contamination
What are some things that can be done to prevent contamination?
-washing hands
-wearing clean clothes
-wearing hair nets
About how long should handwashing take?
20 seconds
When should you change gloves?
- as soon as they're dirty or torn
-before starting another task
-after an interuption
-after handling raw food, before RTE
-after 4 hours of continous use
-clean uniform
-hair nets
What does it mean to restrict a food handler?
Keeps them from working with exposed food, utensils, and equipment
How can food handlers potentially contaminate food?
-sneezing/coughing/spitting into food
-having an uncovered wound with pathogens
-having contact with sick person
-forgetting to wash hands
-having a foodborne illness themselves
Where should hands be washed?
In designated handwashing sinks ONLY
When putting on gloves, what are some criteria to meet? What should you look out for?
- correct glove size
-holding gloves by edge
-check for rips/tears once on
What is ideal handcare as a food handler?
- short, unpolished nails
if a cut is located on the hand, how should the food handler tend to it before returning to work?
cover wound with an impermeable cover AND single use glove
How can managers model correct hygeine practices?
-wearing clean uniforms
-routinely washing hands
-wearing hair nets
Food handlers should wash hands before... ?
- prepping food
- handling equipment
- handling utensils
- puting on gloves
What should you NEVER do with gloves?
-blow into gloves
-roll to make easier to put on
- wash and reuse
Food handlers may have false or polish nails if...
food handler wears single use gloves
How should food managers ensure food handlers will inform them when they are sick?
- have signed statements agreeing to do so
- posted signs/ cards reminding staff to notify managment
How can managers support a personal hygeine program?
- Creating/ revising hygeine policies
- training/retraining food handlers on policies
-constantly modeling correct behavior
-supervising
Describe the handwashing process. (Five steps)
1. Wet hands and arms with warm running water
2. apply soap
3. scrub hands and arms for 10-15 seconds
4. rinse hands and arms under warm water
5. dry with hand dryer OR single use paper towel
What type of gloves should you buy?
-approved gloves
-disposable gloves
-multiple sizes
-latex alternatives
Food handlers may not wear jewelry EXCEPT...?
a plain band
When should staff report illness?
- before work
- if they get sick while working
- if they/ someone they live with has been diagnosed with one of the Big 6
What are carriers?
People who carry pathogens without getting sick themselves.
How can food handlers keep from contaminating hands after washing them?
-use paper towel to turn off faucet/ open door
You should never handle RTE food with bare hands. What is the exception to this rule?
-food is an ingredient that will be cooked.
Will be cooked to either 145 F (no raw meat ingredient)
OR
to minimum internal temp of raw meat ingredient in food.
Employees should eat and drink in designated spaces, outside of food prep areas. What is the exception to this?
Drinks with a lid and straw.
What symptoms lead to excluding a food handler?
- vomiting
-diarrhea
-jaundice