Chapter 4 The Safe Food Handler The Safe

Chapter 4 The Safe Food Handler

The Safe Food Handler Objectives: 4 -2 l Avoiding personal behaviors that can contaminate food l Washing and caring for hands l Dressing for work and handling wok clothes l Limiting where staff can eat, drink, smoke, and chew gum or tobacco l Preventing staff who may be carrying pathogens from working with or around food, or from working in the operation

Manager Responsibilities • Establish specific personal hygiene policies • Training food handlers on policies and retrain them regularly • Model correct behavior at all times • Supervise food safety practices at all times • Revise policies according to changes in law and food safety science

How Food Handlers Can Contaminate Food handlers can contaminate food when they: 3 -3 l Have a foodborne illness l Have wounds that contain a pathogen l Sneeze or cough l Have contact with a person who is sick l Touch anything that may contaminate their hands and don’t wash them l Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin

How Food Handlers Can Contaminate Food Actions that can contaminate food: A. Scratching the scalp B. Running fingers through hair C. Wiping or touching the nose D. Rubbing an ear E. Touching a pimple or infected wound F. Wearing a dirty uniform G. Coughing or sneezing into the hand H. Spitting in the operation 3 -4

Good Personal Hygiene Program Follow hygienic hand practice • • Handwashing • Hand care • Glove use • Preventing bare-hand contact with ready-to-eat food This is not what you want!

Good Personal Hygiene Program • Maintain personal cleanliness • Wear appropriate clothing, hair restraints, and remove jewelry • Avoid certain habits and actions (like spitting) • Maintain good health • Cover wounds • Report health issues

Handwashing How to wash hands (should take at least 20 seconds): 3 -6 1. Wet hands and arms. Use running water as hot as you can comfortably stand. It should be at least 100°F(38°C). 2. Apply soap. Apply enough to build up a good lather. 4. Rinse hands and arms thoroughly. Use running warm water. 5. Dry hands and arms. Use a single-use paper towel or hand dryer. Consider using a paper towel to turn off the faucet and open the restroom door. 3. Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers.

When to Wash Hands Food handlers must wash their hands before they start work and after: 3 -7 l Using the restroom l Handling raw meat, poultry, and seafood (before and after) l Touching the hair, face, or body l Sneezing, coughing, or using a tissue l Eating, drinking, smoking, or chewing gum or tobacco l Handling chemicals that might affect food safety

When to Wash Hands Food handlers must wash their hands after: 3 -8 l Taking out garbage l Clearing tables or busing dirty dishes l Touching clothing or aprons l Handling money l Leaving and returning to the kitchen/prep area. l Handling service animals or aquatic animals l Touching anything else that may contaminate hands

Hand Antiseptics Hand antiseptics: 3 -9 l Hand antiseptics are liquids or gels used to lower the number of pathogens on skin l Must comply with the CFR and FDA standards l Should be used only after handwashing l Must NEVER be used in place of handwashing l Should be allowed to dry before touching food or equipment

Hand Care Requirements for food handlers: Keep fingernails short and clean 3 -10 Do NOT wear false nails Do NOT wear nail polish

Infected Wounds or Cuts Infected wounds or cuts: l Contain pus l Must be covered to prevent pathogens from contaminating food and food-contact surfaces How a wound is covered depends on where it is located: 3 -11 l Cover wounds on the hand or wrist with an impermeable cover, (i. e. bandage or finger cot – a protective finger covering) and then a single-use glove l Cover wounds on the arm with an impermeable cover, such as a bandage l Cover wounds on other parts of the body with a dry, tight-fitting bandage

Single-Use Gloves Single-use gloves: l 3 -12 Should be used when handling ready-to-eat food o Except when washing produce o Except when handling ready-to-eat ingredients for a dish that will be cooked l Must NEVER be used in place of handwashing l Must NEVER be washed and reused l Must fit correctly

Single-Use Gloves How to use gloves: 3 -13 l Wash and dry hands before putting gloves on l Select the correct glove size l Hold gloves by the edge when putting them on l Once gloves are on, check for rips or tears l NEVER blow into gloves l NEVER roll gloves to make them easier to put on

Single-Use Gloves When to change gloves: 3 -14 l As soon as they become dirty or torn l Before beginning a different task l After an interruption, such as taking a phone call l After handling raw meat, seafood, or poultry and before handling ready-to-eat food l * Wash your hands before putting on gloves when starting a new task. You do not need to rewash your hands each time you change gloves as long as you are performing the same task, and your hands have not become contaminated.

Bare-Hand Contact with Ready-to-Eat Food Bare hand contact with ready-toeat food must be avoided: l l 3 -15 Some jurisdictions allow it but require: o Policies on staff health o Training in handwashing and personal hygiene practices NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population

Bare-Hand Contact with Ready-to-Eat Food 2014 new guidelines for bare-hand contact with readyto eat food: There are times when it may be acceptable to handle ready-to-eat food with bare hands. This is true in the following situations: • The food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry, but will be cooked to at least 1450 F (example – adding cheese to pizza dough) • The food will be added as an ingredient to a dish containing raw meat, seafood, or poultry and the dish will be cooked to the required minimum internal temperature of the raw items (example – adding vegetables to a beef stew)

Proper Work Attire A Foodhandlers should: A B Wear a clean hat or other hair restraint B Wear clean clothing daily – dirty clothes must be kept away from food D and prep areas C Remove aprons when leaving food-preparation areas D Remove jewelry from hands and arms E Wear appropriate, clean, and C Never wear an apron to the restroom or on break E closed-toe shoes

Work Attire Food handlers must: 3 -16 l Wear a clean hat or other hair restraint (hat or hair net) l Wear clean clothing daily l Remove aprons when leaving food-preparation areas l Remove jewelry from hands and arms before prepping food or when working around prep areas (the only jewelry that can be worn is a plain ring)

Eating, Drinking, Smoking, and Chewing Gum or Tobacco Food handlers must not: l Eat, drink, smoke, or chew gum or tobacco When: 3 -17 l Prepping or serving food l Working in prep areas l Working in areas used to clean utensils and equipment

Handling Staff Illnesses If: The food handler has a sore throat with a fever Then: 3 -18 l Restrict the food handler from working with or around food l Exclude the food handler from the operation if you primarily serve a highrisk population l A written release from a medical practitioner is required before returning to work

Handling Staff Illnesses 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 3 -19

Handling Staff Illnesses If: The food handler has jaundice Then: ● Food handlers with jaundice must be reported to the regulatory authority ● Exclude food handlers who’ve had jaundice for less than 7 days from the operation ● Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work 3 -20

Handling Staff Illnesses If: The food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptoms ● Hepatitis A ● Salmonella Typhi ● Nontyphoidal Salmonella ● Stoxin-producing E. coli ● Norovirus ● Shigella spp. Then: l l 3 -21 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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