Chapter 3 Flashcards
Food handlers has infected wound or boil
Restrict
Food handlers has sore throats with fever
Restrict
Exclude if primarily serve high risk population
Food handlers has persistent sneezing, coughing or runny nose with discharges
Restrict
Food handlers has at least one of these
Vomiting
Diarrhea
Jaundice
Exclude
Vomiting and diarrhea return to work
Had no symptoms for 24 hours
Or
Written release from medical practitioner
Food workers with jaundice in order to return
Must report to regulatory authorities
Must have written release from medical and regulatory to return to work
Food handlers has vomiting or diarrhea and has bee diagnosed with a pathogen
Exclude
Report to regulatory authorities
Food handlers has illness caused by virus
Exclude and report
When to wash hands
Before preparing food Working with clean utensils Putting on gloves Starting a new task Using the rest room
Hand antiseptics should not
Be used in place of hand washing
When food handlers have not washed hands correctly
Take immediate corrective actions
Dispose of contaminated food and clean surfaces
Retrain or coach employee
Single use gloves must be worn when
Handling ready to eat foods
Change gloves when
Dirty or torn Starting a new task After an interruption in the task Handling raw meat, seafood, poultry Before handling ready to eat food After 4 hours of continuous use
Never handle ready to eat food with bear hands if you serve
High risk populations
Before handling food or working in prep areas workers must
Put on clean clothing
Put on clean hair restraint
Remove jewelry from hands and arms
Aprons should be
When food handlers leave prep areas
Removed and stored
Food handlers should only eat, smoke, or chew gum/Tabasco in
Designated areas
Food workers may drink from
A covered container with that has a lid with a straw or sip-lid top
Staff must report health problems to
Management before working with food
Food handlers must be excluded from work if they are
Vomiting or have diarrhea and have been diagnosed with a foodborne illness from certain pathogens
Food handlers must not come to work if they have symptoms that include
Vomiting diarrhea or jaundice
Staff Who have persistent sneezing, coughing, runny nose or sore throats with a fever should
Not work with exposed food or equipment.
You can minimize foodborne illnesses by
Establishing a program
Training staff
Enforcing the program
Most important element is that you must
Set a good example by practicing good personal hygiene
Actions that can contaminate food
Scratching scalp Running fingers through hair Wiping or touching nose Rubbing ear Touching a pimple or wound Wearing or touching a dirty uniform Coughing or sneezing into hand Spitting in the operation
Things that support a personal hygiene program
Creating policy training food handlers on the policies Modeling correct behavior Supervising food safety practices Revising policy to conform to law or science
You should never wash hands in
Sinks designated for food prep
Dishwashing
Or sinks for discarding waste water
Most important part of personal hygiene
Hand washing
How to wash hands
Wet hands and arms Apply soap Scrub hands and arms for 10-15 seconds Rinse hands and arms thoroughly Dry hands and arms
Gloves
Never do
Blow into gloves
Roll gloves to make them easier to put on
Wash and reuse gloves
Never wipe your hands on
Your apron
Jewelry
Cannot wear
Rings, except for a plain band
Bracelet, including medical bracelets
Watches
Policies for reporting health issues proof
Signed staff statements
Documentation showing completed training
Posting signs or providing pocket cards
Food handlers must report if they live with someone diagnosed with any of the big 6 except
NTS salmonella
Personal hygiene program elements
Avoid behaviors that can contaminates food
Washing and caring for hands
Following dress code
Limiting where food handlers eat, drink, smoke, etc
Preventing sick people from being around food
Total hand washing time should be at least
20 seconds
