Chapters-4-6-1

Personal Hygiene and Food Safety

  • Establishing Personal Hygiene Policies

    • Managers focus on specific hygiene policies.

    • Train food handlers on these policies and retrain regularly.

    • Model correct behavior and supervise practices.

    • Revise policies as laws/science changes.

Contamination Risks

  • How Food Handlers Contaminate Food:

    • From foodborne illnesses.

    • Symptoms: Diarrhea, vomiting, jaundice.

    • Wounds containing pathogens.

    • Behavior: Sneezing, coughing, or touching contaminated surfaces.

  • Specific Actions that Contaminate:

    • Scratching scalp, running fingers through hair.

    • Wiping/touching nose, rubbing ears, or touching infected wounds.

    • Wearing dirty uniforms, spitting in the operation.

Good Personal Hygiene Practices

  • Key Elements:

    • Follow hygienic hand practices.

    • Maintain cleanliness and wear appropriate attire (clean clothing).

    • Restrain hair, remove jewelry, and avoid unsanitary habits.

    • Cover wounds and report health issues to management.

Handwashing Guidelines

  • Steps for Effective Handwashing (20 seconds):

    1. Wet hands/arms with hot water (at least 100°F or 38°C).

    2. Apply soap and lather.

    3. Scrub hands and arms for 10-15 seconds, clean under nails and between fingers.

    4. Rinse thoroughly with running warm water.

    5. Dry with a single-use towel or dryer, use towel to turn off faucet.

When to Wash Hands

  • Before:

    • Starting work, handling raw meat/poultry/seafood.

    • Touching hair, face, or body, or after sneezing/coughing.

    • Eating, drinking, or smoking.

    • Handling chemicals affecting food safety.

  • After:

    • Taking out garbage, clearing tables, touching clothing or money.

    • Returning to kitchen after leaving.

    • Handling service animals/aquatic animals.

Hand Sanitizers

  • Hand Antiseptics:

    • Liquids/gels to reduce pathogens on skin.

    • Must adhere to CFR/FDA standards and be used only after washing hands.

    • Must dry before handling food or equipment.

Hand Care Guidelines

  • Fingernail Care:

    • Keep short and clean, no nail polish or false nails.

  • Wound Care:

    • Cover infected wounds to prevent contamination, use appropriate coverings.

    • Different areas may require different types of coverings.

Handling Ready-to-Eat Food

  • Bare-Hand Contact:

    • Avoid bare-hand contact especially for high-risk populations.

    • Follow local jurisdiction rules.

Single-Use Gloves

  • Usage Rules:

    • Use when handling ready-to-eat food, except in specified cases.

    • Wash hands before wearing gloves, should fit properly.

  • When to Change Gloves:

    • If dirty, torn, or after performing different tasks.

Correct Attire for Food Safety

  • Food Handlers Must:

    • Wear clean hats/resistant clothing and remove aprons when leaving the prep area.

    • Remove jewelry before food preparation.

Eating, Drinking, or Smoking

  • Food handlers must avoid these activities when:

    • Prepping or serving food, in prep areas, or cleaning equipment.

Reporting Health Issues

  • Sore throat with fever:

    • Restrict from working with food, require medical release before returning.

  • Vomiting/Diarrhea:

    • Exclude from operation, must be symptom-free for at least 24 hours or have a medical release.

  • Jaundice:

    • Report to regulatory authority, follow exclusion and return guidelines.

  • Foodborne illness diagnosis:

    • Exclude from operation and coordinate with health authorities for return to work.

Flow of Food: General Principles

  • Key Practices:

    • Prevent cross-contamination and avoid time-temperature abuse.

Cross-Contamination Prevention

  • Equipment Practices:

    • Separate equipment for different food types.

    • Clean and sanitize surfaces between tasks.

  • Preparation Practices:

    • Prep raw meats and ready-to-eat foods at different times.

    • Purchase pre-prepared foods where possible.

Time-Temperature Control

  • Avoiding Abuse:

    • Monitor time/temperature: Maintain food within safe ranges.

    • Correct cooking and storage temperatures are crucial.

    • Take corrective actions if standards aren't met.

Choosing the Correct Thermometer

  • Types of Thermometers:

    • Bimetallic stemmed thermometers for solid foods.

    • Thermocouples: Offer digital readouts with interchangeable probes.

    • Infrared thermometers for surface measurements.

    • Time-temperature indicators (TTI) show when abuse occurs.

Thermometer Calibration

  • Calibration Methods:

    • Ice-point and boiling-point methods to ensure accuracy.

    • Calibrate before each shift.

General Thermometer Guidelines

  • Usage:

    • Clean/sanitize before and after use, insert into thickest part of the food, take multiple readings for accuracy.