Chapter Two Part Two Good Personal Hygiene How foodhandlers can contaminate food Good personal hygiene is a key factor in the prevention of foodborne illnesses Successful managers make personal hygiene a priority ID: 468669
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Slide1
Keeping Food Safe
Chapter TwoPart Two – Good Personal HygieneSlide2
How
foodhandlers can contaminate food
Good
personal hygiene
is a key factor in the prevention of foodborne illnesses. Successful managers make personal hygiene a priority. Foodhandlers can contaminate food in a variety of situations.Having a foodborne illnessHaving wounds that contain a pathogenHaving contact with an ill personTouching their hair, faces, or bodies and then not washing their handsTouching anything that may contaminate their hands and then not washing themHaving symptoms such as diarrhea, vomiting, or jaundice (yellowing of eyes or skin)Eating, drinking, smoking, or chewing gum or tobacco while preparing or serving foodSlide3
How
foodhandlers can contaminate food
Foodhandlers
are not just the people who prepare food. Servers and even dishwashers are considered
foodhandlers.To prevent foodhandlers from contaminating food, managers must create personal hygiene policies. These policies must address personal cleanliness, clothing, hand care, and health.Slide4
Personal cleanliness and work attire
Personal cleanliness is an important part of personal hygiene. Pathogens can be found on hair and skin that aren’t kept clean.
All
foodhandlers
must bathe or shower before work and keep their hair clean.Dirty clothing may carry pathogens that can cause foodborne illnesses.To avoid spreading foodborne illnesses, foodhandlers should:Always cover their hair.Remove aprons and store them in the right place when leaving prep areas.Wear clean clothing every day.Remove jewelry from hands and arms before preparing food or when working around prep areas. Slide5
Handwashing
Handwashing
is the most important part of personal hygiene.
Foodhandlers
must wash their hands before they start work.Handwashing Videohttp://www.cdc.gov/cdctv/handstogether/Foodhandlers must also wash their hands after:Using the restroomHandling raw meat, poultry, or seafoodTouching the hair, face, or bodySneezing, coughing, or using a tissueEating, drinking, smoking, or chewing gum or tobaccoHandling chemicals that might affect food safetyTaking out garbage
Clearing tables or busing dirty dishesTouching clothing or aprons
Handling money
Touching anything else that may contaminate handsSlide6Slide7
Things to remember about
handwashing…
Use water that is hot…as hot as you can stand without burning yourself!
Lather for 20 full seconds
You may wish to get paper towels ready to use before you wash your hands to avoid recontaminatingDon’t touch the bathroom door when exiting!Commercial kitchens need a dedicated handwashing sink – Do not:Wash hands in pot sink (3 compartment sink)Wash hands in food prep sinkSlide8
Bare hand contact
Using bare hands to handle ready-to-eat food can increase the risk of contaminating it. Gloves, tongs, and deli tissue can help keep food safe by creating a barrier between hands and food
.
Wash hands before and after using gloves; change gloves frequently!Slide9
Work requirements related to illness
Restaurant and foodservice operations have a responsibility to ensure that their employees do not spread
foodborne
illnesses.
Foodhandlers who are sick can spread pathogens to food. Depending on the illness, they might not be able to work with food until they recover.