1. Safety & Sanitation

2. Personal Hygiene To keep food safe, you must follow safety
and Sanitation procedures.
Personal Hygiene
Should include policies that address:
Avoiding personal behaviors that can contaminate food
Washing & caring for hands
Dressing appropriately
Limiting where you eat, drink, & chew gum
Preventing employees who may be carrying pathogens from working with or around food, or from working in the operation.

3. Situations That Can Lead to Contaminating Food:
Having a food borne illness.
Having wounds that contain a pathogen.
Having contact with a person who is ill.
Touching anything that may contaminate their hands and then don’t wash them.
Having symptoms such as diarrhea, vomiting, or jaundice.

4. With some illnesses, a person may infect others before showing any symptoms OR after all symptoms are gone.
EX: A person could spread hepatitis A for weeks before having any symptoms.
EX: A person my infect others days or months after symptoms are gone.

5. Some people carry pathogens and infect others without ever getting sick themselves.
Carriers
EX: Staphylococcus aureus - carried in the nose of 30-50% of healthy adults.
20-35% carry it on their skin.

6. Actions that Can Contaminate Food:
Scratching the scalp
Running Fingers through the hair
Wiping or touching the nose
Rubbing an Ear
Touching a pimple or an infected wound
Wearing a dirty uniform/clothing
Coughing or Sneezing into the hand
Spitting

7. Hand washing Step 1: Get paper towel ready
Step 2: Turn on Hot Water – as hot as you can stand it. (at least 100° F)
Step 3: Apply Soap – Enough to build a good lather
Step 4: Scrub vigorously – at least 15 seconds.
Sing “Happy Birthday” twice!
Clean under fingernails
between fingers, wrists, arms
Step 5: Rinse with hands down
Step6: Dry Hands completely
Step 7: Use towel to turn
off water

8. When to Wash Hands: Using the restroom Handling raw meat, poultry,
& seafood
Touching the hair, face, or body
Sneezing, drinking, smoking, or
chewing gum or tobacco
Handling chemicals that might
affect food safety
Taking out the garbage
Clearing tables or dirty dishes
Touching clothing or aprons
Handling money
Touching anything else that may contaminate hands – dirty equipment, work surfaces, towels, etc.

9. Hand Antiseptics
Only use hand antiseptics AFTER hand washing. NEVER use them in place of it.
Wait for hand antiseptic to dry before you touch food or equipment.
They are used to lower the number of pathogens on skin. Not get rid of them.

10. Hand Care
In addition to washing, hands need other care to prevent spreading pathogens.
Fingernail Length – Short & Clean
False Nails – Hard to keep clean, can
break off into food, wear gloves
Nail Polish – can disguise dirt, may flake into food
Hand wounds – wear bandage & gloves, band-aid may fall into food, glove prevents Staph from contaminating food & causing illness.

11. When Should I change out my gloves?
As soon as they become soiled or torn.
Before beginning a different task.
At least every 4 hours during continual use, and more often if necessary.
After handling raw meat, seafood, or poultry & before handling ready-to-eat food.

12. Work/Lab Attire: Hair Restraints – hair should be pulled back
by hat or hair restraint
Clean Clothing – may carry pathogens that can cause food borne illness.
Aprons – remove aprons when leaving prep areas.
Jewelry – remove jewelry from hands and arms before preparing food or when working around prep areas. (rings, bracelets, watches, dangly jewelry)

13. Policies for Eating, Drinking & Chewing Gum
Small droplets of saliva can contain thousands of pathogens.
Do NOT eat, drink, or chew gum at any of these times:
Prepping or serving food
When working in Prep areas
When working in areas used
to clean utensils & equipment.

14. Only eat, drink, & chew gum in designated areas.
Some places allow covered container with a straw.

15. How to Handle Food handler Illnesses:
If:
Then:
The food handler has a sore throat & Fever
Restrict the food handler from working with or around food
The food handler has at least one of these symptoms:
Vomiting
Diarrhea
Jaundice
Exclude food handler from operation until no symptoms exist for at least 24 hrs.
The food handler has been diagnosed with a food borne illness cause by one of these pathogens:
Salmonella
Shigella
E-Coli
Hepatitis A
Norovirus
Exclude the food handler from the operation. Notify the local regulatory authority.