2.4 Flashcards
Employees must report illness
Salmonella, Shigella, Toxigenic E. coli, Hepatitis A, or Norovirus.
Exclude and Report
If an employee has been diagnosed with Salmonella, Shigella, Toxigenic E. coli, Hepatitis A, or Norovirus the food safety manager must exclude them from food prep and report the illness to the health department
Employees must report symptoms
Employees MUST report to you any signs or symptoms of illness, including fever, diarrhea, vomiting, sore throat with fever, or jaundice.
Restrict or exclude
employees MUST report to you any signs or symptoms of illness, including fever, diarrhea, vomiting, sore throat with fever, or jaundice. Jaundice is a yellowing of the skin or eyes. If an employee reports one of these symptoms to you, you must RESTRICT them from working with food. If you serve high risk populations, then they must be EXCLUDED from work all together.
Employee Hygiene
- Personal Cleanliness
- Clean Attire
- No Jewelry
- Hair restraints(Employees must also cover facial hair, such as beards. )
- Aprons
Not in Food processing areas
food tobacco or gum. They may drink but only from a closed container.
Must wash hands after
Handling raw foods
Touching hair or clothes
Sneeze or use a tissue
Handling chemicals
Hot water
110 F
Hand washing sink
Must have a sign hot water 110 F soap nailbrush paper towels or air dryer
Proper hand washing technic
Proper hand washing begins with washing hands using liquid soap under warm running water for at least 20 seconds. Wash hands thoroughly, paying special attention to germs that may be trapped under nails and in crevices. When finished, rinse well to remove all traces of soap. Dry hands with an air dryer or with paper towels. Use a paper towel to turn off the faucet after washing your hands.
Minimize bare hand contact
use tongs deli tissues or gloves
Glove use
wash hands 1st
change between raw/cooked foods
change frequently
never re-use
