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

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

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

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
Debra: This is where the scanned in handwashing diagram parts go. Sandy has the page of clip art of handwashing process.

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

6. Antibacterial Soaps and Waterless Hand Cleaners

7. 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

8. Hand Inoculating an Agar Plate

9. Unwashed Hand

10. Rinsed Hand

11. Hand Washed for 20 Seconds

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

13. Sharing Food

14. 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

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

16. 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

17. 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

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

19. 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

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

21. 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

22. 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

23. 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

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

25. 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

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