PERSONAL HYGIENE

Food handlers have an important role in preventing foodborne illness.
People are sources of microorganisms that cause foodborne illness
• Hepatitis A is most infectious before symptoms appear.
• 30 – 50% of healthy adults have staphylococci (a bacteria that causes foodborne illness) in their noses.
• 20 – 35% of healthy adults have staphylococci (a bacteria that causes foodborne illness) on their skin.
• In some states, there is documented information that over 50% of foodborne illnesses are related to food service workers and poor personal hygiene.

Food handlers are often responsible for several tasks that can increase the risk of foodborne illness
• Food handlers may handle both raw and cooked foods.
• Food handlers may be responsible for food preparation, cleaning or garbage removal.
• Food handlers may not take the time to wash their hands after taking a break.

Food handlers can cause foodborne illness by:
• Touching anything that will contaminate their hands and not washing afterwards.
• Having an infected sore or wound that is not covered or bandaged.
• Handling food while having nausea, vomiting or diarrhea.
• Handling food when diagnosed with a foodborne illness.
• Handling ready-to-eat food with bare hands.

Proper hand washing is key to a good personal hygiene program.
Hand washing should occur often and always after:
• Using the restroom.
• Taking out garbage or picking garbage up off the floor.
• Before and after handling raw foods.
• Between handling dirty and clean dishes.
• After using any cleaning chemical.
• After smoking, eating or drinking.
• After sneezing, coughing or blowing your nose.
• After any other situation that may result in contaminated hands.

NOTE: Some facilities are implementing a “double wash” system. Anytime a worker leaves the kitchen for any reason, they must wash their hands when they return to the kitchen.

Proper hand washing requires 6 steps:
1. Wet hands with hot running water (at or above 110°F).
2. Apply soap – enough to work up a good lather. (Any type of liquid hand soap is effective).
3. Wash hands (front and back) and wrists for a minimum of 20 seconds.
4. Clean under fingernails, using a nailbrush or by scrubbing your nails in the palm of your hand.
5. Rinse hands thoroughly under hot running water.
6. Dry hands on a single-use paper towel – and then turn off the water.

THE USE OF DISPOSABLE GLOVES CAN BE HELPFUL IN PREVENTING FOODBORNE ILLNESS.
Gloves are not a substitute for hand washing.

If you use gloves, you must still follow the same hand washing guidelines.

Change gloves and wash your hands between possible contaminations.
• In some states, gloves or some other type of barrier (tongs, deli tissue) must be used when handling ready-to-eat foods.

You should wear gloves in certain situations.
• If you have a wound or cut on your hand (after applying a bandage).
• If you wear fingernail polish.
• If you have artificial or acrylic nails.

PERSONAL APPEARANCE, CLEANLINESS AND HABITS ARE IMPORTANT IN PREVENTING FOODBORNE ILLNESS
You should shower or bathe and wash your hair before coming to work.

Hair should be restrained.

Clean clothing should be worn.

Aprons should be changed as they get dirty.
• Aprons should be removed before leaving the work area.

Jewelry should not be worn when handling food.
• Jewelry can be both a safety hazard and a carrier of bacteria.
• The only acceptable jewelry is a plain wedding band.

Eating, drinking, chewing gum, smoking or chewing tobacco are not allowed while preparing or serving food.
• Saliva contains microorganisms that can cause foodborne illness.
• Some local regulatory agencies allow unbreakable beverage containers with a lid and straw.
• If you must taste food, follow the correct procedure.

Ladle food into a separate dish.

Taste the food with a clean spoon.

PERSONAL ILLNESS MAY MEAN THAT YOU CANNOT WORK.
If you have a diagnosed food-borne illness, you cannot work.
• If your doctor has diagnosed you with a food-borne illness, let your manager know immediately.

If you have certain symptoms, you cannot work
• Diarrhea
• Vomiting
• Fever
• Jaundice (yellow skin and eyes)

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