employee Illnesses
    IF:
     The foodhandler has one or more of the following
    symptoms of Vomiting, Diarrhea, Jaundice
    THEN:
     Exclude the employee from the establishment
     Do not allow employees with vomiting or diarrhea
    to return to work unless they:
     Have been symptom-free for 24 hours or
     Have a written release from a medical
    practitioner
     Do not allow employees with jaundice to return to
    work unless they have been released by a medical
    practitioner

    4-17
    Handling Employee Illnesses
    IF:
     The foodhandler has been diagnosed with a foodborne illness
    caused by:
     Salmonella Typhi
     Shigella spp.
     Shiga toxin-producing E. coli
     Hepatitis A virus
     Norovirus

    THEN:
     Exclude the employee from the establishment and notify the
    local regulatory agency
     Work with the employee’s medical practitioner and/or the local
    regulatory agency to determine when he or she can safely
    return to work

    4-18
    Apply Your Knowledge: Test Your Food Safety Knowledge

    1. True or False: During handwashing, foodhandlers must


    vigorously scrub their hands and arms for five seconds
    2. True or False: Gloves should be changed before
    beginning a different task

    3. True or False: Foodhandlers must wash their hands


    after smoking

    4. True or False: A foodhandler diagnosed with shigellosis


    cannot continue to work at an establishment while he or
    she has the illness

    5. True or False: Hand antiseptics should only be used


    before handwashing

    4-19
    4-2
    Apply Your Knowledge: Exclusion or Restriction?

    Should you:
     Exclude the foodhandler from the establishment
     Restrict the foodhandler from working with or around
    food

    1. Bill, a line cook at a family restaurant has a sore


    throat with a fever
    2. Joe, a prep cook, has diarrhea
    3. Mary, a sous chef, has been diagnosed with hepatitis
    A

    4-19
    4-20
    Apply Your Knowledge: What’s Wrong with This Picture?

    4-20
    4-21

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