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