2007 chapter 3 The Safe Food Handler Chapter 3 The Safe Food Handler 3. 1 A Good Personal Hygiene Program How Food Handlers Can Contaminate Food - Situations That Can Lead to Contaminating food --- Actions That Can Contaminate Food - Managing a Personal - Single-Use Gloves Hygiene Program - Bare-Hand Contact - Handwashing with Ready-to-Eat Food --Hand Care - Personal Cleanliness – Work Attire - Eating, Drinking, Smoking, and Chewing Gum of Tobacco - Policies for Reporting Illnesses Health Issues - Handling Staff NEWS patitis A Scare Hepatitis A vaccinations were offered to thousands of guests who had visited a local casual-dining restaurant in the Gulf Coast region of the United States. The vaccinations were made available by the local regulatory authority after a food handler at the restaurant tested positive for hepatitis A, exposing the guests to the virus. The identified food handler was responsible for preparing and setting up items on t he restaurant's salad bar. The food handler was excluded from work until approved to return by a physician and the regulatory authority. The local regulatory authority also worked with the restaurant to ensure it had all of the correct processes in place to protect guests a nd the team. You Can Prevent This The incident i n the story above could have been avoided if the illness had been r eported to the manager once the food h andler started e xperiencing symptoms. Y ou can prevent a situation like this by requiring staff to report any h ealth problems before they come to work. Reporting illness is just one part of a good personal hygiene program. The program should also address these areas. • Avoiding personal behaviors that can contaminate food • Washing and caring for hands • Dressing for work and handling work c lothes • Limiting where staff can eat, drink, smoke, and chew gum or tobacco • Preventing staff who may be carrying pathogens from working with or around food, or from working in the operation 3.2 ServSafe Manager Book How Food Handlers Can Contaminate That Can Food Situations That Can Lead to Contaminating Food - Actions Contaminate Food Po Managing a Personal - Single Iso Glopes Hygiene Pogan Bare Hand Contact -Handwasting with Rearly to Eau Food - Hand Eaire Personal Eleanliness bork Attire Eating banking Smoking and Chewing Gum or tobacco ling How Food Handlers Can Contaminate Food At every step in the flow of food, food handlers can contaminate food. They might not even realize it when they do it. Something as simple as touching the face while prepping a salad could make a customer sick. Even a food handler w ho appears to be healthy may spread foodborne pathogens. As a manager, you need to know the many ways that food handlers can contaminate food. Situations That Can Lead to Contaminating Food Food handlers can contaminate food in any of the following situations. . When they have a f oodborne illness. • When they have wounds that contain a pathogen. • When sneezing or coughing. . When they have contact with a person who is ill. . When they touch anything that may contaminate their hands and then they don't wash them. The buser in the photo at left may have contaminated his hands and could spread pathogens if he fails to wash them. . When they have symptoms such as diarrhea, vomiting, or jaundice-a yellowing of the eyes or skin. With some illnesses, a person may infect other people before showing any symptoms. For example, a person could spread hepatitis A for weeks before having any symptoms. With other illnesses, a person may infect other people for days or even months after symptoms are gone. Norovirus can be spread for days after symptoms have ended. Some people carry pathogens and infect others without ever getting sick themselves. These people are called carriers. The bacteria S taphylococcus aureus is a pathogen carried in the nose o f 30 to 50 percent of healthy adults. About 20 to 35 percent of healthy adults carry it on their skin. Food handlers transfer this type of bacteria to food when they touch the infected areas of their bodies and t hen touch food without washing their hands. Pathogen Alert Chapter 3 The Safe Food Handler 3.3 Actions That Can Contaminate Food To avoid causing a foodborne illness, pay close attention to what you do with y our hands. Some common actions to avoid are: Scratching the scalp Running fingers through the hair © Wiping or touching the nose Rubbing an ear Touching a pimple or an infected wound Wearing a dirty uniform Coughing or sneezing into the hand Spitting in the operation Apply Your Knowledge Who Is at Risk? Write an X next t o the food handler's name if there is a risk that the food handler could spread pathogens. Jamie, a prep cook, has a habit of rubbing his chin. Even though people tease him about this, he doesn't even notice when he touches it. Rita, a pizza maker, has a bad headache but no fever. She gets a lot of headaches, but she always comes to work anyway. L ee, a sous chef, didn't h ave time t o do laundry. He has to wear the same chef coat he wore yesterday. Phillip, a grill operator, has a small cut on his cheek. It's not bleeding, but he has a bandage on it. Gary, a dishwasher, has allergies. Sometimes he needs to spit, so he spits in the garbage can next to the sink. Helen's children have had diarrhea. Her mother has been caring for them so that Helen, a line cook, could go to work. Victor, an ice cream server, likes outdoor a ctivities. Last weekend, he went camping in an area where there were no indoor toilets. Sabrina, a pastry c hef, has dandruff, which itches. She tries not to scratch her head, but sometimes she j ust has to do it. For answers, please turn to page 3 .20. 3.4 ServSafe Manager Book A Good Personal Hygiene Program How Food Handler: Can. Contaminate Food Situations That Can lead to Contaminating food Actions That Can Contaminate Food - Eating Drinking. - Managing a Personal - Single-U se Gloves Hygiene Program Bare Hand Contact – Handwashing with Ready-to-Eat Food - Hand Care Personal Cleanliness - Work At tire - Policies for Reporting Illnesses Health Issues - Handling Staff Chewing Gum o r Tobacco | A Good Personal Hygiene Program To keep food handlers from contaminating food, your operation needs a good personal hygiene program. A good personal hygiene program also helps everyone feel confident in the cleanliness of the business. As a manager, you must make sure this program succeeds. You must create and support policies that address the following areas, A Hand practices • Handwashing Hand care Glove use • Preventing bare-hand contact with ready-to-eat food Personal cleanliness © Clothing, hair restraints, and jewelry Food handlers must also avoid certain habits and actions, maintain good health, cover wounds, and report illnesses. Managing a Personal Hygiene Program Don't underestimate your role in a personal hygiene program. You have many responsibilities to help make the program work. . Creating personal hygiene policies. • Training food handlers on those p olicies and retraining them regularly. • Modeling the correct behavior at all times. The manager in the photo at left is modeling good personal h ygiene practices. He is wearing clean clothes and a hair restraint. He is also using gloves. • Supervising food safety practices at all times. Revising personal hygiene policies when laws or science change. Handwashing Handwashing is the most important part of personal hygiene. It may seem like an obvious thing to do. Even so, many food handlers do not wash their hands the correct way or as often as they should. Every day, our hands t ouch surfaces covered with microorganisms that we cannot see. Even healthy people can spread pathogens. You must train your food handlers to wash their hands, and then you must monitor them. Chapter 3 The Safe Food Handler 3.5 Where to Wash Hands Hands must be washed in a sink designated for handwashing. NEVER wash hands in sinks designated for food prep, dishwashing, or utility services. How to Wash Hands To wash hands or prosthetic devices correctly, follow the steps shown below. The whole process should take at least 20 seconds. Wet hands and arms. Use running water as hot as you can c omfortably stand. It should be at least 100°F (38°C). Apply soap. Apply enough to b uild up a good lather. Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers. Rinse hands and arms thoroughly. Use running warm water. 6 Dry hands and arms, Use a single-use paper towel or a hand d ryer. If you are not careful, you can contaminate your hands after washing t hem. Consider using a paper towel to turn off the faucet and to open the door when leaving the restroom. 3.6 ServSafe Manager Book Pathogen ! Alert When to Wash Hands Food handlers must wash their hands before they start work. They must also do it after the following activities. • Using the restroom. Food handlers carrying pathogens, such as Norovirus, can transfer them to food if they don't wash their hands after using the restroom. • Handling raw meat, poultry, and s eafood (before and after). • Touching the hair, face, or body. • Sneezing, coughing, or using a tissue. • Eating, drinking, smoking, or chewing gum or tobacco. Handling chemicals that might affect food safety. • Taking out garbage. • Clearing tables or busing dirty dishes. • Touching clothing or aprons. • Handling money. • Leaving and returning to the kitchen/prep area. • Handling service animals or aquatic animals. * Touching anything else that may contaminate hands, such as dirty equipment, work surfaces, or cloths. The food handler in the photo at left should wash his hands after using the cloth to wipe the prep counter. Hand Antiseptics Hand antiseptics are liquids or gels that are used to lower the number of pathogens on skin. If used, they must comply with the Code of Federal Regulations (CFR) and Food and Drug Administration (FDA) standards. Only use hand antiseptics after handwashing. Never use them in place of it. Wait for a hand antiseptic to dry before you touch food or equipment Check y our l ocal r egulatory req uirements. How This Relates to Me Are hand antiseptics allowed by your local regulatory authority? -Y es - No If allowed, what are the regulatory requirements? Chapter 3 The Safe Food Handler 3. 7 Hand Care In addition to washing, hands need other care to prevent s preading pathogens. Make sure food handlers follow these guidelines. Fingernail length Keep fingernails short and clean. Long fingernails may be hard to keep clean and can rip gloves. They can also chip and become physical contaminants. Fingernails should be kept trimmed a nd filed. This will allow nails to be cleaned easily. Ragged nails can be hard to keep clean. They may also hold pathogens and break off-becoming physical contaminants. False fingernails Do NOT wear false fingernails. They can be hard to keep clean. False fingernails also can break off into food. Some local regulatory authorities allow false nails if single-use gloves are worn. Nail polish DO NOT Wear nail polish. It can disguise dirt under nails and may flake off into food. Some regulatory authorities allow polished nails if single-use gloves are worn. Infected wounds or cuts Infected wounds, cuts, or boils contain pus. They must be covered to prevent pathogens from contaminating food and food contact surfaces. How a wound is covered d epends on w here it is located. • Cover wounds on the hand or wrist with an impermeable cover. "Impermeable" means that liquid cannot pass through the cover. Examples include bandages and finger cots. Next, place a single-use glove over the cover. Cover wounds on the arm with an impermeable cover, such as a bandage. The wound must be completely covered. Cover wounds on other parts of the body with a dry, durable, tight-fitting bandage. Check y our l ocal r egulatory r equirements, 3.8 ServSafe Manager Book How This Relates to Me Does your local regulatory authority allow food handlers to wear false nails or nail polish covered by single-use gloves? - Yes _ No If so, under what conditions? Something to Think About... More Than They Bargained For At an operation on the East Coast, the salad bar was very popular. One afternoon while prepping the lettuce, a food handler cut her finger. She bandaged it right away and returned to work. While she was tossing the salad, the bandage fell off into the lettuce. A short time later, a customer reported that she had found a used bandage in h er salad. The manager apologized and quickly comped her meal. Fortunately, the customer was easygoing, and the rest of the evening was uneventful. Single-Use Gloves Single-use g loves can help keep food s afe by creating a barrier between hands and food. They should be used when handling ready to-eat food. The exceptions include when washing produce, or when handling ready-to-eat ingredients for a dish that will b e cooked to the correct internal temperature. Gloves must never be used in place of handwashing. Hands must be washed before putting on gloves and when changing to a new pair. When buying gloves for handling food, follow these guidelines. Approved gloves Only gloves approved for foodservice should be purchased. Disposable gloves Buy only single-use gloves for handling food. NEVER wash and reuse gloves. Multiple sizes Make sure you provide different glove sizes. Gloves that are too big will not stay on. Those that are too small will tear or rip easily. The photo a t left s hows a correct fit. Latex alternatives Some food handlers and customers may be sensitive to latex. Consider providing gloves made from other materials. Chapter 3 The Safe Food Handler 3.9 How to Use Gloves If you are not careful when using gloves, the food you handle can become unsafe. Follow these guidelines. • Wash and dry your hands before putting on gloves. • Select the correct glove size. • Hold gloves by the edge when putting them on. Avoid touching the glove as much as possible. • Once you've put them on, check the gloves for rips or tears. • Never blow into gloves. • NEVER roll gloves to make them easier to put on. When to Change Gloves Food handlers must change gloves at all of these times. • As soon as they become dirty or torn • Before beginning a different task • After an interruption, such as taking a phone call • After handling raw meat, seafood, or poultry, and before handling ready-to-eat food Check your l ocal regulatory r equirements . How This Relates to Me What are yo ur local regulatory requirements for glove use? 3.10 ServSafe Manager Book Bare-Hand Contact with Ready-To-Eat Food Food can become contaminated when it has been handled with bare hands. This is especially true when hands have not been washed correctly or have infected cuts or wounds. For this reason, do NOT handle ready-to-eat food with bare hands. Never handle ready-to-eat food with bare hands if you primarily serve a high-risk population. Some regulatory authorities allow bare-hand contact with ready to-eat food. If your jurisdiction allows this, you must have specific policies in place about s taff health. You must also train staff in handwashing and personal hygiene practices. Check y our l ocal regulatory requirements. How This Relates to Me Does your local regulatory authority allow bare-hand contact with ready-to-eat food? - Yes No If allowed, what are the regulatory requirements? Personal Cleanliness Pathogens can be found on hair and skin. There is a greater risk of these pathogens being transferred to food and food equipment if the food handler does not follow a personal hygiene program. Make sure food handlers shower or bathe before work. Work Attire Food handlers in dirty clothes may give a bad impression of your operation. More important, dirty clothing may carry pathogens that can cause foodborne illnesses. These pathogens can be transferred from the clothing to the hands and to the food being prepared. Set up a dress code, and make sure all staff follow it. The code should include the guidelines listed on the next page. Chapter 3 The Safe Food Handler 3.11 Work Attire Guidelines Hair restraints Wear a clean hat or other hair restraint when in a food prep area. Do NOT wear hair accessories that could become physical contaminants. Hair accessories should be limited to items that keep hands out of hair, and hair out of food. False eyelashes can become physical contaminants and should NOT be w orn. Food handlers with facial hair should also wear a beard restraint. Clean clothing Wear clean clothing daily. If possible, change into work clothes at work. Store street clothing and personal belongings in designated areas. Dirty clothing that is stored in the operation must be kept away from food and prep a reas. You can do this by placing them in nonabsorbent containers or washable laundry bags. This includes dirty aprons, chef coats, a nd other uniforms. Aprons Remove aprons when leaving prep areas. For example, aprons should be removed and stored before taking out garbage or using the restroom. NEVER wipe your hands on your apron. Jewelry Remove jewelry from hands and arms before prepping food or when working around prep areas. Food handlers cannot wear any of the following, • Rings, except for a plain band . Bracelets, including medical bracelets • Wa tches Your company may also require you to remove other types of jewelry. This may include earrings, necklaces, and facial jewelry. These items can fall off and become a physical contaminant. O rnate jewelry c an be difficult to clean and can hold pathogens. Servers may wear jewelry i f allowed by company policy. Check your l ocal r egulatory r equirements. 3.12 ServSafe Manager Book Eating, Drinking, Smoking, and Chewing Gum or Tobacco Small droplets of saliva can contain thousands of pathogens. In the process of eating, drinking, smoking, or chewing gum or tobacco, saliva can be transferred to hands or directly to food being handled. Do Not eat, drink, smoke, or chew gum or tobacco at these times. . When prepping or serving food • When working in prep areas • When working in areas used to clean utensils and equipment Only eat, drink, smoke, and chew gum or tobacco in designated areas. Some regulatory authorities allow food handlers to drink from a covered container while in prep and dishwashing areas. Check y our l ocal regulatory requirements , Policies for Reporting Health Issues You must tell your staff to let you know when they are sick. This includes newly h ired staff who haven't s tarted working yet. Your regulatory authority may ask for proof that you have done this, which can be provided in the following ways. • Presenting signed statements in which staff have agreed to report illness • Providing documentation showing staff have completed training, which includes information on the importance of reporting illness • Posting signs or providing pocket cards that remind staff to notify managers when they are ill Staff must report illnesses before they come to work. They should also let you know immediately if they get sick while working, as the food handler in the photo at left is doing. When food handlers are ill, you may need to restrict them from working with or around food. Sometimes, you may need to exclude them from working in the operation. Use the following chart to help you decide how to handle staff illnesses. Note that for most illnesses, however, you should work with your local regulatory authority to determine how to respond. Chapter 3 The Safe Food Handler 3.13 Handling Staff Illnesses Then The food handler has a sore throat with a fever. Restrict the food handler from working with or around food. The food h andler can work with or around food when he o r she has a written release from a medical practitioner. Exclude the food handler from the operation if you primarily serve a high risk population. The food handler must be cleared by his or her medical practitioner before returning to work. The food handler has at least one of these symptoms from an infectious condition. Vomiting • Diarrhea • Jaundice (yellow skin or eyes) Exclude the food handler from the operation. Vomiting and diarrhea Food handlers must meet one of these requirements before they can return to work: • Have had no symptoms for at least 24 hours • Have a written release from a medical practitioner Jaundice Food handlers with jaundice must be reported to the regulatory authority. Food handlers who have had jaundice for less than seven days must be excluded from the operation. Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work 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 s higa toxin-producing E. c o li • Norovirus Shigella s pp. Exclude the food handler from the operation. Work with the food handler's medical practitioner and the local regulatory authority to decide when the person can go back to work. Some food handlers diagnosed with these foodborne illnesses may not experience the usual symptoms, or their symptoms may be over. Work with the local regulatory authority to determine whether the food handler must be excluded from the establishment or restricted from working w ith or around food, and when the exclusion o r restriction can be removed. This c hart is only a g uide. Work with y our l ocal regulatory authority to determine t he b est course o fa ction. 3.14 ServSafe Manager Book How This Relates to Me When does your regulatory authority require f ood handlers to be restricted from working with or around food? What other illnesses or illness symptoms would require you to exclude a food handler from your operation? Apply Your Knowledge Check Your Handwashing Savvy Circle the letters of the correct steps for handwashing f rom column A. Then put them in the correct order in column B. Column A Column B A Scrub hands and arms for 3 to 5 seconds. @ Scrub h ands and arms for 10 to 15 seconds. © Rinse hands and arms in warm, running water. O Rinse hands and arms in warm, standing water. © Wet hands and arms with water at least 100°F (38°C). Wet hands and arms with water at least 115°F (46°C). Apply enough soap to build up a good lather. ® Apply enough soap to cover the palm of your hand. Dry hands and arms on a shared towel. Dry hands and arms with a single-use paper towel or hand dryer. men For answers, p lease t urn t o page 3 . 20. Chapter 3 The Safe Food Handler 3.15 Apply Your Knowledge When to Wash Hands? Paul was just promoted from buser to prep-cook-in-training at the busy family restaurant where h e has worked for nine months. Since his promotion last week, he has already learned some basic tasks. Today, Paul arrived promptly at work at 8:00 a.m. and punched in. In a preshift meeting, his manager, Miguel, told h im that his first task was to tray up 60 boneless chicken breasts to be cooked later in the shift. After that, Paul was to work with Linda, an experienced prep cook. Eager to m ake a good impression, Paul got the r aw chicken from the cooler. He put on s ingle-use gloves and started traying up the breasts. About halfway through, Miguel stopped by with someone in a suit, whom Miguel introduced as one of the new owners. Paul took off his gloves to shake the owner's hand. Afterwards, he put on a new pair of single-use gloves and got back to the chicken. After Paul finished the chicken, he put it in the cooler. Then he noticed a pile of dirty dishes next to the dishwasher. He decided to help out and l oaded the dishes into a dish rack. When it was full, h e ran the load. Linda came by and told him to prep vegetables for the salad bar. The salad bar needed to be set up in an hour, so Paul put on single-use gloves and got started right away. As he was chopping lettuce, Paul suddenly sneezed. Fortunately, he was able to turn away from the prep table in time. He also was able to catch the sneeze with his hand. He changed gloves and went back to chopping the lettuce. Then Paul needed a tissue. Not having one handy, he had to go to the restroom to blow his n ose on toilet paper. While he was there, he also used the toilet. Then he returned to the prep area, put on new gloves, and finished prepping vegetables. He placed the prepped vegetables in the cooler. Linda asked Paul to let the salad bar attendant know the vegetables were ready. Then she asked him to work with her on the grill during the lunch hour. She started off by showing him how to make a grilled chicken sandwich. When a second order for a grilled chicken sandwich came in, Paul got to make it. A bit nervous, he dropped the tongs for the raw chicken before he could get a piece onto the grill. Linda went to get a clean pair of tongs but got delayed by a conversation with Miguel. Paul was sure he could make the sandwich without Linda's help. While she was talking with Miguel, he picked up a raw chicken breast with his hands and put it on the grill. Then he got out a fresh bun and put it in the toaster. Before he could finish the sandwich, Linda came back, and they finished it together. As they worked together on the orders, the lunch rush flew by. When should Paul have washed his hands? Exclusion or Restriction? Write an E next to the statement if the food h andler must be excluded from the o peration. Write an R next to the statement if the person should be restricted from working with or around food. (1) Bill, a line cook at a family restaurant, has a sore throat w ith a fever. Joe, a prep cook, has diarrhea. Mary, a sous chef, has been diagnosed with hepatitis A. For a nswers, p lease turn to page 3 .20. 3.16 ServSafe Manager Book Chapter Summary Food handlers can spread pathogens and contaminate food at every step in the flow of food. Good personal hygiene is critical in an operation. Hands must be washed correctly and at the correct times: before starting work; after using the restroom; after sneezing, coughing, smoking, eating, or drinking; and before and after handling raw meat, poultry, and fish. . Fingernails should be kept short, clean, and without polish. • Before handling food or working in prep areas, food handlers must put on clean clothing and a clean hair restraint. They must remove jewelry from hands and arms. Aprons should be removed and stored when food handlers leave prep areas. • Food handlers should never eat, smoke, or chew gum or tobacco in food prep or service areas, or in areas designated for cleaning utensils and equipment. Staff should report health problems to managers before working with food. Food handlers must be excluded from work if they have been diagnosed with a foodborne illness caused by Salmonella T yphi; Shigella s pp.; enterohemorrhagic and shiga toxin-producing E. c oli; hepatitis A; or Norovirus. Food handlers also must not come to work if they have symptoms that include diarrhea, vomiting, or jaundice. Staff should not work with or around food if they have a sore throat and a fever. To keep food handlers from contaminating food, your operation needs a good personal hygiene program. You can minimize the risk of foodborne illnesses by establishing a program, training, and enforcing it. Most important, you must set an example yourself by practicing good personal hygiene,
