Chapter 3 - The Safe Food Handler Flashcards
Ways food handlers can contaminate food
Have a foodborne illness
Cough or sneeze on food
Have just been in contact with someone who is sick.
Actions that can Contaminate food
Wearing a dirty uniform
Touching their hair
Touching a pimple, etc.
Three important pillars of a good hygiene program
Hands
Personal cleanliness
Clothes, hair, and jewelry
Handwashing
Best way to prevent foodborne illness.
Hands must be washed in handwashing sink to prevent cross-contamination.
Wash hands, wrists, and exposed forearms.
Steps to washing hands
Wet hands with water that is at least 85F.
Apply enough soap to build a good lather.
Scrub with the soap for 10-15 seconds.
Rinse.
Dry using a single-use paper towel or an air dryer.
Wash hands before
Preparing food
Working with clean equipment
Putting on gloves
Changing tasks
Wash hands after
touching anything that can contaminate hands - INCLUDING YOUR CELL PHONE
If a worker handles food with contaminated hands, you must:
Dispose of the contaminated food
Clean potentially contaminated equipment and utensils.
Retrain or coach food handlers who are not following proper hand washing procedures.
Hand Sanitizer:
Only lowers the number of germs on your hands.
Must comply with FDA standards.
Used AFTER correct handwashing, never in place of.
Allow sanitizer to completely dry to prevent chemical contamination.
Hand Care:
Fingernails should be short and clean with no false nails and no fingernail polish.
Infected cut or sore
Hand or wrist - must be covered with two layers of protection, such as a band aid and then a single use glove.
Arm or other part of the body - cover with a bandage.
Buying Single-Use Gloves
Approved for food service industry
Disposable
Variety of sizes
Have alternative to latex
How to use gloves:
Wash hands first
Select the right size.
Check for rips or tears.
Never blow into, roll, or reuse gloves.
When to use gloves
Handling ready-to-eat food
- except when washing produce and handling ready-to-eat ingredients for a dish that will be cooked to the correct internal temperature.
Can never be used in place of handwashing.
When to change gloves
They become dirty or torn
Before beginning a new task
After interruptions
After handling raw meat, seafood, or poultry and before handling ready-to-eat food.
After 4 hours of continuous use - only ONE task.
Clothes
Wear clean clothing.
Change into work clothes at work.
Store street clothes away from food.
Aprons must be clean and never leave the kitchen area.
Do not wipe hands on apron.
Hair
Clean hat or other hair restraint.
No hair accessories that could become physical contaminants.
No false eyelashes.
Use a beard restraint to cover facial hair.
Check with jurisdiction on requirements.
Jewelry
The only piece of jewelry you can wear is a plain band ring.
Nothing else - not even medical identification bracelets.
Big Six Staff Illnesses:
Infected wound or boil
Sore throat and a fever
Persistent coughing, sneezing, runny nose, or eyes.
Vomit and diarrhea
Jaundice
Big Six Foodborne Illnesses
Restrict vs Exclude - infected wound or boil
Restrict until it can be properly covered.
Restrict vs exclude - sore throat and a fever
Restrict if working with the general population - restaurants.
Exclude if working with high risk populations - hospitals.
Restrict vs exclude - persistent coughing, sneezing, runny nose, or eyes.
Restrict until symptom free
Restrict vs exclude - vomit and diarrhea
Symptom free for 24 hours or a written note from a doctor.
Restrict vs exclude - jaundice
Exclude and report to local regulatory authority.
Restrict vs exclude - big six foodborne illnesses
Exclude and report to the local regulatory authority.
Restrict vs exclude:
Restrict - can work, just not around exposed food, utensils, or equipment.
Exclude - cannot come to work at all.
