Hrma 1345 1st Edition Lecture 10 Outline of Last Lecture I. Heavy MetalsA. ArsenicB. CadmiumC. LeadD. MercuryE. TinF. ZincII. SummaryG. Metal lined containersIII. Deliberate Contamination of FoodH. Groups who may attempt to contaminate foodI. FDA defense toolIV. Food AllergensJ. DefinitionK. SymptomsL. Common food allergensM. Preventing allergic reactionsN. Avoid cross contactOutline of Current LectureV. How food handlers can contaminate foodVI. Managing a personal hygiene programO. Diseases not transmitted through foodVII. Hand washingP. How to wash handsQ. When to wash handsR. AntisepticsS. Hand careVIII. Infected wounds or cutsIX. Bare-hand contact with ready-to-eat foodX. Single-used glovesT. How to use glovesU. When gloves should be changedXI. Personal cleanlinessXII. Handling staff illnessesCurrent Lecture V.Food handlers can contaminate food when they:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.- 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 don’t wash them- Have symptoms such as diarrhea, vomiting, or jaundice- a yellowing of the eyes or skinVI.Mangers must focus on the following:- 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 changeO.- HIV- Hepatitis B & C- Tuberculosis None of these diseases are spread through foodVII.P.- Wet hands with hot water as hot as you can comfortably stand- Apply soap and good lather- Scrub them for 10 to 15 seconds- Clean under fingernails and between fingers- Lather well beyond the wrist and exposed portion of the arm- Rinse hands under running water and turn the faucet off with a paper towel- Dry hands on single use paper towel or warm-air dryerQ.- After using the restroom- Before and after handling raw food- After touching the hair, face, body- After sneezing, coughing, chewing or tobacco- After using cleaning supplies- After taking out the garbage- After cleaning tables or busing dirty dishes- After touching clothing or apronsR.- Hand antiseptics are liquid or gels that lower the number of pathogens on the skin- Cannot be used in place of hand washing- Do not handle food until the hand antiseptic has dried- Can be used after hand washing but should never replace hand washingS. - Fingernails- keep short- False fingernails- they can be hard to clean and can break off into food- Nail polish- do not wear nail polish. It can disguise dirt under nailsVIII.- Contain pus- Must be covered to prevent pathogens from contaminating food and food-contact surfacesHow a wound is covered depends on where it is located:- 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 arms with an impermeable cover, such as a bandage- Cover wounds on other parts of the body with a dry, tight-fitting bandageIX.Bare-hand contact with ready-to-eat food must be avoided:- Some jurisdictions allow it but require:o Policies on staff healtho Training in hand washing and personal hygiene practices- NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk populationX.Should be used when handling ready-to-eat food- Except when washing produce- Except when handling ready-to-eat ingredients for a dish that will be cookedMust NEVER be used in place of hand washingMust NEVER be washed and reusedMust fit correctlyT. - Wash and dry hands before putting gloves on- 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 glows- NEVER roll gloves to make them easier to put onU.- As soon as they become dirty or toen- Before beginning a different task- After an interruption, like talking on the phone- After handling raw meat, seafood, or poultry or handling ready-to-eat foodXI.- Correct work attire- Hair restraints- Clean clothing- Aprons- Jewelry- plain bandXII.If:The food handler has a sore throat with a feverThen:- 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 workIf:The food handler has at least one of these symptoms- Vomiting- DiarrheaThen:Exclude the food handler from the operation- Before returning to work, food handlers who vomited or had diarrhea must meet one of these requirementso Have had no symptoms for at least 24 hourso Have a written release from a medical practitionerIf:The food handler has jaundiceThen:- Food handlers with jaundice must be reported to the regulatory authority- Exclude food handlers who’ve had jaundice for less than 7 days from the operation- Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to workIf:The food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptoms- Hepatitis A- Salmonella Typhi- Enterohemorrhagic and shiga toxin-producing E. coli- Norovirus- Shigella spp.Then:- 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