Safe Plates for Home Food Handlers - PowerPoint Presentation

Slide1

Safe Plates for Home Food Handlers

Module 3: Personal Hygiene and Health

Slide2

Case Study

Slide3

What Happened

February 2016, Raleigh, NC

Guests at a potluck Super Bowl party brought homemade buffalo chicken dip

Dip was left out for hours without any type of temperature control

Party host ate dip late at night while cleaning up and then woke up with stomach cramps and vomiting hours later

Slide4

What They Found

Illness was caused by

Staphylococcus aureus

toxin

Party guests

were seen “double dipping” and

using their fingers to scoop dip onto chips Dip was left out at room temperature for over four hours before the host ate it

Slide5

Discussion

How do you think the Staph bacteria got into the buffalo chicken dip?

How could that have been prevented?

Slide6

Learning Objectives

Identify the role of clean outer clothing, fingernails and jewelry in preventing food contamination and allergen cross-contact

Recognize where eating, drinking and tobacco use is allowed

Identify when, where and how to wash hands

Slide7

Learning Objectives

Identify instances when bare hand contact with food is allowed

Identify adequate barriers to bare hand contact and how to use single-use gloves

Identify symptoms and illnesses that must be reported to a manager

Describe how to correctly cover an infected wound on the hands or forearms

Slide8

Key Terms

Excluded food handler

– symptoms or diagnosis dictate that food handler can’t work in food establishment

Reinstated food handler

– symptoms have cleared so food handler is approved to work

Restricted

food handler

– symptoms dictate that food handler can’t

work with or around food

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Personal Hygiene

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Clothing and Hair

Wear clean clothing to prevent contamination of food and food-contact surfaces

Wear a clean apron and remove when leaving the kitchen

Remove all jewelry, with exception of a plain ring, from hands and arms while working

Hair shoulder length or longer should be pulled up

When preparing food in community settings, wear a hat or other hair covering

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Hands

Hands

transfer hazards very easily

Best practices for hand hygiene include: 

Keeping fingernails clean and cut short

Covering cuts and sores on hands with a bandage

Washing hands frequently and properly will also prevent contamination 

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Taste Testing

Preventing contamination while tasting food is important

Food should not be tasted over pots, pans or serving containers

Methods

Use a disposable utensil to taste a dish or place a tasting portion in a small dish

Always take a step away to taste

Do not reuse tasting utensils

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Other Hygiene Concerns

Avoid eating, drinking, chewing gum or using tobacco while preparing food

Keep personal items away from food while cooking

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Proper Handwashing

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How to Wash Hands

Wet hands and exposed parts of arms with warm water and soap

Rub soap into hands and arms for

10-15 seconds

Rinse hands and arms with warm water

Whole process should take 20 seconds

Dry hands and arms on disposable paper towel or electric dryer

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Proper Handwashing

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When to Wash Hands

Before

Starting to cook

Handling food

When

Switching between raw and cooked or RTE food

As frequently as required to maintain clean hands and prevent cross-contamination

After

Handling raw food

Using bathroom

Coughing, sneezing, blowing nose

Touching tissue, hair, face

Cleaning and sanitizing

Removing garbage

Touching money, phones and pets

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Hand Sanitizers

Hand sanitizers are not a replacement for thorough and effective handwashing

Can be used after handwashing as a second step to decontaminate hands

Hand sanitizers do not remove dirt and soil, they just spread it around

Commonly-available, alcohol-based hand sanitizers are not effective against all pathogens, including Norovirus

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Bare Hand Contact

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Preventing Bare Hand Contact

When preparing food in community settings it is important to take extra steps for food safety

Preventing bare hand contact with ready-to-eat foods is one way to keep food safe when preparing for large groups

Methods to prevent bare hand contact include:

Single-use gloves

Serving utensils such as spoons, ladles and tongs

Single-use deli or bakery papers

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Glove Use

Wear single-use gloves when handling all ready-to-eat foods, except washing produce

Always c

over a bandaged wound with a single-use glove

Change gloves whenever switching from raw to ready-to-eat foods or switching from allergen to non-allergen foods

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Reporting Illness and Injury

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Reporting Symptoms and Illness

Sick people can very easily contaminate food and spread illness to other people

People shouldn’t prepare food for others when they have certain symptoms and illnesses

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Restricted

If a food handler has the following symptoms they should not prepare food for others:

Sore throat with fever

Uncovered, infected cuts, wounds or lesions containing pus on the hand, wrist or other exposed body part

Persistent sneezing, coughing or runny nose that causes discharges from the eyes, nose or mouth

Food handlers can still be in the kitchen but shouldn’t handle food or food-contact surfaces

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Covering Cuts and Wounds

Waterproof cover and single use glove if wound is on hand, finger or wrist

A waterproof cover on the arm

Dry, durable, tight fitting bandage on body

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Excluded

If a food handler has the following symptoms they should not be around food:

Diarrhea

Vomiting

Jaundice

Sore throat

and fever*Symptoms from non-infectious conditions do not apply (e.g., pregnancy, gastrointestinal syndromes, medications, etc.)

*excluded if serving highly susceptible population

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Reportable Illnesses

Food handlers must be

excluded

if diagnosed with:

Hepatitis A virus

Shiga-toxin producing

E.coli (STEC)

Norovirus

Salmonella

species (

Typhoidal

and non-

typhoidal

)

Shigella

species

HENSS

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Reportable Illnesses

Food handlers must also be

excluded

if:

Have had a recent illness from or lives in household with someone who has a reportable illness

Traveled within last 50 days to an area outside U.S. with an epidemic from a reportable illness

Food handler is suspected of causing or being exposed to confirmed illness outbreak

In restaurant and community settings, managers must report jaundice and/or diagnoses of the 5 illnesses to the regulatory authority

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Returning to Food Handling

Must be symptom free for 24 hours

Need written clearance from a healthcare professional after diagnosis with reportable illness

Cuts and wounds must be healed or properly covered

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Summary

 

RESTRICT

Sore

throat

and

fever*

Open, infected cut/wound/boil

P

ersistent

sneezing,

coughing

or

runny

nose

wit

h discharge

EXCLUDE

Vomiting

Diarrhea

Jaundice

Confirmed diagnosis of: Hepatitis A, STEC, Norovirus,

Salmonella

species (

typhoidal

and non-

typhoidal

)

,

Shigella

species

 

 

REINSTATE

Properly

covered

cut/wound/boil

Symptom-free

for

24

hours

C

onfirmed cased of required

reported

illnesses

require

a

doctor’s

note

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Discussion

Proper personal hygiene and staying home when sick are the biggest ways to prevent spread of foodborne illness.

Why do you think these things are so hard to get right?

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Review

Personal hygiene best practices

Proper handwashing

Methods to prevent bare hand contact

Reporting illness symptoms and diagnoses