SS Chapter 3
The Safe Food Handler
Actions That Can Contaminate Food
To avoid causing a foodborne illness, pay close attention to what you do with your hands. Avoid:
- Scratching the scalp
- Running fingers through hair
- wiping or touching the nose
- Rubbing an ear
- Touching a pimple or an infected wound
- Wearing a dirty uniform
- Coughing or sneezing into the hand
- Spitting in the operation
Steps To Washing Your Hands
Gloves
Requirements
- Should be single use only.
- Must be suitable for the task.
- Must be safe, durable, and clean.
- Must fit properly.
- Must be properly used.
- MUST NEVER REPLACE HAND WASHING!!!!
Changing Gloves
Before:
- Starting new task
- Handling ready-to-eat food
- Handling raw meat/poultry/seafood
- Touching anything besides food
Hand Care
DO:
DON'TS:
- Keep finger nails properly filed.
- Keep dirt out of finger nails.
- No bracelets or arm bands.
- Wear a bandage on wounds located on the hands and arms.
- Use a finger cot to cover fingers if injured/cut.
DON'TS:
- Wear nail polish.
- Have long fingernails
- Wear false finger nails.
Contaminants
There are three types of contaminants:
- Biological
- Chemical
- Physical