DVD
Let’s watch a DVD…
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Additional Content
Some other things you
should know…
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How Food Handlers Can Contaminate Food
Food handlers can contaminate food
when they:
Have a foodborne illness
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 don’t wash them
Have symptoms such as diarrhea,
vomiting, or jaundice—a yellowing of the
eyes or skin
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Managing a Personal Hygiene Program
Managers must focus on the following:
Creating 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
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Infected Wounds or Cuts
Infected wounds or cuts:
Contain pus
Must be covered to prevent pathogens
from contaminating food and food-contact surfaces
How a wound is covered depends on
where it is located:
Cover wounds on the hand or wrist with an
impermeable cover, (i.e. bandage or finger cot) and
then a single-use glove
Cover wounds on the arm with an impermeable cover,
such as a bandage
Cover wounds on other parts of the body with a dry,
tight-fitting bandage
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Single-Use Gloves
Single-use gloves:
Should be used when handling
ready-to-eat food
o Except when washing produce
o Except when handling ready-to-eat
ingredients for a dish that will be cooked
Must NEVER be used in place
of handwashing
Must NEVER be washed and reused
Must fit correctly
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Single-Use Gloves
How to use gloves:
Wash and dry hands before putting gloves on
Select the correct glove size
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
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Bare-Hand Contact with Ready-to-Eat Food
Bare-hand contact with ready-to-eat
food must be avoided:
Some jurisdictions allow it but require
o Policies on staff health
o Training in handwashing and
personal hygiene practices
NEVER handle ready-to-eat food with bare
hands when you primarily serve a high-risk
population
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Handling Staff Illnesses
If:
The food handler has a sore throat with a fever
Then:
Restrict the food handler from working with or
around food
Exclude the food handler from the operation 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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Handling Staff Illnesses
If:
The food handler has at least one of these symptoms
● Vomiting
● Diarrhea
Then:
Exclude the food handler from the operation
● Before returning to work, food handlers who vomited
or had diarrhea must meet one of these requirements
o Have had no symptoms for at least 24 hours
o Have a written release from a medical practitioner
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Handling Staff Illnesses
If:
The food handler has jaundice
Then:
● Food handlers with jaundice must be reported to the
regulatory authority
● Exclude food handlers who’ve had jaundice for less than
7 days from the operation
● Food handlers must have a written release from a
medical practitioner and approval from the regulatory
authority before returning to work
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Handling Staff Illnesses
If:
The food handler has been diagnosed with a foodborne illness
caused by one of these pathogens and has symptoms
● Hepatitis A
● Salmonella Typhi
● Enterohemorrhagic and shiga toxin-producing E. coli
● Norovirus
● Shigella spp.
Then:
Exclude the food handler from the operation
Work with the food handler’s medical practitioner and/or the local regulatory
authority to decide when the person can go back to work
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Review
Let’s review
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Review
How long should you scrub your hands with soap?
10 to 15 seconds
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Review
When do food handlers have to wash their hands?
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Review
When do food handlers have to wash their hands?
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Review
What’s wrong with this picture?
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Review
What’s wrong with this picture?
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Review
What’s wrong with this picture?
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Review
A grill operator places a raw hamburger patty on the grill. Next she
assembles a hamburger. Is a glove change required between tasks?
A. Yes
B. No
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Review
A cook preps raw chicken. Next he preps onions for the salad bar. Is a
glove change required between tasks?
A. Yes
B. No
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Review
Mary works in a restaurant and has a sore throat and fever. Should she be
excluded from the operation or restricted from working with or around food?
A. Excluded
B. Restricted
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Review
Martha is a cook who is vomiting. Should she be excluded from the operation
or restricted from working with or around food?
A. Excluded
B. Restricted
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Review
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