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Instructor Notes People are often the cause of foodborne illnesses.

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Presentation on theme: "Instructor Notes People are often the cause of foodborne illnesses."— Presentation transcript:

1 Instructor Notes People are often the cause of foodborne illnesses. It is important for managers to lead by example. Discuss the manager’s role in teaching good personal hygiene practices.

2 Personal Behaviors That Can Contaminate Food
Scratching the scalp Running fingers through hair Touching the nose Rubbing an ear Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting A E B F G C D H Instructor Notes Since food is easily contaminated, foodhandlers must pay close attention to what they do with their hands and maintain good personal hygiene. 4-2

3 Good personal hygiene includes:
Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses Instructor Notes Maintaining personal cleanliness means bathing or showering before work. Foodhandlers must also keep their hair clean, since oily, dirty hair can harbor pathogens. 4-3

4 Proper Handwashing Procedure
1 Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C). 2 Apply soap. 3 Vigorously scrub hands and arms for at least twenty seconds. Instructor Notes Apply enough soap to build up a good lather. Lather well beyond the wrists, including the exposed portions of the arms. A nail brush may be helpful when cleaning under fingernails and between fingers. After drying hands, turn off the faucet using a single-use paper towel, if available. Foodhandlers should prevent hands from becoming contaminated prior to returning to the workstation. 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. 4-4

5 Hand Sanitizers Must be approved by the FDA
Should be used after handwashing Must never be used in place of handwashing Instructor Notes If hand sanitizers are used, foodhandlers should not touch food or food-preparation equipment until the hand sanitizer has dried. 4-5

6 Foodhandlers must wash their hands after:
Using the restroom Handling raw food (before and after) Touching the hair, face, or body Sneezing, coughing, or using a handkerchief or tissue Smoking, eating, drinking, chewing gum or tobacco 4-6

7 Foodhandlers must wash their hands after: continued
Handling chemicals that might affect the safety of food Taking out garbage or trash Clearing tables or busing dirty dishes Touching clothing or aprons Touching anything else that may contaminate hands, such as unsanitized equipment, work surfaces, or wash cloths 4-7

8 Bare-Hand Contact with Ready-to-Eat Food
Some jurisdictions allow it Establishments must have a verifiable written policy on handwashing procedures Check with your regulatory agency for requirements 4-8

9 Hand Maintenance Requirements for Foodhandlers
Instructor Notes Long, 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. Hand cuts and sores should be covered with bandages that are clean and dry. Waterproof gloves or finger cots should be worn over bandages on hands to protect the bandage and keep it from falling off into food. Foodhandlers with cuts or sores may need to be transferred to a non-foodhandling task until the injury heals. Keep fingernails short and clean Do not wear false nails or nail polish Bandage cuts and cover bandages 4-9

10 Gloves Must never replace handwashing Are for single-use only
Should be right for the task Must be safe, durable, and clean Must fit properly Must be used properly Instructor Notes Gloves can help keep food safe by creating a barrier between hands and food. Managers should only purchase gloves specifically formulated for food contact. Gloves used to handle food are for single-use only and should never be washed and re-used. Gloves must fit properly. If they are too big, they will not stay on hands. If they are too small, they will tear or rip easily. Hands must be washed before putting on gloves and when changing to a fresh 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. 4-10

11 When to Change Gloves When they become soiled or torn
Before beginning a different task At least every four hours during continual use After handling raw meat and before handling cooked or ready-to-eat food 4-11

12 Foodhandlers should: Wear a clean hat or other hair restraint
Wear clean clothing daily Remove aprons when leaving food-preparation areas A B B D C C Remove jewelry Wear clean, closed-toe shoes D Instructor Notes A 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 beard restraints. For specific information on jewelry, see slide 4-13. It is important to check with your local regulatory agency for work attire requirements in your jurisdiction. E E 4-12

13 Foodhandlers must remove:
Rings (except for a plain band) Bracelets (including medical ID’s) Watches Earrings Necklaces Facial jewelry Instructor Notes Jewelry can harbor microorganisms, can tempt foodhandlers to touch it, and may pose a safety hazard around equipment. Jewelry must be removed prior to preparing or serving food, or while working around food-preparation areas. 4-13

14 Foodhandlers must not:
Smoke, chew gum or tobacco, eat, or drink When: Preparing or serving food In food-preparation areas In areas used to clean utensils and equipment Instructor Notes Small 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. 4-14

15 IF THEN The foodhandler has one of the following symptoms:
Restrict them from working with or around food Exclude them from the establishment if you primarily serve a high-risk population Fever Diarrhea Vomiting Sore throat with fever Jaundice 4-15

16 IF THEN The foodhandler has been diagnosed with a foodborne illness.
Exclude them from the establishment and notify the local regulatory agency Work with the regulatory agency to determine when they can return 4-16

17 Employee illnesses resulting from the following pathogens must be reported:
Salmonella typhi Shigella spp. Shiga toxin-producing E. coli Hepatitis A virus 4-17

18 Should the foodhandler in the following scenarios be:
Restricted from working with or around food Excluded from the establishment OR Bill, a line cook at a family restaurant, has a sore throat with fever. Joe, a hospital prep cook, has diarrhea. Mary, a sous chef, has been diagnosed with hepatitis A. Instructor Notes Answers: Bill does not primarily serve a high-risk population, but he does have a sore throat with fever, so he should be restricted from working with or around food. Joe primarily serves a high-risk population, so having diarrhea means that he should be excluded from working at the hospital. Mary has a foodborne illness, so she must be excluded from the establishment. 4-18

19 What’s Wrong with This Picture?
Instructor Notes The following unsafe foodhandling practices appear in the illustration: The woman is smoking. The woman is wearing jewelry. The woman does not have her hair restrained properly. The woman is wearing nail polish. The woman has long fingernails or is wearing false nails. A man is scratching a bandaged cut. A man has an unrestrained beard. A man is drinking from an uncovered container. A man is sneezing on a cutting board and prep table. A man is eating in a food-preparation area. A man who is cutting raw meat is about to help another man without removing his gloves and washing his hands. A man is wiping his gloved hands on his apron. A man is ill and should not be working with food. 4-19

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