Safe Plates for Food Handlers Module 3: Personal Hygiene ...

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Safe Plates for Home Food HandlersModule 3 Personal Hygiene and Health Case Study What HappenedFebruary 2016 Raleigh NC.
Guests at a potluck Super Bowl party broughthomemade buffalo chicken dip Dip was left out for hours without any type oftemperature control Party host ate dip late at night while cleaning up and.
then woke up with stomach cramps and vomitinghours later What They Found Illness was caused byStaphylococcus aureus toxin.
Party guests were seen doubledipping and using their fingers toscoop dip onto chips Dip was left out at roomtemperature for over four hours.
before the host ate it DiscussionHow do you think the Staph bacteria got intothe buffalo chicken dip How could that have been prevented .
Learning Objectives Identify the role of clean outer clothing fingernails andjewelry in preventing food contamination and allergencross contact Recognize where eating drinking and tobacco use is.
Identify when where and how to wash hands Learning Objectives Identify instances when bare hand contact with food is Identify adequate barriers to bare hand contact andhow to use single use gloves.
Identify symptoms and illnesses that must be reportedto a manager Describe how to correctly cover an infected wound onthe hands or forearms Key Terms.
Excluded food handler symptoms or diagnosisdictate that food handler can t work in foodestablishment Reinstated food handler symptoms have clearedso food handler is approved to work.
Restricted food handler symptoms dictate thatfood handler can t work with or around food Clothing and Hair Wear clean clothing to prevent contamination of food and food contact surfaces.
Wear a clean apron and remove when leaving the kitchen Remove all jewelry with exception of a plain ring from handsand arms while working Hair shoulder length or longer should be pulled up When preparing food in community settings wear a hat or.
other hair covering Hands transfer hazards very easily Best practices for hand hygiene include Keeping fingernails clean and cut Covering cuts and sores on hands.
with a bandage Washing hands frequently andproperly will also preventcontamination Taste Testing.
Preventing contamination while tasting food is important Food should not be tasted over pots pans or servingcontainers Methods Use a disposable utensil to taste a dish or place a.
tasting portion in a small dish Always take a step away to taste Do not reuse tasting utensils Other Hygiene Concerns Avoid eating drinking .
chewing gum or usingtobacco while preparing Keep personal items awayfrom food while cookingHandwashing.
How to Wash Hands1 Wet hands and exposed parts of arms with warmwater and soap2 Rub soap into hands and arms for 10 15 seconds3 Rinse hands and arms with warm water.
Whole process should take 20 seconds4 Dry hands and arms on disposable paper towel orelectric dryer Proper Handwashing When to Wash Hands.
Before After Starting to cook Handling raw food Handling food Using bathroom Coughing sneezing When blowing nose.
Touching tissue hair face Switching between rawand cooked or RTE food Cleaning and sanitizing As frequently as Removing garbagerequired to maintain Touching money phones.
clean hands and prevent and petscross contamination Hand Sanitizers Hand sanitizers are not a replacement for thoroughand effective handwashing.
Can be used after handwashing as a second step todecontaminate hands Hand sanitizers do not remove dirt and soil they justspread it around Commonly available alcohol based hand sanitizers.
are not effective against all pathogens including Bare Hand Preventing Bare Hand Contact When preparing food in community settings it isimportant to take extra steps for food safety.
Preventing bare hand contact with ready to eat foods isone way to keep food safe when preparing for large Methods to prevent bare hand contact include Single use gloves Serving utensils such as spoons ladles and tongs.
Single use deli or bakery papers Glove Use Wear single use gloves whenhandling all ready to eat foods except washing produce.
Always cover a bandagedwound with a single use glove Change gloves wheneverswitching from raw to ready to eat foods or switching from.
allergen to non allergen foods ReportingIllness and Reporting Symptoms and Illness Sick people can very easily.
contaminate food and spreadillness to other people People shouldn t prepare foodfor others when they havecertain symptoms and illnesses.
Restricted If a food handler has the following symptoms theyshould not prepare food for others Sore throat with fever Uncovered infected cuts wounds or lesions.
containing pus on the hand wrist or other exposed Persistent sneezing coughing or runny nose thatcauses discharges from the eyes nose or mouth Food handlers can still be in the kitchen but shouldn thandle food or food contact surfaces.
Covering Cuts and Wounds Waterproof cover and single useglove if wound is on hand finger A waterproof cover on the arm Dry durable tight fitting bandage.
Excluded If a food handler has the following symptoms theyshould not be around food Diarrhea Vomiting.
Jaundice Sore throat and fever Symptoms from non infectious conditions do not apply e g pregnancy gastrointestinal syndromes medications etc .
excluded if serving highly susceptible population Reportable Illnesses Food handlers must beexcluded if diagnosed with Hepatitis A virus.
Shiga toxin producing E coli Norovirus Salmonella species Typhoidal and non typhoidal Shigella species.
Reportable Illnesses Food handlers must also be excluded if Have had a recent illness from or lives in household with someonewho has a reportable illness Traveled within last 50 days to an area outside U S with an.
epidemic from a reportable illness Food handler is suspected of causing or being exposed toconfirmed illness outbreak In restaurant and community settings managers must report jaundiceand or diagnoses of the 5 illnesses to the regulatory authority.
Returning to Food Handling Must be symptom free for 24 hours Need written clearance from a healthcare professionalafter diagnosis with reportable illness Cuts and wounds must be healed or properly covered.
Sore throat and fever Open infected cut wound boilRESTRICT Persistent sneezing coughing or runny nose with discharge Vomiting Diarrhea.
JaundiceEXCLUDE Confirmed diagnosis of Hepatitis A STEC Norovirus Salmonella species typhoidal and non typhoidal Shigella Properly covered cut wound boil Symptom free for 24 hours.
REINSTATE Confirmed cased of required reported illnesses require adoctor s note DiscussionProper personal hygiene and staying homewhen sick are the biggest ways to prevent.
spread of foodborne illness Why do you think these things are so hard toget right Personal hygiene best practices Proper handwashing.
Methods to prevent bare hand contact Reporting illness symptoms and diagnosesRemove all jewelry, with exception of a plain ring, from hands and arms while working. Hair shoulder length or longer should be pulled up . When preparing food in community settings, wear a hat or other hair covering . ... Safe Plates for Food Handlers Module 3: Personal Hygiene and Health

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