Module 3: Safe Food Handler

Which gloves should I buy?

-Approved gloves -Only approved for food service should be purchased -Disposable gloves: -Buy only single use and never wash the gloves or reuse them. -Multiple sizes: -Provide different sizes -Latex alternatives: -some food handlers and customers are allergic to latex, so be sure to provide gloves made of other materials.

When should you change your gloves?

-As soon as the gloves became dirty/torn -Before beginning a new task -After an interruption/phone call -After handling raw meat, seafood, poultry, and before ready-to-eat food -After 4 hours of use

What to NOT do with gloves

-Blow into gloves -Roll gloves to make them easier to put on -Wash & reuse gloves

Infected Wounds or Boils

-Contains pus. -Must be covered if they are open or draining to prevent pathogens from contaminating food and food-contact surfaces. -If the wound or boil is located on the hand or wrist: -Cover it with an impermeable cover like a finger cot. *Impermeable means that liquid cannot pass through the cover -ex.) Bandages and finger cots. -Place a single-use glove over the cover -If the wound or boil is located on the arm: -Cover with an impermeable cover, such as a bandage. -Wound must be completely covered -If the wound or boil is located on another part of the body: -Cover it with a dry, durable, tight-fitting bandage

Managers can support a personal hygiene program by:

-Creating personal hygiene policies -Training food handlers and retrain them regularly -Modeling the correct behavior -Supervising food safety practices -Revising the policies when laws/science change

Managing a Personal Hygiene Program

-Creating personal hygiene policies -Training food handlers on those policies and retraining them regularly -Modeling the correct behavior at all times -Supervising food safety practices at all time. Revising personal hygiene policies when laws and science change

Single-use gloves

-Designed for only one task -Never be used in place of hand washing -Used properly, they can keep food safe by making a barrier between hands and the food. -Should always be worn when handling ready-to-eat food -Exceptions to wearing single-use gloves include: -Washing produce -Handling ready-to-eat ingredients for a dish cooked to the correct internal temperatures

Hand Care

-Finger nail length: -Keep fingernails short, trimmed, and filed -Long fingernails can easily chip, and can become physical contaminants -Long fingernails can be hard to keep clean and can rip gloves. -Ragged nails can also be hard to keep clean, they may also hold pathogens and break off--becoming physical contaminants -False fingernails: -Do NOT wear false fingernails. -Can break off into the food -Can be worn if the food handler wears single-use gloves -Nail Polish: -Do NOT wear nail polish -Can disguise dirt under nails and may flake off into food. -Can be worn if the food handler wears single-use gloves.

Policies for Reporting Health Issues

1. Must tell staff to let you know when they are sick 2. Provide proof to regulatory authority 3. Staff must report illnesses before they come to work

Bare-hand contact with ready-to-eat food

-Food can be contaminated if hands are not washed correctly -Wear gloves with ready-to-eat food -Do not handle ready-to-eat food with bare hands -If an operation serves a high-risk population, never handle ready-to-eat food with bare hands -It is acceptable to handle ready-to-eat food with bare hands in these situations: -Washing produce/and handling ready-to-eat ingredients -Cooking a dish in the correct internal temperatures -Or if a cooking dish does not have seafood/poultry, then you do not have to wear gloves. -Some regulatory authorities allow bare-hand contact with ready to eat food. If a jurisdiction allows this, the manager must have specific policies in place about staff health. Staff must also be trained in hand washing and personal hygiene practices

Personal Hygiene Practices

-Food handlers must shower/bathe before coming into work -Set up a dress code -Food handlers should wear a clean hat or hair restraint to avoid pathogens or hair getting into the food -Food handlers should not wear hair accessories or false eyelashes in the operation when handling food. Personal Cleanliness: -Pathogens can be found on the hair and the skin -Make sure food handlers shower or bathe before coming into work -Food handlers uniforms and aprons must be clean. -If dirty, it needs to be changed Work Attire: -Dirty clothes carry pathogens that causes food borne illnesses -Uniforms must be clean -If possible, change into uniform at work -Street clothes/ personal items must be stored away from food and food prep areas. Eating, drinking, smoking, and chewing gum/tobacco: -Small droplets of saliva has thousands of pathogens that can transfer onto hands and onto the food. -Employees should only eat, drink, smoke, and chew gum or tobacco in designated areas. -Never eat, drink, smoke, and chew gum or tobacco when: -Prepping or serving food -Working in prep areas -Working in areas used to clean utensils and equipment -Employees can drink from a covered container if they handle the container carefully to prevent the contamination of: -Their hands -Container -Exposed food -Utensils -Equipments -A correctly covered container includes: -A lid with a straw -Sip lid top

When to wash hands

-Food handlers must wash their hands before: -Preparing food -Working with clean equipment and utensils -Putting on single use gloves -Food handlers must wash their hands after the following activities: -Using the restroom -Touching the body/clothing -Coughing, sneezing, blowing the nose, using a tissue -Eating, drinking, smoking, chewing gum/tobacco -Handling soiled items -Handling raw meat, seafood, and/or poultry -Taking out garbage -Handling service animals/aquatic animals -Handling chemicals that affect food safety -Changing tasks/handling money -Leaving/returning to the kitchen -Using electronic devices -Touching anything else that can contaminate/dirty equipment -If a food handler touches food or food-contact surfaces with unclean hands, managers must: -Dispose the contaminated food -Clean potentially contaminated equipment and utensils -Retrain/coach food handlers who are not following proper handwashing

Handwashing and Hand Care

-Handwashing: -The most is the most important part of personal hygiene. -Must train food handlers to wash their hands and monitor them -Everyday our hands touch surfaces covered with microorganisms that we cannot see. -Healthy people can spread pathogens whether they washed their hands or not. -Where to wash hands: -Hands should only be wash in a sink designated for hand washing. -Hands should never be washed in: -Sinks designated for food prep -Dish washing sinks -Sinks used for discarding waste water -How to wash hands: -The whole hand washing process should take 20 seconds. -Steps for hand washing: -Wet hands and arms with running, warm water -Apply soap and make sure there is enough to build good lather -Scrub hands and arms vigorously for 10-15 seconds -Scrub the fingernails, fingertips, and in between fingers -Rinse hands and arms thoroughly -Dry hands and arms

Hand Antiseptics

-Liquids or gels that are used to lower the number of pathogens on skin. -Hand antiseptics must comply with: -Code of Federal Regulations (CFR) -FDA (Food & Drug Administration) -Only use hand antiseptics after handwashing -Hand antiseptics must never be used in place of hand washing -Wait for hand antiseptics to dry before touching food or equipment

Carriers

-People who carry pathogens and infect others, yet never get sick themselves.

Restricting or Excluding Staff for Medical Conditions

-Restrict the food handler from working with exposed food, utensils, and equipment -Exclude the food handler from the operation

What are some ways to show proof to the regulatory authorities that the food handlers told the manager(s) when they are sick?

-Signed statements -Training documentation -Posting signs or providing pocket cards

How Food Handlers Can Contaminate Food

-Sneezing & coughing -Wound containing pathogens -Having contact with a sick person -Touching face while prepping food

Actions That Can Contaminate Food

-Some common actions to avoid that can contaminate food include: -Scratching the scalp -Running fingers through the hair -Wiping/touching the nose -Rubbing an ear -Touching a pimple or an infected wound -Wearing and touching a dirty uniform/apron -Coughing/sneezing into the hand -Spitting in the operation

Reporting Illness

-Staff must report illness before they come to work -Staff should also report it immediately if they are sick while working -When food handlers are sick, managers may need to restrict them from working with exposed food, utensils, and equipment. -Sometimes managers may even need to exclude sick employees from coming into the operation if they have these symptoms: -Vomiting -Diarrhea -Jaundice (yellowing of the skin and eyes) -Sore throat with fever -Infected wound or boil that is open and draining -Food handlers must also tell managers when they have been diagnosed with an illness from one of these pathogens: -Norovirus -Hepatitis A -Shigella spp. -Shiga-toxin producing E.Coli -Salmonella Typhi -Nontyphoidal Salmonella -Food handlers must tell managers if they live with someone who has been diagnosed with any of these illnesses, except nontyphoidal salmonella. -If a food handler is diagnosed with an illness from any of these pathogens, managers must report the illness to the regulatory authority.

Food handlers can contaminate food when:

-They have a foodborne illness -They have wounds or boils that contain a pathogen -Sneezing/ coughing -Contact with a sick person -Using the restroom & not washing hands properly -They have symptoms such as diarrhea, vomiting, and or jaundice.

How to Use Gloves

-Wash and dry hands before putting gloves on -Select the correct glove size -Hold gloves by the edge when putting them on -Check gloves for tears

With other illnesses, a person may infect other people for __________ or ________ after symptoms are gone

Days or Months

Work Attire Guidelines

Hair Restraints -Wear a clean hat or other hair restraint to prevent hair from falling into food -Food handlers with facial hair should also wear a beard restraint -Do NOT wear: -Hair accessories that could become physical contaminants. It should be limited to items that keep hands out of the hair and hair out of food. -False eyelashes. They can become physical contaminants and can easily fall onto the food. Clean Clothing: -Wear clean clothing daily -Change soiled uniforms, including aprons, as needed to prevent contamination -If possible, change into work clothes at work -Store street clothing and personal belongings in designated areas that does not contaminate food, food-contact surfaces, and linens -Keep dirty clothing stored away from food and prep areas. -ex.) Place the dirty clothes in nonabsorbent containers or washable laundry bags. Aprons: -Remove aprons when leaving prep areas. -Should be removed and stored before taking out the garbage or using the restroom -NEVER wipe your hands on your apron Jewelry: -Remove jewelry from hands and arms before prepping food or when working around prep areas. -Food handlers cannot wear any of the following: -Rings, except for a plain band -Bracelets, including medical bracelets -Watches

How to Handle Medical Conditions

If the food handler has an infected wound or boil that is not properly covered: -Restrict them from working with exposed food, utensils and equipment If the food handler has a sore throat with a fever -Restrict from working with exposed food, utensils, and equipment -Exclude from the operation if serving a high-risk population *The food handler can return to the operation and/or work with or around food when he or she has a written release from a medical practitioner. If the food handler has persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth: -Restrict from working with exposed food, utensils, and equipment If the food handler has at least one of these symptoms from an infectious condition: Vomiting, Diarrhea, and Jaundice: -Exclude from the operation Vomiting: -Food handlers can return to work after they are symptom free for 24 hours or with a written release note. Jaundice: -Food handlers must be reported to the regulatory authority. -If the food handler had jaundice for seven days or less they must be excluded from the operation. -Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work. If the food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens: Norovirus, Shigella spp., Nontyphoidal salmonella, Shiga toxin producing E.Coli, Hepatitis A, and Salmonella Typhi: -Exclude from the operation -Report the situation to the regulatory authority -Some food handlers diagnosed with an illness may not experience symptoms or theirs may have ended. -Work with the regulatory authority and the medical practitioner to determine whether the food handlers must be excluded from the operation or restricted from working with exposed food, utensils, and equipment. -Medical practitioners and regulatory authority will also determine when the employees can return safely to the operation and or carry out their regular food handling duties.

Watching for Staff Ilnesses

Managers should watch food handlers for signs of illness including: -Vomiting -Excessive trips to the bathroom -Yellowing of the skin, eyes, and fingernails -Cold sweats or chills indicating a fever -Persistent nasal discharge and sneezing

With some illnesses, a person may infect other people before showing any____________.

Symptoms