Clean: Do You Want to Eliminate a Million… Bacteria? Lesson 5 Clean: Do You Want to Eliminate a Million… Bacteria?

Required Hand Washing Facilities Separate hand washing sink with hot and cold running water Soap Sanitary drying method Garbage can Sign

Activity: Who’s a “Star” at Washing?

Proper Handwashing Pointers Wash only in an approved handwashing sink Use warm running water Rub hands with soapy lather for at least 20 seconds Wash wrists and lower arms as well as your hands Rinse well Use a paper towel or hot air dryer Debra: This is where the scanned in handwashing diagram parts go. Sandy has the page of clip art of handwashing process.

Fingernails and Jewelry Nails trimmed No nail polish or artificial fingernails No jewelry on hands or arms (except for a plain ring)

Antibacterial Soaps and Waterless Hand Cleaners

When Should Hands Be Washed? Before working with food After using the restroom, sneezing, or coughing When changing food preparation tasks After handling raw meat, poultry, fish, or eggs After touching dirty equipment, dishes, work surfaces, clothing, or wash cloths After eating food or drinking beverage After touching ears, mouth, nose, or hair

Hand Inoculating an Agar Plate

Unwashed Hand

Rinsed Hand

Hand Washed for 20 Seconds

Hand Washed for 20 Seconds and Then Dipped in Sanitizing Solution

Sharing Food

Gloves – How to Use Them Use gloves with ready-to-eat foods that are not heated before serving Wash hands before putting on gloves Change gloves when hands should be washed

What to do with an infected wound on your finger? Wash hands Cover infected wound with plastic bandage Wear gloves

Good Personal Hygiene is MORE than Clean Hands Clean uniform or apron Clean hair and face Not wearing fingernail polish or artificial nails Removing jewelry and rings before handling food Restraining long hair before your shift begins

Food Contact Surfaces Food contact surface = any surface that comes in direct contact with food All food contact surfaces must be properly washed, rinsed, and sanitized Food servers should not touch the food contact areas of plates, bowls, and glasses

Warewashing Cycle Used Equipment, Dishes, Utensils Proper Handling and Storage Scrape, Pre-flush and Pre-soak Air Dry Wash Rinse Sanitizing 110°F

Sanitizing Required for food contact surfaces Can be accomplished by Chemicals: chlorine (also iodine, quaternary ammonium compounds) Hot water: 171°F for 30 seconds for manual dishwashing Must air dry after

Sanitizing with Chlorine Bleach + 2 gallons water + 1 Tbsp. Bleach = 100 ppm chlorine Contact Time: 10 seconds

Who’s In Charge of Garbage? Solid Waste Take to a dumpster away from the restaurant Put lids on waste cans inside and dumpsters outside Wash hands after dumping or handling garbage Clean waste cans often Liquid Waste Dispose in floor drain or cleanup sink Don’t dump just outside of the back door

Restrictions for Sick Employees Don’t handle food if you have the following symptoms… Sneezing, coughing, or runny nose Fever or sore throat with fever Vomiting or diarrhea Jaundice

Exclusions for Sick Employees If diagnosed with an infection of the following, employees may not work in foodservice Salmonella typhi Shigella E. coli type that produces shiga toxin Hepatitis A

When Should Sick Employees Not Handle Food? Activity: When Should Sick Employees Not Handle Food?

Understanding Check! What are the most important steps of the warewashing cycle? Scrape, wash, rinse, sanitize, air dry How much bleach should be added to 2 gallons of water to make a 100 ppm sanitizing solution? 1 Tablespoon

Understanding Check! When should someone not come to work because of sickness? Sneezing, coughing, runny nose, fever, vomiting, diarrhea, jaundice