UNIT 4

THE SAFE
FOODHANDLER

UNIT
THE SAFE FOODHANDLERS 4
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

UNIT
THE SAFE FOODHANDLERS 4-3 4
How Foodhandlers Contaminate Food
Behaviors That Can Contaminate Food
A
B
A Scratching the scalp C E Touching a pimple or
D
open sore
B Running fingers E

through hair F Wearing a dirty uniform

C Wiping or touching G Coughing or sneezing into
the nose the hand
F
D H Spitting in the establishment

Rubbing an ear G

UNIT
THE SAFE FOODHANDLERS 4-4
4
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

UNIT
THE SAFE FOODHANDLERS 4-5 4
Hygienic Hand Practices: Handwashing

Proper Handwashing Procedure

The whole process should take 20 seconds
1 2 3

Wet hands with running Apply soap Vigorously scrub hands

water as hot as you can and arms for ten to fifteen
comfortably stand (at least seconds Clean under
100°F/38°C) fingernails & between fingers

4 5

Rinse thoroughly under 5 Dry hands and arms with a

running water single-use paper towel or
warm-air hand dryer Use a
paper towel to turn off the
faucet.
UNIT
THE SAFE FOODHANDLERS 4-6 4
Hygienic Hand Practices:
Hand Antiseptics
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

UNIT
THE SAFE FOODHANDLERS 4-7 4
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

UNIT
THE SAFE FOODHANDLERS 4-8 4
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 un-sanitized
equipment, work surfaces, or washcloths
UNIT
THE SAFE FOODHANDLERS 4-9 4
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

UNIT
THE SAFE FOODHANDLERS 4-10 4
 Hygienic Hand Practices:
Hand Maintenance
Requirements for Foodhandlers

Keep fingernails Do not wear false Bandage cuts and

short and clean nails or nail polish cover bandages

UNIT
THE SAFE FOODHANDLERS 4-11 4
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

UNIT
THE SAFE FOODHANDLERS 4-12 4
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

UNIT
THE SAFE FOODHANDLERS 4-13 4
Proper Work Attire
Foodhandlers should:

A Wear a clean hat or other A

hair restraint
B
B Wear clean clothing daily
C Remove aprons when leaving
food-preparation areas D

D Remove jewelry from hands and C

arms
E Wear appropriate, clean, and
closed-toe shoes
E

UNIT
THE SAFE FOODHANDLERS 4-14 4
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

UNIT
THE SAFE FOODHANDLERS 4-15 4
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

UNIT
THE SAFE FOODHANDLERS 4-16 4
Handling Employee Illnesses
IF - The foodhandler has one or more of the
following symptoms:
 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

UNIT
THE SAFE FOODHANDLERS 4-17 4
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 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

UNIT
THE SAFE FOODHANDLERS 4-18 4