The Safe Foodhandler

1. The Safe Foodhandler ServSafe

2. Have a foodborne illness • Have wounds that contain a pathogen • Contact with person who is ill • Touch any contaminated item, and do not wash hands • Have diarrhea, vomiting, or jaundice Situations that Lead to Contaminating Food

3. You can infect someone BEFORE you show symptoms of the illness. • Some people are CARRIERS. • They carry the pathogen, but never get sick. • Staphylococcus aureus is carried in the nose of 30-50 % of healthy adults and 20-35% carry it on their skin. Crazy Facts!

4. Scratching the scalp • Running fingers through the hair • Wiping or touching the nose • Rubbing an ear • Touching a pimp or an infected wound • Wearing a dirty uniform • Coughing or sneezing into the hand • Spitting in the operation Actions that Contaminate Food

5. Hand practices • Handwashing • Hand care • Glove use • Bare-hand contact with ready-to-eat food • Personal cleanliness • Clothing Good Personal Hygiene Program

6. Create personal hygiene products • Train and retrain food handlers • Model correct behavior • Supervise food safety practices • Revising policies when laws change Managing a Personal Hygiene Program

7. Wet hands and arms • Apply soap • Scrub hand and arms vigorously • Rinse hands and arms thoroughly • Dry hands and arms How to wash hands

8. After • Using the restroom • Handling raw food (before and after) • Touching the hair, face, or body • Sneezing, coughing, or using a tissue • Eating, drinking, smoking or chewing gum or tobacco • Handling chemicals • Taking out garbage • Clearing tables • Touching clothes or aprons • Handling money When to wash hands

9. Use only AFTER hand washing and never in place of. Hand Antiseptics

10. Fingernail length • Short and clean • False fingernails • Do not wear • Nail polish • Do not wear • Hand wounds • Wear bandages and gloves Hand Care

11. Buying Gloves • Disposable gloves • Multiple sizes • Latex alternatives Single Use Gloves

12. As soon as they become soiled or torn • Before beginning a different task • At least every 4 hours • After handling raw food • Before touching ready-to-eat food When to Change Gloves

13. Hair restraints • Hat or hair net • Beard restraint • Clean clothing • Wear clean clothes daily • Change at work if possible • Aprons • Remove when leaving prep area • Jewelry • Remove before work Work Attire

14. Do NOT eat, drink, smoke, chew gum or tobacco at these times: • When prepping or serving food • When working in prep areas • When cleaning utensils and equipment Other policies