The Safe of Food Handlers

A food handlers is anyone who works in a food business and who handlers food, or surface that
are likely to be in contact with food, such as cutlery plates. Bowls or chopping boards. A Food handler may
do different things for a food business.

Center for Communicable Disease (CDC) issues a list of infectious and communicable
diseases that are often transmitted through food contamination by infected food handlers examples of which
are Hepatitis A, Salmonella typhi, and Norwalk-like viruses.

Only food service workers who are healthy and practice good personal hygiene should be
allowed to work in a food service industry. The successful hiring process should be followed by operations.
Personal hygiene is simply the application of principles for maintaining health and personal cleanliness.

Policies should be designed, implemented and monitored that cover employee illness, proper
attire and personal hygiene habits. Then specific methods designed to fulfil the intent of these policies are
frequently referred to as infection control procedures.

Healthy Food Handlers

A sanitary and hygienic environment begins with a health food handlers. For a food handler to be
considered healthy, s/he must be free from disease that may contaminate food such as;

1. Intestinal disorders such as typhoid fever and hepatitis.

2. Respiratory tract disease such as tuberculosis, sore throat, and colds, and
3. Skin disease/ disorders such as boils and skin infections.

Food handlers’ personal hygiene practices and cleanliness must minimize the risk of food
contamination. The most important things a food handler needs to know is that they must;

1. Do whatever reasonable to prevent their body, anything from their body or anything they are
wearing, coming into contact with food or food contact surfaces;
2. Do whatever reasonable to stop unnecessary contact with ready-to-eat foods, such as salads or
cooked meat;
3. Wear clean outer clothing, appropriate for the type of work they do;
4. Make sure bandages or dressing on any exposed parts of the body are covered with a waterproof
covering;
5. Not eat over unprotected food or surfaces likely to come in contact with food;
 6. Not sneeze, blow or cough over unprotected food or surfaces like into contact with food:
7. Not spit, smoke or use tobacco or similar preparations where food is handled; and
8. Not urinate or defecate in a toilet;

One of the best ways that a food service manager can keep food is to implement food safety policies
that promote good personal hygiene. The policies should address;

1. Personal cleanliness – workers properly bathed;

2. Proper work attire – worker wearing clean hat or hair restraint, clean clothing, appropriate shoes,
and removing jewelry; and
3. Good hygiene practices – workers frequently and proper washing their hands, having short
fingernails and proper using gloves.

Personal Health Habits

It is very important that head Start food workers practice personal hygiene to reduce the risk of food-
borne illness. Personal hygiene means to a clean body, clean clothes and clean habits. Many food illness
can be traced in the people who handled the food.

1. Health Precautions

a. A worker with an illness such as a cold, cough or infection or other communicable disease, cuts
or burns could easily contaminate food. If you are sick, do not go to work.
b. If you have an open sore, boil or other skin eruption, advise your superior so you can assigned
to a non-food area. A worker who has been exposed to an infectious disease should consult
with a doctor before returning to work.
c. Some persons may appear healthy but still harbour bacteria that can contaminate food. These
people are called “carriers”. Carriers should not handle food, just a person with a known,
visible illness should not handle foods.

2. Personal Cleanliness Habits

1. Bathe daily.
2. Brush your teeth after eating
3. Shampoo your hair as necessary to keep it clean and healthy.
4. Keep fingernails is clean, well- trimmed and free of nail polish
5. Avoid excessive makeup and perfume.
 6. Dress properly for the job.
7. Wear clean, low-heeled, properly fitting shoes with non-skid soles (preferably uniform-type
shoes)
8. Wear hairnet or cap which completely covers the hairline.
9. Do not wear jewerlry other than unadorned wedding bands.

3. Other Basic and General Work Habits;

a. DO NOT SMOKE OR CHEW GUM in food storage, preparation, serving, dinning or clean
up areas.
b. DO NOT COUGH OR SNEEZE near food. This result in millions of germs contaminating
food, work areas, equipment and co-workers.
c. Do not use hairspray or file nails, apply makeup or comb hair in food service areas.
d. Wash your hands;
 Before beginning work and before beginning each food handling operation
 After visit to toilet (thi is imperative)
 After touching face or hair
 After handling non-food items
 After smoking
e. Scrub your hand against the other; it gets the trapped dirt and grime out. Use handwashing
basins rather than preparation or dishwashing sinks. Disposable towels should be supplied for
drying hands.
f. Obtain physical examinations as required.
In the event you must wipe perspiration from your face, use a paper towel, not a kitchen towel.
Dispose of towel and wash your hands.

General Considerations
HANDWASHING BASICS
Hands are probably the most common way those harmful microorganisms get into foods in a
restaurant. Hands can become soiled with a variety of contamination while a worker is performing
routine tasks.
All restaurants must have an accessible hand washing sink that is well-stocked with hand soap and
a way to dry hands. The soap can be either liquid or bar-soap; it does not have to be antibacterial. An
instant hand sanitizer can available but it is not required.
It is important that hand washing be done only at a properly maintained hand washing sink. Warm
water is more effective than cold water in removing dirt and microorganism from hands. An adequate
 flow of warm will cause soap to lather and help remove soil quickly from hands. The water should be
at least 100℉ (40℃).

Proper Handwashing
Workers must wash their hands after any task that might contaminate their hands. Always wash
hands.
1. After using the bathroom;
2. After coughing, sneezing, smoking, eating, or drinking;
3. After bussing a table;
4. Before putting on gloves;
5. After handling animals;
6. When switching between raw and ready-to-eat food;
7. After handling garbage or trash;
8. After handling dirty equipment or utensils; and
9. During food preparation

Instant Hand Sanitizers

Instant hand sanitizers should only be used on properly washed hands. Therefore, food workers must
always wash their hands before the hand sanitizer is applied. Hand sanitizers can never replace hand
washing. Furthermore, only hand sanitizers approved by the Food and Drug Administration (FDA)
can be used in a restaurant.

Fingernails
Fingernails (real or artificial) and nail polish can become a physical hazard. Therefore, workers must
keep their nails trimmed and filed. Long nails can be easily break and end up in food. Also if nails are
long, dirt and microorganism can collect beneath them. If workers want to wear fingernail polish or
artificial fingernails, they must wear single-use gloves.

Cover Cuts, Wounds and Sores

Lesions containing pus that might be on a worker’s hands or forearms, can introduce bacteria into
food. If a worker has an infected cut, bandages or, and puts on a glove, s/he do not have to report the
infected cut to the manager. However, if the worker does not bandage it, s/she must let the manager
know about the infected cut.
Single –use Gloves
Gloves act as barrier between the hands and the food. However, these must not be a substitute for
proper hand washing. Hand must be properly washed before a worker puts on a single use gloves.
Gloves must be thrown out when they become dirty. Provide workers with non-latex gloves because
latex gloves might cause allergic reactions in some workers. Always change gloves when they tear
before beginning a new task every four hours when doing the same task; and after handling raw meat,
fish or poultry.

Hair Restraint
Consumers are particularly sensitive to food contaminated by hair. Food workers might contaminate
their hand when they touch their hair. Common hair restraints include: nets, bonnets and caps. A hair
restraint must be worn before hand washing and before starting work.

Footwear
Because footware can serve as source of contamination, it is only necessary to use footware
exclusively use. Footware worn outside the food preparation area should area should not be worn inside
the food preparation area to prevent the possibility of contamination. Use closed shoes, not open shoes
it should be worn at all times and shoes are used to prevent slip and falls from wet floors.

Clothing
Dirty clothing could also be a source of microorganisms, Food workers who inadvertently touch
their dirty clothing may contaminate their hands. This could result in contamination of the food being
prepared. Food may also be contaminated through direct contact with dirty clothing.

As much as possible, aprons should be of light colors to easily reveal dirt. It is for this reasons that
white aprons are mostly used in food preparation. Work clothes and other appeared should always be
clean, the appearance of clean uniform is more appealing to the customer.
1. Never dry or wipes hands on the apron or never use the apron as hand towel
2. Remove and change the apron when soiled
3. Food worker must wash hands after touching the apron
4. Apron helps reduce transfer of microbes exposed food
5. Remove the apron before leaving the food preparation area
Jewelry

Jewelry such as rings, bracelet, and watches, might get dirty. As a result, the jewelry may be a source
of harmful microorganisms. Medical information bracelets also cannot be worn. They can only be worn
if they are high on the arm or secured in a manner that does not pose a risk to the food but still provides
the emergency medical information it is needed.

Bare- Hand Contact

Minimize bare-hand contact of ready to eat food. Ready to eat food (RTE) includes cooked food,
raw fruits and vegetables, baked goods, dried sausage canned food, snack foods and beverages. It is
best to handle these food with hands that are properly covered with single use gloves cleaned and
sanitize utensils, and/or deli papers.

Facial Mask

Facial mask prevent airbone microorganism from nose and mouth from getting into food during
talking, coughing or sneezing. This will also prevent direct contact of the hands with the nose and
mouth which are sources of contamination.

REPORTING FOOD -BORNE ILLNESS TO THE LOCAL HEALTH DEPARTMENT

Disease such as AIDS (Acquired Immune Deficiency Syndrome) hepatitis B and B and tuberculosis
are not spread through food. However, other disease can be spread through food. If a worker is
diagnosed with one of the following food-borne illnesses, the manager must report it to the local health
department:

1. Hepatitis A virus
2. E.coli 0157:H7
3. Salmonella Typhi
4. Shigella spp.

EXCLUDING OR RESTRICTING WORKERS

Excluding is when a worker is not allowed in the establishment except for those areas open to
the general public. A restricted worker may work in an area of the restaurant where there is wrapped
food, wrapped single-service or single use articles or soiled food, equipment or utensils.
 A worker who is restricted from working in one restaurant may not work in an unrestricted
capacity in another restaurant. A worker with an unprotected uninfected cut, or a food worker with
a covered, protected infected cut/lesion/boil because it requires no bare hand contact with ready-
to-eat food does not to be restricted from handling food.

TASTING OF FOOD
When tasting food, has small amount of the dish must be transferred into a separate bowl. The
dish must be tasted with the separate spoon which must be immediately washed after used. Used a
clean spoon for tasting food and never taste food with your fingers.

STORAGE PERSONAL BELONGINGS

Personal belongings like bags, and clothes are stored in a locker or cabinet away from food
preparation areas.

OTHER PERSONAL HABITS

Smoking or eating by workers in a food preparations areas is prohibited because hands, food,
and food-contact surface might become contaminated. Poor hygiene practices, such as scratching
the head placing the finger in or about the mouth or nose, and indiscriminate and uncovered
sneezing or coughing could cause food contamination
Food preparation areas such as hot grills are often very warm. The excessive heat in this area
may present a medical risk to the workers as a result of dehydration therefore, in these areas food
worker can drink beverages from a covered container with a straw

Other personal hygiene habits to be addressed by policy include the following;

1. Do not lick your fingers or touch your nose, mouth or hair while in the production area.
2. Never spit in food handling area
3. Never apply make-up or perfume in a food-preparation
4. Do not sit or lean on work tables or equipment
5. Do not allow an authorize personnel in production areas.

ANIMALS
Animals can be a source harmful microorganism. This is the reason that live animals cannot be on
the premises of the restaurant. The only exceptions are\ edible decorative fish in an aquarium; selfish
or crustacea on ice under refrigeration or in this play tanks; patrol dogs or sentry dogs; service animals;
or live fish bait.
SPECIAL REMINDER FOR FOOD WORKERS

1. Wait Staff
a. You may be responsible for checking the holding temperatures on the buffet or salad bar.
b. Gloves or another utensils must be used for handling all ready-to-eat foods, even if you are
just buttering toast
c. Customers may ask you questions about how the food was prepared
2. Child Care Providers
a. Be sure to understand the wash, rinse, and sanitize steps. Many toys and other surfaces in
child care facilities use the same cleaning techniques.
b. Handwashing is not only important for you as a food worker, but also important for the
children before they eat.
c. Many dishes are served family-style. Use utensils that children can handle and be ready to
replace utensils that are dropped, licked, or incorrectly used.
d. Children’s medication that must refrigerated in the kitchen must be labeled and kept in a
water–tight container.
3. Busser
a. Dirty dishes need to say away from all clean food preparation areas and food.
b. After cleaning tables, you must wash your hands before you begin another activity

4. Dish Washer
a. The sinks and your hands might be contaminated. Be sure to wash them before you begin
b. Change the wash water often to better clean the dishes
c. Routinely measure the sanitizer solution with appropriate test stripes
d. If you use a mechanical dishwasher, you must know how to use it and how to check that it
is sanitizing properly
e. Be sure to read and follow the direction chemical labels.

5. Bartender
a. Bare hand contact is not permitted even if it’s just squeezing ** a into a drink, Prepare
garnishes like lemon twists and sliced fruits with gloves in advance rather than preparing
them bare handed for each drinks.
b. Be sure to use and ice scoop rather than handling the ice.

6. Grocery Clerks
 a. Cross Contamination can happen while you’re bagging groceries. Bag meats separately and
clean up meat spills with a sanitizer.
b. You will likely handle unwrapped produce. Be sure to wash your hand often throughout the
day
c. Be sure potentially hazardous foods that are left at your aisle are returned to proper
temperature control immediately or discarded
7. Home Cooks
a. Check your refrigerator temperatures. Food should be kept 41’F or colder and cooled
properly to keep your family and friends safe.
b. Animals are not allowed in food preparations areas of restaurant because of germs. Keep
your pets off of the kitchen counters and out of the kitchen sinks at home as well.
c. Hosting parties often means lots of food and people. Be sure to plan ahead so that you will
be able to keep foods at proper temperatures make sure you have enough utensils for
serving, rapidly cool leftovers in shallow pan
8. Temporary Food Vendors
a. Temporary establishments often lack plumbing. Be sure to set up your handwashing station
before you begin food preparation
b. Temperature control in often difficult at temporary sites. Have a back up plan ready in case
your electricity goes out or your equipment is unable to keep the food at proper temperatures.
c. Plan your menu carefully to limit the number of potentially hazardous foods.

Management and Supervisory Responsibilities of the Food Manager

Food managers, especially those responsible for providing food to “at risk” population, have
an important responsibility in the prevention of food-borne illness. Food managers must instill
a sense urgency about and educate food service employees on the realities of food borne disease.
Food service managers themselves must be well educated on food safety and related topic on
microbiology, epidemiology, food science and standard operating procedures. There are a few
of the requirements to effectively design and integrated food safety program. Then, to effect
change, the food service manager must take a proactive roll to design food safety land that
accomplishes the following objectives. A food manager is person who;

1. Identifies hazard in the day to day operation of food establishment that prepares packages,
servers, vends or otherwise provides food for human consumption;
2. Develops or implements specific policies, procedures, or standard aimed at preventing food
borne illness;
 3. Coordinates training, supervises or direct food preparation activities, and takes corrective
action as need to protect the health of the customer.
4. Conducts in house self-inspection of daily operation on a periodic basis to see that policies
and procedures concerning food safety are being followed.

A certified food protection manager will have to be able to demonstrate knowledge and skills
in food preparation management including the following areas

1. Identifying food borne illness

2. Describing the relationship between time and temperature and the growth of
microorganisms that cause food borne illness;
3. Describing the relationship between personal hygiene and food safety
4. Describing methods for preventing food contamination from purchasing and receiving
5. Recognizing problems ad potential solutions associated with food facilities equipment and
layout in a food establishment

EMPLOYEES

A healthy and safe workplace is considered to be major importance. It is believed that when
employees are healthy and happy, it will be translated to a good service and a will equal happy and
satisfied guests. By practicing safe work procedures keeping fit and working toward preventing
accidents, it can in turn improves morale, reduce pain and suffering, and build pride in our workplace

Employees are expected to be observed the following:

1. Never knowingly put yourself or others at risk

2. Participates in inspection and investigations where applicable
3. Work with care and attention at all times
4. Wear protective equipment as needed or required
5. Do not operate any machinery or equipment without receiving the proper instructions
6. Always report all injuries or symptoms, no matter how minor, immediately to your manager so
that they can work with you towards prevention
7. Encourage co-workers to work safely
8. Report any unsafe acts or conditions to your manager and whenever possible remedy those
conditions to ensure that no one get hurt
9. Always check that guard and safety devices on equipment are used in instructed
10. Maintain equipment in good safe working order
11. Adhere to al safety rules and regulations
12. If in the unfortunate event you do get hurt it is very important that you work with your doctor,
and your management tam toward s *** recovery
13. Every employee has an obligation to meet the attendance requirements ** the job. When an
employee shows extraordinarily long absences the **** the team can be placed in a
compromising positions and conditions and become unsafe. Take whatever steps are necessary
to improve your *** and attendance
14. Assist in the creation of a safe work environment by recommending action that will improve
the effectiveness of the health and safety program.

TRAINING, EDUCATION AND SUPERVISION

The success of a well-developed safety program depends upon the effectiveness of training
efforts. According to the Regulation, employees must be informed about potential hazard in the
workplace and the safe work practices that they should follow to minimize risk. Training and
education should begin with orientation. As effective safety orientation allows us to
communicate the philosophy of management or owners, safety rules and regulation **** and
means of developing good.