Ch. 3 The Safe Food Handler

Situatons that can lead to contaminating food

-When they have a foodborne illness -When they have wounds that contain a pathogen -When sneezing and coughing -When they have symptoms such as diarrhea, vomitting, or jaundice

Staphloccous aureus

is a pathogen carried in the nose of 30 to 50 percent of healthy adults.

Actions that can contaminate food

a. Scratching the scalp b. running fingers through the hair c. wiping or touching the nose d. rubbing an ear e.touching a pimple or an infected wound f. wearing a dirty uniform g. coughing or sneezing into the hand h. spitting in the operation

A good personal hygiene program

a. hand practices -handwashing -hand care -glove use -preventing bare-hand contact with ready to eat food b. personal cleanliness c. clothing, hair restraints, and jewelry

Managing a Personal Hygiene Program

-Creating personal hygiene policies -Training food handlers on those policies and retraining them regularly -Modeling the correct behavior at all times -Supervising food safety practices at all time. Revising personal hygiene policies when laws and science change

Where to Wash Hands

-Must be washed in a sink designated for... -Never in sinks designated for food prep, dishwashing, or utility services

How to Wash Hands 3.5

-The whole process should take at least 20 seconds 1. Wet hands and arms. It should be 100F(38C) 2. Apply soap enough to build up a good lather. 3. Scrub hands and arms vigorously for 10-15 seconds. Clean under fingernails and between fingers 4. Rinse hands and arms thoroughly. Use running warm water 5. Dry hands and arms. Use a single use paper towel or a hand dryer. * Consider using paper towel to turn off the faucet and to open door when leaving restroom

When to Wash Hands

-Using the restroom -Handling raw meat, poutry, and seafood(before and after) -Sneezing, coughing, or using a tissue -Eating,drinking, smoking, or chewing gum or tobacco -Handling chemicals that might affect food safety -Touching clothing or aprons -Leaving and returning to the kitchen/prep area -Handling money -Touching dirty equipment, work surfaces, or cloths

Hand Antiseptics

-are liquids or gels that are used to lower the number of pathogen on skin -If used must comply with Code of Federal Regulation(CFR) and Food and Drug Administration(FDA) standards Only use hand antiseptics after handwashing. **Never use them in place of it. Wai 5 bb

Hand Care

Fingernail length must be short and clean. Longer finger may chip or break off and become contaminant

False fingernails

May falls into food

Nail Polish

It can disguise dirt under nail and may flake off into food

Infected wounds or cuts

They must be cover to prevent pathogens from contaminating food

Single use Gloves

-Can help keep food safe by creating a barrier between hands and food -Must never be used in place of handwashing. -Hands must be washed before putting on...and when changing to a new pair.

When buying gloves

*Approved -for food service only *Disposable -Only single use -Never wash or reuse *Multiple sizes -Too big will not stay on -Too small will tear or rip easily *Latex alternative -Some are sensitive

How to Use Gloves

-Wash and dry before putting on.. -Select correct size -Hold by the edge when putting them on -Check for rips or tears -Never blow into.. -Never roll

When to change gloves

-As soon as they become dirty or torn -Before begining a different task -After an interruption, such as taking a phone all -After handling raaw meat, seafood, or poutry, and before handling ready to eat food

Bare-Hand Contact with Ready to eat Food

food can become contaminated when it has been handled with bare hands. This is especially rue with infected cuts and wounds.

Personal Cleanliness

Pathogens can be found on hair and skin

Work Attire

-Food handlers in dirty clothes may give a bad impression of your operation. *More important, dirty clothing may carry pathogens that can cause foodborne illnesses

Work Attire Guidlines

*Hair restraints -no false eye lashes, beards *Clean clothing -This includes dirty aprons, chef coats, pants and other uniform

Aprons

*Remove when leaving prep areas **Remove before taking out the garbage or using the restroom ***Never wipe your hands on it

Jewelry

*Remove before prepping food **Cannot wear rings, except plain band **Bracelets, watches ***These items are physical contaminant.

Eating, Drinking, Smoking, and Chewing Gum or Tobacco

*Small droplets of saliva can contain thousands of pathogens *Do not do it while -prepping or serving food -When working in prep areas -When working in areas used to clean utensils and equipment -Only do it in designated areas

Policies for Reporting Healh Issues

*Presenting ssigned statements in which staff have to agreed to report illness *Providing documentation showing staff have completed training, which includes information on the importance of reporting illness *Posting signs or providing pocket cards that remind staff to notify managers when they are ill

Handling Staff illnesses:
If: The food handler has a sore throat with a fever

Then: Restrict the food handler from working with or around food. The food handler can work with or around food when he or she has a written release from a medical practitioner. Must be clear before returning to work

If the food handler has at least one of these symptoms from an infectious conditions:
*Vomiting, diarrhea, Jaundice

Then: Exclude the food handler from the operation. *Food handler must meet one of these requirements before they can return to work >Have had not symptoms for at least 24 hours >Have a written release from a medical practioner ***Jaundice food handler exclude from work

If food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptoms
**Hepatitis A, Salmonella Typhi, Enterohemorrhagic and Shiga toxin-producing E. coli, Norovirus, Shigella spp

>Exclude food handler from the operaion. >Work with food handler's medical practitioner and local regulatory authority to return to work >food hndlers may not experience the usual symtoms

Study Questions
1 After which activity must food handlers wash their hands
a.putting on gloves
b.serving customers
c.applying hand antiseptic
d.clearing table

d

2. What should food handlers do after prepping food and before using the resroom?

Take off their aprons

3.Which piece of jewelry can be worn on a food handler's hand or arm?

plain band ring

4. When should hand antiseptics be used?

After washing hands

5. When should food handlers who wear gloves wash their hands?

Before putting on the gloves

6. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

7.A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this foodhandler to do?

Stay home until a doctor approves a return to work

8. A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

Sore throat with fever

9. When is it acceptable to eat in an operation?

When sitting in a break area

10. What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor

Ch. 3 The Safe Food Handler - Subjecto.com

Ch. 3 The Safe Food Handler

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Situatons that can lead to contaminating food

-When they have a foodborne illness -When they have wounds that contain a pathogen -When sneezing and coughing -When they have symptoms such as diarrhea, vomitting, or jaundice

Staphloccous aureus

is a pathogen carried in the nose of 30 to 50 percent of healthy adults.

Actions that can contaminate food

a. Scratching the scalp b. running fingers through the hair c. wiping or touching the nose d. rubbing an ear e.touching a pimple or an infected wound f. wearing a dirty uniform g. coughing or sneezing into the hand h. spitting in the operation

A good personal hygiene program

a. hand practices -handwashing -hand care -glove use -preventing bare-hand contact with ready to eat food b. personal cleanliness c. clothing, hair restraints, and jewelry

Managing a Personal Hygiene Program

-Creating personal hygiene policies -Training food handlers on those policies and retraining them regularly -Modeling the correct behavior at all times -Supervising food safety practices at all time. Revising personal hygiene policies when laws and science change

Where to Wash Hands

-Must be washed in a sink designated for… -Never in sinks designated for food prep, dishwashing, or utility services

How to Wash Hands 3.5

-The whole process should take at least 20 seconds 1. Wet hands and arms. It should be 100F(38C) 2. Apply soap enough to build up a good lather. 3. Scrub hands and arms vigorously for 10-15 seconds. Clean under fingernails and between fingers 4. Rinse hands and arms thoroughly. Use running warm water 5. Dry hands and arms. Use a single use paper towel or a hand dryer. * Consider using paper towel to turn off the faucet and to open door when leaving restroom

When to Wash Hands

-Using the restroom -Handling raw meat, poutry, and seafood(before and after) -Sneezing, coughing, or using a tissue -Eating,drinking, smoking, or chewing gum or tobacco -Handling chemicals that might affect food safety -Touching clothing or aprons -Leaving and returning to the kitchen/prep area -Handling money -Touching dirty equipment, work surfaces, or cloths

Hand Antiseptics

-are liquids or gels that are used to lower the number of pathogen on skin -If used must comply with Code of Federal Regulation(CFR) and Food and Drug Administration(FDA) standards Only use hand antiseptics after handwashing. **Never use them in place of it. Wai 5 bb

Hand Care

Fingernail length must be short and clean. Longer finger may chip or break off and become contaminant

False fingernails

May falls into food

Nail Polish

It can disguise dirt under nail and may flake off into food

Infected wounds or cuts

They must be cover to prevent pathogens from contaminating food

Single use Gloves

-Can help keep food safe by creating a barrier between hands and food -Must never be used in place of handwashing. -Hands must be washed before putting on…and when changing to a new pair.

When buying gloves

*Approved -for food service only *Disposable -Only single use -Never wash or reuse *Multiple sizes -Too big will not stay on -Too small will tear or rip easily *Latex alternative -Some are sensitive

How to Use Gloves

-Wash and dry before putting on.. -Select correct size -Hold by the edge when putting them on -Check for rips or tears -Never blow into.. -Never roll

When to change gloves

-As soon as they become dirty or torn -Before begining a different task -After an interruption, such as taking a phone all -After handling raaw meat, seafood, or poutry, and before handling ready to eat food

Bare-Hand Contact with Ready to eat Food

food can become contaminated when it has been handled with bare hands. This is especially rue with infected cuts and wounds.

Personal Cleanliness

Pathogens can be found on hair and skin

Work Attire

-Food handlers in dirty clothes may give a bad impression of your operation. *More important, dirty clothing may carry pathogens that can cause foodborne illnesses

Work Attire Guidlines

*Hair restraints -no false eye lashes, beards *Clean clothing -This includes dirty aprons, chef coats, pants and other uniform

Aprons

*Remove when leaving prep areas **Remove before taking out the garbage or using the restroom ***Never wipe your hands on it

Jewelry

*Remove before prepping food **Cannot wear rings, except plain band **Bracelets, watches ***These items are physical contaminant.

Eating, Drinking, Smoking, and Chewing Gum or Tobacco

*Small droplets of saliva can contain thousands of pathogens *Do not do it while -prepping or serving food -When working in prep areas -When working in areas used to clean utensils and equipment -Only do it in designated areas

Policies for Reporting Healh Issues

*Presenting ssigned statements in which staff have to agreed to report illness *Providing documentation showing staff have completed training, which includes information on the importance of reporting illness *Posting signs or providing pocket cards that remind staff to notify managers when they are ill

Handling Staff illnesses:
If: The food handler has a sore throat with a fever

Then: Restrict the food handler from working with or around food. The food handler can work with or around food when he or she has a written release from a medical practitioner. Must be clear before returning to work

If the food handler has at least one of these symptoms from an infectious conditions:
*Vomiting, diarrhea, Jaundice

Then: Exclude the food handler from the operation. *Food handler must meet one of these requirements before they can return to work >Have had not symptoms for at least 24 hours >Have a written release from a medical practioner ***Jaundice food handler exclude from work

If food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptoms
**Hepatitis A, Salmonella Typhi, Enterohemorrhagic and Shiga toxin-producing E. coli, Norovirus, Shigella spp

>Exclude food handler from the operaion. >Work with food handler’s medical practitioner and local regulatory authority to return to work >food hndlers may not experience the usual symtoms

Study Questions
1 After which activity must food handlers wash their hands
a.putting on gloves
b.serving customers
c.applying hand antiseptic
d.clearing table

d

2. What should food handlers do after prepping food and before using the resroom?

Take off their aprons

3.Which piece of jewelry can be worn on a food handler’s hand or arm?

plain band ring

4. When should hand antiseptics be used?

After washing hands

5. When should food handlers who wear gloves wash their hands?

Before putting on the gloves

6. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

7.A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this foodhandler to do?

Stay home until a doctor approves a return to work

8. A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?

Sore throat with fever

9. When is it acceptable to eat in an operation?

When sitting in a break area

10. What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor

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