Diagnosed with a foodborne illness

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How Foodhandlers Contaminate Food

• Diagnosed with a foodborne illness
• Show symptoms of gastrointestinal illness
• Have infected lesions
• Exposed to an ill person
• Touch anything that may contaminate their
  hands

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Proper Handwashing Procedure
5. Rinse hands thoroughly under running
water
4. Clean under fingernails and between
fingers
6. Dry hands
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Wash hands after

• Using the restroom
• Handling raw foods
• Touching hair or body
• Sneezing, coughing, using handkerchief
• Smoking, eating, drinking, chewing
  tobacco or gum

• Using chemicals
• Handling garbage
• Clearing tables or busing dirty dishes
• Touching aprons or clothing
• Touching other unsanitized surfaces

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When to Change Gloves

• As soon as they become soiled
• Before beginning a different task
• At least every four hours during continual use
• After handling raw meat and before handling
  cooked or ready-to-eat foods

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Proper
Hair restrained
Clean, short fingernails, no jewelry or nail
polish
Apron clean
Improper
Long fingernails, jewelry, nail polish
Hair not restrained
Apron dirty and stained
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Handling Illness and Injury

• Bandage and cover cuts, burns, sores, and
  skin infections
• Exclude foodhandlers diagnosed with a
  foodborne illness from the establishment
• Exclude foodhandlers from working with or
  around food if they have the following symptoms

• Fever
• Diarrhea
• Vomiting

• Sore throat
• Jaundice

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• Model proper behavior
• Establish proper policies
• Train foodhandlers
• Continue supervision and monitoring
• Remind and retrain

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• Describe a task assignment for a foodhandler
  who must prepare protein salads and salad bar
  greens as part of her duties.
• For the foodhandlers task assignment, write
  a plan for proper foodhandling and the
  prevention of cross-contamination.

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• Play the Symptom Game. Quiz participants on
  what questions to ask when an employee calls
  in ill.
• Challenge participants to describe or
  demonstrate the proper method for food tasting.
• Ask participants to list various items worn
  by foodhandlers that may pose a hazard to
  food safety.