CH 4 Flashcards
Personal hygiene and contamination: mangers must focus on…
- Establishing specific personal hygiene policies
- Training food handlers on personal hygiene policies and retraining them regularly
- Modeling correct behavior at all times
- Supervising food safety practices
- Revising personal hygiene policies when laws or science change
Food handlers can contaminate food when they…
- Have a foodborne illness
- Have symptoms such as diarrhea, vomiting, jaundice (yellowing of skin/eyes)
- Have wounds that contain a pathogen
- Sneeze or cough
- Have contact with a person who is sick
- Touch anything that may contaminate their hands and do not wash them
Actions that can contaminate food
- Scratching the scalp
- Running fingers through hair
- Wiping or touching the nose
- Rubbing an ear
- Touching a pimple or infected wound
- Wearing a dirty uniform
- Coughing or sneezing into the hand
- Spitting in the operation
Good personal hygiene includes…
- Following hygienic hand practices
- Maintaining personal cleanliness
- Wearing clean and appropriate clothing, restraining hair, removing jewelry
- Avoiding unsanitary habits/actions
- Maintaining good health
- Covering wounds
- Reporting health issues
Washing your hands: Step 1
Wet hands and arms. Use running water as hot as you can comfortably stand, at least 100F.
Washing your hands: Step 2
Apply soap. Apply enough to build up a good lather.
Washing your hands: Step 3
Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers.
Washing your hands: Step 4
Rinse hands and arms thoroughly. Use running warm water.
Washing your hands: Step 5
Dry hands and arms. Use a single-use paper towel or hand dryer. Consider using a paper towel to turn off the faucet and open the restroom door.
Food handlers must wash their hands BEFORE they start work and AFTER…
- Using the restroom
- Handling raw meat, poultry, seafood
- Touching the hair, face, body
- Sneezing, coughing, using a tissue
- Eating, drinking, smoking, or chewing gum/tobacco
- Handling chemicals that might affect food safety
Food handlers must wash their hands AFTER…
- Taking out garbage
- Clearing tables or busing dirty dishes
- Touching clothing or aprons
- Handling money
- Leaving and returning to the kitchen/prep area
- Handling service animals or aquatic animals
- Touching anything else that may contaminate hands
Hand antiseptics:
- Liquids or gels used to lower the number of pathogens on skin
- Must comply with the CFR and FDA standards
- Should NEVER be used in place of hand washing
- Should be allowed to dry before touching food or equipment
Hand care - fingernails
- Keep fingernails short and clean
- Do NOT wear false nails
- Do NOT wear nail polish
Hand care - wounds and cuts (infected)
- Contain pus
- Must be covered to prevent pathogens from contaminating food/food-contact surfaces
Hand care - how a wound is covered depends on where it is located
- Cover wounds on the hand or wrist with an impermeable cover and then a single use glove
- Cover wounds on the arm with an impermeable cover, such as bandage
- Cover wounds on other parts of the body with a dry, tight-fitting bandage