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Chapter

The Safe Foodhandler

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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
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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

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How Foodhandlers Contaminate Food


Behaviors That Can Contaminate Food
B

Scratching the scalp

Running fingers
through hair

Wiping or touching
the nose

Touching a pimple or
open sore

Wearing a dirty uniform

Coughing or sneezing into


the hand

Spitting in the establishment

Rubbing an ear

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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

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Hygienic Hand Practices: Handwashing


The whole process should take 20 seconds
2

Apply soap

Wet hands with running water


as hot as you can comfortably
stand (at least 100F/38C)
4

Rinse thoroughly under


running water

Vigorously scrub hands and


arms for ten to fifteen seconds.
Clean under fingernails and
between fingers
5

Dry hands and arms with a single-use


paper towel or warm-air hand dryer
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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

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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

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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

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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

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Good Personal Hygiene Practices


Requirements for Foodhandlers

Keep fingernails
short and clean

Do not wear false


nails or nail polish

Bandage cuts and


cover bandages

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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

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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

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Proper Work Attire


Foodhandlers should:
A

Wear a clean hat or other hair restraint

Wear clean clothing daily

Remove aprons when leaving


food-preparation areas

D
C

Remove jewelry from hands and arms

Wear appropriate, clean, and closedtoe shoes

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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

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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

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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

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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 employees medical practitioner and/or the local


regulatory agency to determine when he or she can safely
return to work
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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

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Apply Your Knowledge: Exclusion or


Restriction?
Should you:

Exclude the foodhandler from the establishment

Restrict the foodhandler from working with or around


food

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


throat with a fever

Joe, a prep cook, has diarrhea

Mary, a sous chef, has been diagnosed with hepatitis


A

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Apply Your Knowledge: Whats Wrong with This Picture?

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