2 Foodhandlers can contaminate food in any of the following situations: When they have a foodborne illnessWhen they have wounds that contain a pathogenWhen they have contact with a person who is illWhen they touch anything that may contaminate their hands and then don’t wash themWhen they have symptoms such as diarrhea, vomiting, or jaundice – a yellowing of the eyes or skin
3 ACTIONS that contaminate food… Scratching the scalpRunning fingers through the hairWiping or touching the noseRubbing an earTouching a pimple or an infected woundWearing a dirty uniformCoughing or sneezing into the handSpitting in the operation
4 Good Personal Hygiene Program should include: Hand practices (handwashing, hand care, glove use, bare-hand contact with ready-to-eat food)Personal cleanlinessClothing – including hair restraints and jewelry
5 the most important part of personal hygiene! HANDWASHING is…the most important part of personal hygiene!
6 Steps to Washing Hands PROPERLY… Wet hands and arms (Use running water as hot as you can stand…it should be at least 100 degrees F.)Apply soap (build up a good lather)Scrub hands and arms vigorously (scrub them for seconds; clean under fingernails and between fingers)Rinse hands and arms thoroughlyDry hands and arms (use a single-use paper towel or a hand dryer)
7 Always wash hands after… Using the restroomHandling raw meat, poultry, and seafoodTouching the hair, face, or bodySneezing, coughing, or using a tissueEating, drinking, smoking, or chewing gum or tobaccoHandling chemicals that might affect food safetyTaking out garbage
8 Always wash hands after… Clearing tables or busing dirty dishesTouching clothing or apronsHandling moneyTouching anything else that may contaminate hands, such as dirty equipment, work surfaces, or towels.
9 Hand Care Keep fingernails short and clean Do NOT wear false fingernailsDo NOT wear nail polishWear a bandage over wounds on hands and arms.You must wear a single-use glove or finger cot (a finger cover) over bandages on hands or fingers
10 GLOVE USE Buy only single-use gloves for handling food Never wash and reuse gloves
11 Foodhandlers must change gloves at all of these times… As soon as they become soiled or tornBefore beginning a different taskAt least every four hours during continual use, and more often if necessaryAfter handling raw meat, seafood, or poultry and before handling ready-to-eat food
12 WORK ATTIRE Wear a clean hat or other hair restraint Foodhandlers with facial hair should also wear a beard restraintWear clean clothing dailyRemove aprons when leaving prep areasRemove jewelry from hands and arms before prepping food or when working around prep areasYou cannot wear rings (except for a plain band), bracelets (including medical bracelets), watches