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See all Premium member Presentation Transcript Minimizing Contamination of Food by Employees: Personal Hygiene Strategies: Minimizing Contamination of Food by Employees: Personal Hygiene Strategies Catherine Cutter, Ph.D. Department of Food Science Penn State University ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request. Contamination from Employees : Contamination from Employees Employees can: Harbor disease in body with or without symptoms Carry disease on body or personal items Become contaminated in the work environmentSlide3: Food Handlers Carrying Disease Organisms with or without Symptoms From respiratory tract through coughing and sneezing From open sores, cuts, or boils From intestinal tract through hands soiled with feces Food prepared Food eaten Illness occurs Key Prevention Strategies : Key Prevention Strategies Employee Health – exclusion or restriction Education & awareness Personal cleanliness & hygiene Availability of handwashing, hand sanitizing, and toilet facilities Education & training Employee Health: Employee Health 2005 Food Code require reporting, exclusion and/or restriction of employees exhibiting: Vomiting, Diarrhea, Jaundice, Sore throat with fever, or A exposed lesion containing pus such as a boil or wound Employee Health: Employee Health Listeriosis symptoms include: Nausea* Vomiting* Headache Fever* Chills Backache *Reportable symptomsEducation & Awareness: Education & Awareness Employees should: Understand consequences of working when ill Be aware of symptoms that may be associated with foodborne illness Feel empowered to report illness Management & Illness: Management & Illness Management should understand Employee illness can cause foodborne outbreaks = hurt business Employees may be reluctant to report illness Lost wages Demerits – “We’re too busy for you not to work” Have a system in place to deal with employee illnessEmployee Hygiene: Employee Hygiene Hand hygiene Personal cleanliness Uniforms or dress codes Avoiding unsanitary actionsHand Hygiene: Hand Hygiene A 1993 study found that 7% of food workers carried LM on their handsHand Hygiene: Hand Hygiene Key Controls Proper hand washing No bare hand contact w/ RTE food Proper hand maintenanceHandwashing: Handwashing Factors influencing effectiveness Friction to physically dislodge bacteria Water which washes bacteria from the surface and down the drain Soap or detergent to loosen the bacteria Temperature – hot water is more effective than cool waterMost Frequently Missed Areas During Handwashing: Most Frequently Missed Areas During HandwashingHandwashing: Handwashing 2005 Food Code Clean hands & exposed portions of arms Clean for at least 20 seconds Use a handwashing sink or approved automatic handwashing facility NOT in food preparation sinks or warewashing sinksHandwashing Protocol: Handwashing Protocol Rinse under clean running warm water Apply recommended amount of cleaning compound (soap or detergent) Rub hands together vigorously for at least 10 to 15 seconds Thoroughly rinse with warm water Dry handsHandwashing : Handwashing While rubbing hands together Ensure soil is removed from underneath fingernails Create sufficient friction Ensure finger tips and areas between fingers are rubbedClean hands for at least 20 seconds: Clean hands for at least 20 secondsHandwashing: Handwashing When drying use one of the following methods Individual disposable towels Continuous towels systems supplying user a clean towel A heated air hand dryerHot air dryers: http://www.rc-enterprises.net/HAND%20DRIER.htm Hot air dryers Benefits: Effective when operating properly and cycle is sufficiently long Less waste Drawbacks: Users may only partially dry and then wipe hands on clothes Wet hands more easily picks up microorganisms from environment Paper towels: Paper towels Benefits: Considered most sterile of methods Friction during drying further reduces transient microorganisms from hands Can be used as barrier when turning off water and exiting door Drawbacks: Dispensers with cranks, buttons, or levers not recommended Monitoring of waste required Handwashing : Handwashing To avoid recontamination: Use a paper towel or similar clean barrier when touching surfaces Manual faucets Handles on restroom doorsSlide22: When beginning a shift. After handling raw ingredients After using the rest room. After eating, drinking or using tobacco. After using a handkerchief or tissue. After touching your hand or face. After touching any soiled surface or utensil. After wiping your hands on your clothes. When changing gloves. When to wash your hands: Hand Sanitizers: Hand Sanitizers http://www.shoplet.com/office/db/GOJ965606.html Wall dispensersHand Sanitizers: Hand Sanitizers Optional Must be approved by the FDA Must be maintained clean and at an appropriate strength Slide25: Handwashing Facilities Food Establishment Plan Review Guide - FDA, 2000 Soap dispenser Paper towels Hot water Sink working properly Trash removed General cleanlinessHandwashing Facilities: Handwashing Facilities Sufficient number Accessible Adequately supplied Maintained in sanitary condition Good repairBare Hands Contact: Bare Hands Contact Prohibited for RTE foods Prevents transfer of skin bacteria to food if properly used Use Gloves Utensils tongs, single use deli papersSlide28: Considerations May find their way into food product Moist and warm conditions inside glove promotes rapid bacterial growth which may escape if torn May promote complacency about adhering to good hygienic habits Gloves Slide29: Wear gloves that are correctly sized. Use gloves only for their designated use. Remove gloves whenever leaving a workstation or walk-in refrigerator. Change gloves between handling an unclean surface or raw ingredients Change gloves whenever contaminated Remember gloves are not a substitute for washing hands. Proper use of gloves…Hand maintenance : Hand maintenance Fingernails Short Filed Cuts or lesions Should be appropriately bandaged and covered with a finger cotPersonal Cleanliness: Personal Cleanliness Employees should practice good hygiene before coming to work Regular bathing Dress Code: Dress Code Wear clean outer garments when handling food Enough aprons so they can be changed if soiled Wear clean, closed toed shoes No jewelry Hair restraintSlide33: Jewelry Prohibited while handling food Can fall into food Can contaminate foodSlide34: http://www.clydehygienecompany.co.uk/acatalog/Online_Catalogue_Headwear_35.html http://www.theuniformstore.com/store/product.asp?dept%5Fid=46&pf%5Fid=190&mscssid=ETAD206EBASR2GKX00JP48DLPKV23JX2 Employees (and visitors) should wear hairnets, caps, beard covers, or other effective hair restraints in food handling areas Hair RestraintsSlide35: Personal items such as pens, pencils, smoking materials, or thermometers should not be carried in shirt pockets when employees are food handling areas. Slide36: http://basestation.ios2.com/sse2787/SkuGroup.asp?OldSearch=Keywords%3D%26L%3D7%26MfgID%3D%26StkNum%3D%26PfxNum%3D%26Specials%3D%26Companions%3D%26SkuId%3D%26C%3D62%26searchstring%3Dlocker%26optSearch%3DFull&C=4456462&L=437&SkuID=2650&mx=9 Storing clothes and personal belongings away from food production areas………. Clothing or other personal belongings should be stored in areas other than where food is handledUnsanitary Actions: Unsanitary Actions Eating, drinking, chewing gum, or using tobacco in food preparation areas Touching hair, face, or body Using apron as a napkin Sneezing or coughing over foodSlide38: DemonstrationSlide39: Unwashed hand Rinsed hand Washed 20 sec using soap and water Washed 20 sec and then sanitized HandsSlide40: Rinsed glove Unwashed glove Washed 20 sec using soap and water Washed 20 sec and then sanitized GlovesSlide41: Hair Apron PestsSlide42: Personal Jewelry Rings removed after 20 second wash treatmentSlide43: Ring removed after 20 second wash treatmentSlide44: Conclusions Thorough handwashing for at least 20 seconds is required to achieve an acceptable reduction in surface bacteria Personal jewelry may continue to be a significant source of contamination even after thorough handwashingKey Strategies: Key Strategies Proper employee hygiene practices Exclusion or restriction of ill employees Availability of handwashing, hand sanitizing, and toilet facilities Education and training What to Monitor:: Employee Health Not working when ill with a diarrheal disease or with open sores or wounds Employee Hygiene Proper handwashing Removal of exposed jewelry and other objects Restraining hair Wearing clean work clothes Storing clothes and personal belongings away from food production areas What to Monitor:What to monitor:: Facility conditions Condition and location of hand washing stations or sinks and toilet facilities; Condition and availability of hand sanitizer stations, sinks, or dips; Type and concentration of hand sanitizers Availability of clean aprons and gloves What to monitor:Employee education: Employee education Training sessions New employees Periodic refresher course Posters Booklets Supervisory reinforcement You do not have the permission to view this presentation. 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