1. Chapter 3- The Safe Food Handler
Serve Safe

2. Scenario: Hepatitis A Scare
Hepatitis A vaccinations were offered to thousands of guests who had visited a local casual-dining restaurant in the Gulf Coast region of the U.S. The vaccinations were made available by the local regulatory authority after a food handler at the restaurant tested positive for hepatitis A, exposing the guests to the virus. The identified food handler was responsible for preparing and setting up items on the restaurant salad bar. The food handler was excluded from work until approved to return by a physician and the regulatory authority. The local regulatory authority also worked with the restaurant to ensure it had all of the correct processes in place to protect the guests and the teams.

3. You Can Prevent This…

4. Situations that can lead to contamination
When food handlers fail to report their illness
When wounds contain pathogens
Sneezing/ coughing
Contact with a person who is ill
Touch anything that may contaminate their hands and don’t wash them
Symptoms such as- diarrhea, vomiting, or jaundice

5. Common Actions of Contamination
Scratching the scalp
Running fingers through hair
Wiping or touching nose
rubbing or touching ears
Touching a pimple/ infected wound
Wearing a dirty uniform
Spitting in the operation
Coughing / sneezing

6. Personal Hygiene
Hand Practices- hand washing, hand care, glove use, prevent bare-hand contact with ready to eat foods
Personal cleanliness
Clothing, hair restraints, jewelry

7. Managing Personal Hygiene Program
Create personal hygiene policies
Train food handlers on the policies and retrain them often
Model correct behavior at all times
Supervise food safety practices
Revise personal Hygiene policies when laws or science change

8. Steps in Proper Hand Washing
Wet hands and arms
Apply soap
Scrub hands and arms vigorously
Rinse thoroughly
Dry hands and arms

9. When to Wash Hands? Using the restroom
Handling raw meat, poultry, & seafood (before/after)
Touching hair, face, body
Sneezing, coughing, or using tissue
Eating or drinking, smoking, gum chewing
Taking out garbage
Handling money
Touching aprons
Handling chemicals

10. Hand Sanitizers
Use after hands are washed and dry…NEVER in place of using soap and water

11. Hand Care Short fingernails NO false nails NO Nail polish
Infected wounds or cuts must be cleaned, bandaged, and covered with a glove

12. Single Use Gloves Only used approved food service gloves
Never reuse disposable gloves or wash to reuse
Provide multiple sizes for worker safety
Include latex alternatives in the work place for allergies
Wash/ dry hands before putting on gloves
Check gloves for rips or tears
Never BLOW into gloves
Never ROLL gloves onto your hands

13. Work Attire Guidelines
Hair Restraints: wear clean hats or other hair restraints when in food prep area
Clean clothing and aprons (do not wear aprons into the restroom)
Remove all jewelry (except watches and single band rings)

14. Policies for Reporting Health Issues
Staff MUST tell you when they are sick
Present signed statements in which staff agree to tell you when they are ill
Provide documentation showing staff have completed training on reporting illnesses
Post signs or provide information that remind staff to notify managers when ill

15. Excluding Staff Members from Work
Jaundice, vomiting, and diarrhea symptoms automatically exclude a worker from the workplace
Sore throat & Fever- restrict them from working around food and only exclude them if they are around a population prone to illness
Exclude if they had the following: Hepatitis A, Salmonella typhi, E. Coli, Norovirus, Shigella spp.