Employee Hygiene

1. Employee Hygiene Presented by the City of Long Beach DHHS Bureau of Environmental Health

2. Employee Hygiene Personal Appearance • Long hair needs to be restrained to keep it from falling into food. • Break any habits of touching exposed body parts, face, mouth or hair. • Fingernails must be kept clean and trimmed. • Wear Clean removable outer garments. • If using gloves change them at regular intervals.

3. Employee HygieneRoutes of Transmission • Fecal/Oral-Hep A, Shigella, Salmonella, Norovirus • Skin Lesions/Wounds-Staph • Other-Nasal, Respiratory, Hair, TB, Strep. Infections • Employees with communicable diseases or open wounds will be excluded from work by the Health Department, e.g. E. coli, Salmonella, Hepatitis A, Shigella, etc…

4. Employee HygieneWorking While Ill • Employees with the following conditions should stay home: • Fever, Diarrhea, Upset Stomach, Nausea, or Vomiting. • Sore Throat, Sinus Infection, Coughing or Sneezing, Dizziness

5. Employee Hygiene Hair Restraint Clean Outer Garment Clean Gloves

6. Employee Hygiene Handwashing • Wash hands before and after food handling. • Always wash hands after doing non-food • activities (removing trash, cleaning etc…) • Do not use a cloth towel, as cloth can hold • and breed bacteria. • Do not wash hands in the utensil sink or • food preparation sink. This can contaminate • food and utensils.

7. Employee Hygiene Handwashing Guidelines • Proper Handwashing • Use Warm Water • Moisten Hands/Apply Soap • Use a Clean Nail Brush • Rub Hands together for 20 Seconds • Rinse Thoroughly • Dry Hands With Single Use Paper Towels

8. Employee Hygiene Ideal Handwash Set-up Single Service Paper Towels Hand Sanitizer (optional) Nail Brush (optional) Single Service Soap Hot and Cold Running Water

9. Gloves • Always wash hands before using gloves • Change gloves when they become soiled or before starting a new task • Gloves are NOT a substitute for handwashing

10. Cross-Contamination Presented by the City of Long Beach DHHS Bureau of Environmental Health

11. Preventing Cross Contamination • Cross contamination is the transfer of harmful • organisms, such as bacteria, from one food • item to another. • Cross contamination can result from the following: • Poor personal hygiene • Improper food handling techniques • Improper food storage • Inadequate equipment cleaning and sanitizing

12. Preventing Cross Contamination Proper Food Handling Techniques

13. Preventing Cross Contamination Proper Food Handling Techniques

14. Preventing Cross Contamination Proper Food Storage Ready-to-eat Foods Raw Foods

15. Proper Cleaning and Sanitizing of Equipment and Utensils • All multi-use cooking equipment (pots and pans) and • utensils that come in contact with customers or raw • animal products must be sanitized after they are • washed. This is to assure that all pathogenic or • other harmful agents are eliminated. • Proper cleaning and sanitizing of multi-use • equipment and dishes can be achieved by either: • 1. Manual sanitizing (3-Compartment Sink) • 2. Automatic Dishmachine

16. Proper Sanitizing of Dishes and Utensils Manual sanitizing: Use a three compartment sink following these six steps: a) Clean and sanitize sinks and work surfaces b) Flush, scrape, or soak equipment and utensils before washing. c) Wash in the first compartment in a detergent solution with a water temperature of 120°F. d) Rinse in the second compartment in a clear water solution (120 °F).

17. Proper Sanitizing of Dishes and Utensils e) Sanitize in the third compartment using one of the following solutions: 1. 100 ppm chlorine bleach for 30 seconds. 2. 200 ppm quarternary ammonia for one minute. 3. 25 ppm iodine for one minute. Test strips must be used to verify the correct concentration. f) Let air dry. Do NOT towel dry.

18. Proper Sanitizing of Dishes and Utensils Wash, Rinse and Sanitize

19. Manual Sanitizing Clean-in-Place