1. 1 Lesson 5 Clean: Do You Want to Eliminate a Million… Bacteria?

2. 2 Required Hand Washing Facilities  Separate hand washing sink with hot and cold running water  Soap  Sanitary drying method  Garbage can  Sign

3. 3 Activity: Who’s a “Star” at Washing?

4. 4 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

5. 5 Fingernails and Jewelry  Nails trimmed  No nail polish or artificial fingernails  No jewelry on hands or arms (except for a plain ring)

6. 6 Antibacterial Soaps and Waterless Hand Cleaners

7. 7 Video clip: Handwashing Source: Preventing Foodborne Illness, Colorado Department of Public Health and Environment

8. 8 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

9. 9 Hand Inoculating an Agar Plate

10. 10 Unwashed Hand

11. 11 Rinsed Hand

12. 12 Hand Washed for 20 Seconds

13. 13 Hand Washed for 20 Seconds and Then Dipped in Sanitizing Solution

14. 14 Sharing Food

15. 15 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

16. 16 What to do with an infected wound on your finger?  Wash hands  Cover infected wound with plastic bandage  Wear gloves

17. 17 Video clip: Gloves Source: Preventing Foodborne Illness, Colorado Department of Public Health and Environment

18. 18 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

19. 19 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

20. 20 Used Equipment, Dishes, UtensilsProper Handling and Storage Scrape, Pre-flush and Pre-soakAir Dry WashRinseSanitizing 110°F Warewashing Cycle

21. 21 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

22. 22 Sanitizing with Chlorine Bleach 2 gallons water + 1 Tbsp. Bleach = 100 ppm chlorine Contact Time: 10 seconds +

23. 23 Source: First Day…Every Day Basics for Food Service Assistance, National Food Service Management Institute, funded by a grant from USDA, 800-321-3054, www.nfsmi.org.www.nfsmi.org Video clip: Clean vs. Sanitized

24. 24 Activity: Measuring Chlorine Concentration

25. 25 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

26. 26 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

27. 27 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

28. 28 Activity: When Should Sick Employees Not Handle Food?

29. 29 Understanding Check!  How long should you wash your hands? 20 seconds When working with ready-to-eat foods not heated before serving Wash, bandage, glove  When should gloves be worn?  What precautions should be taken with an infected cut on your hand?

30. 30 Understanding Check!  What are the most important steps of the warewashing cycle? Scrape, wash, rinse, sanitize, air dry 1 Tablespoon  How much bleach should be added to 2 gallons of water to make a 100 ppm sanitizing solution?

31. 31 Understanding Check!  When should someone not come to work because of sickness? Sneezing, coughing, runny nose, fever, vomiting, diarrhea, jaundice