NFS 220 Lecture Notes - Lecture 6: Foodborne Illness, Nail Polish, Paper Towel
11 Jun 2018
School
Department
Course
Professor
Food Handler Health and Hygiene
Food handlers are one of the three components in the cycle of transmission, so practicing
food personal hygiene is one of the most important steps in the prevention of foodborne
illness. Even if you are not displaying any symptoms of illness, you could still be a carrier,
which means you could be carrying pathogens in or on your body.
Frequent and proper hand washing is an important step in preventing the spread of
foodborne illness and gastrointestinal disease. Always wash your hands before you begin
handling food and after eating, smoking, sneezing, coughing, blowing your nose, using the
toilet, touching your hair or face, handling garbage, or handling money. Fingernails should
be kept well-trimmed and cleaned using a clean and sanitized nailbrush. Remove jewelry
and nail polish.
Steps for Proper Hand Washing
-wet hands with warm water
-apply liquid soap and lather for at least 20 to 30 seconds
-scrub back of hands, wrists, between all fingers and under nails
-rinse under running water, hands pointing down towards the drain
-dry with a paper towel
-turn off taps and open bathroom door during the paper towel
Disposable gloves can provide an extra barrier of protection between hands and food-but
remember that gloves pick up bacteria just like your hands.
Wash your hands thoroughly before putting on disposable gloves, and change them as
often, and in the same circumstances, as you could wash your hands.
Latex is a common allergen and can cause severe allergic reactions. The recommended
materials for disposable gloves are nitrile, polyethylene or vinyl.
Personal Hygiene
-wash your hands thoroughly after contact with any possible contamination
-alcohol based hand gels may be used as an alternative to hand washing only by health care
personnel working in a health care setting; these products are not a suitable alternative to
hand washing for food handlers in a food service premises
-change from street clothes to clean work clothes and footwear before starting work
-change your uniform and apron as often as necessary; always remove your apron before
going to the washroom
-avoid wiping your hands on your apron or clothing when you are working with food
-restrain your hair with a hat, helmet, or hair elastic; wash your hands after touching your
hair, beard or mustache
-avoid touching your mouth or nose when working with food
-avoid smoking, eating or engaging in other activities that put your hands in contact with
your mouth
-when tasting food, use a single utensil or use a new, clean utensil for each tasting
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Food handlers are one of the three components in the cycle of transmission, so practicing food personal hygiene is one of the most important steps in the prevention of foodborne illness. Even if you are not displaying any symptoms of illness, you could still be a carrier, which means you could be carrying pathogens in or on your body. Frequent and proper hand washing is an important step in preventing the spread of foodborne illness and gastrointestinal disease. Always wash your hands before you begin handling food and after eating, smoking, sneezing, coughing, blowing your nose, using the toilet, touching your hair or face, handling garbage, or handling money. Fingernails should be kept well-trimmed and cleaned using a clean and sanitized nailbrush. Apply liquid soap and lather for at least 20 to 30 seconds. Scrub back of hands, wrists, between all fingers and under nails. Rinse under running water, hands pointing down towards the drain.
