Wash hands properly Observe strict rules for eating, drinking, and smoking Limit jewelry to 1 smooth wedding band Restrain hair Don’t work with food if you are ill Maintain general personal cleanliness
F EEL W ELL Persons with flu-like symptoms should be assigned to non-food handling tasks or sent home Must report diagnosis or exposure to person with a food borne illness. (Roommate, family, close friends)
Proper Hand Washing Procedure 4. Clean under fingernails and between fingers 5. Rinse thoroughly under running water 6. Dry hands and arms with a single-use paper towel or warm-air hand dryer 1. Wet hands with running water as hot as you can comfortably stand 2. Apply anti-bacterial (anti-microbial) soap 3. Vigorously scrub hands and arms for at least 30 seconds
When To Change Gloves As soon as they become soiled or torn Before beginning a different task or food item Before handling cooked or ready-to-eat food After touching hair, face, body, dirty dishes, trash Gloves are worn AFTER handwashing, never INSTEAD!
Separate from or below cooked and ready-to-eat food In the order indicated in the illustration Higher cooking temperature = lower storage position` Store raw meat, poultry, and fish: