Safeplate - Module 3

Safe Plates for Home Food Handlers
Module 3: Personal Hygiene and Health

Case Study
What Happened
February 2016, Raleigh, NC
• Guests at a potluck Super Bowl party brought
homemade buffalo chicken dip
• Dip was left out for hours without any type of

temperature control
• Party host ate dip late at night while cleaning up and

then woke up with stomach cramps and vomiting
hours later
What They Found
• Illness was caused by
Staphylococcus aureus toxin
• Party guests were seen “double

dipping” and using their fingers to
scoop dip onto chips
• Dip was left out at room

temperature for over four hours
before the host ate it
Discussion
How do you think the Staph bacteria got into

the buffalo chicken dip?
How could that have been prevented?

Learning Objectives
• Identify the role of clean outer clothing, fingernails and
jewelry in preventing food contamination and allergen
cross-contact
• Recognize where eating, drinking and tobacco use is

allowed
• Identify when, where and how to wash hands

Learning Objectives
• Identify instances when bare hand contact with food is
allowed
• Identify adequate barriers to bare hand contact and

how to use single-use gloves
• Identify symptoms and illnesses that must be reported

to a manager
• Describe how to correctly cover an infected wound on

the hands or forearms
Key Terms
• Excluded food handler – symptoms or diagnosis
dictate that food handler can’t work in food
establishment
• Reinstated food handler– symptoms have cleared

so food handler is approved to work
• Restricted food handler – symptoms dictate that

food handler can’t work with or around food
Personal
Hygiene
Clothing and Hair
• Wear clean clothing to prevent contamination of food and food-
contact surfaces
• Wear a clean apron and remove when leaving the kitchen
• Remove all jewelry, with exception of a plain ring, from hands

and arms while working
• Hair shoulder length or longer should be pulled up
• When preparing food in community settings, wear a hat or

other hair covering
Hands
• Hands transfer hazards very easily
• Best practices for hand hygiene include:

– Keeping fingernails clean and cut
short
– Covering cuts and sores on hands
with a bandage
– Washing hands frequently and
properly will also prevent
contamination
Taste Testing
• Preventing contamination while tasting food is important
• Food should not be tasted over pots, pans or serving

containers
• Methods
– Use a disposable utensil to taste a dish or place a
tasting portion in a small dish
– Always take a step away to taste
– Do not reuse tasting utensils
Other Hygiene Concerns
• Avoid eating, drinking,
chewing gum or using
tobacco while preparing
food
• Keep personal items away

from food while cooking
Proper
Handwashing
How to Wash Hands
1. Wet hands and exposed parts of arms with warm
water and soap
2. Rub soap into hands and arms for 10-15 seconds
3. Rinse hands and arms with warm water

Whole process should take 20 seconds
4. Dry hands and arms on disposable paper towel or

electric dryer
Proper Handwashing
When to Wash Hands
• Before • After
– Starting to cook – Handling raw food
– Handling food – Using bathroom
– Coughing, sneezing,
• When blowing nose
– Touching tissue, hair, face
– Switching between raw
and cooked or RTE food – Cleaning and sanitizing
– As frequently as – Removing garbage
required to maintain – Touching money, phones
clean hands and prevent and pets
cross-contamination
Hand Sanitizers
• Hand sanitizers are not a replacement for thorough
and effective handwashing
– Can be used after handwashing as a second step to
decontaminate hands
• Hand sanitizers do not remove dirt and soil, they just

spread it around
• Commonly-available, alcohol-based hand sanitizers

are not effective against all pathogens, including
Norovirus
Bare Hand
Contact
Preventing Bare Hand Contact
• When preparing food in community settings it is
important to take extra steps for food safety
• Preventing bare hand contact with ready-to-eat foods is

one way to keep food safe when preparing for large
groups
• Methods to prevent bare hand contact include:

– Single-use gloves
– Serving utensils such as spoons, ladles and tongs
– Single-use deli or bakery papers
Glove Use
• Wear single-use gloves when
handling all ready-to-eat foods,
except washing produce
• Always cover a bandaged

wound with a single-use glove
• Change gloves whenever

switching from raw to ready-to-
eat foods or switching from
allergen to non-allergen foods
Reporting
Illness and
Injury
Reporting Symptoms and Illness
• Sick people can very easily
contaminate food and spread
illness to other people
• People shouldn’t prepare food

for others when they have
certain symptoms and illnesses
Restricted
• If a food handler has the following symptoms they
should not prepare food for others:
– Sore throat with fever
– Uncovered, infected cuts, wounds or lesions
containing pus on the hand, wrist or other exposed
body part
– Persistent sneezing, coughing or runny nose that
causes discharges from the eyes, nose or mouth
• Food handlers can still be in the kitchen but shouldn’t

handle food or food-contact surfaces
Covering Cuts and Wounds
• Waterproof cover and single use
glove if wound is on hand, finger
or wrist
• A waterproof cover on the arm
• Dry, durable, tight fitting bandage

on body
Excluded
• If a food handler has the following symptoms they
should not be around food:
– Diarrhea
– Vomiting
– Jaundice
– Sore throat and fever*
• Symptoms from non-infectious conditions do not apply

(e.g., pregnancy, gastrointestinal syndromes,
medications, etc.)
*excluded if serving highly susceptible population
Reportable Illnesses
• Food handlers must be
excluded if diagnosed with:
– Hepatitis A virus
– Shiga-toxin producing E.coli
(STEC)
– Norovirus
– Salmonella species
HENSS
(Typhoidal and non-typhoidal)
– Shigella species
Reportable Illnesses
• Food handlers must also be excluded if:
– Have had a recent illness from or lives in household with someone
who has a reportable illness
– Traveled within last 50 days to an area outside U.S. with an

epidemic from a reportable illness
– Food handler is suspected of causing or being exposed to

confirmed illness outbreak
• In restaurant and community settings, managers must report jaundice

and/or diagnoses of the 5 illnesses to the regulatory authority
Returning to Food Handling
• Must be symptom free for 24 hours
• Need written clearance from a healthcare professional

after diagnosis with reportable illness
• Cuts and wounds must be healed or properly covered

Summary
• Sore throat and fever*
• Open, infected cut/wound/boil
RESTRICT • Persistent sneezing, coughing or runny nose with discharge
• Vomiting
• Diarrhea
• Jaundice
EXCLUDE • Confirmed diagnosis of: Hepatitis A, STEC, Norovirus,
Salmonella species (typhoidal and non-typhoidal), Shigella
species
• Properly covered cut/wound/boil

• Symptom-free for 24 hours
REINSTATE • Confirmed cased of required reported illnesses require a
doctor’s note
Discussion
Proper personal hygiene and staying home

when sick are the biggest ways to prevent
spread of foodborne illness.
Why do you think these things are so hard to

get right?
Review
• Personal hygiene best practices
• Proper handwashing
• Methods to prevent bare hand contact
• Reporting illness symptoms and diagnoses

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Safe Plates for Home Food Handlers

Module 3: Personal Hygiene and Health

• Dip was left out for hours without any type of

• Party host ate dip late at night while cleaning up and

• Party guests were seen “double

• Dip was left out at room

How do you think the Staph bacteria got into

How could that have been prevented?

• Recognize where eating, drinking and tobacco use is

• Identify when, where and how to wash hands

• Identify adequate barriers to bare hand contact and

• Identify symptoms and illnesses that must be reported

• Describe how to correctly cover an infected wound on

• Reinstated food handler– symptoms have cleared

• Restricted food handler – symptoms dictate that

• Wear a clean apron and remove when leaving the kitchen

• Remove all jewelry, with exception of a plain ring, from hands

• Hair shoulder length or longer should be pulled up

• When preparing food in community settings, wear a hat or

• Best practices for hand hygiene include:

• Food should not be tasted over pots, pans or serving

• Keep personal items away

2. Rub soap into hands and arms for 10-15 seconds

3. Rinse hands and arms with warm water

4. Dry hands and arms on disposable paper towel or

• Hand sanitizers do not remove dirt and soil, they just

• Commonly-available, alcohol-based hand sanitizers

• Preventing bare hand contact with ready-to-eat foods is

• Methods to prevent bare hand contact include:

• Always cover a bandaged

• Change gloves whenever

• People shouldn’t prepare food

• Food handlers can still be in the kitchen but shouldn’t

• A waterproof cover on the arm

• Dry, durable, tight fitting bandage

• Symptoms from non-infectious conditions do not apply

– Traveled within last 50 days to an area outside U.S. with an

– Food handler is suspected of causing or being exposed to

• In restaurant and community settings, managers must report jaundice

• Need written clearance from a healthcare professional

• Cuts and wounds must be healed or properly covered

• Properly covered cut/wound/boil

Proper personal hygiene and staying home

Why do you think these things are so hard to

• Methods to prevent bare hand contact

• Reporting illness symptoms and diagnoses

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