Transcript Chapter 3

Think!!!
Why do you think USDA send in “undercover” inspectors to
different establishments? Why do you think USDA provide
such heavy violations to such establishments?
Work in groups…..to answer the questions? Use all the information
you have learned in class to give a detailed explanation and
select one person to be the spokesperson for the group.
Objective: 1.03 Understand the food handlers
responsibility in preventing contamination of food 2-32017
Bell ringer: Chapter 2 Quiz Forms of Contamination/ Chapter 2
questions and Answers due today
Teacher Input: Restaurant Reviews Presentations Due Today
Teacher Input: Chapter 3: The Safe Food Handler DVD 15 minutes
Students Input: Chapter 3: Safe Food Handler (review notes before
video)
Student Input: Notes
Group Activity..Take Care to Give Care Case Study
Write the questions and Answers
What is the food service manager’s most important role?
What conditions bacteria need to grow?
What is the temperature danger zone? Between ____ and
__bacteria grows more rapidly.
I may be able to keep food safe by controlling FAT TOM, but I will
most likely be able to control only______ and _____________.
Name the bacteria that are linked with beverages and ready to eat
foods?
What does ALERT stand for explain each area of concern.
How Food Handlers Can Contaminate Food
Food handlers can contaminate food
when they:
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
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
Managing a Personal Hygiene Program
Managers must focus on the following:
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
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
Infected wounds or cuts:

Contain pus

Must be covered to prevent pathogens
from contaminating food and food-contact surfaces
How a wound is covered depends on
where it is located:
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
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
Single-Use Gloves
Single-use gloves:

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Should be used when handling
ready-to-eat food
o
Except when washing produce
o
Except when handling ready-to-eat
ingredients for dishes cooked to the correct
temperature

Must NEVER be used in place
of handwashing

Must NEVER be washed and reused

Must fit correctly
Single-Use Gloves
How to use gloves:
3-6

Wash hands before putting gloves on when starting a
new task

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
Bare-Hand Contact with Ready-to-Eat Food
Bare-hand contact with ready-to-eat
food must be avoided unless:

The food is an ingredient in a dish that
does not contain raw meat, seafood, or
poultry
o

The food is an ingredient in a dish
containing raw meat, seafood, or poultry
o

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The dish will be cooked to at least
145˚F (63˚C)
The dish will be cooked to the required
minimum internal temperature of the raw
item(s)
NEVER handle ready-to-eat food with bare
hands when you primarily serve a high-risk
population
Handling Staff Illnesses
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
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Handling Staff Illnesses
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
o Have had no symptoms for at least 24 hours
o Have a written release from a medical practitioner
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Handling Staff Illnesses
If:
The food handler has jaundice
Then:
● Report the food handler to the regulatory authority
● Exclude food handlers from the operation if they have had
jaundice for 7 days or less
● Food handlers must have a written release from a
medical practitioner and approval from the regulatory
authority before returning to work
3-10
Handling Staff Illnesses
If:
The food handler is vomiting or has diarrhea and has been diagnosed with an
illness caused by one of these pathogens
● Norovirus
● Shigella spp.
● Nontyphoidal Salmonella
● Shiga toxin-producing E. coli
Then:


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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
Handling Staff Illnesses
If:
The food handler has been diagnosed with an illness caused by one of these
pathogens.
● Hepatitis A
● Salmonella Typhi
Then:
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
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
How this relates to me
Does your local regulatory authority allow bare hand contact with
ready to eat food?
____________yes
___________ no
The Safe Food handler Activity
On your table, choose a piece of construction paper. Label your
paper “Personal Hygiene”. Use a ruler to separate your paper
into (2) columns. The first column is labeled Do’s and the 2nd
column is labeled Don'ts. Use magazines to cut out pictures
that could be represented in each column. (5 to 6 pics per
column)
Individual activity
Objective: 1.03 Understand the food handlers
responsibility in preventing contamination of food 2-32017
Bellringer: Review Video
Apply your knowledge..3.14/3.15
Test covering chapter 1,2 & 3
Chapter 1-3 Review
Name 3 types of Contaminates? P.1.4
What is an example of a physical contaminate?
What must food handlers do when handling ready to eat foods?
P. 3.8
What condition promotes the growth of bacteria? P.2.4
______ __________ is a disease transmitted to people by food.
When is an illness considered an outbreak? P.1.2
Unit Review
What should a server do AFTER clearing the table? P.3.6
Norovirus & Hep A are linked with what types of food? P.2.6
What practice can help prevent allergic reactions? P.2.17-2.18
How would chemicals be stored? P.2.9
Where should a food handler wash his hands after prepping
food?p.3.5
What symptom requires a food handler to be excluded from the
operation? P.3.12-3.13
Unit Review
What practice is useful for preventing norovirus from cause
foodborne illness? P.3.13
What does ALERT stand for? 2.13
What should a server do when taking a food order from a customer
who has concerns about food allergies? 2.17-2.18