The Safe Food Handler
ServSafe Chapter 4 Notes
Food handlers can contaminate food when they
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Touch anything that may contaminate their hands and then they don’t wash them
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Have symptoms such as diarrhea, vomiting or jaundice
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When they don’t wash their hands after touching a contaminant
CarrierActions that contaminate food:
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Running fingers through hair
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Touching a pimple or infected wound
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Coughing or sneezing into the hand
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Components of a Good Personal Hygiene Program
1. Hand practices
4.
2. Maintaining personal cleanliness
5.
3. Wearing clean and appropriate clothing,
6.
restraining hair, and removing jewelry
7. Reporting health issues
Handwashing
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Hands must be washed in a sink designated for ______________________________
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The whole process should take at least _______________________________
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Step 1: ______________________________________
o Water should be at least ______________________
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Step 2: ______________________________________
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Step 3: ______________________________________
o Scrub for at least _______ to ______ seconds
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Step 4: _____________________________________
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Step 5:______________________________________
o Use a single use _____________________________ or hand dryer
When to Wash Hands:
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After sneezing, coughing or using a tissue
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After eating, drinking, smoking or chewing
gum or tobacco
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After clearing tables or busing dirty dishes
After leaving and returning to the
kitchen/prep area
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After touching anything else that may
After handling chemicals that might affect
contaminate hands such as dirty
food safety
equipment, work surfaces or cloths.
Hand Antiseptics
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Only use _______________ handwashing
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NEVER use _____ _____________ _____ handwashing
Hand Care
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Fingernail length
o Should be _____________ & ______________
o Should be __________________ & _______________
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Do NOT wear _______________ _________________________
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Do NOT wear ______________________ _____________________
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Infected wounds or cuts
o Cover wounds with an _________________________ ____________________ such as
___________________________ or _____________________ _____________ in addition to a
________________________
Single Use Gloves
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Keeps food safe by creating a ______________ between hands and ____________________.
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Should be used when handling ________________________________________________.
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Gloves should never be used in place of ________________________________.
When to Change Gloves:
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After an interruption, such as taking a phone call
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After handling raw meat, seafood or poultry and before handling ready-to-eat food
Work Attire Guidelines
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Hair Restraints
o Wear a CLEAN hat or hair restraint
o ___________ _______________________ should not be worn
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o Food handlers with facial hair should also wear a ______________ _______________
Clean clothing
Aprons
o Remove aprons when _________________ _____________ _______________
o NEVER wipe your __________________ on your __________________
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Jewelry
o Remove jewelry from ____________ and __________
o Only acceptable jewelry according to ServSafe is a ___________ __________ __________
Handling Staff Illness
o Food handler has a sore throat
o _____________________ the food handler from working with or around food
o _____________________ the food handler from the operation if you primarily serve a
_________ __________ _________________________.
o Food handler has vomiting or diarrhea
o ____________________ the food handler from the operation
o Food handler has to meet one of the two conditions before returning to work:
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Have had no symptoms for at least ________ _____________
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Have a ____________ ______________ from a medical practitioner
o Food handler has jaundice
o Must be reported to the ___________________ _____________________
o Must be ____________________ from the operation if they have had jaundice for less than
________ days
o Must have a written release from a medical practitioner AND approval from the
_________________ _________________ before returning to work
o Food handler has been diagnosed with Hepatitis A, Salmonella, E coli, Norovirus or Shigella
o _____________________ food handler from the operation
o Work with the food handler’s ___________________ ____________________ and the
_____________________
to work.
____________________ about when the food handler can return