What do you mean I can’t come to work! Food handlers What do you mean I can’t come to work!

Prevention Avoiding personal behaviors Washing and caring for hands Work clothes Limit areas employees may use to eat, drink, smoke, chew gum or tobacco Keeping sick employees at home or away from food

Contamination Having a foodborne illness Having a wound that contains bacteria Failing to wash hands after touching contaminated objects Working while sick with vomiting, diarrhea, or jaundice Being exposed to someone who is ill

Actions that Contaminate Touching an infected area on the body Scratching the scalp Running fingers through hair A dirty uniform Coughing or sneezing Rubbing or touching the ears Spitting Wiping or touching the nose

Are these people a risk? Not enough time to do laundry so the chef wears the same uniform he word yesterday. The pizza girl has a headache but no fever so she comes to work. The kids are vomiting but your mother is watching them so you can go to work. Your head itches and you try to scratch while cooking but you can’t help it. Last weekend John, the chef, went camping where there were no toilets.

What does my hygiene have to do with it? Good Personal Hygiene What does my hygiene have to do with it?

Personal Hygiene Personal Hygiene Program Personal cleanliness Clothing – including hair and jewelry Hands Handwashing Hand care Glove use Bare-hand contact with ready-to-eat food Your Responsibilites Creating hygiene policies Training foodhandlers on policies Modeling Supervising food safety practices Revising policies when laws or science changes

Aprons – wear only in food prep areas Clean clothing – clean clothes each day. Change clothes at work whenever possible. Store dirty uniforms away from food and work areas. Hair – clean hat, hairnet, hair tie, etc. Beards should be covered or tied back also. Jewelry – no jewelry on hands or arms. Rings – only a plain band Bracelets – no, not even medical alerts, no watches. Some companies may want ALL jewelry removed (earrings, necklaces, visible piercings) Work Attire Dress Code Dirty clothes make a bad impression and they can carry pathogens that cause foodborne illnesses.

Where in the world! Eating, drinking, smoking, or chewing gum or tobacco should NEVER occur: While preparing or serving food While working in prep areas While working in areas for cleaning utensils or equipment Use only designated areas.

Health Issues Encourage foodhandlers to report health problems BEFORE reporting to work and to notify you immediately if they become sick at work. Sick foodhandlers may need to be restricted from working around or with food. Depending on the illness they may be excluded from coming to work.

ServSafe Guidelines for Ill Employees IF THEN Foodhandler has a sore throat and a fever. Foodhandler has one of these: Vomiting Diarrhea Jaundice Restrict – cannot work around food Exclude – if you serve a high risk population Exclude from the operation. Before returning: 24 hours with no symptoms A written release from a doctor (required for jaundiced employee)

Exclude – employee may not work. Local health department notified. THEN Foodhandler has been diagnosed with a foodborne illness caused by one of these: Samonella Typhi Shigella Shiga toxin-producing E. coli Hepatitis A Norovirus Exclude – employee may not work. Local health department notified. Foodhandler’s doctor and local health department decide when the employee may return to work.

Based on ServSafe Practices ServSafe Essentials 6th Edition