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Lecture 27

11:709:255 Lecture Notes - Lecture 27: Foodborne Illness, Hand Washing, Pimple


Department
Nutritional Sciences
Course Code
11:709:255
Professor
Abbot
Lecture
27

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Chapter 3: The Safe Food Handler
How Food Handlers Can Contaminate Food
- Actions that contaminate food:
o Scratching the scalp
o Running fingers through hair
o Wiping or touching the nose
o Rubbing an ear
o Touching a pimple or infected wound
o Wearing or touching a dirty uniform
o Coughing or sneezing into the hand
o Spitting in the operation
Good Personal Hygiene: Hand Washing
- Wash hand’s frequently, properly and throughouly
- Wash at designated hand washing stations, not in sinks used for
food preparation and handling
- SINGLE MOST IMPORTANT PRACTICE IN PREVENTING SPREAD OF
FOODBORNE ILLNESS
- Wash hands when
o Handling contaminated food items and soiled surfaces
o Before beginning work and after breaks
o After coughing, sneezing, blowing nose, etc.

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o After eating, drinking, chewing gum/tobacco, smoking, etc.
o After touching hair, face, or body parts
o After using the restroom
o Immediately before food preparation
o Switching food production tasks
o Switching from working with raw food to cooked food
o Handling money and taking out garbage
o Cleaning tables or busing dirty dishes
o Handling chemicals
Hand Antiseptics
- Liquids or gels used to lower the number of pathogens on skin
- Must comply with CFR and FDA standards (at least 60% alcohol by
volume)
- Should only be used AFTER handwashing
- Must never be used in place of handwashing
- Should be allowed to dry before touching food or equipment
Hand-Care
- Requirements for food handlers:
o Keep fingernails clean and short
o Do NOT wear false nails
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