The Safe Food Handler

Objectives:
By the end of this chapter, you should be able to identify the following:
 How to avoid behaviors that can contaminate food
 How to wash and care for hands
 The correct way to dress for work and handle work clothes
 Where staff can eat, drink, smoke, and chew gum or tobacco to minimize
contamination
 How to prevent staff who may be carrying pathogens from working with or
around food or from working in the operation

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How Food Handlers Can Contaminate Food How Food Handlers Can Contaminate Food

Situations that can lead to contaminating Actions that can contaminate food:
food: A. Scratching the scalp
 Have a foodborne illness B. Running fingers through hair
 Have wounds or boils that contain a pathogen C. Wiping or touching the nose
 Sneeze or cough D. Rubbing an ear
 Have contact with a person who is sick E. Touching a pimple or infected wound/boil
 Use the restroom and do not wash their hands F. Wearing and touching a dirty uniform
 Have symptoms such as diarrhea, vomiting, or G. Coughing or sneezing into the hand
jaundice—a yellowing of the eyes or skin
H. Spitting in the operation

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Managing a Personal Hygiene Program Handwashing

Managers must focus on the following: Where to wash hands:

 Creating personal hygiene policies  Wash hands in a sink designated for handwashing.
 Training food handlers on personal hygiene  NEVER wash hands in sinks designated for food
policies and retraining them regularly prep or dishwashing or sinks used for discarding
 Modeling correct behavior at all times waste water.

 Supervising food safety practices

 Revising personal hygiene policies when laws
or science change

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 Handwashing Handwashing

How to wash hands (should take at least 20 seconds): Avoid contaminating clean hands:
 Consider using a paper towel to turn off the
faucet and to open the door.

1. Wet hands and arms. Use 2. Apply soap. Apply enough 3. Scrub hands and arms
running warm water. to build up a good lather. vigorously for 10 to 15
Follow the manufacturer’s seconds. Clean fingertips, under
recommendations. fingernails, and between fingers.

4. Rinse hands and arms 5. Dry hands and arms. Use

thoroughly. Use running a single-use paper towel or
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warm water. hand dryer. 3-8

Handwashing Handwashing

When to Wash Hands When to Wash Hands

Food handlers must wash their hands Food handlers must wash their hands
before: after:
 Preparing food  Using the restroom
 Working with clean equipment and utensils  Touching the body or clothing
 Putting on single-use gloves  Coughing, sneezing, blowing their nose, or
using a handkerchief or tissue
 Eating, drinking, smoking, or chewing gum or
tobacco
 Handling soiled items
 Handling raw meat, seafood, or poultry
 Taking out garbage
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Handwashing Handwashing

When to Wash Hands Corrective Action

Food handlers must wash their hands If food handlers have touched food or
after: food-contact surfaces with unclean hands:
 Handling service or aquatic animals  Dispose of the contaminated food.
 Handling chemicals that might affect food  Clean potentially contaminated equipment
safety and utensils.
 Changing tasks (before beginning new task).  Retrain or coach food handlers who are not
 Leaving and returning to the kitchen/prep area. following proper handwashing procedures if
necessary.
 Handling money.
 Using electronic devices
 Touching anything that may contaminate hands

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 Handwashing Hand Care

Hand antiseptics: Requirements for food handlers:

 Liquids or gels used to lower the number
of pathogens on skin

If used, hand antiseptics:

 Must comply with the CFR and
FDA standards
 Should be used only after handwashing
 Must NEVER be used in place of handwashing Keep fingernails Do NOT wear Do NOT wear
 Should be allowed to dry before touching food short and clean. false nails. nail polish.
or equipment

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Infected Wounds or Cuts Single-Use Gloves

Infected wounds, cuts, or boils: Single-use gloves:

 Contain pus  Must NEVER be used in place
 Must be covered if they are open or draining of handwashing
 Should be used when handling
How a wound is covered depends on ready-to-eat food
where it is located: o Except when washing produce
 Hand, finger, or wrist—Cover wounds with an o Except when handling ready-to-eat ingredients
impermeable cover (e.g., bandage or finger cot) for a dish that will be cooked to the correct
and then a single-use glove. internal temperature
 Arm—Cover wounds with an impermeable cover,
such as a bandage.
 Other part of the body—Cover wounds with a dry,
tight-fitting bandage.

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Single-Use Gloves Single-Use Gloves

Which gloves to buy: How to use gloves:

 Approved gloves  Wash hands before putting on gloves when
 Disposable gloves starting a new task.

 Multiple sizes  Select the correct glove size.

 Latex alternatives  Hold gloves by the edge when putting them on.
 Once gloves are on, check for rips or tears.
 NEVER blow into gloves.
 NEVER roll gloves to make them easier to put on.
 NEVER wash and reuse gloves.

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 Single-Use Gloves Bare-Hand Contact with Ready-to-Eat Food

When to change gloves: NEVER handle ready-to-eat food with bare

 As soon as they become dirty or torn. hands when you primarily serve a high-risk
population.
 Before beginning a different task.
 After an interruption, such as taking a phone call. Avoid bare-hand contact with ready-to-eat
 After handling raw meat, seafood, or poultry and food unless:
before handling ready-to-eat food.  The food is an ingredient in a dish that does not
 After four hours of continuous use. contain raw meat, seafood, or poultry and
o The dish will be cooked to at least
145˚F (63˚C).
 The food is an ingredient in a dish containing
raw meat, seafood, or poultry and
o The dish will be cooked to the required minimum
internal temperature of the raw item(s).

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Personal Hygiene Practices Work Attire

Food handlers must: Food handers must use hair restraints:

 Follow a personal hygiene program.  Wear a clean hat or other hair restraint when in
 Shower or bathe before work. a food-prep area.
 Do NOT wear hair accessories that could
become physical contaminants.
 Do NOT wear false eyelashes.
 Wear a beard restraint to cover facial hair.

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Work Attire Work Attire

Food handers must wear clean clothing: Food handers must handle aprons
 Wear clean clothing daily. correctly:
 Change uniforms, including aprons, when they  Remove aprons when leaving prep areas.
are soiled.  NEVER wipe your hands on your apron.
 Change into work clothes at work.
 Store street clothing and personal belongings
in designated areas.
 Keep dirty clothing away from food and prep
areas.

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 Work Attire Eating, Drinking, Smoking, and Chewing Gum or Tobacco

Food handers must not wear jewelry: Food handlers may only eat, drink, smoke, or
 Remove jewelry from hands and arms before chew gum or tobacco in designated areas.
prepping food or when working around prep
areas: Food handlers must NEVER eat, drink,
smoke, or chew gum or tobacco when:
o Rings, except for a plain band
 Prepping or serving food
o Bracelets, including medical bracelets
o Watches
 Working in prep areas

 Remove other jewelry, as required by your  Working in areas used to clean utensils and
company. equipment
Exception: Employees can drink from a correctly
covered container if they are careful to prevent
contamination of their hands, the container, and
exposed food, utensils, and equipment.

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Policies for Reporting Health Issues Reporting Illness

 Tell staff to let you know when they are sick. Staff must report illnesses:
 Be prepared to show proof that you have done this, such as:  Before they come to work.
o Signed statements in which staff have agreed to report illness  If they get sick while working
o Documentation showing staff have completed training, which includes  If they—or someone they live with—has been
information on the importance of reporting illness diagnosed with an illness from one of these
o Posted signs or pocket cards that remind staff to notify managers when they pathogens:
are sick o Norovirus
o Hepatitis A
o Shigella spp.
o Shiga-toxin producing E. coli (STEC)
o Salmonella Typhi
o Nontyphoidal Salmonella

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Reporting Illness Watching for Staff Illnesses

When food handlers are sick, you may Watch for these signs of illness:
need to:  Vomiting
 Restrict them from working with exposed food,  Excessive trips to the bathroom
utensils, and equipment.
 Yellowing of the skin, eyes, and fingernails
 Exclude them from coming into the operation.
This is especially important if they have these  Cold sweats or chills (indicating a fever)
symptoms:  Persistent nasal discharge and sneezing
o Vomiting
o Diarrhea
o Jaundice (a yellowing of the skin or eyes)
o Sore throat with fever
o Infected wound or boil that is open or draining
(unless properly covered)

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 Restricting or Excluding Staff for Medical Conditions Restricting or Excluding Staff for Medical Conditions

If Then If Then

The food handler has an Restrict the food handler from working with The food handler Restrict the food handler from working with
infected wound or boil exposed food, utensils, and equipment.  Has persistent exposed food, utensils, and equipment.
that is not properly sneezing, coughing,
covered. or a runny nose
The food handler has a  Restrict the food handler from working with
 With discharges from
sore throat with a fever. exposed food, utensils, and equipment.
the eyes, nose, or
 Exclude the food handler from the operation mouth
if you primarily serve a high-risk population.
 A written release from a medical practitioner
is required before returning to work.

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Restricting or Excluding Staff for Medical Conditions Restricting or Excluding Staff for Medical Conditions
If Then If Then
The food handler Exclude the food handler from the operation. The food handler is vomiting or has diarrhea  Exclude the food handler from
has at least one of and has been diagnosed with an illness the operation.
these symptoms Vomiting and diarrhea caused by one of these pathogens:
from an infectious Before returning to work, food handlers must have either:  Report the situation to the
condition:  Norovirus regulatory authority.
 Had no symptoms for at least 24 hours.
 Vomiting Or  Shigella spp.  Work with the medical
 A written release from a medical practitioner.  Nontyphoidal Salmonella practitioner and the local
 Diarrhea
Shiga toxin-producing E. coli (STEC) regulatory authority.
Jaundice 
 Jaundice
(yellow skin or Report food handlers to the regulatory authority. Exclude food The food handler has been diagnosed with
eyes) handlers who have had jaundice for seven days or less. an illness caused by one of these
Before returning to work, food handlers must have both: pathogens:
 A written release from a medical practitioner  Hepatitis A
And  Salmonella Typhi
 Approval from the regulatory authority
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