personal behaviors that can contaminate food
Post on 30-Dec-2015
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Personal Behaviors That Can Contaminate Food
4-2
Scratching the scalp
Running fingers through hair
Touching the nose
Rubbing an ear
Touching a pimple/sore
Wearing a dirty uniform
Coughing/sneezing into the hand
Spitting
A
B
C
D
E
F
G
H
Good personal hygiene includes:
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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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Proper Handwashing Procedure
Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C).
1 Apply soap.2 Vigorously scrub hands and arms for at least twenty seconds.
3
Clean under fingernailsand between fingers.
4 Rinse thoroughly under running water.
5 6 Dry hands and arms with a single-use paper towel or warm-air hand dryer.
Hand Sanitizers
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Must be approved by the FDA
Should be used after handwashing
Must never be used in place of handwashing
Foodhandlers must wash their hands after:
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Using the restroom
Handling raw food (before and after)
Touching the hair, face, or body
Sneezing, coughing, or using a handkerchief or tissue
Smoking, eating, drinking, chewing gum or tobacco
Foodhandlers must wash their hands after: continued
4-7
Handling chemicals that might affect the safety of food
Taking out garbage or trash
Clearing tables or busing dirty dishes
Touching clothing or aprons
Touching anything else that may contaminate hands, such as unsanitized equipment, work surfaces, or wash cloths
Bare-Hand Contact with Ready-to-Eat Food
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Some jurisdictions allow it
Establishments must have a verifiable writtenpolicy on handwashing procedures
Check with your regulatory agency for requirements
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Hand Maintenance Requirements for Foodhandlers
Keep fingernails short and clean
Do not wear false nails or nail polish
Bandage cuts and
cover bandages
Gloves
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Must never replace 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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When to Change GlovesWhen they become soiled or torn
Before beginning a different task
At least every four hours during continual use
After handling raw meat and before handling cooked or ready-to-eat food
Foodhandlers should:
Remove jewelry
Wear clean, closed-toe shoes
4-12
Wear a clean hat or other hair restraint
Wear clean clothing daily
Remove aprons when leaving food-preparation areas
A
B
D
C
E
E
D
C
B
A
Foodhandlers must remove:
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Rings (except for a plain band)
Bracelets (including medical ID’s)
Watches
Earrings
Necklaces
Facial jewelry
Foodhandlers must not:Smoke, chew gum or tobacco, eat, or drink
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When:Preparing or serving food
In food-preparation areas
In areas used to clean utensils and equipment
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The foodhandler has one of the following symptoms:
Restrict them from working with or around food
Exclude them from the establishment if you primarily serve a high-risk population
IF THEN
Fever
Diarrhea
Vomiting
Sore throat with fever
Jaundice
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The foodhandler has been diagnosed with a foodborne illness.
Exclude them from the establishment and notify the local regulatory agency
Work with the regulatory agency to determine when they can return
IF THEN
Employee illnesses resulting from the following pathogens must be reported:
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Salmonella typhi
Shigella spp.
Shiga toxin-producing E. coli
Hepatitis A virus
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1. Bill, a line cook at a family restaurant, has a sore throat with fever.
2. Joe, a hospital prep cook, has diarrhea.
3. Mary, a sous chef, has been diagnosed with hepatitis A.
Restricted fromworking withor around food
ORExcluded from the establishment
Should the foodhandler in the following scenarios be:
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