Transcript •Chapter Number 4 •The Safe Food Handler Class Name Instructor Name Date, Semester Book Title Book Author.

•Chapter Number 4
•The Safe Food
Handler
Class Name
Instructor Name
Date, Semester
Book Title
Book Author
1
4.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
4.1
How food handlers can contaminate food
4.2
Correct handwashing procedure
4.3
When and where hands should be washed
4.4
Hand antiseptics and when to use them
4.5
Hand-maintenance requirements
4.6
Correct way to cover infected wounds
4.7
The importance of avoiding bare-hand contact
with ready-to-eat food
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4.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
4.8
How to use single-use gloves and when to change
them
4.9
Requirements for staff work attire
4.10
Jewelry that poses a hazard to food safety
4.11
Policies regarding eating, drinking, and smoking
4.12
Criteria for excluding staff from the operation
4.13
Illnesses that need to be reported to the
regulatory authority
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4.0 KEY TERMS
• Carriers: People who carry
pathogens and infect others, yet
never get sick themselves.
• Hand antiseptics: Liquids or gels
used to lower the number of
microorganisms on the skin’s
surface. Hand antiseptics should
only be used after correct
handwashing, not in place of it.
Only those hand antiseptics that
are compliant with the Food and
Drug Administration (FDA) should
be used.
• Finger cots: Protective coverings
used to cover a correctly
bandaged cut or wound on the
finger.
• Hair restraint: Device used to
keep a food handler’s hair away
from food and to keep the
individual from touching it.
4.1
How food handlers can Contaminate food
PERSONAL HYGIENE AND CONTAMINATION
• As a manager, you can minimize the risk of foodborne illness by
carrying out the following responsibilities:
– Establishing specific personal hygiene policies
– Training food handlers on those policies and retraining them
regularly
– Modeling correct behavior for food handlers at all times
– Supervising food safety practices at all times
– Revising policies according to changes in law and food safety
science
– It is important for staff to not only have the correct knowledge,
skills, and attitudes toward personal hygiene; but also to know
how they can contaminate food if they are not careful.
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4.1
How food handlers can Contaminate food
PERSONAL HYGIENE AND CONTAMINATION
• Food handlers can contaminate food when they have
any of the following:
– A foodborne illness
– Symptoms, such as diarrhea, vomiting, or jaundice
(a yellowing of the eyes or skin)
– Wounds that contain a pathogen
– Sneezing or coughing
– Contact with a person who is sick
– Unwashed hands after touching a contaminant
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4.1
How food handlers can Contaminate food
CARRIERS
• Some people also carry pathogens and infect
others without getting sick themselves. These
people are called carriers.
– The bacteria Staphylococcus aureus is carried
in the nose of 30 to 50 percent of healthy
adults.
• About 20 to 35 percent of healthy adults carry it on
their skin as well.
– Food handlers transfer this bacteria to food
when they touch the infected areas of their
bodies and then touch food
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4.1
How food handlers can Contaminate food
DISEASES NOT TRANSMITTED THROUGH FOOD
• In recent years, the public has expressed growing concern over
communicable diseases spread through intimate contact or by
direct exchange of bodily fluids. Diseases such as:
– Acquired Immune Deficiency Syndrome (AIDS)
– Hepatitis B and C
– Tuberculosis
• As a manager, you should be aware of the following laws
concerning staff who have tested positive for the Human
Immunodeficiency Virus (HIV) or who have tuberculosis or hepatitis
B or C:
– The Americans with Disabilities Act (ADA) provides civil-rights
protection to those who are HIV-positive or who have hepatitis B. This
prohibits employers from firing people or transferring them out of
food-handling duties simply because they have these diseases.
– Employers should maintain the confidentiality of any staff who have an
illness that is not foodborne.
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4.2
Correct Handwashing Procedure
HOT TO WASH HANDS
Wet hands and arms.
Use running water as hot as you can
comfortably stand. It should be at least
100°F (38°C).
Apply soap.
Apply enough to build up a good lather.
Scrub hands and arms vigorously.
Scrub them for 10 to 15 seconds. Clean under
fingernails and between fingers.
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4.2
Correct Handwashing Procedure
HOW TO WASH HANDS (cont.)
Rinse hands and arms thoroughly.
Use running warm water.
Dry hands and arms.
Use a single-use paper towel or a hand dryer.
Consider using a paper towel to turn off
the faucet and to open the door when leaving
the restroom.
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4.3
When and Where Hands Should be Washed
WHERE TO WASH HANDS
• Hands need to be washed in a sink designated
for handwashing.
• Do not wash hands in sinks for:
– food prep
– dishwashing
– utility services
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4.3
When and Where Hands Should be Washed
WHEN TO WASH HANDS
• Food handlers must wash their hands before
they start work.
• They must also do it after the following
activities:
– Using the restroom
– Handling raw meat, poultry, and seafood (before
and after)
– Touching the hair, face, or body
– Sneezing, coughing, or using a tissue
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4.3
When and Where Hands Should be Washed
WHEN TO WASH HANDS (cont.)
• After the following activities:
– Eating, drinking, smoking, or chewing gum or
tobacco
– Handling chemicals that might affect food safety
– Taking out garbage
– Clearing tables or busing dirty dishes
– Touching clothing or aprons
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4.3
When and Where Hands Should be Washed
WHEN TO WASH HANDS (cont.)
• After the following activities:
– Handling money
– Leaving and returning to the kitchen/prep area
– Handling service animals or aquatic animals
– Touching anything else that may contaminate
hands, such as dirty equipment, work surfaces, or
wiping cloths
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4.4
Hand Antiseptics and When to Use Them
HAND ANTISEPTICS
• Liquids or gels that help lower the number of
pathogens on skin
– If used, they must comply with the Code of Federal
Regulations (CFR) and Food and Drug Administration
(FDA) standards.
– Hand antiseptics must only be used after
handwashing and not in place of it.
• Once an antiseptic is applied, food handlers
should not touch food or equipment until the
substance has dried.
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4.5
Hand-maintenance Requirements
HAND CARE
• In addition to washing, hands need other care to prevent the
spread of pathogens.
• Make sure food handlers follow these guidelines:
– Fingernail length
• Keep fingernails short and clean.
• Fingernails should be trimmed and filed.
– False fingernails
• Do not wear false fingernails as they are hard to keep clean and can also break
off into food.
– Some regulatory authorities allow
• False nails are allowed if single-use gloves are worn.
– Nail polish
– Do not wear nail polish as it can disguise dirt under nails.
• It may also flake off into food.
• Some regulatory authorities allow nail polish if single-use gloves are worn.
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4.6 Correct Way to Cover Infected Wounds
INFECTED WOUNDS OR CUTS
• Infected wounds, cuts, or boils contain pus. They
must be covered to prevent pathogens from
contaminating food and food-contact surfaces.
How a wound is covered depends on 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. The wound must be completely
covered.
– Cover wounds on other parts of the body with a dry,
durable, tight-fitting bandage.
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4.7
The importance of avoiding bare-hand contact
with ready-to-eat food
BARE-HAND CONTACT WITH READY-TO-EAT
FOOD
• Food can become contaminated when it has been handled
with bare hands.
• Do not handle ready-to-eat food with bare hands.
• Some regulatory authorities allow bare-hand contact with
ready-to-eat food.
• If your jurisdiction allows this, you should have specific
policies in place about staff health.
• You should also train staff in handwashing and personal
hygiene practices. Check your local regulatory requirements.
4.8
How to Use Single-Use Gloves and
When to Change Them
SINGLE-USE GLOVES
• Single-use gloves can help keep food safe by
creating a barrier between hands and food.
– They should be used when handling ready-to-eat
food.
– Gloves do not need to be worn when washing
produce.
– Gloves do not need to be worn when handling readyto-eat ingredients for a dish that will be cooked to the
correct internal temperature, such as a pizza.
– Gloves can never be used in place of handwashing.
Hands must be washed before putting on gloves and
when changing to a new pair.
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4.8
How to Use Single-Use Gloves and
When to Change Them
HOW TO USE GLOVES
• If you are not careful when using gloves, the food
you handle can become unsafe.
• Follow these guidelines:
– Wash and dry your hands before putting on gloves.
– Choose the correct glove size.
– Hold gloves by the edge when putting them on. Avoid
touching the glove as much as possible.
– Once you have put them on, check the gloves for rips
or tears.
– Do not blow into gloves.
– Do not roll gloves to make them easier to put on.
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4.8
How to Use Single-Use Gloves and
When to Change Them
WHEN TO CHANGE GLOVES
• Food handlers must change gloves at these
times:
– As soon as the gloves 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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4.9 Requirements for Staff Work Attire
CORRECT WORK ATTIRE
• Food handlers in dirty clothes may give a bad
impression of your operation.
• Dirty clothing may carry pathogens that can
make people sick.
• Set up a dress code and make sure staff follow.
• The code should include the following
guidelines:
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4.9 Requirements for Staff Work Attire
CORRECT WORK ATTIRE (cont.)
• Hair restraints
– Wear a clean hat or other hair restraint when in a prep
area.
– A hair restraint will keep hair away from food and keep the
food handler from touching it.
– Do not wear hair accessories that could become physical
contaminants.
– Hair accessories should be limited to items that keep
hands out of hair and hair out of food.
– False eyelashes can likewise become physical
contaminants and should not be worn.
– Food handlers with facial hair should also wear a beard
restraint.
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4.9 Requirements for Staff Work Attire
CORRECT WORK ATTIRE (cont.)
• Clean clothing
– Wear clean clothing daily.
– If possible, change into work clothes at work.
– Dirty clothing that is stored in the operation must be
kept away from food and prep areas.
• Aprons
– Remove aprons when leaving prep areas.
– For example, aprons should be removed and stored
before taking out garbage or using the restroom.
– Never wipe your hands on your apron.
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4.10
Jewelry That Poses a Hazard to Food Safety
JEWELRY
• Remove jewelry from hands and arms before prepping food or
when working around prep areas.
– These items can fall off and become a physical contaminant.
• Do not wear any of the following:
– Rings, except for a plain band.
– Bracelets, including medical bracelets.
– Watches.
• Your company may also require you to remove other jewelry.
– Servers may wear jewelry if allowed by company policy.
– Check with your regulatory authority regarding jewelry requirements.
– Requirements should be included in written policies that are both
monitored and enforced.
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4.11
Policies Regarding Eating, Drinking, and Smoking
EATING, DRINKING, SMOKING, AND CHEWING
GUM OR TOBACCO
• Small droplets of saliva can contain thousands of
pathogens.
• Eating, drinking, smoking, or chewing gum or tobacco
can transfer saliva to hands or directly to food being
handled.
• Do not eat, drink, smoke, or chew gum or tobacco
when doing any of the following:
– Prepping or serving food
– Working in prep areas
– Working in areas used to clean utensils and equipment
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4.11
Policies Regarding Eating, Drinking, and Smoking
EATING, DRINKING, SMOKING, AND CHEWING
GUM OR TOBACCO (cont.)
• Only eat, drink, smoke, and chew gum or tobacco in
designated areas.
• Some regulatory authorities allow food handlers to
drink from a covered container while in these areas.
• Check your local regulatory requirements to be sure.
• If food must be tasted during prepping, it should be
placed in a separate dish and tasted with a clean
utensil. The dish and utensil should then be removed
from the prep area or discarded.
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Criteria for Excluding Staff from the Operation or
4.12
Restricting Them from Working
WHEN TO RESTRICT STAFF FROM WORKING
AROUND FOOD
• When food handlers are sick, you may need to
restrict them from working with or around food.
• You might also need to exclude them from
working in the operation.
• Work with your local regulatory authority to
determine how to respond.
• Use the chart on the page xxx to help you decide
how to handle staff illnesses.
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Criteria for Excluding Staff from the Operation or
4.12
Restricting Them from Working
WHEN TO RESTRICT STAFF FROM WORKING
AROUND FOOD (cont.)
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4.13
Illnesses that Need to be Reported to the
Regulatory Authority
REPORTING HEALTH ISSUES
• Require staff to let you know when they are sick.
• Your regulatory authority may ask for proof that
you have done this.
• You can provide it in the following ways:
– Presenting signed statements in which staff have
agreed to report illness
– Providing documentation showing staff have
completed training, which includes information on the
importance of reporting illness
– Posting signs or providing pocket cards that remind
staff to notify managers when they are sick
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