Clean: Do You Want to Eliminate a Million Bacteria

1
Lesson 5

• Clean Do You Want to Eliminate a Million
  Bacteria?

2
Required Hand Washing Facilities

• Separate hand washing sink with hot and cold
  running water
• Soap
• Sanitary drying method
• Garbage can
• Sign

3
Activity Whos a Star at Washing?
4
Proper Handwashing Pointers

• Wash only in an approved handwashing sink
• Use warm running water
• Rub hands with soapy lather for at least 20
  seconds
• Wash wrists and lower arms as well as your hands
• Rinse well
• Use a paper towel or hot air dryer

5
Fingernails and Jewelry

• Nails trimmed
• No nail polish or artificial fingernails
• No jewelry on hands or arms (except for a plain
  ring)

6
Antibacterial Soaps and Waterless Hand Cleaners
7
Video clip Handwashing
Source Preventing Foodborne Illness, Colorado
Department of Public Health and Environment
8
When Should Hands Be Washed?

• Before working with food
• After using the restroom, sneezing, or coughing
• When changing food preparation tasks
• After handling raw meat, poultry, fish, or eggs
• After touching dirty equipment, dishes, work
  surfaces, clothing, or wash cloths
• After eating food or drinking beverage
• After touching ears, mouth, nose, or hair

9
Hand Inoculating an Agar Plate
10
Unwashed Hand
11
Rinsed Hand
12
Hand Washed for 20 Seconds
13
Hand Washed for 20 Seconds and Then Dipped in
Sanitizing Solution
14
Song Activity Youd Better Wash Your Hands

• Oh yeah I'll, tell you something
• I think you'll understand
• For the sake of sanitation
• You'd better wash your hands
• You'd better wash your hands
• You'd better wash your hands

• Before, and after meals
• And when you use the can
• Soap and water, for twenty seconds
• Should be part of your plan
• That's how you wash your hands
• That's how you wash your hands

15
Youd Better Wash Your Hands

• And when you're finished you'll feel happy inside
• Washin' so thorough that microbes
• They can't hide, they can't hide, they can't hide

• Make sure you clean your nails
• And dry with towel or fan
• Prevent those nasty microbes
• From spreadin' 'cross the land
• You'd better wash your hands
• You'd better wash your hands

16
Youd Better Wash Your Hands

• And when you're finished you'll feel happy inside
• Washin' so thorough that microbes
• They can't hide, they can't hide, they can't hide

• Oh yeah I'll, tell you something
• I think you'll understand
• For the sake of sanitation
• You'd better wash your hands
• You'd better wash your hands
• You'd better wash your hands

17
What to do with an infected wound on your finger?

• Wash hands
• Cover infected wound with plastic bandage
• Wear gloves

18
Video clip Gloves
Source Preventing Foodborne Illness, Colorado
Department of Public Health and Environment
19
Good Personal Hygiene is MORE than Clean Hands

• Clean uniform or apron
• Clean hair and face
• Not wearing fingernail polish or artificial nails
• Removing jewelry and rings before handling food
• Restraining long hair before you start handling
  food

20
Food Contact Surfaces

• Food contact surface any surface that comes in
  direct contact with food
• All food contact surfaces must be properly
  washed, rinsed, and sanitized
• Food servers should not touch the food contact
  areas of plates, bowls, and glasses

21
Warewashing Cycle
Used Equipment, Dishes, Utensils
Proper Handling and Storage
Scrape, Pre-flush and Pre-soak
Air Dry
Wash
Rinse
Sanitizing
110F
22
Sanitizing

• Required for food contact surfaces
• Can be accomplished by
• Chemicals chlorine (also iodine, quaternary
  ammonium compounds)
• Hot water 171F for 30 seconds for manual
  dishwashing
• Must air dry after

23
Sanitizing with Chlorine Bleach

2 gallons water 1 Tbsp. Bleach 100 ppm
chlorine
Contact Time 10 seconds
24
Video clip Clean vs. Sanitized
Source First DayEvery Day Basics for Food
Service Assistance, National Food Service
Management Institute, funded by a grant from
USDA, 800-321-3054, www.nfsmi.org.
25
Restrictions for Sick Employees

• Dont handle food if you have the following
  symptoms
• Sneezing, coughing, or runny nose
• Fever or sore throat with fever
• Vomiting or diarrhea
• Jaundice

26
Exclusions for Sick Employees

• If diagnosed with an infection of the following,
  employees may not work in foodservice
• Salmonella typhi
• Shigella
• E. coli type that produces shiga toxin
• Hepatitis A

27
Activity

• When Should Sick Employees Not Handle Food?

28
Understanding Check!

• How long should you wash your hands?

20 seconds

• When should gloves be worn?

When working with ready-to-eat foods not heated
before serving

• What precautions should be taken with an
  infected cut on your hand?

Wash, bandage, glove
29
Understanding Check!

• What are the most important steps of the
  warewashing cycle?

Scrape, wash, rinse, sanitize, air dry

• How much bleach should be added to 2 gallons of
  water to make a 100 ppm sanitizing solution?

1 Tablespoon
30
Understanding Check!

• When should someone not come to work because of
  sickness?

Sneezing, coughing, runny nose, fever, vomiting,
diarrhea, jaundice