Chapter 4
The Safe Food Handler
− How Food Handlers Contaminate Food
• Food handlers can contaminate food when;
o They have symptoms of a foodborne illness
o They have wounds or boils that contain a pathogen
o They use the restroom and do not wash their hands
− Diseases Not Transmitted through Food
Diseases such as HIV/AIDS, Hepatis B and C, and Tuberculosis are not spread through
food
• Americans with Disabilities Act (ADA) provides employees with civil-rights
protections
o Employees cannot be fired or transferred because of their disease
o Employers must maintain the confidentiality of any staff members who has an
illness that is not foodborne
− Good Personal Hygiene Program
• Operations Personal Hygiene Program should include:
o Creating personal hygiene policies
o Training and retraining food handlers on policies
o Always modeling correct behavior
o Revising policies when laws or science change
• How to Properly Wash Hands
1. Wet hands and arms
2. Apply Soap
3. Scrub hands and arms vigorously for 10 to 15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms
The whole process should take at least 20 seconds wash hands only in a sink designated for
handwashing
Only use hand antiseptics after handwashing. Never use them in place of it
− When to Wash Hands
• Food handlers must wash their hands
o Preparing food
o Working with clean equipment and utensils
o Putting on single-use gloves
• Activities after which food handlers must wash their hands
o Using the restroom
The Safe Food Handler
− How Food Handlers Contaminate Food
• Food handlers can contaminate food when;
o They have symptoms of a foodborne illness
o They have wounds or boils that contain a pathogen
o They use the restroom and do not wash their hands
− Diseases Not Transmitted through Food
Diseases such as HIV/AIDS, Hepatis B and C, and Tuberculosis are not spread through
food
• Americans with Disabilities Act (ADA) provides employees with civil-rights
protections
o Employees cannot be fired or transferred because of their disease
o Employers must maintain the confidentiality of any staff members who has an
illness that is not foodborne
− Good Personal Hygiene Program
• Operations Personal Hygiene Program should include:
o Creating personal hygiene policies
o Training and retraining food handlers on policies
o Always modeling correct behavior
o Revising policies when laws or science change
• How to Properly Wash Hands
1. Wet hands and arms
2. Apply Soap
3. Scrub hands and arms vigorously for 10 to 15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms
The whole process should take at least 20 seconds wash hands only in a sink designated for
handwashing
Only use hand antiseptics after handwashing. Never use them in place of it
− When to Wash Hands
• Food handlers must wash their hands
o Preparing food
o Working with clean equipment and utensils
o Putting on single-use gloves
• Activities after which food handlers must wash their hands
o Using the restroom
