How Foodhandlers Contaminate Food

 Diagnosed with a foodborne illness

 Show symptoms of gastrointestinal illness
 Have infected lesions
 Exposed to an ill person
 Touch anything that may contaminate
their hands
 Proper Handwashing Procedure

1. Wet your hands 2. Apply soap 3. Rub hands together

with hot running for at least twenty
water seconds

4. Clean under 5. Rinse hands 6. Dry hands

fingernails and thoroughly under
between fingers running water
Wash hands after
 Using the restroom  Using chemicals
 Handling raw foods  Handling garbage
 Touching hair or body  Clearing tables or
busing dirty dishes
 Sneezing, coughing,
using handkerchief  Touching aprons
or clothing
 Smoking, eating,
drinking, chewing  Touching other
tobacco or gum unsanitized surfaces
When to Change Gloves
 As soon as they become soiled
 Before beginning a different task
 At least every four hours during continual use
 After handling raw meat and
before handling cooked or
ready-to-eat foods
 Proper

Hair restrained Clean, short fingernails, Apron clean

no jewelry or nail polish

Improper

Hair not restrained Long fingernails, Apron dirty and

jewelry, nail polish stained
Handling Illness and Injury
 Bandage and cover cuts, burns, sores,
and skin infections
 Exclude foodhandlers diagnosed with a
foodborne illness from the establishment
 Exclude foodhandlers from working with or
around food if they have the following symptoms:

 Fever  Sore throat

 Diarrhea  Jaundice
 Vomiting
 Model proper behavior
 Establish proper policies
 Train foodhandlers
 Continue supervision and monitoring
 Remind and retrain
 Describe a task assignment for a foodhandler
who must prepare protein salads and salad
bar greens as part of her duties.
 For the foodhandler’s task assignment,
write a plan for proper foodhandling and
the prevention of cross-contamination.
 Play the Symptom Game. Quiz participants
on what questions to ask when an employee
calls in ill.
 Challenge participants to describe or
demonstrate the proper method for food tasting.
 Ask participants to list various items worn
by foodhandlers that may pose a hazard to
food safety.