The Safe Foodhandler

1. The Safe Foodhandler Instructor Notes At every step in the flow of food from receiving through service, foodhandlers can contaminate food. Good personal hygiene is a critical protective measure against foodborne illness. You can minimize the risk of foodborne illness by establishing a personal hygiene program that spells out specific hygiene policies.You must also train your employees on these policies and enforce them. Instructor Notes At every step in the flow of food from receiving through service, foodhandlers can contaminate food. Good personal hygiene is a critical protective measure against foodborne illness. You can minimize the risk of foodborne illness by establishing a personal hygiene program that spells out specific hygiene policies.You must also train your employees on these policies and enforce them.

2. Apply Your Knowledge: Test Your Food Safety Knowledge True or False: During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds 2. True or False: Gloves should be changed before beginning a different task 3. True or False: Foodhandlers must wash their hands after smoking 4. True or False: A foodhandler diagnosed with shigellosis cannot continue to work at an establishment while he or she has the illness 5. True or False: Hand antiseptics should only be used before handwashing Instructor Notes Answers: False True True True False Instructor Notes Answers: False True True True False

3. How Foodhandlers Contaminate Food Foodhandlers can contaminate food when they: Have a foodborne illness Show symptoms of gastrointestinal illness Have infected wounds or cuts Live with, or are exposed to, a person who is ill Touch anything that may contaminate their hands Instructor Notes Even an apparently healthy person may be hosting foodborne pathogens. A person may be contagious before symptoms appear or may still have the illness for months after signs of illness have ceased. Some people carry pathogens and infect others, but never become ill themselves. They are known as �carriers.� Instructor Notes Even an apparently healthy person may be hosting foodborne pathogens. A person may be contagious before symptoms appear or may still have the illness for months after signs of illness have ceased. Some people carry pathogens and infect others, but never become ill themselves. They are known as �carriers.�

4. How Foodhandlers Contaminate Food Behaviors That Can Contaminate Food Instructor Notes Thirty to 50 percent of healthy adults carry Staphylococcus aureus in their nose, and about 20 to 35 percent carry it on their skin. If these microorganisms contaminate food, the consequences can be severe. To prevent this, foodhandlers must avoid the behaviors indicated in the slide. Instructor Notes Thirty to 50 percent of healthy adults carry Staphylococcus aureus in their nose, and about 20 to 35 percent carry it on their skin. If these microorganisms contaminate food, the consequences can be severe. To prevent this, foodhandlers must avoid the behaviors indicated in the slide.

5. Components of a Good Personal Hygiene Program 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 Instructor Notes Maintaining personal cleanliness means bathing or showering before work. Foodhandlers must also keep their hair clean, since oily, dirty hair can harbor pathogens. Instructor Notes Maintaining personal cleanliness means bathing or showering before work. Foodhandlers must also keep their hair clean, since oily, dirty hair can harbor pathogens.

6. Hygienic Hand Practices: Handwashing Instructor Notes Handwashing is the most critical aspect of personal hygiene. As a manager, it is your responsibility to train foodhandlers on when and how to properly wash hands and then monitor them. When washing hands, you should apply enough soap to build up a good lather. Lather well beyond the wrists, including the exposed portions of the arms. Vigorously scrub hands and arms for ten to fifteen seconds. Clean under fingernails and between fingers. After drying hands, turn off the faucet using a single-use paper towel, if available. When in a restroom, use a paper towel to open the door. Instructor Notes Handwashing is the most critical aspect of personal hygiene. As a manager, it is your responsibility to train foodhandlers on when and how to properly wash hands and then monitor them. When washing hands, you should apply enough soap to build up a good lather. Lather well beyond the wrists, including the exposed portions of the arms. Vigorously scrub hands and arms for ten to fifteen seconds. Clean under fingernails and between fingers. After drying hands, turn off the faucet using a single-use paper towel, if available. When in a restroom, use a paper towel to open the door.

7. Hygienic Hand Practices: Hand Antiseptics Hand Antiseptics Must comply with Food and Drug Administration standards Should be used after handwashing (if used in the establishment) Must never be used in place of handwashing Instructor Notes Hand antiseptics reduce microorganisms on the skin. They are available in liquid and gel form. If hand antiseptics are used, foodhandlers should not touch food or food-preparation equipment until the antiseptic has dried. Discuss the How This Relates To Me on page 4-8 in ServSafe Essentials.Instructor Notes Hand antiseptics reduce microorganisms on the skin. They are available in liquid and gel form. If hand antiseptics are used, foodhandlers should not touch food or food-preparation equipment until the antiseptic has dried. Discuss the How This Relates To Me on page 4-8 in ServSafe Essentials.

8. Hygienic Hand Practices: When to Wash Hands Foodhandlers must wash their hands after: Using the restroom Handling raw meat, poultry, and fish (before and after) Touching the hair, face, or body Sneezing, coughing, or using a tissue Smoking, eating, drinking, or chewing gum or tobacco

9. Hygienic Hand Practices: When to Wash Hands

10. Hygienic Hand Practices: Bare-Hand Contact Bare-Hand Contact with Ready-to-Eat Food Some jurisdictions allow it but require written policies and procedures on: Employee health Handwashing Other hygienic practices Instructor Notes Proper handwashing minimizes the risk of contamination associated with bare-hand contact with ready-to-eat food. If bare-hand contact with ready-to-eat food is allowed by your jurisdiction, you should have written policies and procedures on employee health, handwashing, and other hygiene practices. Check with your regulatory agency for requirements. Discuss the How This Relates To Me on page 4-9 in ServSafe Essentials.Instructor Notes Proper handwashing minimizes the risk of contamination associated with bare-hand contact with ready-to-eat food. If bare-hand contact with ready-to-eat food is allowed by your jurisdiction, you should have written policies and procedures on employee health, handwashing, and other hygiene practices. Check with your regulatory agency for requirements. Discuss the How This Relates To Me on page 4-9 in ServSafe Essentials.

11. Hygienic Hand Practices: Hand Maintenance Requirements for Foodhandlers Instructor Notes Long, false, and acrylic nails should not be worn because they may be difficult to keep clean. Some jurisdictions allow false nails if single-use gloves are worn. Nail polish can disguise dirt under nails and may flake off into food. Some jurisdictions allow polished nails if single-use gloves are worn. Cover all hand cuts and sores with clean bandages. If there is a bandage on the hand, then gloves or a finger cot should be worn at all times to protect the bandage and prevent it from falling off into food. A foodhandler with infected wounds may need to be moved to a nonfoodhandling position until it heals. The new position should not involve contact with food or food-contact surfaces. Discuss the How This Relates To Me on page 4-10 in ServSafe Essentials.Instructor Notes Long, false, and acrylic nails should not be worn because they may be difficult to keep clean. Some jurisdictions allow false nails if single-use gloves are worn. Nail polish can disguise dirt under nails and may flake off into food. Some jurisdictions allow polished nails if single-use gloves are worn. Cover all hand cuts and sores with clean bandages. If there is a bandage on the hand, then gloves or a finger cot should be worn at all times to protect the bandage and prevent it from falling off into food. A foodhandler with infected wounds may need to be moved to a nonfoodhandling position until it heals. The new position should not involve contact with food or food-contact surfaces. Discuss the How This Relates To Me on page 4-10 in ServSafe Essentials.

12. Hygienic Hand Practices: Gloves Gloves used for handling food: Must never be used in place of 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 Instructor Notes Gloves can help keep food safe by creating a barrier between hands and food. Buy disposable gloves. Gloves used to handle food are for single use only. They should never be washed and reused. Buy the right glove for the task. Long gloves, for example should be used for mixing salads. Provide a variety of glove sizes. Gloves that are too big will not stay on the hand, and those that are too small will tear or rip easily. Consider latex alternatives for employees who are sensitive to the material. Focus on safety, durability, and cleanliness. Make sure you purchase gloves specifically designed for food contact, which include gloves bearing the NSF International certification mark. Instructor Notes Gloves can help keep food safe by creating a barrier between hands and food. Buy disposable gloves. Gloves used to handle food are for single use only. They should never be washed and reused. Buy the right glove for the task. Long gloves, for example should be used for mixing salads. Provide a variety of glove sizes. Gloves that are too big will not stay on the hand, and those that are too small will tear or rip easily. Consider latex alternatives for employees who are sensitive to the material. Focus on safety, durability, and cleanliness. Make sure you purchase gloves specifically designed for food contact, which include gloves bearing the NSF International certification mark.

13. Hygienic Hand Practices: Gloves When to Change Gloves As soon as they become soiled or torn Before beginning a different task At least every four hours during continual use and more often when necessary After handling raw meat and before handling cooked or ready-to-eat food Instructor Notes Hands must be washed before putting on gloves and when changing to a new pair. When removing gloves, grasp them at the cuff and peel them off inside out over the fingers, without making contact with the palm and fingers. Discuss the How This Relates To Me on page 4-11 in ServSafe Essentials. Instructor Notes Hands must be washed before putting on gloves and when changing to a new pair. When removing gloves, grasp them at the cuff and peel them off inside out over the fingers, without making contact with the palm and fingers. Discuss the How This Relates To Me on page 4-11 in ServSafe Essentials.

14. Proper Work Attire Foodhandlers should: Instructor Notes A foodhandler�s attire plays an important role in the prevention of foodborne illness. A hair restraint will keep hair away from food and keep foodhandlers from touching it. Foodhandlers with facial hair should also wear a beard restraint. Foodhandlers must remove jewelry from hands and arms prior to preparing or serving food and when working around food-preparation areas. Jewelry may contain microorganisms and may tempt foodhandlers to touch it. Remove rings (except a plain band); bracelets (including medical information jewelry); and watches. Your company may also require the removal of other types of jewelry as well. It is important to check with your local regulatory agency for work attire requirements in your jurisdiction. These requirements should be reflected in written policies that are consistently monitored and enforced. All applicants should be made aware of these policies prior to employment. Discuss the How This Relates To Me on page 4-13 in ServSafe Essentials. Instructor Notes A foodhandler�s attire plays an important role in the prevention of foodborne illness. A hair restraint will keep hair away from food and keep foodhandlers from touching it. Foodhandlers with facial hair should also wear a beard restraint. Foodhandlers must remove jewelry from hands and arms prior to preparing or serving food and when working around food-preparation areas. Jewelry may contain microorganisms and may tempt foodhandlers to touch it. Remove rings (except a plain band); bracelets (including medical information jewelry); and watches. Your company may also require the removal of other types of jewelry as well. It is important to check with your local regulatory agency for work attire requirements in your jurisdiction. These requirements should be reflected in written policies that are consistently monitored and enforced. All applicants should be made aware of these policies prior to employment. Discuss the How This Relates To Me on page 4-13 in ServSafe Essentials.

15. Policies Regarding Eating, Drinking, and Smoking Foodhandlers must not: Smoke, chew gum or tobacco, eat or drink When Preparing or serving food Working in food-preparation areas Working in areas used to clean utensils and equipment Instructor Notes Small droplets of saliva can contain thousands of disease-causing microorganisms. This saliva can be transferred to foodhandlers� hands or directly to the food they are handling when they smoke, chew gum or tobacco, eat, or drink. Foodhandlers should eat, drink, chew gum, or use tobacco products only in designated areas. Check with your local regulatory agency for requirements. Discuss the How This Relates To Me on page 4-14 in ServSafe Essentials. Instructor Notes Small droplets of saliva can contain thousands of disease-causing microorganisms. This saliva can be transferred to foodhandlers� hands or directly to the food they are handling when they smoke, chew gum or tobacco, eat, or drink. Foodhandlers should eat, drink, chew gum, or use tobacco products only in designated areas. Check with your local regulatory agency for requirements. Discuss the How This Relates To Me on page 4-14 in ServSafe Essentials.

16. Handling Employee Illnesses Instructor Notes Foodhandlers must be encouraged to report health problems to the manager of the establishment before working. If the foodhandler becomes ill while working, he or she must immediately report their condition. If food or equipment could become contaminated, the foodhandler must stop working and see a doctor. If a foodhandler must refrigerate medication while working, and it will be stored with food, he or she must place it inside a covered, leak-proof container that is clearly labeled. Instructor Notes Foodhandlers must be encouraged to report health problems to the manager of the establishment before working. If the foodhandler becomes ill while working, he or she must immediately report their condition. If food or equipment could become contaminated, the foodhandler must stop working and see a doctor. If a foodhandler must refrigerate medication while working, and it will be stored with food, he or she must place it inside a covered, leak-proof container that is clearly labeled.

17. Handling Employee Illnesses

18. Handling Employee Illnesses Instructor Notes Discuss the How This Relates To Me on page 4-16 in ServSafe Essentials. Remind participants that the Take It Back section in ServSafe Essentials (page 4-28) can be used to teach important concepts from Section 4 to their employees. Instructor Notes Discuss the How This Relates To Me on page 4-16 in ServSafe Essentials. Remind participants that the Take It Back section in ServSafe Essentials (page 4-28) can be used to teach important concepts from Section 4 to their employees.

19. Should you: Exclude the foodhandler from the establishment Restrict the foodhandler from working with or around food Bill, a line cook at a family restaurant has a sore throat with a fever Joe, a prep cook, has diarrhea Mary, a sous chef, has been diagnosed with hepatitis A Apply Your Knowledge: Exclusion or Restriction? Instructor Notes Answers: # 1: Restrict. Bill has a sore throat with fever, so he must be restricted from working with or around food. # 2: Exclude. Joe has diarrhea so he must be excluded from the establishment. Joe could be allowed to return to work when he has been symptom-free for twenty-four hours, or he has a written release from a medical practitioner. # 3: Exclude. Mary has the foodborne illness hepatitis A, so she must be excluded from the establishment and the local regulatory agency must be notified. The manager must work with Joe�s medical practitioner and/or the local regulatory agency to determine when he can safely return to work. Instructor Notes Answers: # 1: Restrict. Bill has a sore throat with fever, so he must be restricted from working with or around food. # 2: Exclude. Joe has diarrhea so he must be excluded from the establishment. Joe could be allowed to return to work when he has been symptom-free for twenty-four hours, or he has a written release from a medical practitioner. # 3: Exclude. Mary has the foodborne illness hepatitis A, so she must be excluded from the establishment and the local regulatory agency must be notified. The manager must work with Joe�s medical practitioner and/or the local regulatory agency to determine when he can safely return to work.

20. Apply Your Knowledge: What�s Wrong with This Picture? Instructor Notes The following unsafe foodhandling practices appear in the illustration: The woman is smoking. The woman did not remove the jewelry from her hands and arms prior to preparing food. The woman does not have her hair restrained properly. The woman is wearing nail polish. The woman has long fingernails or is wearing false nails. A man is scratching a bandaged cut. A man has an unrestrained beard. A man is drinking from an uncovered container in a food-prep area. A man is sneezing on the cutting board and prep table. A man is eating in a food-prep area. A man who is cutting raw meat is about to help another man prepare raw vegetables without removing his gloves and washing his hands. A man is wiping his gloved hands on his apron. A man is ill and should not be working with food. Instructor Notes The following unsafe foodhandling practices appear in the illustration: The woman is smoking. The woman did not remove the jewelry from her hands and arms prior to preparing food. The woman does not have her hair restrained properly. The woman is wearing nail polish. The woman has long fingernails or is wearing false nails. A man is scratching a bandaged cut. A man has an unrestrained beard. A man is drinking from an uncovered container in a food-prep area. A man is sneezing on the cutting board and prep table. A man is eating in a food-prep area. A man who is cutting raw meat is about to help another man prepare raw vegetables without removing his gloves and washing his hands. A man is wiping his gloved hands on his apron. A man is ill and should not be working with food.