1. Clean: Do You Want to Eliminate a Million… Bacteria?
Lesson 5
Clean: Do You Want to Eliminate a Million… Bacteria?

2. Required Hand Washing Facilities
Separate hand washing sink with:
Hot & cold water
Soap
Sanitary drying method
Garbage can
Sign

3. Activity
Who’s a Star at Washing?

4. Proper Hand Washing Pointers
Wash in approved hand washing sink
Use warm running water
Rub hands with soapy lather for 20 seconds
Wash wrists and lower arms
Rinse well
Use a paper towel or hot air dryer
Debra: This is where the scanned in handwashing diagram parts go. Sandy has the page of clip art of handwashing process.

5. Fingernails and Jewelry
Nails trimmed
No nail polish or artificial fingernails
No jewelry on hands or arms (except for a plain ring)

6. Antibacterial Soaps and Waterless Hand Cleaners

7. Source: Idaho Central District Health Department
Video Clip
Hand Washing
Source: Idaho Central District Health Department

8. Hands Should Be Washed Before working with food
After using the restroom, sneezing, or coughing
When changing food preparation tasks
After handling raw meat, poultry, fish, or eggs
After touching dirty equipment, dishes, work surfaces, clothing, or wash cloths
After eating food or drinking beverages
After touching ears, mouth, nose, or hair

9. Hand Inoculating an Agar Plate

10. Unwashed Hand

11. Rinsed Hand

12. Hand Washed for 20 Seconds

13. Hand Washed for 20 Seconds and Then Dipped in Sanitizing Solution

14. Activity
Sharing Food

15. No Bare-Hand Contact Rule
Use gloves with ready-to-eat foods that are not heated before serving
Wash hands before putting on gloves

16. Gloves Must be Changed Whenever hands should be washed If they tear
When starting a new task
At least every 4 hours
After handling raw meat
Before handling cooked or ready-to-eat food

17. What to Do with an Infected Wound on Your Finger?
Wash hands
Cover with bandage
Wear gloves

18. Source: Idaho Central District Health Department
Video Clip
Gloves
Source: Idaho Central District Health Department

19. Good Personal Hygiene Is More than Clean Hands
Clean uniform or apron
Clean hair and face
Bathe or shower before work
Restrain long hair

20. Food Contact Surfaces
Food-contact surface = any surface that comes in direct contact with food
All food-contact surfaces must be properly washed, rinsed, and sanitized
Food servers should not touch the food-contact areas of plates, bowls, and glasses

21. Activity
Role Play

22. Source: Idaho Central District Health Department
Video Clip
Warewashing
Source: Idaho Central District Health Department

23. Warewashing Cycle Used Equipment, Dishes, Utensils
1. Scrape, Pre-flush and Pre-soak
6. Proper Handling and Storage
2. Wash
5. Air Dry
3. Rinse
4. Sanitize

24. Manual Warewashing Must be done in a 3-compartment sink Wash at 110°F
Rinse
Sanitize

25. Sanitizing Required for food-contact surfaces Can be accomplished with
Chemicals: chlorine
Hot water
Change sanitizing solutions every 4 hours or when contaminated
Must air dry

26. Sanitizing with Chlorine Bleach+
2 gallons water + 1 Tbsp. Bleach =
100 ppm chlorine
Contact Time: 10 seconds

27. Measuring Chlorine Concentration
Activity
Measuring Chlorine Concentration

28. Clean vs. Sanitized
Clean means free of visible soil (but an item could still harbor invisible microbes)
Sanitized means free of harmful microbes

29. Video Clip Clean vs. Sanitized
Source: First Day… Every Day Basics for Food Service Assistance, National Food Service Management Institute, funded by a grant from USDA, ,

30. Source: Idaho Central District Health Department
Video Clip
Sanitizing
Source: Idaho Central District Health Department

31. Who’s a Star at Cleaning?
Activity
Who’s a Star at Cleaning?
A test of cleaning skill versus the unseen contaminants…
How well will you do?

32. Who’s In Charge of Garbage?
Solid Waste
Take to a dumpster away from the restaurant
Put lids on waste cans
Wash hands after dumping or handling garbage
Clean waste cans often
Liquid Waste
Dispose in floor drain or cleanup sink
Don’t dump outside of the back door

33. Cleaning Up Body Fluids
Ask for proper procedure and protective gear
Avoid direct contact
Remove visible material with paper towel
Wash, rinse, sanitize affected area
Discard disposable materials
Wash, rinse, sanitize non-disposable equipment
Wash hands

34. Source: Idaho Central District Health Department
Video Clip
Reporting Illnesses
Source: Idaho Central District Health Department

35. Restrictions for Sick Employees
Don’t handle food if you have the following symptoms:
Sneezing, coughing, or runny nose
Fever or sore throat with fever
Vomiting or diarrhea
Jaundice

36. Exclusions for Sick Employees
Employees may not work in foodservice at all if diagnosed with an infection of the following:
Salmonella typhi
Shigella
E. coli type that produces shiga toxin
Hepatitis A
Norovirus

37. When Should Sick Employees Not Handle Food?
Activity
When Should Sick Employees Not Handle Food?

38. Identifying Food Safety Mistakes
Video Clip
Identifying Food Safety Mistakes
In this video, identify the food safety mistakes made by Harold
Source: Idaho Central District Health Department

39. Source: Idaho Central District Health Department
Video Clip
Answers
In this video, Central District Health Department (Boise) Environmental Health Specialist Chad Waters explains Harold’s mistakes
Source: Idaho Central District Health Department

40. Understanding Check! How long should you wash your hands?
When should gloves be worn?
What precautions should be taken with an infected cut on your hand?
20 seconds
When working with ready-to-eat foods not heated before serving
Wash, bandage, glove

41. Understanding Check!
What are the most important steps of the warewashing cycle?
How much bleach should be added to 2 gallons of water to make a 100 ppm sanitizing solution?
Scrape, wash, rinse, sanitize, air dry, store
1 Tablespoon

42. Understanding Check!
When should someone be restricted from working with food or utensils because of sickness?
Sneezing, coughing, runny nose,
fever, vomiting, diarrhea, jaundice

43. You’d Better Wash Your Hands
Song Activity
You’d Better Wash Your Hands
Oh yeah I'll, tell you something I think you'll understand For the sake of sanitation You'd better wash your hands
Before, and after meals And when you use the can Soap and water, for twenty seconds Should be part of your plan That's how you wash your hands 43 43

44. You’d Better Wash Your Hands
Song Activity
You’d Better Wash Your Hands
And when you're finished you'll feel happy inside Washin' so thorough that microbes They can't hide, they can't hide, they can't hide
Make sure you clean your nails And dry with towel or fan Prevent those nasty microbes From spreadin' 'cross the land You'd better wash your hands 44 44

45. You’d Better Wash Your Hands
Song Activity
You’d Better Wash Your Hands
And when you're finished you'll feel happy inside Washin' so thorough that microbes They can't hide, they can't hide, they can't hide
Oh yeah I'll, tell you something I think you'll understand For the sake of sanitation You'd better wash your hands 45 45