FOOD SAFETY AND

SANITATION MANAGEMENT

The Safe Foodhandler

4C
Chapter
Learning Objectives:
 Personal behaviours that can contaminate food
 Proper handwashing procedures
 When hands should be washed
 Appropriate hand antiseptics and when to use them
 Hand maintenance requirements
 Proper procedures for covering cuts, wounds, sores
 Procedures to follow when using gloves
 Jewelry that poses a hazard to food safety
 Requirements for employees work attire
 Regulatory exceptions for allowing bare-hand contact
with ready-to-eat food and cooked food
How Foodhandlers Contaminate
Food
Foodhandlers can contaminate food when they:
– Have a foodborne illness
– Show symptoms of gastrointestinal
illness
– Have infected wounds or cuts
– Live with, or are exposed to,
a person who is ill
– Touch anything that may
contaminate their hands
Behaviors That Can Contaminate
Food
A Scratching the scalp E Touching a pimple or
open sore
B Running fingers
through hair F Wearing a dirty uniform
C Wiping or touching G Coughing or sneezing into
the nose the hand
D H Spitting in the establishment
Rubbing an ear
Components of a Good Personal
Hygiene Program
Good personal hygiene includes:
– Maintaining personal cleanliness
– Wearing proper work attire
– Following hygienic hand practices
– Avoiding unsanitary habits and actions
– Maintaining good health
– Reporting illnesses
 Hygienic Hand Practices:
Handwashing The whole process should take 20 seconds
1 2 3

Wet hands with running water as Apply soap Vigorously scrub hands and arms for
hot as you can comfortably stand ten to fifteen seconds. Clean under
(at least 100°F/38°C) fingernails and between fingers

4 5

Rinse thoroughly under Dry hands and arms with a single-use

running water paper towel or warm-air hand dryer
Hygienic Hand Practices:
Handwashing
Hand Antiseptics
– Must comply with
Food and Drug
Administration
standards
– Should be used after
handwashing (if used
in the establishment)
– Must never be used in
place of handwashing
Hygienic Hand Practices: When to
Wash Hands
Foodhandlers must wash their
hands after:
– Using the restroom
– Handling raw meat, poultry,
and fish (before and after)
– Touching the hair, face, or
body
– Sneezing, coughing, or
using a tissue
– Smoking, eating, drinking,
or chewing gum or tobacco
Hygienic Hand Practices: When to
Wash Hands
Foodhandlers must wash their
hands after: continued
 Handling chemicals that
might affect food safety
 Taking out garbage
 Clearing tables or bussing
dirty dishes
 Touching clothing or aprons
– Touching anything else that
may contaminate hands,
such as unsanitized
equipment, work surfaces,
or washcloths
Hygienic Hand Practices: Bare
Hand Contact
Bare-Hand Contact with
Ready-to-Eat Food
Some jurisdictions allow it
but require written policies
and procedures on:

– Employee health
– Handwashing
– Other hygienic
practices
Good Personal Hygiene Practices
Requirements for Foodhandlers

Keep fingernails Do not wear false Bandage cuts and

short and clean nails or nail polish cover bandages
Hygienic Hand Practices: Gloves
Gloves used for handling food:
– Must never be used in place of
handwashing
– Are for single use only
– Should be right for the task
– Must be safe, durable, and clean
– Must fit properly
– Must be used properly
Hygienic Hand Practices: Gloves
When to Change Gloves
– As soon as they become soiled or torn
– Before beginning a different task
– At least every four hours during continual use and
more often when necessary
– After handling raw meat and before handling cooked
or ready-to-eat food
Proper Work Attire
A

Foodhandlers should:
B
A Wear a clean hat or other hair restraint

B Wear clean clothing daily

D

C
Remove aprons when leaving
food-preparation areas C

D Remove jewelry from hands and arms

E Wear appropriate, clean, and closed-toe

shoes

E
Policies Regarding Eating,
Drinking, and Smoking
Foodhandlers must not:
– Smoke, chew gum or tobacco, eat or drink
When
– Preparing or serving food
– Working in food-preparation areas
– Working in areas used to clean
utensils and equipment
Handling Employee Illnesses
IF:
 The foodhandler has a
sore throat with fever
THEN:
 Restrict the employee
from working with or
around food
 Exclude the employee
from the establishment if
you primarily serve a
high-risk population
Handling Employee Illnesses
IF:
 The foodhandler has one or more of
the following symptoms of Vomiting,
Diarrhea, Jaundice
THEN:
 Exclude the employee from the
establishment
 Do not allow employees with vomiting
or diarrhea to return to work unless
they:
 Have been symptom-free for 24 hours
or
 Have a written release from a medical
practitioner
 Do not allow employees with jaundice
to return to work unless they have
been released by a medical
practitioner
Handling Employee Illnesses
IF:
 The foodhandler has been
diagnosed with a foodborne illness
caused by:
 Salmonella Typhi
 Shigella spp.
 Shiga toxin-producing E.
coli
 Hepatitis A virus Norovirus
THEN:
 Exclude the employee from the
establishment and notify the local
regulatory agency
 Work with the employee’s medical
practitioner and/or the local
regulatory agency to determine
when he or she can safely return to
work
Apply Your Knowledge: What’s
Wrong with This Picture?
Thank you.


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