Chapter 4sl

8/13/2019 Chapter 4sl

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Personal Behaviors That CanContaminate Food

4-2

Scratching the scalp

Running fingers

through hair

Touching the nose

Rubbing an ear

Touching a pimple/sore

Wearing a dirty uniform

Coughing/sneezing

into the hand

Spitting

A

B

C

D

E

F

G

H



Good personal hygiene includes:

4-3

Maintaining personal cleanliness

Wearing proper work attire

Following hygienic hand practices

Avoiding unsanitary habits and actions

Maintaining good health

Reporting illnesses



4-4

Proper Handwashing Procedure

Wet hands with running

water as hot as you cancomfortably stand (at

least 100°F/38°C).

1 Apply soap.2 Vigorously scrub

hands and arms for atleast twenty seconds.

3

Clean under fingernails

and between fingers.

4 Rinse thoroughly under

running water.

5 6 Dry hands and arms

with a single-use paper

towel or warm-air hand

dryer.



Hand Sanitizers

4-5

Must be approved by the FDA

Should be used after handwashing

Must never be used in place of handwashing



Foodhandlers must washtheir hands after:

4-6

Using the restroom

Handling raw food (before and after)

Touching the hair, face, or body

Sneezing, coughing, or using a handkerchief or tissue

Smoking, eating, drinking, chewing gum or tobacco



Foodhandlers must washtheir hands after: continued

4-7

Handling chemicals that might affect the safety

of food

Taking out garbage or trash

Clearing tables or busing dirty dishes

Touching clothing or aprons

Touching anything else that may contaminate hands,such as unsanitized equipment, work surfaces, or wash cloths



Bare-Hand Contact withReady-to-Eat Food

4-8

Some jurisdictions allow it

Establishments must have a verifiable written

policy on handwashing procedures

Check with your regulatory agency for

requirements



4-9

Hand Maintenance Requirementsfor Foodhandlers

Keep fingernailsshort and clean

Do not wear falsenails or nail polish

Bandage cuts andcover bandages



Gloves

4-10

Must never replace 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



4-11

When to Change GlovesWhen they become soiled or torn

Before beginning a different task

At least every four hours during

continual use

After handling raw meat and before

handling cooked or ready-to-eat food



Foodhandlers should:

Remove jewelry

Wear clean, closed-toe shoes

4-12

Wear a clean hat or other

hair restraint

Wear clean clothing daily

Remove aprons when leavingfood-preparation areas

A

B

D

C

E

E

D

C

B

A



Foodhandlers must remove:

4-13

Rings (except for a plain band)

Bracelets (including medical ID’s)

Watches

Earrings

Necklaces

Facial jewelry



Foodhandlers must not:Smoke, chew gum or tobacco, eat, or drink

4-14

When: Preparing or serving food

In food-preparation areas

In areas used to clean utensils and equipment



4-15

The foodhandler has one of

the following symptoms:

Restrict them from working

with or around food

Exclude them from the

establishment if you primarilyserve a high-risk population

IF THEN

Fever

Diarrhea

Vomiting

Sore throat with fever

Jaundice



4-16

The foodhandler has

been diagnosed with a

foodborne illness.

Exclude them from the establishment

and notify the local regulatory agency

Work with the regulatory agency to

determine when they can return

IF THEN



Employee illnesses resulting from thefollowing pathogens must be reported:

4-17

Salmonella typhi

Shigella spp.

Shiga toxin-producing E. coli

Hepatitis A virus



4-18

1. Bill, a line cook at a family restaurant, has asore throat with fever.

2. Joe, a hospital prep cook, has diarrhea.

3. Mary, a sous chef, has been diagnosed with

hepatitis A.

Restricted from

working with

or around food

ORExcluded from

the establishment

Should the foodhandlerin the following scenarios be:



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