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:

4-3

Maintaining personal cleanliness

Wearing proper work attire

Following hygienic hand practices

Avoiding unsanitary habits and actions

Maintaining good health

Reporting illnesses

4-4

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

4-5

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:

4-6

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

4-8

Some jurisdictions allow it

Establishments must have a verifiable writtenpolicy on handwashing procedures

Check with your regulatory agency for requirements

4-9

Hand Maintenance Requirements for Foodhandlers

Keep fingernails short and clean

Do not wear false nails or nail polish

Bandage cuts and

cover bandages

Gloves

4-10

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

4-11

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:

4-13

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

4-14

When:Preparing or serving food

In food-preparation areas

In areas used to clean utensils and equipment

4-15

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

4-16

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:

4-17

Salmonella typhi

Shigella spp.

Shiga toxin-producing E. coli

Hepatitis A virus

4-18

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:

4-19

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