MODULE 4: Personal Hygiene

What are some actions that can contaminate food?

• scratching skin

• sneezing

• coughing

• touching a pimple or infected wound or boil

• touching hair or mouth

• rubbing ear

• not washing hands after using the restroom

• wiping or touching nose

• wearing a dirty uniform

• spitting

Is human skin free from bacteria?

no, human skin is never free from bacteria, even after washing hands

What is staphylococcus aureus?

a food poisoning bacteria found on skin, nose, mouth, ears, and throat of 50-70% of healthy people

• not toxic at low levels

• higher concentrations found on pimples, acne, skin wounds, and inflamed skin

• food workers who touch a contaminated area and touch food an transfer the bacteria

What is your role as a manager when it comes to personal hygiene?

• ensure a hygiene program is in place and that it is followed by workers though training

• be a model for behavior

• ensure proper signage is displayed

• revise program as needed to ensure good practices or regulatory policy changes

What are some good basic personal hygiene habits?

• bathe daily with soap and water

• arrive to work clean

• when possible change into work clothes at the work location

• keep fingernails short, well-trimmed, and clean

• avoid fake fingernails and nail polish

What are some activities we want to limit at the workplace?

• chewing gum

• chewing tobacco

• smoking

• eating or drinking

• using electronic devices

• touching money

What are some good personal hygiene best practices for the workplace?

• restrain hair

• avoid hair accessories that are not secure

• wear clean clothes

• do not wipe hands on aprons or clothing

• remove all bracelets and jewelry except plain band

• cover wounds or boils with an impermeable (leak-proof) cover

A and B

A, B, C, and D

B

Where do contaminants mostly come from?

often come from hand-to-food transfer

• dirt under nails

• not washing hands after using the restroom

• not washing hands after touching raw meat

• chemical residue from cleaning product

How do we prevent hand-to-food transfer of contaminants?

frequent handwashing

• the entire handwashing process should take at least 20 seconds

When should hands be washed?

• using the restroom

• touching body or clothing

• coughing, sneezing, blowing nose, or using a tissue

• eating, drinking, smoking, chewing gum or tobacco

• handling soiled items

• taking out garbage

• touching anything that may be contaminated

• handling raw meats, seafood, and poultry

• changing tasks

• leaving or returning to prep area/kitchen

• handling money

• using electronic devices

• handling service animals or aquatic animals

• handling chemicals

Where should workers wash their hands? What is needed in this stations?

only wash hands in designated hand-washing stations

• do not wash in sinks for washing cookware, prepping food, or utility sinks

• sinks must have a supply of drinkable (potable) water

• must have signage in restrooms and handwashing stations

What are some criteria needed for proper handwashing?

• warm water (85ºF/29ºC)

• wet arms below the elbow

• apply approved hand soap and rub for at least 10-15 sec

• pay attention to the area between your fingers, under your nails, and fingertips

• dry hands and arms with paper towels/air-drying machines and use a paper towel to turn off the faucet and open the restroom door

How should prosthetic devices be treated?

should be treated the same as natural skin

• need to be washed the same as natural skin

Can hand antiseptics be used to replace handwashing?

no

• can be used WITH handwashing to reduce bacteria on the skin

What is the manger’s responsibility when it comes to handwashing?

• monitor handwashing processes of employees

• immediately address problems

• dispose of potentially contaminated food and clean equipment

• retrain employees on proper techniques, and continue to monitor them

A, B, and D

B and C

B

When should we avoid using bare hands?

when in contact with ready-to-eat foods

• more important if working with highly susceptible populations

• however policies on bare-hand contact with some foods vary in each jurisdiction

• best to use gloves, deli tissues, or serving utensils

When is it typically allowed to use bare hands when handling food?

can be safe if food will be cooked after contact to required minimum temperatures

What are some characteristics of single-use gloves?

• used along with handwashing, cannot replace

• help to provide an additional barrier between skin and food

• should be used only once then discarded

• should be used with ready-to-eat foods that will not be cooked again

What kind of gloves should you have in the workplace?

• gloves approved for food prep with different sizes

• offer non-latex alternatives

• cut resistant gloves (reusable but must be cleaned and sanitized between tasks)

If you are changing tasks from a non-TCS food to another non-TCS food, do you need to change gloves?

not needed unless it has been more than four hours since the gloves were last changed

When should you change gloves?

• if dirty or torn

• when starting a new task

• after interruption during which contaminated items were touched

• after handling raw meat, poultry, or seafood

• before handling ready-to-eat foods

• after four hours of continuous use

D

B

What are signs of staff illness?

• coughing

• sneezing

• nasal discharge

• cold sweats or chills

• vomiting

• excessive trips to the restroom

• yellowing of skin

What should a manager do if a worker has an infected wound/boil?

require the worker to cover the wound and potentially use additional barriers (ex. gloves)

• if not covered, restrict the worker’s activity

What should a manger do if a worker has a sore throat with fever?

• restrict activity

• exclude if working with HSPs

• require medical note to return to work

What should a manger do if a worker has a persistent sneeze, cough, runny nose with discharge?

• restrict activity

What should a manger do if a worker experiences vomiting or diarrhea?

• exclude form operation

• must have no symptoms for 24 hours and or a medical release to return from work

What should a manager do if a worker experiences jaundice?

• exclude from operation if symptoms have been occurring for 7 days or less

• report to regulatory agency

• must have a written medical release and regulatory approval needed to return to work

What should a manager do if a worker has an illness caused by the CDC’s “big six”?

• exclude from operation

• report to regulatory agency

• written medical release and regulatory approval needed to return to work

What is the difference between a chronic condition vs. a contagious illness?

• chronic: one that lasts three or more months that generally cannot be prevented by vaccines or cured by medication

  • Americans with Disabilities Act (ADA) protects individuals with HIV and Hepatitis B as they are still able to handle food as the virus is not spread through food

• contagious: can be transmitted to another person by physical contact or by causal contact with secretions, objects touched by an infected person, or thorough the air

all the above