Presentation on theme: "The Safe Foodhandler Instructor Notes"— Presentation transcript:
1 The Safe Foodhandler Instructor Notes At every step in the flow of food from receiving through service, foodhandlers can contaminate food. Good personal hygiene is a critical protective measure against foodborne illness.You can minimize the risk of foodborne illness by establishing a personal hygiene program that spells out specific hygiene policies.You must also train your employees on these policies and enforce them.
2 Apply Your Knowledge: Test Your Food Safety Knowledge True or False: During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds2. True or False: Gloves should be changed before beginning a different task3. True or False: Foodhandlers must wash their hands after smoking4. True or False: A foodhandler diagnosed with shigellosis cannot continue to work at an establishment while he or she has the illness5. True or False: Hand antiseptics should only be used before handwashingInstructor NotesAnswers:FalseTrue4-2
3 How Foodhandlers Contaminate Food Foodhandlers can contaminate food when they:Have a foodborne illnessShow symptoms of gastrointestinal illnessHave infected wounds or cutsLive with, or are exposed to, a person who is illTouch anything that may contaminate their handsInstructor NotesEven an apparently healthy person may be hosting foodborne pathogens. A person may be contagious before symptoms appear or may still have the illness for months after signs of illness have ceased.Some people carry pathogens and infect others, but never become ill themselves. They are known as “carriers.”
4 How Foodhandlers Contaminate Food Behaviors That Can Contaminate FoodABAScratching the scalpRunning fingers through hairWiping or touching the noseRubbing an earETouching a pimple or open soreWearing a dirty uniformCoughing or sneezing into the handSpitting in the establishmentCDBEFCGFDHInstructor NotesThirty to 50 percent of healthy adults carry Staphylococcus aureus in their nose, and about 20 to 35 percent carry it on their skin.If these microorganisms contaminate food, the consequences can be severe. To prevent this, foodhandlers must avoid the behaviors indicated in the slide.GH
5 Components of a Good Personal Hygiene Program Good personal hygiene includes:Maintaining personal cleanlinessWearing proper work attireFollowing hygienic hand practicesAvoiding unsanitary habits and actionsMaintaining good healthReporting illnessesInstructor NotesMaintaining personal cleanliness means bathing or showering before work.Foodhandlers must also keep their hair clean, since oily, dirty hair can harbor pathogens.
6 Handwashing (2010 update) How to Wash Hands 1 2 3 Wet hands and arms with running water as hot as you can comfortably stand. (at least 100°F/38°C)Apply soap. Use enough to build up a good lather.Vigorously scrub hands and arms for ten to fifteen seconds. Clean under fingernails and between fingers.4Instructor NotesHandwashing is the most important part of personal hygiene. It may seem like an obvious thing to do. Even so, many foodhandlers do not wash their hands the right way or as often as they should. You must train your foodhandlers to wash their hands and then you must monitor them.The whole process should take 20 seconds.If you are not careful, you can contaminate your hands after washing them. Consider using a paper towel to turn off the faucet and to open the door when leaving the restroom.5Rinse hands and arms thoroughly under running water.Dry hands and arms with a single-use paper towel or hand dryer. Consider using a paper towel to turn off the faucet.
7 Hygienic Hand Practices: Hand Antiseptics Must comply with Food and Drug Administration standardsShould be used after handwashing (if used in the establishment)Must never be used in place of handwashingInstructor NotesHand antiseptics reduce microorganisms on the skin. They are available in liquid and gel form.If hand antiseptics are used, foodhandlers should not touch food or food-preparation equipment until the antiseptic has dried.Discuss the How This Relates To Me on page 4-8 in ServSafe Essentials.
8 Hygienic Hand Practices: When to Wash Hands Foodhandlers must wash their hands after:Using the restroomHandling raw meat, poultry, and fish (before and after)Touching the hair, face, or bodySneezing, coughing, or using a tissueSmoking, eating, drinking, or chewing gum or tobacco
9 Hygienic Hand Practices: When to Wash Hands Foodhandlers must wash their hands after: continuedHandling chemicals that might affect food safetyTaking out garbageClearing tables or bussing dirty dishesTouching clothing or apronsTouching anything else that may contaminate hands, such as unsanitized equipment, work surfaces, or washcloths
10 Hygienic Hand Practices: Bare-Hand Contact Bare-Hand Contact with Ready-to-Eat FoodSome jurisdictions allow it but require written policies and procedures on:Employee healthHandwashingOther hygienic practicesInstructor NotesProper handwashing minimizes the risk of contamination associated with bare-hand contact with ready-to-eat food.If bare-hand contact with ready-to-eat food is allowed by your jurisdiction, you should have written policies and procedures on employee health, handwashing, and other hygiene practices.Check with your regulatory agency for requirements.Discuss the How This Relates To Me on page 4-9 in ServSafe Essentials.
11 Hygienic Hand Practices: Hand Maintenance Requirements for FoodhandlersInstructor NotesLong, false, and acrylic nails should not be worn because they may be difficult to keep clean. Some jurisdictions allow false nails if single-use gloves are worn.Nail polish can disguise dirt under nails and may flake off into food. Some jurisdictions allow polished nails if single-use gloves are worn.Cover all hand cuts and sores with clean bandages. If there is a bandage on the hand, then gloves or a finger cot should be worn at all times to protect the bandage and prevent it from falling off into food.A foodhandler with infected wounds may need to be moved to a nonfoodhandling position until it heals. The new position should not involve contact with food or food-contact surfaces.Discuss the How This Relates To Me on page 4-10 in ServSafe Essentials.Keep fingernails short and cleanDo not wear false nails or nail polishBandage cuts and cover bandages
12 Hygienic Hand Practices: Gloves Gloves used for handling food:Must never be used in place of handwashingAre for single use onlyShould be right for the taskMust be safe, durable, and cleanMust fit properlyMust be used properlyInstructor NotesGloves can help keep food safe by creating a barrier between hands and food.Buy disposable gloves. Gloves used to handle food are for single use only. They should never be washed and reused.Buy the right glove for the task. Long gloves, for example should be used for mixing salads.Provide a variety of glove sizes. Gloves that are too big will not stay on the hand, and those that are too small will tear or rip easily.Consider latex alternatives for employees who are sensitive to the material.Focus on safety, durability, and cleanliness. Make sure you purchase gloves specifically designed for food contact, which include gloves bearing the NSF International certification mark.
13 Hygienic Hand Practices: Gloves When to Change GlovesAs soon as they become soiled or tornBefore beginning a different taskAt least every four hours during continual use and more often when necessaryAfter handling raw meat and before handling cooked or ready-to-eat foodInstructor NotesHands must be washed before putting on gloves and when changing to a new pair.When removing gloves, grasp them at the cuff and peel them off inside out over the fingers, without making contact with the palm and fingers.Discuss the How This Relates To Me on page 4-11 in ServSafe Essentials.
14 Proper Work Attire Foodhandlers should: Wear a clean hat or other hair restraintWear clean clothing dailyRemove aprons when leaving food-preparation areasRemove jewelry from hands and armsWear appropriate, clean, and closed-toe shoesBABDCCDInstructor NotesA foodhandler’s attire plays an important role in the prevention of foodborne illness.A hair restraint will keep hair away from food and keep foodhandlers from touching it. Foodhandlers with facial hair should also wear a beard restraint.Foodhandlers must remove jewelry from hands and arms prior to preparing or serving food and when working around food-preparation areas. Jewelry may contain microorganisms and may tempt foodhandlers to touch it. Remove rings (except a plain band); bracelets (including medical information jewelry); and watches. Your company may also require the removal of other types of jewelry as well.It is important to check with your local regulatory agency for work attire requirements in your jurisdiction.These requirements should be reflected in written policies that are consistently monitored and enforced. All applicants should be made aware of these policies prior to employment.Discuss the How This Relates To Me on page 4-13 in ServSafe Essentials.EE
15 Policies Regarding Eating, Drinking, and Smoking Foodhandlers must not:Smoke, chew gum or tobacco, eat or drinkWhenPreparing or serving foodWorking in food-preparation areasWorking in areas used to clean utensils and equipmentInstructor NotesSmall droplets of saliva can contain thousands of disease-causing microorganisms. This saliva can be transferred to foodhandlers’ hands or directly to the food they are handling when they smoke, chew gum or tobacco, eat, or drink.Foodhandlers should eat, drink, chew gum, or use tobacco products only in designated areas.Check with your local regulatory agency for requirements.Discuss the How This Relates To Me on page 4-14 in ServSafe Essentials.
16 Handling Employee Illnesses IF: THEN:The foodhandler has a sore throat with feverRestrict the employee from working with or around foodExclude the employee from the establishment if you primarily serve a high-risk populationInstructor NotesFoodhandlers must be encouraged to report health problems to the manager of the establishment before working.If the foodhandler becomes ill while working, he or she must immediately report their condition. If food or equipment could become contaminated, the foodhandler must stop working and see a doctor.If a foodhandler must refrigerate medication while working, and it will be stored with food, he or she must place it inside a covered, leak-proof container that is clearly labeled.
17 Handling Employee Illnesses IF: THEN:The foodhandler has one or more of the following symptoms:VomitingDiarrheaJaundiceExclude the employee from the establishmentDo not allow employees with vomiting or diarrhea to return to work unless they:Have been symptom-free for 24 hoursorHave a written release from a medical practitionerDo not allow employees with jaundice to return to work unless they have been released by a medical practitioner
18 Handling Employee Illnesses IF: THEN:The foodhandler has been diagnosed with a foodborne illness caused by:Salmonella TyphiShigella spp.Shiga toxin-producing E. coliHepatitis A virusNorovirusExclude the employee from the establishment and notify the local regulatory agencyWork with the employee’s medical practitioner and/or the local regulatory agency to determine when he or she can safely return to workInstructor NotesDiscuss the How This Relates To Me on page 4-16 in ServSafe Essentials.Remind participants that the Take It Back section in ServSafe Essentials (page 4-28) can be used to teach important concepts from Section 4 to their employees.
19 Apply Your Knowledge: Exclusion or Restriction? Should you:Exclude the foodhandler from the establishmentRestrict the foodhandler from working with or around foodBill, a line cook at a family restaurant has a sore throat with a feverJoe, a prep cook, has diarrheaMary, a sous chef, has been diagnosed with hepatitis AInstructor NotesAnswers:# 1: Restrict. Bill has a sore throat with fever, so he must be restricted from working with or around food.# 2: Exclude. Joe has diarrhea so he must be excluded from the establishment. Joe could be allowed to return to work when he has been symptom-free for twenty-four hours, or he has a written release from a medical practitioner.# 3: Exclude. Mary has the foodborne illness hepatitis A, so she must be excluded from the establishment and the local regulatory agency must be notified. The manager must work with Joe’s medical practitioner and/or the local regulatory agency to determine when he can safely return to work.4-19