1. Chapter 3 The Safe Food Handler
Actions that can contaminate food
Scratching the scalp
Running fingers through the hair
Wiping or touching the nose
Rubbing the ear
Touching a pimple or an infected wound
Wearing a dirty uniform
Coughing or sneezing into the hand
Spitting in the operation

2. A Good Personal Hygiene Program
HANDWASHING is the most important part of personal hygiene
When to wash hands:
After using the restroom
Before and after handling raw meat, poultry, and seafood
Touching the hair, face or body
Sneezing, coughing, or using a tissue
Eating, drinking, smoking, or chewing gum or tobacco
Handling chemicals
Taking out garbage
Clearing tables or busing dirty dishes
Touching clothing or aprons
Handling money
Leaving and returning to the kitchen/prep area
Touching dirty equipment, work surfaces or cloths
Washing hands and glove video

3. Hand Care Fingernails should be short and clean NO false fingernails
No nail polish
Cover infected wounds or cuts with impermeable cover (water can not pass through)

4. Staff Illnesses If food handler have a sore throat with a fever
Restricted from working around or with food
Must have a written release before working around or with food.
If food handler has diarrhea, vomiting, or jaundice
EXCLUDE from operation
To return to work must be symptom free for 24 hours and ahave written release from doctor
If food handler is vomiting or diarrhea and has been diagnosed with norovirus, shigella, salmonella or E Coli
EXCLUDED from operation. If symptoms have ended, work with doctor and local health department on returning.
Handout – “Your Handwashing Savvy”

5. Work Attire Guidelines
In food prep area wear clean hat or other hair restraint. Do NOT wear hair accessories or flash eye lashes. Also food handlers with facial hair should wear a beard restraint.
Clothes or uniforms must always be clean
Never wipe hands on aprons and remove apron when leaving food prep area.
Food handlers can not wear rings (except a plain band), bracelets including medical and watches. No jewelry.