When they touch anything that may contaminate their hands and don't wash them
When they have symptoms such as diarrhea, vomiting or jaundice.
What actions can contaminate food?
Scratching scalp
Running finger through hair
Wiping or touching the nose
Rubbing an ear
Touching a pimple or an infected wound
Wearing a dirty uniform
Coughing or sneezing into the hand
Spitting in the operation
Can this food hadler spread pathogens?
Jamie, a prep cook, has a habit of rubbing his chin. Even though people tease him about this, he doesn't even notice when he touches it.
Yes
Can this food hadler spread pathogens?
Rita, a pizza maker, has a headach but no fever. She gets a lot of headaches, but always comes to work anyway.
No
Can this food hadler spread pathogens?
Lee, a sous chef, didn't have time to do laundry. He has to wear the same chef coat he wore yesterday.
Yes
Can this food hadler spread pathogens?
Phillip, a grill operator, has a small cut on his cheek. It's not bleeding, but he has a bandage on it.
No
Can this food hadler spread pathogens?
Gary, a dishwasher, has allergies. Sometimes he needs to spit. so he spits in the garbage can next to the sink.
Yes
Can this food hadler spread pathogens?
Helen's children have had diarrhea. Her mother has been caring for them so Helen, a line cook, can go to work.
Yes
Can this food hadler spread pathogens?
Victor, an ice cream server, likes outdoor activities. Last weekend, he went camping in an area where there were no indoor toilets.
No
Can this food hadler spread pathogens?
Sabrina, a pastry chef, has dandruff which itches. She tries not to scratch her head but sometimes she just has to do it.
Yes
What are the three elements for a good personal hygiene program?
Hand practices
Personal cleanliness
Clothing with hair restraints and no jewelry
How can you manage a personal hygiene program?
Create personal hygiene policy
Training foodhandlers on those policies and retraining
Modeling right behavior
Supervising food safety practices at all times
Revising personal hygiene policies when laws or science change
What are the 5 steps for proper handwashing?
1. Wet hands and arms at least 100F
2. Apply soap
3. Scrub hands and arms vigorously for at least 10 - 15 seconds
4. Rinse hands and arms thoroughly using running water
5. Dry hands and arms with single-use paper towel.
When should hands be washed?
after using restroom
handling raw meat
touching hair, face, or body
sneezing, coughing, or using a tissue
eating, drinking, smoking, or chewing gum
handling chemicals that might affect food safety
taking out garbage
clearing tables or busing dirty dishes
touching clothing or aprons
handling money
touching anything else that may contaminate hands
What are proper hands for foodhandlers?
short and clean
no false nails
no nail polish
wounds covered with bandage and finger cot or gloves
What is the proper procedure for hand wound care?
bandage over wounds
single-use gloves or finger cot go over bandage
Can antiseptic wipes replace hand washing?
Only use antiseptics after handwashing.
Never use them in place of it.
Wait for hand antiseptic to dry before you touch food or equipment
What should be done prior to putting on single-use gloves?
wash hands
What are 3 things to keep in mind when buying single-use gloves?
1. buy single-use gloves for handling food
2. buy multiple sizes as incorrect sizes can slip or rip
3. use latex alternatives for foodhandlers and customers sensitive to latex
When should you change gloves?
as soon as they are soiled
before beginning a different task
at least every 4 hours
after handling raw meat, seafood, or poultry
before handling ready-to-eat food
Does my local regulatory authority allow bare-handed contact with ready-to-eat food?
yes
What constitute proper work attire?
hair restraints
clean clothing
aprons removed when leaving prep areas
no jewelry except plan wedding band
What is the policy for eating, drinking, smoking, and chewing gum or tabacco?
Only eat, drink, smoke, and chew gum or tabacco in designated area. Drinks are acceptable from a covered container with a straw.
When should a foodhandler with a sore throat be excluded around the food?
if the foodhandlers primarily serve high-risk populaitons
others can just be restricted from the prep areas
Which symptoms should a foodhandlers be excluded from the operation?
vomiting
diarrhea
jaundice
Which foodborne illness should a foodhandler be excluded from the operation?
Salmonella Typhi
Shigella
Shiga toxing-producing E. coli
Hepatits A
Norovirus
What is the responsibility of the manager if a foodhandler is diagnosed with the foodborne illness that require exclusion?
Notify local regulatory authority
What criteria must the foodhandler before returning to work
no symptom for at least 24 hours and/or have written release from a medical practitioner
Restrict or exclude?
Bill a line cook at a family restaurant, has a sore throat with a fever.
Restrict
Restrict or exclude?
Joe, a prep cook, has diarrhea.
Exclude
Restrict or exclude?
Mary, a sous chef, has been diagnosed with hepatitis A
Exclude
What must foodhandlers do after touching their hair, face, or body?
A.
What should foodhandlers do after prepping food and before using the restroom?
A.
Which piece of jewelry can be worn by a foodhandler?
C.
When should hand antiseptics be used?
D.
When should foodhandlers who wear gloves wash their hands?
D.
Foodhandlers should keep their fingernails
A.
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 mad.
The cook did not wash hands and put on new gloves before slicing the hamburger buns
When a foodhandler has been diagnosed with shigellosis, what steps must be taken?
The foodhandler must be told to not come in to work.
Foodhandlers can't work in their operation if they have an illness caused by which pathogen?
D.
Foodhandlers who work in a nursing home can't work in the operation if they have which symptoms?
C.
Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while
B.
What should foodhandlers do if they cut their fingers while prepping foods?
Cover the wound with a bandage and a glover or a finger cot
What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor
