View
220
Download
0
Category
Preview:
Citation preview
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 1/19
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 2/19
Personal Behaviors That CanContaminate Food
4-2
Scratching the scalp
Running fingers
through hair
Touching the nose
Rubbing an ear
Touching a pimple/sore
Wearing a dirty uniform
Coughing/sneezing
into the hand
Spitting
A
B
C
D
E
F
G
H
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 3/19
Good personal hygiene includes:
4-3
Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 4/19
4-4
Proper Handwashing Procedure
Wet hands with running
water as hot as you cancomfortably stand (at
least 100°F/38°C).
1 Apply soap.2 Vigorously scrub
hands and arms for atleast twenty seconds.
3
Clean under fingernails
and between fingers.
4 Rinse thoroughly under
running water.
5 6 Dry hands and arms
with a single-use paper
towel or warm-air hand
dryer.
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 5/19
Hand Sanitizers
4-5
Must be approved by the FDA
Should be used after handwashing
Must never be used in place of handwashing
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 6/19
Foodhandlers must washtheir hands after:
4-6
Using the restroom
Handling raw food (before and after)
Touching the hair, face, or body
Sneezing, coughing, or using a handkerchief or tissue
Smoking, eating, drinking, chewing gum or tobacco
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 7/19
Foodhandlers must washtheir hands after: continued
4-7
Handling chemicals that might affect the safety
of food
Taking out garbage or trash
Clearing tables or busing dirty dishes
Touching clothing or aprons
Touching anything else that may contaminate hands,such as unsanitized equipment, work surfaces, or wash cloths
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 8/19
Bare-Hand Contact withReady-to-Eat Food
4-8
Some jurisdictions allow it
Establishments must have a verifiable written
policy on handwashing procedures
Check with your regulatory agency for
requirements
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 9/19
4-9
Hand Maintenance Requirementsfor Foodhandlers
Keep fingernailsshort and clean
Do not wear falsenails or nail polish
Bandage cuts andcover bandages
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 10/19
Gloves
4-10
Must never replace handwashing
Are for single-use only
Should be right for the task
Must be safe, durable, and clean
Must fit properly
Must be used properly
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 11/19
4-11
When to Change GlovesWhen they become soiled or torn
Before beginning a different task
At least every four hours during
continual use
After handling raw meat and before
handling cooked or ready-to-eat food
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 12/19
Foodhandlers should:
Remove jewelry
Wear clean, closed-toe shoes
4-12
Wear a clean hat or other
hair restraint
Wear clean clothing daily
Remove aprons when leavingfood-preparation areas
A
B
D
C
E
E
D
C
B
A
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 13/19
Foodhandlers must remove:
4-13
Rings (except for a plain band)
Bracelets (including medical ID’s)
Watches
Earrings
Necklaces
Facial jewelry
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 14/19
Foodhandlers must not:Smoke, chew gum or tobacco, eat, or drink
4-14
When: Preparing or serving food
In food-preparation areas
In areas used to clean utensils and equipment
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 15/19
4-15
The foodhandler has one of
the following symptoms:
Restrict them from working
with or around food
Exclude them from the
establishment if you primarilyserve a high-risk population
IF THEN
Fever
Diarrhea
Vomiting
Sore throat with fever
Jaundice
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 16/19
4-16
The foodhandler has
been diagnosed with a
foodborne illness.
Exclude them from the establishment
and notify the local regulatory agency
Work with the regulatory agency to
determine when they can return
IF THEN
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 17/19
Employee illnesses resulting from thefollowing pathogens must be reported:
4-17
Salmonella typhi
Shigella spp.
Shiga toxin-producing E. coli
Hepatitis A virus
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 18/19
4-18
1. Bill, a line cook at a family restaurant, has asore throat with fever.
2. Joe, a hospital prep cook, has diarrhea.
3. Mary, a sous chef, has been diagnosed with
hepatitis A.
Restricted from
working with
or around food
ORExcluded from
the establishment
Should the foodhandlerin the following scenarios be:
8/13/2019 Chapter 4sl
http://slidepdf.com/reader/full/chapter-4sl 19/19
Recommended