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SERVSAFE/Chapter 4 The Safe Foodhandler.

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Presentation on theme: "SERVSAFE/Chapter 4 The Safe Foodhandler."— Presentation transcript:

1 SERVSAFE/Chapter 4 The Safe Foodhandler

2 Foodhandlers can contaminate food in any of the following situations:
When they have a foodborne illness When they have wounds that contain a pathogen When they have contact with a person who is ill When they touch anything that may contaminate their hands and then don’t wash them When they have symptoms such as diarrhea, vomiting, or jaundice – a yellowing of the eyes or skin

3 ACTIONS that contaminate food…
Scratching the scalp Running fingers through the hair Wiping or touching the nose Rubbing an ear Touching a pimple or an infected wound Wearing a dirty uniform Coughing or sneezing into the hand Spitting 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 cleanliness Clothing – 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 thoroughly Dry hands and arms (use a single-use paper towel or a hand dryer)

7 Always wash hands after…
Using the restroom Handling raw meat, poultry, and seafood Touching the hair, face, or body Sneezing, coughing, or using a tissue Eating, drinking, smoking, or chewing gum or tobacco Handling chemicals that might affect food safety Taking out garbage

8 Always wash hands after…
Clearing tables or busing dirty dishes Touching clothing or aprons Handling money Touching 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 fingernails Do NOT wear nail polish Wear 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 torn Before beginning a different task At least every four hours during continual use, and more often if necessary After 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 restraint Wear clean clothing daily Remove aprons when leaving prep areas Remove jewelry from hands and arms before prepping food or when working around prep areas You cannot wear rings (except for a plain band), bracelets (including medical bracelets), watches


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