Safe Food Handling Flashcards

Carriers

• Individuals who carry pathogens but do not exhibit symptoms of illness.
• Can unknowingly infect others.

Hand Antiseptics

• Liquids or gels that reduce microorganisms on skin.
• Should only be used after proper hand washing, not as a substitute.
• Must comply with FDA regulations.

Hair Restraint

• Tools designed to keep a food handler's hair away from food.
• Prevents hair from unintentionally contaminating food.

Finger Cots

• Protective covers for properly bandaged cuts or wounds on fingers.
• Help prevent contamination from injuries.

Good Personal Hygiene Program

• Incorporates hand washing, hand care, and use of single-use gloves.
• Encourages reporting of health issues to maintain safety.

Contamination Risks by Food Handlers

• Can occur due to foodborne illnesses or symptoms like diarrhea and vomiting.
• Risks include wounds with pathogens, sneezing, coughing, and unwashed hands.

Minimizing Foodborne Illness Risks

• Establish specific personal hygiene policies.
• Train food handlers and provide regular retraining.
• Model proper hygiene behavior and supervise food safety practices.
• Revise policies based on legal and scientific changes.

Diseases Not Transmitted Through Food

• Certain diseases like AIDS, Hepatitis B and C, and tuberculosis are not foodborne.

Americans with Disabilities Act (ADA)

• Protects individuals who are HIV positive or have Hepatitis B from discrimination in food handling jobs.
• Prohibits employment-related actions based solely on these conditions.

Personal Hygiene Program Policies

• Include regular hand washing, hand care, and gloving practices.
• Emphasize preventing bare-hand contact with ready-to-eat food.
• Promote personal cleanliness, appropriate clothing, and hair restraint.

Hand Washing Procedure

• Wet hands and arms with comfortable hot running water (at least 100°F).
• Use enough soap to create a good lather.
• Scrub vigorously for 10 to 15 seconds, focusing on fingernails and between fingers.
• Rinse thoroughly with warm running water.
• Dry with a single-use towel or dryer, using a towel to turn off faucets.

When to Wash Hands

• After using the restroom, handling raw foods, or contact with face/body.
• Before eating or drinking, handling money, or returning to food prep areas.

Hand Care

• Requires additional steps to ensure hands remain clean and pathogen-free.

Fingernail Length

• Keep nails short and clean.
• Long nails can tear gloves and harbor bacteria.

False Fingernails

• Should generally be avoided; can break off into food.
• Some regulations permit them if gloves are worn.

Nail Polish

• Avoid wearing to prevent dirt hiding and flaking into food.

Infected Wounds or Cuts

• Must be covered to stop pathogens from contaminating food.
• Pus from infections must never come into contact with food.

Covering Wounds

• Use impermeable covers for hand/wrist injuries; cover completely for safety.
• Other body parts require durable and tight-fitting bandages.

Other Good Personal Hygiene Practices

• Emphasize personal cleanliness, correct attire, hair restraint, and minimal jewelry.
• Ensure clothing is clean, including any aprons worn while handling food.