FOOD SAFETY AND SANITATION
MANAGEMENT
The Safe Foodhandler
4C
Chapter
Learning Objectives:
Personal behaviours that can contaminate food
Proper handwashing procedures
When hands should be washed
Appropriate hand antiseptics and when to use them
Hand maintenance requirements
Proper procedures for covering cuts, wounds, sores
Procedures to follow when using gloves
Jewelry that poses a hazard to food safety
Requirements for employees work attire
Regulatory exceptions for allowing bare-hand contact
with ready-to-eat food and cooked food
How Foodhandlers Contaminate
Food
Foodhandlers can contaminate food when they:
– Have a foodborne illness
– Show symptoms of gastrointestinal
illness
– Have infected wounds or cuts
– Live with, or are exposed to,
a person who is ill
– Touch anything that may
contaminate their hands
Behaviors That Can Contaminate
Food
A Scratching the scalp E Touching a pimple or
open sore
B Running fingers
through hair F Wearing a dirty uniform
C Wiping or touching G Coughing or sneezing into
the nose the hand
D Rubbing an ear H Spitting in the establishment
Components of a Good Personal
Hygiene Program
Good personal hygiene includes:
– Maintaining personal cleanliness
– Wearing proper work attire
– Following hygienic hand practices
– Avoiding unsanitary habits and actions
– Maintaining good health
– Reporting illnesses
Hygienic Hand Practices:
The whole process should take 20
Handwashing seconds
1 2 3
Wet hands with running water as Apply soap Vigorously scrub hands and arms for
hot as you can comfortably stand ten to fifteen seconds. Clean under
(at least 100°F/38°C) fingernails and between fingers
4 5
Rinse thoroughly under Dry hands and arms with a single-use
running water paper towel or warm-air hand dryer
Hygienic Hand Practices:
Handwashing
Hand Antiseptics
– Must comply with
Food and Drug
Administration
standards
– Should be used after
handwashing (if used
in the establishment)
– Must never be used in
place of handwashing
Hygienic Hand Practices: When to
Wash Hands
Foodhandlers must wash their
hands after:
– Using the restroom
– Handling raw meat, poultry,
and fish (before and after)
– Touching the hair, face, or
body
– Sneezing, coughing, or
using a tissue
– Smoking, eating, drinking,
or chewing gum or tobacco
Hygienic Hand Practices: When to
Wash Hands
Foodhandlers must wash their
hands after: continued
Handling chemicals that might
affect food safety
Taking out garbage
Clearing tables or bussing
dirty dishes
Touching clothing or aprons
– Touching anything else that
may contaminate hands,
such as unsanitized
equipment, work surfaces,
or washcloths
Hygienic Hand Practices: Bare
Hand Contact
Bare-Hand Contact with
Ready-to-Eat Food
Some jurisdictions allow it
but require written policies
and procedures on:
– Employee health
– Handwashing
– Other hygienic
practices
Good Personal Hygiene Practices
Requirements for Foodhandlers
Keep fingernails Do not wear false Bandage cuts and
short and clean nails or nail polish cover bandages
Hygienic Hand Practices: Gloves
Gloves used for handling food:
– Must never be used in place of
handwashing
– Are for single use only
– Should be right for the task
– Must be safe, durable, and clean
– Must fit properly
– Must be used properly
Hygienic Hand Practices: Gloves
When to Change Gloves
– As soon as they become soiled or torn
– Before beginning a different task
– At least every four hours during continual use and
more often when necessary
– After handling raw meat and before handling cooked
or ready-to-eat food
Proper Work Attire
A
Foodhandlers should:
B
A Wear a clean hat or other hair restraint
B Wear clean clothing daily
D
C
Remove aprons when leaving
food-preparation areas C
D
Remove jewelry from hands and arms
E Wear appropriate, clean, and closed-toe
shoes
E
Policies Regarding Eating,
Drinking, and Smoking
Foodhandlers must not:
– Smoke, chew gum or tobacco, eat or drink
When
– Preparing or serving food
– Working in food-preparation areas
– Working in areas used to clean
utensils and equipment
Handling Employee Illnesses
IF:
The foodhandler has a
sore throat with fever
THEN:
Restrict the employee from
working with or around
food
Exclude the employee from
the establishment if you
primarily serve a high-risk
population
Handling Employee Illnesses
IF:
The foodhandler has one or more of the
following symptoms of Vomiting, Diarrhea,
Jaundice
THEN:
Exclude the employee from the establishment
Do not allow employees with vomiting or
diarrhea to return to work unless they:
Have been symptom-free for 24 hours or
Have a written release from a medical
practitioner
Do not allow employees with jaundice to return
to work unless they have been released by a
medical practitioner
Handling Employee Illnesses
IF:
The foodhandler has been diagnosed
with a foodborne illness caused by:
Salmonella Typhi
Shigella spp.
Shiga toxin-producing E. coli
Hepatitis A virus Norovirus
THEN:
Exclude the employee from the
establishment and notify the local
regulatory agency
Work with the employee’s medical
practitioner and/or the local regulatory
agency to determine when he or she
can safely return to work
Apply Your Knowledge: What’s
Wrong with This Picture?
Thank you.
Reference:
