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ServSafe Chapter 3

The Safe Food Handler
by

Tom Hietpas

on 21 September 2015

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Transcript of ServSafe Chapter 3

ServSafe
Handling Staff Illnesses
Handling Staff Illnesses
Handling Staff Illnesses
Handling Staff Illnesses
Bare-Hand Contact with Ready-to-Eat Food
Single-Use Gloves
Single-Use Gloves
Infected Wounds or Cuts
Managing a Personal Hygiene Program
Food handlers can contaminate food when they:
Have a foodborne illness
Have wounds that contain a pathogen
Sneeze or cough
Have contact with a person who is sick
Touch anything that may contaminate their hands and do not wash them
Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin
How Food Handlers Can Contaminate Food
Chapter 3
The Safe Food Handler
If The food handler has a sore throat with a fever
Then:
Restrict
the food handler from working with or around food
Exclude
the food handler from the operation if you primarily serve a high-risk population
A
written release
from a medical practitioner is required before returning to work
Managers must focus on the following:
Creating personal hygiene policies
Training food handlers on personal hygiene policies and retraining them regularly
Modeling correct behavior at all times
Supervising food safety practices
Revising personal hygiene policies when laws or science change
Infected wounds or cuts:
Contain pus
Must be covered to prevent pathogens
from contaminating food and food-contact surfaces
where it is located:
Cover wounds on the hand or wrist with an
impermeable cover, (i.e. bandage or finger cot) and
then a single-use glove
Cover wounds on the arm with an impermeable cover,
such as a bandage
Cover wounds on other parts of the body with a dry,
tight-fitting bandage
How a wound is covered depends on
How to use gloves:
Wash and dry hands before putting gloves on
Select the correct glove size
Hold gloves by the edge when putting them on
Once gloves are on, check for rips or tears
NEVER blow into gloves
NEVER roll gloves to make them easier to put on
Single-use gloves:
Should be used when handling
ready-to-eat food
Except when washing produce
Except when handling ready-to-eat ingredients for a dish that will be cooked
Must NEVER be used in place
of handwashing
Must NEVER be washed and reused
Must fit correctly
Bare-hand contact with ready-to-eat food must be avoided:
Some jurisdictions allow it but require
Policies on staff health
Training in handwashing and personal hygiene practices
NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population
If The food handler has at least one of these symptoms
Vomiting
Diarrhea

Then Exclude the food handler from the operation
Before returning to work, food handlers who vomited
or had diarrhea must meet one of these requirements
Have had no symptoms for at least 24 hours
Have a written release from a medical practitioner
If The food handler has jaundice

Then:
Food handlers with jaundice must be reported to the regulatory authority
Exclude food handlers who’ve had jaundice for less than
seven days from the operation
Food handlers must have a written release from a medical
practitioner and approval from the regulatory authority before
returning to work
If:
The food handler has been diagnosed with a foodborne illness
caused by one of these pathogens and has symptoms
Hepatitis A
Salmonella Typhi
Enterohemorrhagic and shiga toxin-producing E. coli
Norovirus
Shigella spp.

Then:
Exclude the food handler from the operation
Work with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work
Full transcript