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ServSafe™ Exam Prep & Study Guide
AtTheInstitute.com
4. The Safe Foodhandler
AtTheInstitute.com
Section Goals
• Recognize and avoid personal behaviors that can contaminate food.
• Know the rules for handwashing and hand care.
• Proper care and use of work clothing and uniforms
• Limit where employees eat, drink, smoke, and chew gum and tobacco.
• Prevent employees carrying pathogens from working with or around food, or from working in the operation.
Definitions
• Jaundice – Jaundice is a yellowing of the skin or eyes and can be a symptom of certain health problems.
• Carrier – A person who carries pathogens and can infect others while displaying no signs or symptoms of illness.
• Regulatory Authority –This will generally be the local or state health department. Check in your area for the applicable regulatory authority for you operation.
Definitions
• Restrict – To keep a person from working with food. The individual may perform other (non-foodhandler)
duties.• Exclude – To keep a person physically out of the
operation. Excluded individuals are not permitted on premises.
Situations That Can Lead to Contaminating Food
Foodhandlers can contaminate food in any of the following ways:
• When they have a foodborne illness.
• When they have a wound that contains a pathogen.
• When they have contact with a person who is ill.
• When they touch anything that can contaminate their hands and fail to wash them.
• When they have symptoms such as diarrhea, vomiting, or jaundice.
Behaviors That Can Lead to Contaminating Food
Pay close attention to employees’ behaviors. Foodhandlers can contaminate food by the following behaviors:
• Scratching the scalp.• Running fingers through
their hair.• Wiping or touching the
nose.• Rubbing an ear.
• Touching a pimple or an infected wound.
• Wearing dirty clothes or uniforms.
• Coughing/sneezing into the hand.
• Spitting in the operation.
A Good Personal Hygeine Program
As a manager, you must make sure to create and support policies to address the following areas:
• Hand Practices– Handwashing– Hand Care– Glove Use– Policy regarding bare-hand contact with ready-to-eat food.
• Personal Cleanliness• Proper Clothing – including hair restraints & jewelry
Handwashing
Handwashing is the most important part of personal hygiene.
You must train and monitor your employees for proper handwashing practices.
Proper HandwashingWashing your hands properly is one of the most important things you can do to keep
microorganisms from contaminating food.You should wash your hands before you start work and after the following activities:
• Using the restroom• Handling raw meat, fish, or poultry (before and after)• Touching your hair, face, or body• Sneezing, coughing, or using a tissue• Smoking, eating, drinking, or chewing gum or tobacco• Handling chemicals that might affect the safety of the food• 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 wash cloths
Proper Handwashing (cont’d)1. Wet your hands with running water as hot as
you can comfortably stand (at least 100˚F/38˚C).
2. Apply soap.
3. Vigorously scrub hands and arms for at least 10-15 seconds. Clean under fingernails and between fingers.
4. Rinse thoroughly under running water.
5. Dry hands and arms with a single- use paper towel or warm-air hand dryer. Use a paper towel to turn off the faucet; use a paper towel to open the door.
When To Wash Hands (Again!)
Foodhandlers must wash their hands before they start work and after the following activities:
• Using the restroom!• Handling raw meat, poultry,
and seafood (before and after).
• Touching the hair, face, body, clothing or apron.
• Sneezing, coughing, or using a tissue.
• Eating, drinking, smoking and chewing gum or tobacco.
• Handling chemicals that might affect food safety.
• Taking out the garbage.• Clearing tables or bussing
dirty dishes and tableware.• Handling money.• Touching anything else that
might contaminate the hands.
Hand Care
In addition to handwashing make sure foodhandlers follow these guidelines:
• Keep fingernails short & clean• Do not wear false fingernails• Do not wear nail polish• Wear a bandage over hand and arm wounds.– You must wear a single-use glove or finger cot over
bandages on hands or fingers.
Single-Use Gloves
Single-use gloves help keep food safe by creating a barrier between hands & food. Remember: gloves are used in addition to handwashing and not in place of handwashing.
• Buy only single-use gloves. Gloves are not re-usable.• Provide your staff with different glove sizes as
appropriate.• Some foodhandlers will be sensitive to latex.
Consider purchasing latex-free gloves.
When to Change Gloves
Foodhandlers must change gloves at these times:.
• As soon as they become soiled or torn.• Before beginning a different task.• At least every 4 (four) hours during continual use.• After handling raw meat, poultry, or seafood and
before handling ready-to-eat food.
Note:
Philadelphia food regulations require:
• No barehand contact with ready-to-eat food.• Minimize barehand contact with other, non-ready-
to-eat foods.
Cleanliness and Work Attire
Dirty clothing may carry pathogens that can cause foodborne illness. Set up an employee dress code that includes the following guidelines:
• Hair restraints such as hats and beard restraints for facial hair.
• Wear clean clothing daily. If possible change into uniforms at work.
• Dirty clothing stored in the operation must be kept away from food prep and storage areas.
• Remove aprons before leaving prep areas.
• Remove jewelry from hands and arms before prepping food. You cannot wear rings (except for a plain band) bracelets (including medical bracelets) and watches.
Eating, Drinking, Smoking, and Chewing Gum or Tobacco
Small droplets of saliva can contain thousands of pathogens and may easily contaminate hands and food. Do not eat, drink, smoke, or chew gum or tobacco when:
• Prepping or serving food• Working in food prep areas• When working in areas used to clean utensils and
equipment.
NOTE: Some regulatory authorities allow foodhandlers to drink from a covered container with a straw while in food prep areas. Check with your local regulatory authority.
Policies for reporting Health IssuesFoodhandlers must report any health problems before they come to work or
become ill while working.
IF THEN
The foodhandler has a sore throat with a fever.
Restrict the foodhandler from working with or around food.If the operation primarily serves a high-risk population then the foodhandler must be excluded.
If the foodhandler has at least one of the following symptoms:- Vomiting- Jaundice- Diarrhea
Exclude the foodhandler from the operation. The foodhandler may return after they have been symptom free for 24 hours or have a written release from a medical practitioner. If the foodhandler has jaundice, they must have a written release from a medical practitioner.
Policies for reporting Health Issues
(continued)
IF THEN
The foodhandler has been diagnosed with a foodborne illness caused by any of the following:-Salmonella Typhi- Shigella Spp.- Shiga-toxin producing E. Coli- Hepatitis A- Norovirus
Exclude the foodhandler from the operation and notify the regulatory authority.Work with the regulatory authority and the foodhandler’s medical practitioner to decide when the person may return to work.
Resources from ServSafe.com
• ServSafe: Handwashing Guide• ServSafe: Proper Hand Care• ServSafe: Proper Glove Use• ServSafe: Proper Cleanliness & Attire• ServSafe: Employee Illness
ServSafe Essentials
ISBN: 0135026520http://nraef.org
http://www.servsafe.com
