2. Instructor Notes
Play the Personal Hygiene DVD.
3-2

3. Additional Content Instructor Notes
The slides in this section should be used to teach the additional content not included in the DVD.
3-3

4. Situations That Can Lead to Contaminating Food
Food handlers can contaminate food when they:
Have a foodborne illness
Have wounds or boils that contain a pathogen
Sneeze or cough
Have contact with a person who is ill
Use the restroom and do not wash their hands (fecal–oral route of contamination)
Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin
Instructor Notes
Food handlers can contaminate food in any of the following situations:
When they have a foodborne illness
When they have wounds or boils that contain a pathogen
When sneezing or coughing
When they have contact with a person who is ill
When they use the restroom and do not wash their hands. These food handlers may contaminate food and surfaces with feces from their fingers. Once someone eats food contaminated in this way, a foodborne illness may result. This is called the fecal–oral route of contamination.
When they have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin
3-4

5. 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.
3-5

6. Where to Wash Hands Handwashing:
Must take place in a designated handwashing sink
Must be monitored
Hands must NEVER be washed in sinks designated for:
Food prep
Dishwashing
Discarding waste water
3-6

7. 1. Wet hands and arms. Use running warm water.
Handwashing
How to wash hands (should take at least 20 seconds):
1. Wet hands and arms. Use running warm water.
2. Apply soap. Apply enough to build up a good lather. Follow the manufacturer’s recommendations.
3. Scrub hands and arms vigorously for 10 to 15 seconds. Clean fingertips, under fingernails, and between fingers.
Instructor Notes
To wash hands or prosthetic devices correctly, follow the steps on this slide. The whole process should take at least 20 seconds.
Point out that some of the handwashing steps identified in the video have changed.
4. Rinse hands and arms thoroughly. Use running warm water.
5. Dry hands and arms. Use a single-use paper towel or hand dryer.
3-7

8. When to Wash Hands You should also wash your hands after:
Handling service animals or aquatic animals
Changing tasks (before beginning new task)
Leaving and returning to the kitchen/prep area
Using electronic devices
Instructor Notes
In addition to the times identified in the video, hands must be washed after the activities identified in the slide.
3-8

9. Corrective Action
If food handlers have touched food or food-contact surfaces with unclean hands:
Dispose of the contaminated food
Clean potentially contaminated equipment and utensils
Retrain or coach people not following proper handwashing procedures
Instructor Notes
If you see food handlers who are not following proper handwashing procedures correct the situation immediately. If they have touched food or food-contact surfaces with unclean hands, follow the recommendations identified in the slide.
3-9

10. Hand-Care Guidelines Additional measures to prevent contamination:
File ragged fingernails
They are hard to keep clean
They can hold pathogens
They can break off into food
Do NOT wear nail polish
It can be worn if the food handler wears single-use gloves
Do NOT wear false fingernails
They can be worn if the food handler wears single-use gloves
3-10

11. Infected Wounds or Boils
How a wound is covered depends on where it is located:
Cover wounds on the hand or wrist with an impermeable cover (e.g., 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, durable, tight-fitting bandage
3-11

12. Single-Use Gloves Single-use gloves:
Should always be worn when handling ready-to-eat food
Are not required to be worn when
Washing produce
Handling ready-to-eat ingredients for a dish that will be cooked
3-12

13. How to 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
Instructor Notes
Wash your hands before putting on gloves for a new task. You do not need to rewash your hands each time you change gloves as long as you are performing the same task and your hands have not become contaminated.
Select the correct glove size. Gloves that are too big will not stay on. Those that are too small will tear or rip easily.
Hold gloves by the edge when putting them on. Avoid touching the glove as much as possible.
Once you have put them on, check the gloves for rips or tears.
3-13

14. Bare-Hand Contact with Ready-to-Eat Food
Since food can be contaminated when touched with bare hands:
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
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.
3-14

15. Bare-Hand Contact with Ready-to-Eat Food
Food may be handled with bare hands if:
The food is
An ingredient in a dish that does NOT contain raw meat, seafood, or poultry
The dish will be cooked to at least 145˚F (63˚C)
An ingredient in a dish containing raw meat, seafood, or poultry
The dish will be cooked to the required minimum internal temperature of the raw item(s)
Instructor Notes
It may be acceptable to handle ready-to-eat food with bare hands in the situations identified in the slide.
It may be acceptable to handle ready-to-eat food with bare hands if 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°F (63°C). For example, adding cheese to pizza dough.
It may be acceptable to handle ready-to-eat food with bare hands 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 the required minimum internal temperature of the raw items. For example, adding salt and pepper to raw duck breasts.
3-15

16. Work Attire Guidelines
Additional guidelines:
Do NOT wear hair accessories that could become physical contaminants
Do NOT wear false eyelashes. They could become physical contaminants
Food handlers with facial hair should also wear beard restraints
Instructor Notes
Do NOT wear hair accessories that could become physical contaminants.
Hair accessories should be limited to items that keep hands out of hair and hair out of food.
Do not wear false eyelashes. They can become physical contaminants.
3-16

17. Work Attire Guidelines
To prevent contamination:
Change into work clothes at work if possible
Store street clothing and personal belongings in designated areas.
Store dirty clothing away from food and prep areas
In nonabsorbent containers
In washable laundry bags
Instructor Notes
Store street clothing and personal belongings in designated areas. This includes items such as backpacks, jackets, electronic devices, keys, and personal medications. Make sure these items are stored in a way that does not contaminate food, food-contact surfaces, and linens.
Keep dirty clothing that is stored in the operation away from food and prep areas. You can do this by placing dirty clothes in nonabsorbent containers or washable laundry bags. This includes dirty aprons, chef coats, and other uniforms.
3-17

18. Policies for Reporting Health Issues
Provide proof that staff have been informed of the need to report illness:
Signed statements that they will report illness
Documentation of completed training that includes the need to report illness
Posted reminders to notify managers of illness
Instructor Notes
You must tell your staff to let you know when they are sick. This includes newly hired staff who have not started working yet. Your regulatory authority may ask for proof that you have done this, which can be provided in the following ways:
Presenting signed statements in which staff have agreed to report illness
Providing documentation showing staff have completed training, which includes information on the importance of reporting illness
Posting signs or providing pocket cards that remind staff to notify managers when they are sick
3-18

19. Reporting Illness
Food handlers must report it if diagnosed with an illness from the following pathogens:
Norovirus
Hepatitis A
Shigella spp.
Shiga toxin-producing E. coli (STEC)
Salmonella Typhi
Nontyphoidal Salmonella
Instructor Notes
Staff must tell you if they live with someone who has been diagnosed with an illness from the pathogens identified in the slide.
They must also tell you if they live with someone who has been diagnosed with an illness from any of these pathogens, with the exception of nontyphoidal Salmonella.
If a food handler is diagnosed with an illness from any of these pathogens, you must report the illness to the regulatory authority.
3-19

20. Watch for Staff Illnesses
Signs of illness you should watch for:
Vomiting
Excessive trips to the bathroom
Yellowing of the skin, eyes, or fingernails
Cold sweats or chills (indicating a fever)
Persistent nasal discharge and sneezing
Instructor Notes
As a manager, you should watch food handlers for signs of illness. That could include watching for the signs indicated in the slide.
3-20

21. Restricting or Excluding Staff for Medical ConditionsIf
Then
The food handler has an infected wound or boil that is not properly covered
Restrict the food handler from working with exposed food, utensils, and equipment
The food handler has a sore throat with a fever
Restrict the food handler from working with exposed food, utensils, and equipment
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
This information on restricting or excluding staff for medical conditions is only a guide. Work with your local regulatory authority to determine the best course of action.
3-21

22. Restricting or Excluding Staff for Medical ConditionsIf
Then
The food handler
Has persistent sneezing, coughing, or a runny nose
With discharges from the eyes, nose, or mouth
Restrict the food handler from working with exposed food, utensils, and equipment
3-22

23. Restricting or Excluding Staff for Medical ConditionsIf
Then
The food handler has at least one of these symptoms from an infectious condition:
Vomiting
Diarrhea
Jaundice (yellow skin or eyes)
Exclude the food handler from the operation
Vomiting and diarrhea
Before returning to work, food handlers must have either:
Had no symptoms for at least 24 hours Or
A written release from a medical practitioner
Jaundice
Report food handlers to the regulatory authority. Exclude food handlers who have had jaundice for seven days or less.
Before returning to work, food handlers must have both:
And
Approval from the regulatory authority
3-23

24. Restricting or Excluding Staff for Medical ConditionsIf
Then
The food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens:
Norovirus
Shigella spp.
Nontyphoidal Salmonella
Shiga toxin-producing E. coli (STEC)
The food handler has been diagnosed with an illness caused by one of these pathogens:
Hepatitis A
Salmonella Typhi
Exclude the food handler from the operation
Report the situation to the regulatory authority
Work with the medical practitioner and the local regulatory authority
Instructor Notes
Some food handlers diagnosed with an illness may not experience symptoms, or their symptoms may have ended.
Work with the medical practitioner and the local regulatory authority to determine whether the food handlers must be excluded from the operation or restricted from working with exposed food, utensils, and equipment.
The medical practitioner and regulatory authority will also determine when the employees can safely return to the operation and/or carry out their regular food handling duties.
All of this information on restricting or excluding staff for medical conditions is only a guide. Work with your local regulatory authority to determine the best course of action.
3-24

25. Let’s review Review Activity Instructor Notes
Review the content presented using any of the following activities you wish to use in the ServSafe Manager book, 7th edition:
Apply Your Knowledge: When to Wash Hands, page 3.9
Apply Your Knowledge: Is That Right?, page 3.9
Apply Your Knowledge: When to Use Single-Use Gloves, page 3.12
Apply Your Knowledge: Try Your Hand, page 3.13
Apply Your Knowledge: What Is Wrong with This Picture?, page 3.16
Apply Your Knowledge: Exclusion or Restriction?, page 3.19
Chapter Review Case Study, page 3.21
Study Questions, pages 3.22–3.23
3-25