3. 1.02 Warm-up Bacteria vs. Viruses
The most important way to prevent bacteria from causing foodborne illness is to control _____________ and ________. Time and temperature The most important way to prevent viruses from causing foodborne illness is to __________ ________ __________ __________. Practice good personal hygiene

4. a. Wheezing or shortness of breath b. Left arm pain c. Appetite loss
1. What symptoms may indicate a customer is having an allergic reaction?
a. Wheezing or shortness of breath
b. Left arm pain
c. Appetite loss
d. Coughing blood
12. Identify 2 of the most common symptoms of foodborne illness.

5. What practice is useful for preventing Norovirus from causing foodborne illness? a. Cooking food to minimum internal temperature b. Excluding staff who are vomiting or have diarrhea from the operation c. Cooling food rapidly d. Encouraging staff to get flu shots

6. What condition promotes the growth of bacteria. a. High acidity b
What condition promotes the growth of bacteria? a. High acidity b. Low levels of moisture c. Food held between 70 degrees F-125 degrees F d. Food with pH that is highly alkaline

7. What should a server do when taking a food order from customers who have concerns about food allergies?
a. Describe each menu item to customers who ask, including “secret” ingredients
b. Explain the symptoms of an allergic reaction to customers before they order
When customers arrive, tell them the food may cause allergic reactions
Tell customers with food allergies they will not be able to receive service

8. Which food has been associated with Salmonella Typhi. a
Which food has been associated with Salmonella Typhi? a. ready-to-eat food b. Produce c. Shellfish from contaminated water d. Undercooked ground beef

9. What does the L stand for in the FDA’s ALERT tool? a. Listen b. Leave c. Limit d. Look

10. Enterohemorrhagic and shiga toxin-producing E
Enterohemorrhagic and shiga toxin-producing E. Coli are commonly linked to what type of food? a. Potatoes salad b. Thick stews c. Dairy products d. Raw ground beef

11. A guest had a reversal of hot and cold sensations after eating seafood What most likely caused the illness? a. Toxin b. Virus c. Bacteria d. Parasite

12. What should food handlers do to prevent food allergens from being transferred to food? a. Clean and sanitize utensils after use b. Buy from approved, reputable suppliers c. Store cold food at 41.5 F or lower d. Label chemical containers correctly

13. http://www. foodsafetynews
e-coli-in-water/#.WcBcY7pFyDs

14. 1.02 Chapter 3: Warm-up 2/20/17
A food handler comes to work with diarrhea . What should the manager tell him to do? GO HOME When can a food handler with jaundice return to work? When approved by regulatory authorities

15. 1.02 Warm-up 2/13/18
Review: What is cross-contact?
When allergens are transferred to food served to the customers from other food or food contact surfaces. Ex. Choc. Chip cookies on the same cooling rack as peanut butter
New: After which activity must a food handler wash their hands?
Clearing tables b. putting on gloves
c. Serving customers d. applying hand antiseptic

16. Chapter 3: The Safe Food Handle: Situations That Can Lead to Contaminating Food
When they have a foodborne illness
When they have wounds or boils that contain pathogens
When sneezing/coughing into food
When they have contact with a person who is ill
When they use the restroom and do not wash their hands (fecal- oral route)
When they have symptoms such as diarrhea, vomiting, or jaundice
Some people carry pathogens and infect others without ever getting sick. These people are called carriers.

17. 1.02 Chapter 3: Warm-up 2/12/18
How often should a food handler change their single use gloves when working steadily at one task? Every 4 hours True/False: It is okay to chew gum while working in the restaurant. FALSE – particles of saliva contain thousands of pathogens

18. You may take it up to 3 times – I take the best score
Quizizz Practice
You may take it up to 3 times – I take the best score

19. How Food Handlers Can Contaminate Food
Food handlers can contaminate food when they:
Scratch their scalp
Run fingers through their hair
Wipe or touch their nose
Rub their ear
Touch pimple/infected wound
Wearing/touching dirty uniform
Sneeze or cough
Spitting in the operation
Smoking
Instructor Notes:
With some illnesses, a person may infect others before showing any symptoms. For example, a person could spread hepatitis A for weeks before having any symptoms.
With other illnesses, a person may infect others for days or even months after symptoms are gone. Norovirus can be spread for days after symptoms have ended.
Some people carry pathogens and infect others without ever getting sick themselves. These people are called carriers. The bacteria Staphylococcus aureus is carried in the nose of 30 to 50 percent of healthy adults. About 20 to 35 percent of healthy adults carry it on their skin. Food handlers transfer this type of bacteria to food when they touch the infected areas of their bodies and then touch food without washing their hands.
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20. Managing a Personal Hygiene Program
Managers must focus on the following:
Creating personal hygiene policies
Training food handlers on personal hygiene policies and retraining them regularly
Modeling correct behavior at all times
Supervising food safety practices
Revising personal hygiene policies when laws or science change
Instructor Notes:
Don’t underestimate your role in a personal hygiene program. You have many responsibilities to help make the program work. Some of these are highlighted in the slide.
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21. How to Wash Hands

23. How long should you wash your hands for?
NEVER wash hands in the sinks designated for food prep or dishwashing
Always use designated handwashing station
How long should you
wash your hands for?

24. Infected Wounds or Cuts
Contain pus
Must be covered to prevent pathogens from contaminating food and food-contact surfaces
How a wound is covered depends on where it is located:
Cover wounds on the hand or wrist with an impermeable cover, (i.e. bandage or finger cot) and then a single-use glove
Cover wounds on the arm with an impermeable cover, such as a bandage
Cover wounds on other parts of the body with a dry, tight-fitting bandage
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25. Handwashing and Hand Care
Trace your hand on your paper. Write each step in one of the fingers.
Wash for 20 seconds
Dry with single use paper towel/hand dryer
Fingernails short/clean
NO false fingernails/NO polish
Cover wound w/ impermeable cover

26. After/Before What Activities Should You Wash Your Hands?
At the board, each person write 1 activity that should be followed by hand washing or preceded by hand washing in the restaurant.

27. When to Wash Hands Wash Hands After the Following Activities:
Using restroom
Touching body/clothing
Coughing, sneezing, blowing nose
Eating, drinking, smoking, chewing gum/tobacco
Handling soiled items
Handling raw meat, seafood, poultry
Taking out garbage

28. Gloves: TRUE OR FALSE
If you use gloves, you don’t have to wash your hands. Single use gloves can be washed and reused. Never blow into gloves before putting them on. Change gloves as soon as they become dirty or torn. Change gloves after 5 hours of continuous use. Roll gloves to make them easier to put on. Change gloves before beginning a new task. Use the same gloves to ready to eat foods as you did to cut raw meat and poultry F T

29. Gloves: TRUE or FALSE
Hold gloves by the edge when putting them on. Glove size does not matter. Gloves do not rip easily, so checking for rips and tears is a waste of time. Gloves are necessary when washing fresh produce. Gloves are not necessary when adding cheese to a pizza dough. Gloves are not necessary when adding salt and pepper to a raw duck breast. Never handle food with bare hands when you primarily serve high risk populations T F

31. Single-Use Gloves Single-use gloves:
Should be used when handling ready-to-eat food
Except when washing produce
Except when handling ready-to-eat ingredients for a dish that will be cooked
Must NEVER be used in place of handwashing
Must NEVER be washed and reused
Must fit correctly
Instructor Notes:
Single-use gloves can help keep food safe by creating a barrier between hands and food. Gloves should be worn when handling ready-to-eat food. The exceptions include when washing produce, or when handling ready-to-eat ingredients for a dish that will be cooked to the correct internal temperature.
Hands must be washed before putting on gloves and when changing to a new pair.
Make sure you provide different glove sizes. Gloves that are too big will not stay on. Those that are too small will tear or rip easily.
Some food handlers and customers may be sensitive to latex. Consider providing gloves made from other materials.
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32. Single-Use Gloves How to use gloves:
Wash and dry hands before putting gloves on
Select the correct glove size
Hold gloves by the edge when putting them on
Once gloves are on, check for rips or tears
NEVER blow into gloves
NEVER roll gloves to make them easier to put on
NEVER wash and re-use gloves
Instructor Notes:
Avoid contaminating gloves when putting them on.
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33. When to Change Gloves As soon as gloves become dirty or torn
Before beginning different tasks
After interruptions, such as taking a phone call
After handling raw meat, seafood, or poultry and before handling RTE foods
After 4 hours of continuous use

34. Bare-Hand Contact with Ready-to-Eat Food
Bare-hand contact with ready-to-eat food must be avoided:
Some jurisdictions allow it but require
Policies on staff health
Training in handwashing and personal hygiene practices
NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population
Instructor Notes:
Food can become contaminated when it has been handled with bare hands. This is especially true when hands have not been washed correctly or have infected cuts or wounds. For this reason, do not handle ready-to-eat food with bare hands.
Never handle ready-to-eat food with bare hands if you primarily serve a high-risk population.
Some regulatory authorities allow bare-hand contact with ready-to- eat food. If your jurisdiction allows this, you must have specific policies in place about staff health. You must also train staff in handwashing and personal hygiene practices.
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35. Acceptable to Handle Ready to Eat Foods if:
The food will be added as an ingredient to a dish containing raw meat, seafood, or poultry, and the dish will be cooked to required internal minimum temperature of the raw items.
Example: adding salt and pepper to raw duck
The food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry, but will be cooked to at least 145 degrees F
Example: adding cheese to pizza dough

36. Corrective Action
If you see food handlers who ARE NOT following proper hand washing procedures:
Dispose of contaminated food
Clean potentially contaminated equipment/utensils
Retrain food handlers

37. Eating, Drinking, Smoking, Chewing Gum or Tobacco
ONLY should occur in designated areas
NEVER should occur when:
Prepping or serving food
Working in prep areas
Working in areas used to clean utensils/equipment (dish room)

40. Prepared for Work vs. NOT Prepared for Work
Create a picture to show 2 different people, 1 that is prepared to work in the restaurant and 1 that is not prepared to work in the restaurant. Each person should display 10 specific characteristics. MUST include color and be labeled.

41. 1.02 Ch3 Warm-up 9/22/17
Certain types of kitchenware can be at risk for chemical contamination including items made from: Pewter, copper, zinc, and some pottery Acid foods such as tomato sauce in one of these materials puts you at higher risk of chemical contamination.

43. Work Attire Review
What is the only piece of jewelry you can wear in the operation? Plain wedding band True/False It is okay to wipe your hands on your apron. False True/False Fake eyelashes are a great way to get better tips, your manger encourages you to get them. True/False Closed toed shoes are required when working in the operation. True True/False A man with a beard can not work in the prep area of the operation.

44. Restrict: can work in certain areas Exclude: STAY HOME/GO HOME
Restrict vs. Exclude
Restrict: can work in certain areas Exclude: STAY HOME/GO HOME

45. Handling Staff Illnesses
If:
The food handler has a infected wound or boil not properly covered
Then:
Restrict the food handler from working with exposed food, equipment or utensils
Instructor Notes:
You must encourage your staff to report any health problems before they come to work. This includes newly hired staff who haven’t started working yet.
Staff should also let you know immediately if they get sick while working. Your regulatory authority may ask you to prove you have made staff aware of this policy.
When food handlers are sick, you may need to restrict them from working with or around food. Sometimes, you may need to exclude them from working in the operation.
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46. Handling Staff Illnesses
If:
The food handler has sneezing, coughing, or runny nose that causes discharge from eyes, nose, mouth
Then:
Restrict the food handler from working with exposed food, equipment or utensils
Instructor Notes:
You must encourage your staff to report any health problems before they come to work. This includes newly hired staff who haven’t started working yet.
Staff should also let you know immediately if they get sick while working. Your regulatory authority may ask you to prove you have made staff aware of this policy.
When food handlers are sick, you may need to restrict them from working with or around food. Sometimes, you may need to exclude them from working in the operation.
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47. Handling Staff Illnesses
If:
The food handler has a sore throat with a fever
Then:
Restrict the food handler from working with or around food
Exclude the food handler from the operation if you primarily serve a high-risk population
A written release from a medical practitioner is required before returning to work
Instructor Notes:
You must encourage your staff to report any health problems before they come to work. This includes newly hired staff who haven’t started working yet.
Staff should also let you know immediately if they get sick while working. Your regulatory authority may ask you to prove you have made staff aware of this policy.
When food handlers are sick, you may need to restrict them from working with or around food. Sometimes, you may need to exclude them from working in the operation.
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48. Reporting Illness Staff MUST report illnesses BEFORE coming to work.
Staff MUST let the manager know if they become sick during work.
Staff MUST tell you if they live with someone who has been diagnosed with a foodborne illness.

49. Handling Staff Illnesses
If:
The food handler has at least one of these symptoms
Vomiting
Diarrhea
Then:
Exclude the food handler from the operation
Before returning to work, food handlers who vomited or had diarrhea must meet one of these requirements
Have had no symptoms for at least 24 hours
Have a written release from a medical practitioner
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50. Handling Staff Illnesses
If:
The food handler has jaundice
Then:
Food handlers with jaundice must be reported to the regulatory authority
Exclude food handlers who’ve had jaundice for less than 7 days from the operation
Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work
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51. Handling Staff Illnesses
If:
The food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptoms
Hepatitis A
Salmonella Typhi
Enterohemorrhagic and shiga toxin-producing E. coli
Norovirus
Shigella spp.
Then:
Exclude the food handler from the operation
Work with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work
Instructor Notes
Some food handlers diagnosed with these foodborne illnesses may or may not experience the usual symptoms, or their symptoms may be over. It is important to work with the local regulatory authority to determine whether the food handler must be excluded from the establishment or restricted from working with or around food, and when the exclusion can be removed.
Instructor Notes:
Some food handlers diagnosed with these foodborne illnesses may not experience the usual signs or their symptoms may be over. Work with the local regulatory authority to determine whether the food handler must be excluded from the operation or restricted from working with or around food, and when the exclusion or restriction can be removed.
Remember these are only guidelines, working with your regulatory authority will help you determine the best course of action.
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52. Ch3 Review
1. A food handler comes to work with diarrhea. What should the manager tell the food handler to do? 2. What should a food handler do to make gloves easier to put on? 3. When should a food handler with a wore throat and fever be excluded from the operation? 4. When should a food handler diagnosed with jaundice return to work?