the safe foodhandler - · pdf fileat every step in the flow of food through the ... one step...

The Safe FoodhandlerInside this chapter:

After completing this chapter, you should be able to:

Key TermsGastrointestinal illnessInfected lesionCarriersSingle-use paper towelHand sanitizers

Finger cotHair restraintHepatitis AJaundice

� Identify personal behaviors that cancontaminate food.

� Identify proper handwashingprocedures.

� Identify when hands should be washed.

� Identify appropriate hand sanitizersand when to use them.

� Identify hand maintenancerequirements.

� Identify the proper procedure forcovering cuts, wounds, and sores.

� Identify procedures that must befollowed when using gloves.

� Identify jewelry that poses a hazardto food safety.

� Identify requirements for employeework attire.

� Identify the regulatory exceptions forallowing bare-hand contact withready-to-eat and cooked food.

� Identify criteria for excluding anemployee from the establishment orrestricting them from working with oraround food.

� Identify criteria for excluding orrestricting employees from workingwithin establishments that servehigh-risk populations.

� Identify illnesses that are required tobe reported to the health agency.

� Identify policies that should beimplemented at the establishmentregarding eating, drinking, andsmoking while working with food.

� How Foodhandlers Can Contaminate Food

� Diseases Not TransmittedThrough Food

� Components of a Good PersonalHygiene Program

� Management’s Role in a PersonalHygiene Program

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INTRODUCTIONAt every step in the flow of food through the operation—from

receiving through final service—foodhandlers can contaminatefood and cause customers to become ill. Good personal hygiene isa critical protective measure against foodborne illness, andcustomers expect it.

You can minimize the risk of foodborne illness by establishinga personal hygiene program that spells out your specific hygienepolicies, provides your employees with training on those policies,and enforces established policies. When employees have the properknowledge, skills, and attitudes toward personal hygiene, you areone step closer to operating a safe food system.

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Apply Your Knowledge Test Your Food Safety Knowledge

Check to see how much youknow about the concepts in this chapter. Use the pagereferences provided to explorethe topic in each question.

� True or False: During handwashing, foodhandlersmust vigorously scrub their hands and arms fortwo minutes. (See page 4-5.)

� True or False: Gloves should be changed at leastevery four hours during continual use. (See page 4-9.)

� True or False: Foodhandlers must wash their handsafter smoking. (See page 4-7.)

� True or False: A foodhandler diagnosed withsalmonellosis cannot continue to work at anestablishment for the duration of the illness.(See page 4-13.)

� True or False: Establishments should only use handsanitizers that have been approved by the FDA.(See page 4-7.)

For answers, please turn to the Answer Key.

HOW FOODHANDLERS CANCONTAMINATE FOOD

In previous chapters, you learned that foodhandlers can causean illness by transferring microorganisms to food they touch.Many times these microorganisms come from the foodhandlersthemselves. Foodhandlers can contaminate food when they

� have a foodborne illness.

� show symptoms of gastrointestinal illness (an illness relatingto the stomach or intestine).

� have infected lesions (infected wounds or injuries).

� live with or are exposed to a person who is ill.

� touch anything that may contaminate their hands.

Even an apparently healthy person may be hosting foodbornepathogens. With some illnesses, such as hepatitis A, an individualis at the most infectious stage of the disease for several weeksbefore symptoms appear. With other illnesses, the pathogens mayremain in a person’s system for months after all signs of infectionhave ceased. Some people are called carriers because they mightcarry pathogens and infect others, yet never become ill themselves.

The next three paragraphs will help illustrate the routes bywhich employees can contaminate food.

� A deli foodhandler who was diagnosed with salmonellosisfailed to inform his manager that he was ill for fear of losingwages. It was later determined that he was the cause of anoutbreak that involved more than two hundred customersthrough twelve different products.

� A foodhandler suffering from diarrhea, a symptom ofgastrointestinal illness, did not wash his hands and madeapproximately five thousand people ill when he mixed a vat ofbuttercream frosting with his bare hands and arms. Anotherlarge foodborne-illness outbreak was caused by a foodhandlerwho scratched an infected facial lesion and then handled alarge amount of sliced pepperoni.

A foodborne-illness outbreak was traced to a woman whoprepared food for a dinner party. The investigation revealed that

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the woman was caring for her infant son, who had diarrhea. Thewoman could not recall washing her hands after changing theinfant’s diaper. As a result, twelve of her dinner guests becameviolently ill with symptoms that included diarrhea and vomiting.

Simple acts such as nose picking, rubbing an ear, scratching thescalp, touching a pimple or an open sore, or running fingersthrough the hair can contaminate food. Thirty to fifty percent ofhealthy adults carry Staphylococcus aureus in their noses, andabout twenty to thirty-five percent carry it on their skin. If thesemicroorganisms contaminate a foodhandler’s hands that thentouch food, the consequences can be severe. Because of thesefactors, foodhandlers must pay close attention to what they dowith their hands and maintain good personal hygiene.

DISEASES NOT TRANSMITTEDTHROUGH FOOD

In recent years, the public has expressed growing concern overcommunicable diseases spread through intimate contact or bydirect exchange of bodily fluids. Diseases such as AIDS (AcquiredImmune Deficiency Syndrome), hepatitis B and C, andtuberculosis are not spread through food.

Although these diseases are not transmitted through food, as amanager you should be aware of the following laws concerningemployees who are HIV-positive (Human ImmunodeficiencyVirus), have hepatitis B or C, or have tuberculosis.

� The Americans with Disabilities Act (ADA) provides civil-rightsprotection to individuals who are HIV-positive or havehepatitis B, and thus prohibits employers from firing people ortransferring them out of foodhandling duties simply becausethey have these diseases.

� Employers must maintain the confidentiality of employees whohave any nonfoodborne illness.


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Key Point

Simple acts suchas rubbing an ear,scratching thescalp, or touching

a pimple or sore cancontaminate food.

Key Point

Diseases such asAIDS, hepatitis Bor C, andtuberculosis are

not spread through food.

COMPONENTS OF A GOODPERSONAL HYGIENE PROGRAM

Good personal hygiene is key to the prevention of foodborneillness. Good personal hygiene includes:

� Following hygienic hand practices

� Maintaining personal cleanliness

� Wearing clean and appropriate uniforms and followingdress codes

� Avoiding unsanitary habits and actions

� Maintaining good health

� Reporting illnesses

Hygienic Hand PracticesHandwashing

While it may appear fundamental, many foodhandlers fail towash their hands properly and as often as needed. As a manager, itis your responsibility to train your foodhandlers and then monitorthem. Never take this simple action for granted.

To ensure proper handwashing in your establishment, trainyour foodhandlers to follow these steps. (See Exhibit 4a on thenext page.)

� Step 1: Wet your hands with running water as hot as youcan comfortably stand (at least 100˚F [38˚C]).

� Step 2: Apply soap. Apply enough soap to build up a good lather.

� Step 3: Vigorously scrub hands and arms for at leasttwenty seconds. Lather well beyond the wrists, including theexposed portions of the arms.

� Step 4: Clean under fingernails and between fingers. Anail brush might be helpful.

� Step 5: Rinse thoroughly under running water. Turn offthe faucet using a single-use paper towel if available.

� Step 6: Dry hands and arms. Use single-use paper towels ora warm-air hand dryer. Never use aprons or wiping cloths todry hands after washing.

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Key Point

There areproducts on themarket that helpteach proper

handwashing techniques.These products are applied tothe hands, which are thenwashed normally. Theemployees’ hands are thenilluminated to reveal howwell they were washed.

Picture provided courtesy of Brevis Corp. 225 West 2855 South, Salt Lake City, UT 84115800.383.3377

Personal Hygiene

Managers musttrain foodhandlerswhen and how towash their hands

properly, and then mustmonitor handwashingfrequency.

Before washing

After washing


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Proper Handwashing Procedure

� Rinse thoroughly under running water. Dry hands and arms with a single-usepaper towel or warm-air hand dryer.

� Vigorously scrub hands and arms forat least twenty seconds.

� Clean under fingernails andbetween fingers.

� Wet your hands with running wateras hot as you can comfortably stand(at least 100˚F/38˚C).

� Apply soap.

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Hand sanitizers (a liquid used to lower the number ofmicroorganisms on the surface of the skin) or hand dips may beused after washing, but should never be used in place of properhandwashing. If hand sanitizers are used, foodhandlers should nottouch food or food-preparation equipment until the hand sanitizerhas dried. Establishments must only use hand sanitizers that havebeen approved by the FDA.

Foodhandlers must wash their hands before they start workand after the following activities:

� 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, or chewing gum or tobacco

� 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 asunsanitized equipment, work surfaces, or washcloths

Bare-Hand Contact with Ready-To-Eat FoodProper handwashing minimizes the risk of contamination

associated with bare-hand contact with ready-to-eat food. Forthose jurisdictions that allow bare-hand contact with this food, establishments must have a verifiable written policy onhandwashing procedures. Check with your regulatory agency for requirements in your jurisdiction.

Hand MaintenanceIn addition to proper washing, hands need other regular care

to ensure that they will not transfer microorganisms to food. Tokeep food safe, make sure foodhandlers follow these guidelines:

� Keep fingernails short and clean. Long fingernails, falsefingernails, and acrylic nails should not be worn whilehandling food since they may be difficult to keep clean and

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Personal Hygiene

Hand sanitizersshould never beused in place of properhandwashing.

Personal Hygiene

Foodhandlersmust keepfingernails shortand clean, and

should not wear false nails ornail polish.

can break off into food. Some jurisdictions allow false nails ifsingle-use gloves are worn. Check your local requirements.

� Do not wear nail polish. It can disguise dirt under nails andmay flake off into food. Some jusrisdictions allow nail polish ifsingle-use gloves are worn.

� Cover all hand cuts and sores with clean bandages. If handsare bandaged, clean gloves or finger cots, a protective covering,should be worn at all times to protect the bandageandtoprevent it fromfallingoff intofood.Youmayneedto move thefoodhandler to another job, where he or she will not handlefood or touch food-contact surfaces, until the injury heals.

Use of GlovesGloves can help keep food safe by creating a barrier between

hands and food. (See Exhibit 4b.) When purchasing gloves forhandling food, managers should:

� Buy the right glove for the task. Long gloves, for example,should be used for hand-mixing salads. Colored gloves can alsobe used to help prevent cross-contamination.

� Provide a variety of glove sizes. Gloves that are too big will notstay on the hand and those that are too small will tear or rip easily.


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Gloves

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Gloves can help keep food safe by creating a barrier between hands and food.

Key Point

Hand cuts orsores should becovered with aclean bandage

and a glove or finger cot.

� Consider latex alternatives for employees who aresensitive to the material.

� Focus on safety, durability, and cleanliness. Make sure youpurchase gloves specifically formulated for food contact, whichinclude gloves bearing the NSF certification mark.

Gloves must never be used in place of handwashing. Handsmust be washed before putting on gloves and when changing to anew pair. Gloves used to handle food are for single use only andshould never be washed and re-used. They should be removed bygrasping them at the cuff and peeling them off inside out over thefingers while avoiding contact with the palm and fingers.Foodhandlers should change their gloves

� as soon as they become soiled or torn.

� before beginning a different task.

� at least every four hours during continual use, and more oftenwhen necessary.

� after handling raw meat and before handling cooked or ready-to-eat food.

Often, foodhandlers consider gloves more sanitary than barehands. Because of this false sense of security, they might notchange gloves as often as necessary. Managers must reinforce thehabit of proper hand sanitation with foodhandlers. An effectivehandwashing education and compliance program will establish ahabit that will help prevent foodborne illness.

Other Good Personal Hygiene PracticesPersonal hygiene can be a sensitive subject for some people, but

because personal cleanliness is vital to food safety, as a manager,you must address the subject with every foodhandler.

General Personal CleanlinessIn addition to following proper hand-hygiene practices, your

foodhandlers must maintain personal cleanliness. Foodhandlersshould bathe or shower before work. They must also keep theirhair clean, since oily, dirty hair can harbor pathogens.

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Key Point

Gloves must neverbe used in placeof handwashing.

Key Point

Foodhandlersmust keep theirhair clean, sinceoily hair canharbor pathogens.

Proper Work AttireA foodhandler’s attire plays an important role in the prevention

of foodborne illness. Dirty clothes may harbor pathogens and givecustomers a bad impression of your establishment. Therefore,managers should make sure foodhandlers observe strict dressstandards. (See Exhibit 4c.) Foodhandlers should:

� Wear a clean hat or other hair restraint. A hair restraint will keep hair away from food and keep the foodhandler fromtouching it. Foodhandlers with facial hair should also wearbeard restraints.

� Wear clean clothing daily. The type of clothing chosenshould minimize contact with food and equipment, andshould reduce the need for adjustments. If possible,foodhandlers should put on work clothes at the establishment.

� Remove aprons when leaving food-preparation areas. Forexample, aprons should be removed and properly stored priorto taking out garbage or using the restroom.

� Wear appropriate shoes. Wear clean, closed-toe shoes with a sensible, nonslip sole.

� Remove jewelry prior to preparing or serving food or whilearound food-preparation areas. Jewelry can harbormicroorganisms, often tempts foodhandlers to touch it, andmay pose a safety hazard around equipment. Remove rings(except for a plain band), bracelets (including medicalinformation jewelry), watches, earrings, necklaces, and facialjewelry (such as nose rings, etc.).

Check with your local regulatory agency regarding requirements.These requirements should be reflected in written policies that areconsistently monitored and enforced. All potential employees shouldbe made aware of these policies prior to employment.

Policies Regarding Eating, Drinking, ChewingGum, and Tobacco

Small droplets of saliva can contain thousands of disease-causing microorganisms. In the process of eating, drinking,chewing gum, or smoking, this saliva can be transferred to thefoodhandler’s hands or directly to the food they are handling. Forthis reason, foodhandlers must not smoke, chew gum or tobacco,


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Key Point

Foodhandlersmust always wearclean clothes,since dirty clothes

can harbor pathogens.

Key Point

Foodhandlersmust removejewelry prior topreparing or

serving food since it canharbor pathogens.

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Proper and Improper Attire

Proper apron: clean Improper apron: dirty and stained

Proper hand hygiene: clean, short fingernails; no jewelry or

nail polish

Improper hand hygiene: long fingernails, jewelry, nail polish

Hair properly restrained Hair improperly restrained

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c

or eat or drink while preparing or serving food, while in food preparation areas, or in areas used to clean utensils and equipment.

Some jurisdictions allow employees to drink from a coveredcontainer with a straw while in these areas. Check with your localregulatory agency. Foodhandlers should eat, drink, chew gum, oruse tobacco products only in designated areas, such as anemployee break room. They should never be allowed to spit in the establishment.

If food must be tasted during preparation, it must be placed ina separate dish and tasted with a clean utensil. (See Exhibit 4d.)The dish and utensil should then be removed from the food-preparation area for cleaning and sanitizing.

Policies for Reporting Illness and InjuryFoodhandlers must report health problems to the manager of

the establishment before working with food. If they become illwhile working, they must immediately report their condition, andif food or equipment could become contaminated, thefoodhandler must stop working and see a doctor. There are severalinstances when a foodhandler must either be restricted fromworking with or around food or excluded from working within theestablishment. (See Exhibit 4e.)

If the foodhandler must refrigerate personal medication whileworking, it must be stored inside a covered, leak-proof containerthat is clearly labeled.

Any cuts, burns, boils, sores, skin infections, or infectedwounds should be covered with a bandage when the foodhandleris working with or around food or food-contact surfaces. Bandagesshould be clean, dry, and must prevent leakage from the wound.As previously mentioned, waterproof, disposable gloves or fingercots should be worn over bandages on hands. Foodhandlerswearing bandages may need to be temporarily reassigned to dutiesnot involving contact with food or food-contact surfaces.

Vaccination for Hepatitis AHepatitis A is a disease-causing inflammation of the liver. It is

transmitted to food by poor personal hygiene or contact withcontaminated water. It infects many people each year, resulting in


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Safe and UnsafeFood-Tasting Practices

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Safe

Safe

Unsafe

community-wide outbreaks. Of all foodborne illnesses facing thefoodservice industry, hepatitis A is the only one that can beprevented by vaccine. While effective handwashing is a criticalpractice to prevent contamination, vaccinating your foodhandlersfor hepatitis A can provide an additional barrier. This may beespecially recommended in areas where hepatitis A outbreaks arehighly prevalent.

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Handling Employee Illnesses

If Then

The foodhandler has one of the followingsymptoms:� Fever� Diarrhea� Vomiting� Sore throat with fever� Jaundice (a yellowing of the skin

and eyes)

Restrict them from working with oraround food.

Exclude them from the establishment ifyou primarily serve a high-riskpopulation.

The foodhandler has been diagnosedwith a foodborne illness.

Exclude them from the establishmentand notify the local regulatory agency.

Managers must report employee illnessesresulting from the following pathogens tothe local health department:� Salmonella typhi� Shigella spp.� Shiga toxin-producing E. coli� Hepatitis A virus

The manager must work with the localregulatory agency to determine when thefoodhandler can safely return to work.

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MANAGEMENT’S ROLE IN APERSONAL HYGIENE PROGRAM

Management plays a critical role in the effectiveness of apersonal hygiene program. Responsibilities include:

� Establishing proper personal hygiene policies

� Revising policies when laws and regulations change, as well aswhen changes are recognized in the science of food safety, andretraining foodhandlers as necessary

� Training foodhandlers on personal hygiene policies

� Modeling proper behavior for foodhandlers at all times

� Supervising sanitary practices continuously, and retrainingfoodhandlers as necessary

Job AssignmentsWhen job descriptions are developed and responsibilities

assigned, consider the risk of cross-contamination and plan tasksto prevent it. The risk may be higher if foodhandlers are requiredto perform several different duties than if specific foodhandlers areassigned to a single duty. For example, an employee expected toprepare and wrap food, clear off tables, and then return to food-preparation duties could more easily contaminate food than anemployee who is assigned to just one of these tasks. By planningtasks to prevent cross-contamination, you will minimize theamount of time needed for supervision and enable employees tofollow sanitation rules more easily.

SUMMARYFoodhandlers can contaminate food at every step in its flow

through the establishment. Good personal hygiene is a criticalprotective measure against contamination and foodborne illness.A successful personal hygiene program depends on trainedfoodhandlers who possess the knowledge, skills, and attitudenecessary to maintain a safe food system.

Foodhandlers have the potential to contaminate food when theyhave been diagnosed with a foodborne illness, when they showsymptoms of a gastrointestinal illness, when they have infectedlesions, or when they touch anything that might contaminate their


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Cross-Contamination

Job tasks andassignmentsshould be plannedto prevent the risk

of cross-contamination.

Personal Hygiene

Managementshould modelproper personalhygiene practicesat all times.

hands. Foodhandlers must pay close attention to what they do withtheir hands since simple acts such as nose picking or runningfingers through the hair can contaminate food. Proper handwashingmust also be practiced. This is especially important before startingwork and after using the restroom; after sneezing, coughing,smoking, eating, or drinking; and before and after handling rawfood. It is up to the manager to monitor handwashing to make sureit is thorough and frequent. In addition, hands need other care toensure they will not transfer contaminants to food. Fingernailsshould be kept short and clean. Cuts and sores should be coveredwith clean bandages. Hand cuts should also be covered with glovesor finger cots.

Gloves can create a barrier between hands and food; however,they should never be used in place of handwashing. Hands mustbe washed before putting on gloves and when changing to a newpair. Gloves used to handle food are for single use and shouldnever be washed or reused. They must be changed whenevercontamination occurs.

Personal hygiene can be a sensitive subject for some people, but,because it is vital to food safety, it must be addressed with everyemployee. All employees must maintain personal cleanliness. Theyshould bathe or shower before work and keep their hair clean.

Prior to handling food, foodhandlers must put on a clean hairrestraint, put on clean clothing, remove jewelry, and put onappropriate shoes. Aprons should always be removed and properlystored when the employee leaves food-preparation areas.

Establishments should implement strict policies regardingeating, drinking, smoking, and chewing gum and tobacco. Theseactivities should not be allowed when the foodhandler is preparingor serving food, while in food-preparation areas or in areas used toclean utensils and equipment.

Foodhandlers must be encouraged to report health problems tomanagement before working with food. If their condition couldcontaminate food or equipment, they must stop working and see adoctor. Managers must not allow foodhandlers diagnosed with afoodborne illness to work, and must report illnesses resulting fromSalmonella typhi, Shigella spp., shiga toxin-producing E. coli, andthe hepatitis A virus to the local regulatory agency. Managers must

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restrict foodhandlers from working with or around food if they have symptoms that include fever, diarrhea, vomiting, sore throat with fever, or jaundice. If a foodhandler has any one of these symptoms and the establishment primarily serves a high-risk population, the foodhandler must be excluded from the establishment.

Management plays a critical role in the effectiveness of apersonal hygiene program. By establishing a program that includesspecific policies, and by training and enforcing those policies,managers can minimize the risk of causing a foodborne illness.Most importantly, managers must set a good example by modelingproper personal hygiene practices.


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Apply Your Knowledge A Case in Point 1

� Does this situation representa threat to food safety?

� Explain what Chris did right. Explain what Chris did wrong.

For answers, please turn tothe Answer Key.

Chris works at a quick-servicerestaurant. She is suffering fromseasonal allergies, so she carries asmall pack of tissues with her. Herassigned responsibility is to makesalads. She washes her handsproperly and puts on single-use

gloves before she starts her shift. When Chris needs tosneeze, she steps away from the food-preparation area,pulls a clean tissue out of her pocket, sneezes into it,then discards it. Because her medication gives her a drymouth, Chris keeps a glass of water at her station. Herclearly labeled bottle of allergy medication has to be keptcold, so she stores it in the walk-in refrigerator.

Apply Your Knowledge A Case in Point 2

� Explain how Marty mighthave caused an outbreak ofshigellosis.

� What measures should havebeen taken to prevent it?

For answers, please turn tothe Answer Key.

Marty works for a catering company.A few days ago, he was serving hotfood from chafing dishes at anoutdoor music festival. He did notwear gloves because he used spoonsand tongs to serve the food. Hismanager noticed that Marty made

multiple trips to the bathroom during his four-hour shift.These trips did not interrupt service to customersbecause there were plenty of staff members on handand Marty hurried to and from the restroom.

The nearest restroom had soap, separate hot and coldwater faucets, and a working hot-air dryer, but no papertowels. Each time Marty used the restroom, he washedhis hands quickly and then dried them on his apron.Throughout the following week, the manager of thecatering company received several telephone calls frompeople who had attended the music festival and hadeaten their food. They each complained of diarrhea, fever,and chills. One call was from a mother of a young boywho was hospitalized for dehydration. The doctorreported that the boy had shigellosis.


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Apply Your Knowledge Discussion Questions

Use these questions to reviewthe concepts presented in this chapter.

1. What requirements must be met by employeesregarding work attire?

2. What personal behaviors can contaminate food?

3. What is the proper procedure for covering cuts,wounds, and sores?

4. What procedures must foodhandlers follow whenusing gloves?

5. What employee health problems are a possiblethreat to food safety? What are the appropriateactions that should be taken?


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Apply Your Knowledge Multiple-Choice Study Questions

Use these questions to test yourknowledge of the conceptspresented in this chapter.

1. Which of the following personal behaviors cancontaminate food?A. Touching a pimple C. Nose picking B. Touching hair D. All of the above

2. After you have washed your hands, which of thefollowing items should be used to dry them?A. Your apron C. A common cloth B. A wiping cloth D. Single-use paper towels

3. A deli worker stops making sandwiches to usethe restroom. She must firstA. wash her hands.B. take off her hat.C. take off her apron and properly store it.D. change her uniform.

4. Which of the following items cancontaminate food?A. Rings C. EarringsB. A watch D. All of the above

5. Which of the following is the proper procedure forwashing your hands?A. Run hot water (at least 100˚F [38˚C]), moisten

hands and apply soap, vigorously scrub hands andarms, apply sanitizer, dry hands.

B. Run hot water (at least 100˚F [38˚C]), moistenhands and apply soap, vigorously scrub hands andarms, rinse hands, dry hands.

C. Run cold water (at least 41˚F [5˚C]), moisten handsand apply soap, vigorously scrub hands and arms,rinse hands, dry hands.

D. Run cold water (at least 41˚F [5˚C]), moisten handsand apply soap, vigorously scrub hands and arms,apply sanitizer, dry hands.

Continued on next page…


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Apply Your Knowledge Multiple-Choice Study Questions continued

6. Establishments must only use hand sanitizers thatA. dry quickly.B. can be dispensed in a liquid.C. have been approved by the FDA.D. can be applied before handwashing.

7. Which foodhandler is least likely to contaminatethe food she will handle?A. A foodhandler who keeps her fingernails longB. A foodhandler who keeps her fingernails shortC. A foodhandler who wears false fingernailsD. A foodhandler who wears nail polish

8. Kim wore disposable gloves while she formed rawground beef into patties. When she was finished,she continued to wear the gloves while she slicedhamburger buns. What mistake did Kim make?A. She failed to wash her hands and put on new

gloves after handling raw meat and beforehandling the ready-to-eat buns.

B. She failed to wash her hands before wearing thesame gloves to slice the buns.

C. She failed to wash and sanitize her gloves beforehandling the buns.

D. She failed to wear reusable gloves.

9. A foodhandler who has been diagnosed withshigellosis should beA. told to stay home.B. told to wear gloves while working with food.C. told to wash his hands every fifteen minutes.D. assigned to a nonfoodhandling position until he

is feeling better.

10. Managers must report employee illnessesresulting from this pathogen.A. Shigella spp. C. Clostridium perfringens B. Vibrio vulnificus D. Clostridium botulinuim


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11. Some jurisdictions will allow bare-hand contactwith cooked and ready-to-eat food ifA. employees double-wash their hands.B. employees keep their fingernails short and clean.C. employees use hand sanitizers after properly

washing their hands.D. the establishment has a verifiable written policy

on handwashing procedures.

12. Foodhandlers should be restricted from workingwith or around food if they are experiencing whichof the following symptoms?A. Soreness, itching, fatigueB. Fever, vomiting, diarrheaC. Headache, irritability, thirstD. Muscle cramps, insomnia, sweating

13. Which of the following policies should beimplemented at establishments?A. Employees must not smoke while preparing or

serving food.B. Employees must not eat while in food-preparation areas.C. Employees must not chew gum or tobacco while

preparing or serving food.D. All of the above

14. Stephanie has a small cut on her finger and isabout to prepare chicken salad. How shouldStephanie’s manager respond to the situation?A. Send Stephanie home immediately.B. Cover the hand with a glove or finger cot.C. Cover the cut with a clean bandage and a glove or

finger cot.D. Cover the cut with a clean bandage.

15. Hands should be washed after which of thefollowing activities?A. Touching your hair C. Using a handkerchiefB. Eating D. All of the above



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16. Al, the prep cook at the Great Lakes Senior CitizenHome, called his manager and told her that he hada bad headache, upset stomach, and a sore throatwith fever. What is the manager required to dowith Al?A. Tell him to rest for a couple hours and then

come in.B. Tell him to go to the doctor and then immediately

come to work.C. Tell him that he cannot come to work and that he

should see a doctor.D. Tell him that he can come in for a couple of hours

and then go home.


ADDITIONAL RESOURCESBooks and PeriodicalsCliver, D. O. 1997. Virus transmission via food. Food Technology.

51 (4):71–78.

Don’t just rinse ‘em, wash ‘em. 2001. Food Safety Illustrated. 1 (1):3.

Hernandez, J. 1998. Food safety: Preparation and cooking. Food Management. 33 (5):90.

Look, Ma, no hands: Touch-free devices gain popularity among thehandwashing crowd. 2002. Food Safety Illustrated. 2 (1):18.

Outfitted for food safety. 2001. Food Safety Illustrated. 1 (3):3.

Proper use of gloves. 2003. Food Safety Illustrated. 3 (1):13.

When to wash your hands. 2003. Food Safety Illustrated. 3 (3):3.

Web SitesCenters for Disease Control and Prevention (CDC)www.cdc.govThe mission of the CDC is to promote health and quality of lifeby preventing and controlling disease, injury, and disability. Toprevent and control foodborne illness, the CDC collect data onoutbreaks. This Web site provides general information onfoodborne illnesses and their prevention.

Colgate-Palmolive Companywww.colpalipd.comA manufacturer of powerful, performance-tested cleaners andsanitizers, Colgate-Palmolive provides a Web site that contains usefulinformation on its foodservice products and on food safety issues.

FDA Food Codehttp://vm.cfsan.fda.gov/~dms/foodcode.htmlAs the basis for many local sanitation codes, as well as the basis forinformation in this textbook, the FDA Food Code, available atthis Web address, is a useful resource for information relating tofood safety for the restaurant and foodservice industry.

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FoodHandler Inc.www.foodhandler.comFoodHandler Inc. is a manufacturer of foodservice safety equipment,such as gloves, aprons, and food-storage systems. The site containsinformation on products, as well as issues related to food safety.

Hepatitis Control Reportwww.hepatitiscontrolreport.comThis site is an online quarterly newsletter devoted to news on thepublic-health control of viral hepatitis. The mission of the site is toprovide accurate and balanced reporting of developments inhepatitis epidemiology, control programs, and public policy.

National Center for Infectious Diseases (NCID)www.cdc.gov/ncidodNCID is one of the centers of the CDC. Its mission is to preventillness, disability, and death caused by infectious diseases aroundthe world. NCID accomplishes this mission by conductingsurveillance, epidemic investigations, epidemiologic and laboratoryresearch, and training. It also sponsors public education programsto develop, evaluate, and promote prevention and controlstrategies for infectious diseases. This Web site serves as anothergreat resource for information on foodborne illness.


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ServSafe Coursebook

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Apply Your Knowledge Notes

the safe foodhandler - · pdf fileat every step in the flow of food through the ... one step...

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