1. Minimizing Contamination of Food by Employees: Personal Hygiene Strategies Catherine Cutter, Ph.D. Department of Food Science Penn State University ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.

2. Contamination from Employees Employees can: 1.Harbor disease in body with or without symptoms 2.Carry disease on body or personal items 3.Become contaminated in the work environment

3. Food Handlers Carrying Disease Organisms with or without Symptoms From respiratory tract through coughing and sneezing From open sores, cuts, or boils From intestinal tract through hands soiled with feces Food prepared Food eaten Illness occurs

4. Key Prevention Strategies Employee Health – exclusion or restriction Education & awareness Personal cleanliness & hygiene Availability of handwashing, hand sanitizing, and toilet facilities Education & training

5. Employee Health 2005 Food Code require reporting, exclusion and/or restriction of employees exhibiting: Vomiting, Diarrhea, Jaundice, Sore throat with fever, or A exposed lesion containing pus such as a boil or wound

6. Employee Health Listeriosis symptoms include: Nausea* Vomiting* Headache Fever* Chills Backache *Reportable symptoms

7. Education & Awareness Employees should: Understand consequences of working when ill Be aware of symptoms that may be associated with foodborne illness Feel empowered to report illness

8. Management & Illness Management should understand Employee illness can cause foodborne outbreaks = hurt business Employees may be reluctant to report illness Lost wages Demerits – “We’re too busy for you not to work” Have a system in place to deal with employee illness

9. Employee Hygiene Hand hygiene Personal cleanliness Uniforms or dress codes Avoiding unsanitary actions

10. Hand Hygiene A 1993 study found that 7% of food workers carried LM on their hands

11. Hand Hygiene Key Controls Proper hand washing No bare hand contact w/ RTE food Proper hand maintenance

12. Handwashing Factors influencing effectiveness Friction to physically dislodge bacteria Water which washes bacteria from the surface and down the drain Soap or detergent to loosen the bacteria Temperature – hot water is more effective than cool water

13. Most Frequently Missed Areas During Handwashing

14. Handwashing 2005 Food Code Clean hands & exposed portions of arms Clean for at least 20 seconds Use a handwashing sink or approved automatic handwashing facility NOT in food preparation sinks or warewashing sinks

15. Handwashing Protocol 1.Rinse under clean running warm water 2.Apply recommended amount of cleaning compound (soap or detergent) 3.Rub hands together vigorously for at least 10 to 15 seconds 4.Thoroughly rinse with warm water 5.Dry hands

16. Handwashing While rubbing hands together Ensure soil is removed from underneath fingernails Create sufficient friction Ensure finger tips and areas between fingers are rubbed

17. Clean hands for at least 20 seconds

18. Handwashing When drying use one of the following methods Individual disposable towels Continuous towels systems supplying user a clean towel A heated air hand dryer

19. http://www.rc- enterprises.net/HAND%2 0DRIER.htm Hot air dryers Benefits: Effective when operating properly and cycle is sufficiently long Less waste Drawbacks: Users may only partially dry and then wipe hands on clothes Wet hands more easily picks up microorganisms from environment

20. Paper towels Benefits: Considered most sterile of methods Friction during drying further reduces transient microorganisms from hands Can be used as barrier when turning off water and exiting door Drawbacks: Dispensers with cranks, buttons, or levers not recommended Monitoring of waste required

21. Handwashing To avoid recontamination: Use a paper towel or similar clean barrier when touching surfaces Manual faucets Handles on restroom doors

22.  When beginning a shift.  After handling raw ingredients  After using the rest room.  After eating, drinking or using tobacco.  After using a handkerchief or tissue.  After touching your hand or face.  After touching any soiled surface or utensil.  After wiping your hands on your clothes.  When changing gloves. When to wash your hands:

23. http://ww2.sysco.com/ clean999/S TAR/7990 260.htm Alcohol gel wipes Hand Sanitizers http://www.shop let.com/office/d b/GOJ965606.h tml Wall dispensers

24. Hand Sanitizers Optional Must be approved by the FDA Must be maintained clean and at an appropriate strength

25. Handwashing Facilities Food Establishment Plan Review Guide - FDA, 2000 1.Soap dispenser 2.Paper towels 3.Hot water 4.Sink working properly 5.Trash removed 6.General cleanliness

26. Handwashing Facilities Sufficient number Accessible Adequately supplied Maintained in sanitary condition Good repair

27. Bare Hands Contact Prohibited for RTE foods Prevents transfer of skin bacteria to food if properly used Use Gloves Utensils tongs, single use deli papers

28. Considerations May find their way into food product Moist and warm conditions inside glove promotes rapid bacterial growth which may escape if torn May promote complacency about adhering to good hygienic habits Gloves

29.  Wear gloves that are correctly sized.  Use gloves only for their designated use.  Remove gloves whenever leaving a workstation or walk-in refrigerator.  Change gloves between handling an unclean surface or raw ingredients  Change gloves whenever contaminated  Remember gloves are not a substitute for washing hands. Proper use of gloves…

30. Hand maintenance Fingernails Short Filed Cuts or lesions Should be appropriately bandaged and covered with a finger cot

31. Personal Cleanliness Employees should practice good hygiene before coming to work Regular bathing

32. Dress Code  Wear clean outer garments when handling food  Enough aprons so they can be changed if soiled  Wear clean, closed toed shoes  No jewelry  Hair restraint

33. Jewelry Rings Earrings Bracelets Watches Prohibited while handling food Can fall into food Can contaminate food

34. http://www.clydehyg ienecompany.co.uk/ac atalog/Online_Catalo gue_Headwear_35.h tml http://www.theuniformstore.com/store/product.asp?dep t%5Fid=46&pf%5Fid=190&m scssid=ETAD206EBASR2GK X00JP48DLPKV23JX2 Employees (and visitors) should wear hairnets, caps, beard covers, or other effective hair restraints in food handling areas Hair Restraints

35. Personal items such as pens, pencils, smoking materials, or thermometers should not be carried in shirt pockets when employees are food handling areas.

36. http://basestatio n.ios2.com/sse27 87/SkuGroup.asp ?OldSearch=Keyw ords%3D%26L%3 D7%26MfgID%3 D%26StkNum%3 D%26PfxNum%3 D%26Specials%3 D%26Companions %3D%26SkuId% 3D%26C%3D62% 26searchstring% 3Dlocker%26opt Search%3DFull& C=4456462&L=43 7&SkuID=2650& mx=9 Storing clothes and personal belongings away from food production areas………. Clothing or other personal belongings should be stored in areas other than where food is handled

37. Unsanitary Actions Eating, drinking, chewing gum, or using tobacco in food preparation areas Touching hair, face, or body Using apron as a napkin Sneezing or coughing over food

38. Demonstration

39. Unwashed handRinsed hand Washed 20 sec using soap and water Washed 20 sec and then sanitized Hands

40. Rinsed glove Unwashed glove Washed 20 sec using soap and water Washed 20 sec and then sanitized Gloves

41. Hair Apron Pests

42. Personal Jewelry Rings removed after 20 second wash treatment Rings removed after 20 second wash treatment

43. Ring removed after 20 second wash treatment Ring removed after 20 second wash treatment

44. Conclusions Thorough handwashing for at least 20 seconds is required to achieve an acceptable reduction in surface bacteria Personal jewelry may continue to be a significant source of contamination even after thorough handwashing

45. Key Strategies Proper employee hygiene practices Exclusion or restriction of ill employees Availability of handwashing, hand sanitizing, and toilet facilities Education and training

46. Employee Health Not working when ill with a diarrheal disease or with open sores or wounds Employee Hygiene Proper handwashing Removal of exposed jewelry and other objects Restraining hair Wearing clean work clothes Storing clothes and personal belongings away from food production areas What to Monitor:

47. Facility conditions Condition and location of hand washing stations or sinks and toilet facilities; Condition and availability of hand sanitizer stations, sinks, or dips; Type and concentration of hand sanitizers Availability of clean aprons and gloves What to monitor:

48. Employee education Training sessions New employees Periodic refresher course Posters Booklets Supervisory reinforcement