Personal Behaviors That Can Contaminate Food

2. Personal Behaviors That Can Contaminate Food Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting Scratching the scalp Running fingersthrough hair Touching the nose Rubbing an ear A E F B G C H D 4-2

3. Good personal hygiene includes: Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses 4-3

4. Proper Handwashing Procedure 2 1 Apply soap. Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C). 3 Vigorously scrub hands and arms for at least twenty seconds. 4 Dry hands and arms with a single-use paper towel or warm-air hand dryer. 5 6 Clean under fingernailsand between fingers. Rinse thoroughly under running water. 4-4

5. Hand Sanitizers Must be approved by the FDA Should be used after handwashing Must never be used in place of handwashing 4-5

6. Foodhandlers must wash their hands after: 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 4-6

7. Foodhandlers must wash their hands after: continued 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 asunsanitizedequipment, work surfaces, or wash cloths 4-7

8. Bare-Hand Contact with Ready-to-Eat Food Some jurisdictions allow it Establishments must have a verifiable writtenpolicy on handwashing procedures Check with your regulatory agency for requirements 4-8

9. Hand Maintenance Requirements for Foodhandlers Do not wear false nails or nail polish Bandage cuts and cover bandages Keep fingernails short and clean 4-9

10. Gloves 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 4-10

11. When to Change Gloves When 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 4-11

12. A B D C E E D C B A Foodhandlers should: Wear a clean hat or other hair restraint Wear clean clothing daily Remove aprons when leaving food-preparation areas Remove jewelry Wear clean, closed-toe shoes 4-12

13. Foodhandlers must remove: Rings (except for a plain band) Bracelets (including medical ID’s) Watches Earrings Necklaces Facial jewelry 4-13

14. Foodhandlers must not: Smoke, chew gum or tobacco, eat, or drink When: Preparing or serving food In food-preparation areas In areas used to clean utensils and equipment 4-14

15. IF THEN 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 Fever Diarrhea Vomiting Sore throat with fever Jaundice 4-15

16. IF THEN 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 4-16

17. Employee illnesses resulting from the following pathogens must be reported: Salmonella typhi Shigella spp. Shiga toxin-producing E. coli Hepatitis A virus 4-17

18. Should the foodhandler in the following scenarios be: Restricted fromworking with or around food Excluded from the establishment OR • Bill, a line cook at a family restaurant, has a sore throat with fever. • Joe, a hospital prep cook, has diarrhea. • Mary, a sous chef, has been diagnosed with hepatitis A. 4-18

19. What’s Wrong with This Picture? 4-19