2Foodhandlers 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
3ACTIONS 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
4Good 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
5the most important part of personal hygiene! HANDWASHING is…the most important part of personal hygiene!
6Steps 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)
7Always 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
8Always 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.
9Hand 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
10GLOVE USE Buy only single-use gloves for handling food Never wash and reuse gloves
11Foodhandlers 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
12WORK 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