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

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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
After:


  • Handling raw meat/poultry/seafood
  • Touching anything besides food

Hand Care

DO:
  • 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