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

2. 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

3. 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

4. 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

5. 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.

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

7. 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

8. 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.

9. 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.

10. 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.

11. ServSafe Guidelines for Ill EmployeesIF
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)

12. 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.

13. Based on ServSafe Practices
ServSafe Essentials 6th Edition