Food Safety Training Modules & Public Recognition Program 2004 City of Madison, Wisconsin May be copied for non-profit use only

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Food Safety Training Modules

&

Public Recognition Program

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Introduction

Safe Food Crew

An In-House Food Employee Training and Public Recognition Program

Congratulations on your participation in the Safe Food Crew program! With

generous funding provided by the Food and Drug Administration and with outstanding participation from the Madison Safe Food Advisory Committee, Public Health – Madison and Dane County has developed this unique program to train food employees. We appreciate the opportunity to bring this exciting new program to you.

The Food Code requires the designated Person in Charge of all food establishments to ensure that employees handle food safely at all times. Unfortunately, many operators cannot afford to send employees to outside trainings, even if the trainings are cost-free. It is also difficult for them to train staff in-house because they do not have appropriate training materials and experience with training methods. The feedback we received from restaurant operators has provided the impetus for the Safe Food Crew program. Using the Safe Food Crew program in your establishment will provide you with the following benefits:

• A training program intended for use in your establishment, by you • An easy-to-use curriculum available online at www.safefoodcrew.org • Fifteen modules focused on the most critical food safety areas

• Flexible - designed to be done in short sessions, one topic at a time • Relevant training for new and experienced employees

• Updated when changes are made to the Food Code • Available in English and Spanish

• Free train-the-trainer sessions to help you get started*

• A public recognition program for establishments that complete and maintain the training curriculum*

• Well-trained staff that is able to safely handle food *Currently available only in Madison and Dane County, WI

Program Contact:

Beth Cleary, Public Health Sanitarian, Leadworker Public Health – Madison and Dane County

Office: 608-243-0330 / FAX: 608-266-4858 E-mail: [email protected]

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ACKNOWLEDGEMENTS

Public Health – Madison and Dane County 210 Martin Luther King Jr. Blvd., Room 507

Madison, WI 53703-3346 (608) 243-0330

Management Team

Kathryn N. Vedder, MD, MPH Director/Health Officer

Muriel Nagle, MSN Director of Community Health Division

Tommye Schneider, RS Director of Environmental Heath & Labs Division

Project Team

Anne Becker, Public Health Sanitarian James Blackmore, Public Health Sanitarian

Beth Cleary, R.S., Public Health Sanitarian, Leadworker Randall Holveck, R.S., Public Health Sanitarian

Duane Jackson, R.S., Public Health Sanitarian, Leadworker Bonnie Kinney, Public Health Sanitarian

Stefanie Moccero, R.S., Public Health Sanitarian Bibiana Populin, Public Health Translator Valerie Reiter, R.S., Public Health Sanitarian

Tommye Schneider, R.S., Director of Environmental Health & Labs Division Douglas Voegeli, R.S., Environmental Health Services Supervisor

City of Madison Document Services Julie Blome, Leadworker

Teresa Austin Julie Kaufmann

Madison’s Safe Food Advisory Committee*

Susan Bulgrin, Culver's Frozen Custard, 2102 W. Beltline Hwy. Michael Cook, Capitol Centre Foods, 111 N Broom St.

Melanie Horzuesky, Bluephies, 2701 Monroe St.

Scott Faulkner, The Edgewater Hotel, 666 Wisconsin Ave. Phil Wiedenbeck, Copps Food Center, 3650 University Ave. Nantana Lamart-Slatter, SukhoThai, 1439 Regent St.

Jack Miller, former owner, Miller's Eats and Treats, 120 N. Fairchild St. Wally Borowski, Paisan’s, 80 University Square

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Module 1: Handwashing ... M1-1 Module 2: Employee Illness ... M2-1 Module 3: Food Handling Techniques-Avoiding Bare Hand Contact ... M3-1 Module 4: Utensil Washing-Manual and Mechanical ... M4-1 Module 5: Personal Hygiene ... M5-1 Module 6: Thermometers ... M6-1 Module 7: Safe Cooking ... M7-1 Module 8: Reheating ... M8-1 Module 9: Hot and Cold Holding ... M9-1 Module 10: Safe Cooling ... M10-1 Module 11: Date Marking ... M11-1 Module 12: Safe Handling of Raw Animal Foods ... M12-1 Module 13: Safe Storage of Raw Animal Foods ... M13-1 Module 14: Food Surface Sanitizing ... M14-1 Module 15: Foodborne Illness ... M15-1

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Trainer’s Guide

The Safe Food Crew program is designed to help you train food handlers on the most important food safety topics. The program’s curriculum consists of fifteen training modules. The modules can be presented in any order you choose, so you can teach the modules most relevant to your establishment.

Key Points:

Easy-to-use with step-by-step prompts for the trainer Simple, conversational language aimed at the food handler Up-to-date food safety information

Training material for various learning styles Hands-on activities

Pre and Post quizzes to help measure training effectiveness and success Short, fifteen minute training sessions for busy managers

The trainer should plan on some preparation time before presenting a module. This should include reading the module and the glossary terms. Understanding how the modules have been formatted and how the materials should be used will help the trainer to be well organized for the presentation. We recommend following the module format as closely as possible to provide the most accurate information to your staff. We have included short Pre and Post quizzes to administer to all trainees just prior to and immediately after the training. These quizzes are a way for our department to assess employee knowledge, training needs and training effectiveness. Trainers are asked to submit Pre and Post quizzes to the Public Health Department after the training. Trainers in Madison and Dane County, WI may benefit by attending a free train-the-trainer session. Check our website at www.safefoodcrew.org for updated information for train-the-trainer sessions. All modules include the following sections and trainer prompts:

Overview (first page of every module)

TRAINER: Read this page ahead of time to prepare for teaching the module.

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Today We Are Learning About:

TRAINER: Read aloud to prepare participants for training

Introduces participants to module topic Administer the Pre quiz

Why the Risk?

TRAINER: Read aloud.

Explains the foodborne illness risks related to the module topic Discusses the importance of following safe food handling procedures

What’s the Law?

Current Food Code requirements

Talking Points

TRAINER: Give participants a copy and have them take turns reading aloud.

Definitions of glossary terms

Important take-home messages for food handlers

For best results, we suggest participants take turns reading these aloud to group

Activity:

TRAINER: Give participants copies of activity sheet and corresponding fact sheet(s). Have participants complete individually or as a group.

Hands-on activities for active participation Suggestions for teaching location

Lists necessary materials to complete the activity Fact sheets specially designed for quick learning

Tales from the Kitchen

TRAINER: Share one or more of the following “Tales from the Kitchen.”

True stories from our health inspectors

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Review Questions

TRAINER: Ask participants to answer the following.

Allows participants to review key points one last time Allows the trainer to determine future training needs Administer the Post quiz

Moving Ahead: For Managers/Trainers

TRAINER: Do not read aloud. These are your next steps, additional activities and resources.

Not part of the module presentation

Ideas for future instruction, further topic information and resource material Reminder to fill out logs for public recognition program recording keeping*

It is recommended that trainers read Motivating Employees to Learn (p. 7) prior to any training. A motivated and enthusiastic trainer is needed for the success of this program. A Certificate of Completion template has been included to present to employees who participate in the training and an Employee Attendance Record has been provided to track all trainings an employee receives.

*To the Madison and Dane County food establishments participating in the Safe

Food Crew _{Public Recognition Program}

To receive credit for each module you teach you must do the following:

Have employees sign the Training Verification Log (p. 9) for each module taught, Submit Pre and Post quizzes – one per participant/module taught

Fill out Trainer’s Evaluation Form (p. 10) for each module taught and

Submit an Application for Safe Food Crew Public Recognition Program (p. 14) to Public Health – Madison and Dane County.

For more information on participating in the public recognition program, refer to Recognition Program (p. 8).

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Motivating

Employees to Learn

The Safe Food Crew curriculum was designed for the adult learner with the following points in mind.

Motivation to learn is critical. Adult learners need to feel they will benefit from the training.

Adults retain what is relevant to them and what they need to do their job. If they see where they will apply the information, they will be motivated and learn better.

People learn best by doing which includes active participation in the learning process.

Everyone does not learn the same way. Use a variety of methods of presenting material, which provides different ways to learn (visual materials, verbal discussion, hands-on experience).

Create a work environment that encourages and rewards correct food safety behaviors.

Treat adult learners with respect. There is no such thing as a "dumb" question. If more information is needed, perhaps the meaning was not clear. Adults embarrass easily and need positive feedback to overcome feelings of inadequacy.

Short sessions are most effective.

Learners like feedback on their ability to apply what they have learned. Evaluate and inform learners of their progress.

Know the level of understanding of the adult learners and present material they can easily understand. When employees know what is expected and how to do it, the usual result is satisfactory performance.

Remember it is up to you, the trainer, to implement this training by organizing the staff and motivating them to learn. The Safe Food Crew curriculum will help your employees understand important food safety principles.

Adapted from Motivating Employees Courtesy of the

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Recognition

Program

FOR FOOD ESTABLISHMENTS IN MADISON AND DANE COUNTY, WI ONLY Public Health – Madison and Dane County is excited to announce that food

establishments can become eligible for community-wide recognition by participating in the Safe Food Crew training program.

Promotional information about the Safe Food Crew program will be targeted to the dining public and to those using retail food stores in Madison and Dane County. Regular press releases will be issued and media events will be organized until our community becomes familiar with the program. Additionally, food establishments that have successfully met the program criteria will be listed on our website:

www.safefoodcrew.org.

And finally, successful participants will receive a 6” by 6” decal (sample below) with the identifiable logo, indicating your establishment has provided this training to your staff. This decal can then be posted in a visible spot in your establishment so your customers will become aware of your food safety training efforts.

Public Health – Madison and Dane County will recognize food establishments that meet the following criteria:

The food establishment must complete at least 5 training modules in a 12-month period.

At least 10% of food employees (or a minimum of up to 5, whichever is greater) must be trained per module.

The establishment documents the training that was given and submits the approved tracking forms and Pre and Post quizzes to Public Health – Madison and Dane County for verification.

The Application for Safe Food Crew Public Recognition Program has been submitted to Public Health – Madison and Dane County.

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Training

Verification Log

Madison and Dane County food establishments participating in the Safe Food Crew Public Recognition Program must submit this log for each module taught to receive credit.

Establishment Name Establishment Address Module Name

Date/Time

Trained Employee Name (print) Employee Signature

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Trainer’s

Evaluation Form

Madison and Dane County food establishments participating in the Safe Food Crew Public Recognition Program must fill out this form to receive credit. Your comments will also help to improve our curriculum.

Establishment Name Establishment Address

Modules Taught Date

1. Did you prepare before the session? Yes No

Rate the Following Poor Fair Average Good Excellent

The modules were written at a level

appropriate for employees to understand 1 2 3 4 5 The module format is easy to follow 1 2 3 4 5

The module objectives were met 1 2 3 4 5

The module content is complete and

accurate 1 2 3 4 5

The activities make sense and are easy

to follow 1 2 3 4 5

The fact sheets meet the needs of the

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2. If you marked fair or poor, please explain:

3. Are there any activities, background information or resources that you would recommend adding to the curriculum? Please include written copies if available.

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Certificate of Completion

Congratulations to:

for attending the Safe Food Crew training session

(Module Name)

Provided by:

(Trainer/Establishment)

On , 20

Developed by Public Health – Madison and Dane County (06/04)

Certificate of Completion

Congratulations to:

for attending the Safe Food Crew training session

(Module Name)

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Employee

Attendance Record

Safe Food Crew Module Number (fill in month/year)

Employee Name

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

* To receive recognition, complete at least 5 training modules in a 12-month period and train at least 10% of food employees (or a minimum of up to 5, whichever is greater) per module.

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Application for Safe Food Crew

Public Recognition Program

Please print or type all information and return to:

Public Health – Madison and Dane County Attn: Beth Cleary

210 Martin Luther King Jr. Blvd Room 507 Madison, WI 53703-3346

or FAX to (608) 266-4858

NAME OF ESTABLISHMENT/ORGANIZATION: DATE:

BUSINESS ADDRESS (NUMBER, STREET, CITY, STATE, ZIP CODE):

MAILING ADDRESS - IF DIFFERENT THAN ABOVE (NUMBER, STREET, CITY, STATE, ZIP CODE):

BUSINESS PHONE NUMBER: BUSINESS E-MAIL:

CONTACT NAME, PHONE NUMBER, E-MAIL ADDRESS:

CURRENT NUMBER OF FOOD EMPLOYEES: NUMBER OF YEARS IN BUSINESS: CURRENT NUMBER OF CERTIFIED FOOD MANAGERS:

NAME OF TRAINER: CERTIFIED FOOD MANAGER?

YES NO

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Glossary Terms

BACTERIA -Bacteria are germs with only one cell that can multiply into large numbers when food is in the danger zone.

CALIBRATE -Aprocedure to check and adjust thermometers so they take accurate temperatures.

CLEAN -A process that removes soil and prevents accumulation of food residues. CROSS-CONTAMINATION -This occurs When germs from one food item are passed to another food item, typically raw food to ready-to-eat food.

DANGER ZONE -The danger zone is when the temperature of food is between 41°F (5°C) and 135°F (57.2°C). This is called the danger zone because bacteria will grow quickly between these temperatures.

EXCLUDE -A prevention step needed to keep an infectious food employee out of a food establishment until he or she is no longer ill.

FDA- U.S. Food and Drug Administration.

FOODBORNE ILLNESS -Sickness caused from germs or toxins in food, also called food poisoning.

FOODBORNE ILLNESS OUTBREAK -The occurrence of two or more cases of a similar illness resulting from eating a common food.

FOOD-CONTACT SURFACE -A surface of equipment or a utensil with which food normally comes into contact. Also, a surface of equipment or a utensil from which food may drain, drip, or splash into a food, or onto a surface normally in contact with food.

GERM -Disease causing pathogens.

HACCP-Hazard Analysis Critical Control Point. It is a self-inspection program that aids foodservice operators to recognize high-risk foods, identify critical control points where foods are at the greatest risk of causing illness, and make changes necessary to reduce or eliminate risk.

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HEALTH DEPARTMENT -The authorized department that works closely with food establishments to ensure the service of safe food.

INCUBATION PERIOD - The period between a person’s exposure to a bacteria or virus and the appearance of the first sign or symptom of disease.

LISTERIA -Abacteria that can cause Listeriosis, a serious and sometimes deadly infection.

PATHOGEN –Any disease-causing agent such as a bacterium or virus or other microorganism.

POTENTIALLY HAZARDOUS FOOD -Moist, protein-rich foods that bacteria will grow on when the temperature is between 41°F (5°C) and 135°F (57.2°C).

PPM-Parts per million. Used as a measure for sanitizer concentration.

RAW ANIMAL FOOD -Uncooked animal foods such as eggs, fish, meat, poultry, and other foods containing these products.

READY-TO-EAT FOOD -Food that may be safely eaten without additional preparation. RESTRICT -A prevention step needed to limit an ill food employee to work duties other than working with exposed food, food equipment or utensils or single service items. SANITIZE -The final step needed to remove bacteria from food contact surfaces that have just been cleaned. A common sanitizing solution is made up of one teaspoon of bleach to one gallon of water and is used to sanitize equipment and utensils.

SANITIZER -Chemicals that reduce disease-causing germs to safe levels, such as chlorine or quaternary ammonia compound.

TEST STRIP -Test paper that measures the concentration in part per million (ppm) of the sanitizer in solution.

USDA-U.S. Department of Agriculture.

WHEN IN DOUBT,THROW IT OUT -If you are unsure about how long a food item has been at improper temperature, discard it.

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Videos

AVAILABLE FOR LOAN FROM PUBLIC HEALTH – MADISON AND DANE COUNTY FOR MADISON AND DANE COUNTY FOOD ESTABLISHMENTS

Module Video Name Description

Modules 1,3

and 5 Handwashing for Life: The Why, The When & The How. The Handwashing Leadership Forum, 2002.

This short, language-free video motivates line-level kitchen workers and servers on the why, when, and how to handwash (4:30 min). Module 2 Preventing Foodborne Illness.

Colorado Department of Public Health & Environment, 1999.

This video covers the basic food safety messages of proper food handling, and specifically emphasizes issues of time and temperature, importance of good handwashing, cross contamination, and ill food handlers (9:46 min).

Modules 9

and 10 The Food Protection Video Series: Your Safe Food Training Guide - Vol. 3: Thawing, Cooking, Cooling and Holding Food. University of Florida/Florida Restaurant Association, 1997.

The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers the

importance of safe thawing, cooking, cooling, and hot and cold holding of food (9:00 min). Module 11 Control of Listeria Monocytogenes.

Penn State College of Agriculture Sciences, 2003.

This video covers positive approaches to controlling Listeria monocytogenes in a food processing facility. It includes coverage of employee hygiene and sanitation practices, harborage sites, biofilms, equipment and facilities, and product separation (26:00 min). Module 12 The Danger Zone (Deli Food Safety

and Sanitation). International Dairy-Deli Association, 1989.

This is a deli food safety and sanitation program to be used by retail employees who prepare and sell food in the deli department (30:00 min).

Module 13 The Food Protection Video Series: Your Safe Food Training Guide - Vol. 2: Receiving, Storage, and Record Keeping. University of Florida/Florida Restaurant Association, 1997.

The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers proper receiving, storage, and record keeping of food (9:00 min).

Module 14 The Food Protection Video Series: Your Safe Food Training Guide - Vol. 5: Cleaning And Sanitizing. University of Florida/Florida Restaurant

Association, 1997.

The University of Florida Food Protection Video Series is ideal for training your food service personnel about the most important aspects of food safety. This volume covers proper cleaning and sanitizing of food equipment and utensils (9:00 min).

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Module

Resource List

Bad Bug Book-Food & Drug Administration: http://www.cfsan.fda.gov/~mow/intro.html Centers for Disease Control & Prevention: http://www.cdc.gov

City of Berkeley Health & Human Services-Div. of Environmental Health:

http://www.ci.berkeley.ca.us/environmentalhealth/

Daydots: https://www.daydots.com

DuPage Safe Food-DuPage County Health Dept.: http://www.dupagehealth.org/safefood Fight Bac! Partnership for Food Safety Education: http://www.fightbac.org

Focus on Food Safety-Kansas Dept. of Health & Environment: http://www.kdhe.state.ks.us/fofs/index.html

Food & Drug Administration Center for Food Safety & Applied Nutrition: http://www.cfsan.fda.gov/ Food Safety Training & Education Alliance: http://www.fstea.org

Foodborne Illness Education Information Center-U.S. Dept. of Agriculture/FDA:

http://www.nal.usda.gov/foodborne

The World’s Largest Foodservice Community: http://www.foodservice.com/

Gateway to Government Food Safety Information: http://www.foodsafety.gov/

Glo Germ: www.glogerm.com

Idaho Dept. of Health & Welfare: http://www2.state.id.us/dhw/behs/food_safety/index.htm

Integrated Food Safety Information Delivery System: http://www.profoodsafety.org/index.html

Marler Clark Attorneys at Law: http://www.marlerclark.com

Michigan Dept. of Agriculture: http://www.michigan.gov/mda

Minnesota Dept. of Health: http://www.health.state.mn.us

National Restaurant Assn. Education Foundation-National Food Safety Education Month:

http://www.nraef.org/nfsem

Nash, Claire, Food Safety First Principles. London: Chadwick House Group Limited, 1999.

National Assessment Institute, Handbook for Safe Food Service Management. Ed. Kupchik, Adele, & Robin Baliszewski. Englewood Cliffs, NJ, Regents/Prentice Hall, 1994.

Olmsted County Public Health: http://www.olmstedcounty.com/publichealth/

Oregon Dept. of Human Services Environmental Health:

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Food Safety

Training Modules

May be copied for non-profit use only

210 Martin Luther King Jr. Blvd Madison, WI 53703 608-243-0330

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Module 1 Overview:

Handwashing

PARTICIPANTS WILL:

1. Understand the link between poor handwashing and FOODBORNE ILLNESS. 2. Demonstrate proper handwashing procedures.

3. Identify when and where to wash hands.

TIME: 15 minutes

TEACHING LOCATION: Kitchen or food preparation area with handwashing sinks MATERIALS NEEDED:

Activity: Handwashing Demonstration (p. M1-5) - Designated handwashing sink

- Soap and paper towels - Nailbrush (optional) - Hand sanitizer (optional)

COPIES REQUIRED:

Pre and Post Quiz Talking Points (p. M1-4)

Activity: Handwashing Demonstration (p. M1-5) Fact Sheet: Handwashing (p. M1-6)

Fact Sheet: Hand Sanitizers (p. M1-7)

GLOSSARY TERMS:

BACTERIA FDA

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Pre Quiz

Module 1: HANDWASHING

Thorough and frequent handwashing prevents the spread of disease.

Employees must wash hands before handling, preparing, or serving food.

Fill in the blanks

5 Steps for Clean Hands

1. Wet hands with warm water

2. ______________________________________________

3. Vigorously rub hands together for __________ seconds

4. Rinse

thoroughly

5. _____________________________________________

Wash Hands After:

List Three:

1. ____________________________________________________________ 2. ____________________________________________________________ 3. ____________________________________________________________

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Module 1 Presentation:

Handwashing

TRAINER: Read aloud to prepare participants for training. Hand out Pre quiz. Collect Pre quiz before you begin the training.

Today We Are Learning About Handwashing.

Before our training begins today there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and don’t share your answers with coworkers. We will be taking the same quiz at the end of training so if you don’t know the answers, you’ll be learning them today. After the training

presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.

What’s the Risk?

Handwashing is the best prevention against FOODBORNE ILLNESSES and other diseases. Unwashed or poorly washed hands can transfer harmful BACTERIA from your hands to your customer’s food. The Centers for Disease Control and Prevention (CDC) estimates one in three people do not wash their hands after using the restroom. This risky

behavior can spread severe illnesses that can be transmitted through food.

What’s the Law?

Food employees must know how to wash, when to wash, and where to wash hands.

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Talking Points

BACTERIA:Germs.

FDA:U.S. Food and Drug Administration.

FOODBORNE ILLNESS:Sickness caused from germs or toxins in food, also called food poisoning.

Handwashing should only occur at designated sinks. Handwashing in food prep sinks, utensil washing sinks, and mop sinks can lead to contamination of food and equipment. Note: It is acceptable to use the 1st compartment (pre-wash sink) of a 4-compartment sink for handwashing.

Never block handwash sinks or use them for any other purpose than handwashing. Keep handwash sinks supplied at all times with soap and paper towels. Employees

should know where supplies are kept and how to refill dispensers.

BACTERIA can hide in your fingernails and jewelry. Proper handwashing requires unpolished and trimmed fingernails. Except for plain wedding bands, all jewelry should be removed.

Hands should be washed for at least 20 seconds to remove harmful BACTERIA. Use a nailbrush to help clean under your fingernails.

Use only single use towels to dry your hands. Drying your hands on a common towel or your apron may contaminate them.

FDA approved hand sanitizers may be used as an added step in the handwashing procedure. Hand sanitizers should not replace proper handwashing.

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Module 1 Activity:

Handwashing Demonstration

1. Identify all designated handwash sink(s) in your establishment. 2. Demonstrate how to refill the supplies.

3. Review and discuss Handwashing fact sheet (p. M1-6). 4. Demonstrate handwashing:

a. Turn on faucet, lather hands and exposed portions of arms with soap for at least 10-15 seconds. To assist you in knowing how long that is, set a timer or watch clock for about 10-15 seconds or sing Happy Birthday once while handwashing. b. Rinse hands.

c. Dry hands with a single use towel.

d. Turn off faucet with the single use towel or other non-hand operated means. 5. If using hand sanitizers, review and discuss the Hand Sanitizers fact sheet (p. M1-7).

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Fact Sheet:

HANDWASHING

Thorough and frequent handwashing prevents the spread of disease.

Employees must wash hands before handling, preparing, or serving food.

5 Steps for Clean Hands

1. Wet hands with warm water

2. Apply soap and lather

3. Vigorously rub hands together for 10-15 seconds

4. Rinse

thoroughly

5. Dry hands using a single use towel

Wash Hands After:

Smoking, Eating

or Drinking Raw FoodHandling Handling GarbageCleaning or Using aTissue Going to theRestroom

Graphics Courtesy of Kansas Department of Health and Environment

ublic Health – Madison and Dane County (06/04) P

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Fact Sheet:

Hand Sanitizers

Hand sanitizers should not replace handwashing.

Hand sanitizers are not required by the code but, when used after

proper handwashing, can reduce the number of germs on your hands.

Install dispensers next to the handwash sink.

Follow these simple steps:

. Only use an FDA approved hand sanitizer.

1

Hand Sanitizer

Hand Soap

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Tales from the Kitchen

The following are examples of violations observed during inspections.

1. A food employee sneezed and wiped his nose with a tissue, and only rinsed his hands with water. Employee returned to slicing ready-to-eat ham.

Problem: BACTERIA that live in our nasal passages can cause FOODBORNE ILLNESS.

Solution: Proper handwashing with soap greatly reduces the number of BACTERIA on your hands.

2. A food employee used a food preparation sink to wash their hands instead of a designated handwashing sink.

Problem: Handwashing in a food prep sink can lead to contamination of food and

utensils.

Solution: Use only handwashing sinks to prevent food or utensil contamination.

3. A food employee used a wiping cloth sanitizer bucket to rinse his hands after handling raw fish, instead of washing hands at a sink with soap and water.

Problem: Dipping your hands in a wiping cloth sanitizer bucket is not a substitute for

handwashing, and may actually recontaminate your hands.

Solution: Wash hands for at least 20 seconds under running water to properly

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Module 1 Questions:

Handwashing Review

1. Why is it important to wash your hands?

Answer: Handwashing is an effective step in preventing the spread of BACTERIA and FOODBORNE ILLNESSES.

2. Where should you wash your hands?

Answer: Hands should be washed at designated handwash sinks. Never wash your

hands in a food preparation sink, utensil washing sink* or mop sink. 3. When should you wash your hands?

Answer: After using the restroom, handling raw animal foods, smoking, eating or

drinking, using a tissue or coughing/sneezing, or taking out the garbage. 4. How long should you wash your hands? Why?

Answer: Hands must be washed for at least 20 seconds to properly remove

BACTERIA.

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Post Quiz

Module 1: HANDWASHING

Thorough and frequent handwashing prevents the spread of disease.

Employees must wash hands before handling, preparing, or serving food.

Fill in the blanks

5 Steps for Clean Hands

1. Wet hands with warm water

2. ________________________________________________

3. Vigorously rub hands together for __________ seconds

4. Rinse

thoroughly

5. ________________________________________________

Wash Hands After:

List Three:

1. ____________________________________________________________ 2. ____________________________________________________________ 3. ____________________________________________________________

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Post Quiz Answers

Module 1: HANDWASHING

Thorough and frequent handwashing prevents the spread of disease.

Employees must wash hands before handling, preparing, or serving food.

5 Steps for Clean Hands

1. Wet hands with warm water

2. Apply soap and lather

3. Vigorously rub hands together for 10-15 seconds

4. Rinse

thoroughly

5. Dry hands using a single use towel

Wash Hands After:

Answers:

Smoking, Eating or Drinking Handling Raw Food Cleaning or Handling Garbage Using a Tissue Going to the Restroom

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Module 1 Moving Ahead:

For Managers/Trainers

After the Training

Have participants sign Training Verification Log (p. 9), a requirement for Safe Food Crew Recognition Program.

Complete the Trainer’s Evaluation Form (p. 10), a requirement for Safe Food Crew Recognition Program.

Present participants with Certificate of Completion (p. 12).

Track all trainings an employee receives on the Employee Attendance Record (p. 13).

Post the Handwashing fact sheet (p. M1-6) and Handwashing sign (last page of Module 1) at the handwash sinks, including the restroom handwash sinks. Activity: Glo GermTM_{or GlitterBug}TM_{(p. M1-13)}

Activity: Colored Spice Handwashing (p. M1-14) Frequently check handwashing stations for supplies. Monitor employee practices to ensure good handwashing.

Resources

FDA 2001 Food Code and Wisconsin Food Code: 2-3, Personal Cleanliness; 5-202.12, Handwashing Lavatories; and 6-301, Handwashing Lavatories.

Glo GermTM_{- Handwashing training products}_{www.glogerm.com}_*

GlitterBugTM - Handwashing training products www.brevis.com*

Video: Handwashing for Life: The Why, The When & The How. The Handwashing Leadership Forum, 2002. This short, language-free video motivates line-level kitchen workers and servers on the why, when, and how to handwash (4:30 min).

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Module 1 Activity:

Glo Germ

TM

or GlitterBug

TM

This activity is intended to show the importance of proper handwashing. These products use an ultraviolet black light to visualize germs that could remain on a person’s hands after improper handwashing.

Materials needed:

1. Glo GermTM or GlitterBugTM oil, powder or gel.

2. Ultraviolet black light – Madison Department of Public Health has 2 available for you to borrow.

3. Designated handwashing sink with supplies.

Instructions:

1. Select several volunteers.

2. Shake the liquid vigorously before applying.

3. Place a small squirt on the palm of volunteer’s hand.

4. Have volunteers rub their hands together vigorously for 10-20 seconds. 5. View volunteer’s hands with the black light. Explain to the group that:

“If we could see BACTERIA and viruses on our hands, this is what they would look like.”

6. Have all of the volunteers wash their hands with soap and water at the handwash sink.

7. When they return, view volunteer’s hands under the black light. Any area on the hand or forearm that was not washed well will glow under the black light.

Check in between fingers, fingernails, and forearms because they are often the hardest to clean.

Topics For Discussion:

How well did they wash their hands?

What about around fingernails, rings, and wrist area? How could they improve their handwashing skills?

(34)

Module 1 Activity:

Colored Spice Handwashing

If Glo GermTM or GlitterBugTM are not available then try this alternative.

1. Mix a colored spice such as cinnamon, sweet paprika, or curry powder in cooking oil. Add an odor tracer, like spearmint or peppermint if available.

2. Rub mixture on your hands, to imitate germs on your hands. 3. Wash your hands.

4. Examine your hands for any remaining spices and odor.

Topics For Discussion:

How well did they wash their hands?

What about around fingernails, rings, and wrist area? How could they improve their handwashing skills?

Discuss the importance of proper handwashing. Discuss that it is not unusual to still have germs on your hands even after thorough handwashing. Explain that

handwashing does not always remove all the germs; therefore, bare hand contact is not allowed when handling ready-to eat foods.

(35)

ND DANE C O U N T Y

EMPLOYEES MUST

_{WASH THEIR HANDS}

PUBLIC HEALT H – MADISON A ND DANE C O U N T Y ND DANE C O U N T Y

EMPLOYEES MUST

_{WASH THEIR HANDS}

PUBLIC HEALT H – MADISON A ND DANE C O U N T Y

(36)

Module 2 Overview:

Employee Illness

1. Describe FOODBORNE ILLNESS symptoms.

2. Explain the difference between RESTRICT and EXCLUDE.

TEACHING LOCATION: Dining Room COPIES REQUIRED:

Activity: Employee Reporting Agreement (p. M2-5)

Fact Sheet: Work Status for Ill Employees (last page of Module 2)

GLOSSARY TERMS:

EXCLUDE

FOODBORNE ILLNESS RESTRICT

(37)

Pre Quiz

Module 2: Employee illness

1. List two symptoms for foodborne illness (food poisoning).

2. If you have symptoms of foodborne illness it is safe to handle food as

long as you wash your hands and wear disposable gloves.

(38)

Module 2 Presentation:

Employee Illness

TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Employee Illness.

Before our training begins today there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and don’t share your answers with coworkers. We will be taking the same quiz at the end of training so if you don’t know the answers, you’ll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be

participating.

What’s the Risk?

The Centers for Disease Control and Prevention (CDC) estimates approximately 20% of

FOODBORNE ILLNESS outbreaks are caused from ill food employees working with food. For this

reason, all food establishments are required to have an Employee Illness Policy. The purpose of

this policy is to reduce the spread of FOODBORNE ILLNESS. Managers must educate employees

about their responsibility to report their symptoms or diagnosis of a FOODBORNE ILLNESS.

What’s the Law?

Food establishments must have an Employee Illness Policy.

A food employee must inform the person in charge if they are experiencing symptoms of FOODBORNE ILLNESS.

The person in charge must RESTRICT food-handling duties of ill food employees and must EXCLUDE food employees who experience sudden onset of vomiting or diarrhea or have been diagnosed with an illness that can be transmitted through food.

(39)

Talking Points

CDC:Centers for Disease Control and Prevention.

EXCLUDE: To keep an infectious food employee out of a food establishment until he or she is no longer ill.

FOODBORNE ILLNESS:Sickness caused from germs or toxins in food, also called food poisoning.

RESTRICT:To limit an ill food employee to work duties other than working with food, food equipment, or single service items.

Many FOODBORNE ILLNESSES may be passed from an ill food handler to others through food handling activities.

Common FOODBORNE ILLNESS symptoms: - Diarrhea

- Fever - Vomiting

- Jaundice (yellowing of the skin and eyes) - Abdominal cramping

When a food employee is RESTRICTED, they may perform work duties other than handling exposed food, food equipment, utensils and single service items. When a food employee is EXCLUDED, they may not be present in the food

establishment.

The health department will help determine when a RESTRICTED or EXCLUDED food employee may return to their normal work duties. An EXCLUDED employee may not return until health department approval is given.

A food employee with an open and draining wound may be RESTRICTED from food handling activities if the wound is unprotected.

(40)

Module 2 Activity:

Employee Reporting Agreement

Have employees read and sign this agreement. Discuss as a group.

The responsibility of the person in charge is to prevent the spread of FOODBORNE ILLNESSES by:

Teaching employees the importance of not working when ill.

EXCLUDING the employee from working in the food establishment based on the sudden

onset of vomiting or diarrhea or a diagnosed FOODBORNE ILLNESS.

RESTRICTING an employee’s duties based on symptoms of FOODBORNE ILLNESS.

The responsibility of the food employee is to report to the person in charge:

FOODBORNE ILLNESS symptoms: - Diarrhea

- Fever - Vomiting

- Jaundice (yellowing of the skin and eyes) - Sore throat with fever

Lesions containing pus on the hand, wrist or an exposed portion of the arms or other body parts.

Diagnosed illnesses: - E. coli O157:H7 - Campylobacter

- Hepatitis A - Cryptosporidium

- Shigella - Giardia

- Salmonella - Staphylococcus

- Listeria - Other food or waterborne illness

Use the Work Status for Ill Employees fact sheet (last page of Module 2) for specific exclusion and restriction details, or contact the Public Health – Madison and Dane County at 608-243-0330 for more information.

I have read (or had explained to me) and understand the requirements concerning my responsibilities under the Food Code and this agreement to comply with:

1. Reporting the symptoms or diagnosis of a FOODBORNE ILLNESS to the person in charge.

2. Exclusions or restrictions that may be imposed upon me. Employee Name (please print)

Employee Signature Date

(41)

TRAINER: Share this story with participants.

Tales from the Kitchen

In the summer of 2003, a well-known restaurant near Chicago closed after at least 74 customers and 21 employees were diagnosed with Salmonella (sal-mah-nell-uh)

infections. At least one of the employees was sick before any customers became ill, and a number of employees admitted working while they were sick. The restaurant

reopened two weeks later, with the local health department’s approval, after tests showed all employees were over their Salmonella (sal-mah-nell-uh) infections.

Solution: This establishment needs an employee illness policy to educate their food

employees on FOODBORNE ILLNESS symptoms and their responsibility to report symptoms or diagnosis of FOODBORNE ILLNESS to the person in charge. Proper reporting and

(42)

Module 2 Questions:

Employee Illness Review

1. List common symptoms of FOODBORNE ILLNESS.

Answer: Diarrhea, fever, vomiting, jaundice, sore throat with fever

2. Why is it important to tell the person in charge when you are experiencing any of these symptoms?

Answer: The person in charge is responsible for ensuring food employees are not

handling food when they may be at risk of transmitting a possible FOODBORNE ILLNESS.

3. What does it mean when an employee is RESTRICTED?

Answer: When a food employee is RESTRICTED, they may perform work duties other than handling exposed food, food equipment, utensils and single service items.

4. What does it mean when an employee is EXCLUDED?

Answer: When a food employee is EXCLUDED, they may not be present in the food establishment.

5. If a food employee is diagnosed with a FOODBORNE ILLNESS, such as Hepatitis A and is EXCLUDED, when can they return to work?

Answer: The health department will work closely with the food establishment to

(43)

Post Quiz

Module 2: Employee illness

1. List two symptoms for foodborne illness (food poisoning).

2. If you have symptoms of foodborne illness it is safe to handle food as

long as you wash your hands and wear disposable gloves.

(44)

Post Quiz Answers

Module 2: Employee illness

1. List two symptoms for foodborne illness (food poisoning).

Diarrhea, fever, vomiting, jaundice, sore throat with fever

2. If you have symptoms of foodborne illness it is safe to handle food as

long as you wash your hands and wear disposable gloves.

(45)

Module 2 Moving Ahead:

For Managers/Trainees

After the Training

Review and post the Work Status for Ill Employees fact sheet (last page of Module 2).

Develop or review your written Employee Illness Policy.

Implement Employee Reporting Agreements into your hiring process and with current employees.

Resources

FDA 2001 Food Code and Wisconsin Food Code: 2.2, Employee Health. Video: Preventing Foodborne Illness. Colorado Department of Public Health &

Environment, 1999. This video covers the basic food safety messages of proper food handling, and specifically emphasizes issues of time and temperature,

importance of good handwashing, cross contamination, and ill food handlers (9:46 min).

(46)

WORK STATUS FOR ILL EMPLOYEES

EXCLUSION

S IGNS /S YMPTO M S I NCUB A T IO N A ND D UR A T IO N M AN AG E M E N T R ESPO NSIBILI T IES W HEN C A N EM PLO YEE RE TURN TO WORK ? 7 Bloo dy s tools , Cra m ps , Diarr hea , Headach e, F ever--Infre que nt Incuba tio n—2 to 8 d ays Duration —Up t o 7 day s or mor e f or adu lts Ex clude th e work er from the es ta blis hme nt. Call t he He alt h De partm ent . Healt h Dep artm en t ap prov al an d M edic al doc um ent ati on indic atin g t he emp loy ee is free of s ym pto m s an d h as 2 neg ativ e s to ols for E. Coli . Fev er, M ala is e, A norex ia , Naus ea , Abdo min al Dis co mfort, J aun dic e Incuba tio n—1 5 t o 50 da ys Duration —1 w eek to s ev eral mo nths Ex clude th e work er from the es ta blis hme nt. Call t he He alt h De partm ent . Cons ulta tio n a nd appr ov al by the H ealt h De part m en t. Cramps , Fev er , Di arrhe a, Bl oody st ools , Hea dac he , Naus ea, Vomit ing Incuba tio n—1 to 3 d ays Duration —4 to 7 da ys Ex clude th e work er from the es ta blis hme nt. Call t he He alt h De partm ent . Healt h Dep artm en t ap prov al an d M edic al doc um ent ati on indic atin g t he emp loy ee is free of s ym pto m s an d h as 2 neg ativ e s to ols for Shig ell a. Sus tain ed fev er, Mal ais e, Anorex ia , Ros e s pots on the tru nk , Nonpro duc tiv e c ough, Cons tipa tio n is c ommo n Incuba tio n—3 day s to 1 mon th Duration —M ont hs Ex clude th e work er from the es ta blis hme nt. Call t he He alt h De partm ent . Cons ulta tio n a nd appr ov al by the H ealt h De part m en t and med ic al d oc um ent atio n i ndic atin g th e em pl oy ee is fr ee of sy m ptoms a nd ha s had 3 n ega tiv e s tools fo r Ty ph oid bac teri a. Naus ea, V om itin g, Diarrhe a, Abdo min al pai n. May als o inc lu de: Low-gra de fev er, Chi lls , He ad ac he, Mus cle ac hes , an d F ati gu e. Incuba tio n—s ym pt oms may app ear from 12 t o 6 0 h our s after ex po su re to th e virus , but us ually oc cu r withi n 24 t o 4 8 h ours Duration —1 to 3 da ys Ex clude th e work er from the es ta blis hme nt. Call t he He alt h De partm ent . Requir e a ll f oo d h and lers to r em ain off d uty for 48 ho ur s afte r th ei r sym pt om s sto p. If em pl oy ee is inv olv ed i n a n o utbr ea k, then aft er cons ultat io n a nd approv al by th e He alth Dep artm ent. oo d or nes s or s udd en iti ng or di arrhe a.

Diarrhea Fever Vomit

ing Incuba tio n—4 h ou rs to se ve ra l d ays Duration —1 d ay to se ve ra l we eks Ex clude th e work er from the es ta blis hme nt. Call t he He alt h De partm ent . Cons ulta tio n a nd appr ov al by the H ealt h De part m en t.

RESTRI

CTION

S IGN S /S YM P T OM S D UR A TI O N M AN AG E M E N T R ESPONSIB ILITIES W HEN C A N E M P L OYEE RETURN TO FOOD H A ND LI NG ? ym ptoms th il ln es s. or waterb orne Fever Sore t hroa t with fe ver Duration —1 day to s ev eral w eek s Empl oy ee s ho ul d be res tric te d fr om work ing with ex po sed f oo d, c lean eq ui pme nt, ute ns ils , line ns an d u nwrap ped s ingl e s erv ic e and single-us e art ic les . When th e e m pl oy ee is fr ee of t he s ym pto m s. esses Pe rsi ste nt sn ee zi ng , co ug hi ng , runny n os e wit hou t s igni fic ant fever Varies Empl oy ee s ho ul d be res tric te d fr om work ing with ex po sed f oo d, c lean eq ui pme nt, ute ns ils , line ns , a nd unwra ppe d s ing le s erv ic e artic les . When s ym ptoms a re c ontro lle d or th e em pl oy ee is fr ee of th e s ym pt oms . itis A Jaundic e Varies Call t he He alt h De partm ent . Cons ulta tio n a nd appr ov al by the H ealt h De part m en t.

(47)

RESTRICTION continued . . .

IGNS /S YMPTO M S I NCUB A T IO N A ND D UR A T IO N M AN AG E M E N T R ESPO NSIBILI T IES W HEN C A N E M P L OYEE RETURN TO FOOD H A ND LI NG ? io n c ont ain in g pus s uc h as a inf ec ted wo und tha t is o pe n drai ni ng and is on th e h an ds ts , ex pos ed porti ons o f th e or o n oth er p arts of t he bo dy Varies Empl oy ee s ho ul d be res tric te d fr om work ing with ex po sed f oo d, c lean eq ui pme nt, ute ns ils , line ns an d u nwrap ped s ingl e s erv ic e and single-us e art ic les if th e wo und is un protec te d. When th e les ion or woun d h as hea le d or i f th e area in ques tion has b een ade qu ate ly prot ec ted wi th an imp erme ab le c ov er (s uc h as a fi ng er co t) and a s ingl e us e gl ov e is worn ov er the im per me abl e c ov er or is co ve red by a dry , dura ble, ti ght fitt in g ba nd age if on other par ts of t he body o ther th an t he wris ts and ha nd s.

Other Employee Illnesses

Illnesse s wit h respect to food safety ⎯ not associ

ated with foodborne illn

ess IGNS /S YMPTO M S I NCUB A T IO N A ND D UR A T IO N M AN AG E M E N T R ESPO NSIBILI T IES W HEN C A N EM PLO

YEE RESUME DUTIES

? ead ac he, fati gue , s ore t, cou gh Incuba tio n—1 to 3 d ays Duration —2 to 7 da ys Empl oy ee s ho ul d be res tric te d fr om work ing with ex po sed f oo d; c lean eq ui pme nt, ute ns ils , and lin ens ; and un wrappe d s in gle s erv ic e and single-us e art ic les . Res tric t c ontac t w ith emp loy ees a nd c us tomers . When th e fev er is gon e. ing an d pr olo nge d c ou gh Incuba tio n—7 t o 2 0 days Duration —Up t o 1 to 2 mo nths Call He alt h Dep art ment . Cons ulta tio n a nd appr ov al by the H ealt h De part m en t. ng of ey e li d, dis charg e a nd ati on Incuba tio n—24 to 72 h ours Duration —2 day s t o 2-3 week s No is sues c onc ern ing foo d s afe ty an d emp loy ees may p erform nor mal d uti es . Us ually young c hildr en are affec ted and s hou ld n ot atte nd s choo l or d ay ca re duri ng ac tiv e s tage of infec tion. No ex clus ions or r es tric tions a nd em ploy ee m ay perf or m norm al duti es . ore thro at, enl arge d , s w oll en ly mph no des Incuba tio n—4 to 6 we eks Duration —Few w eek s to mo nths No is sues c onc ern ing foo d s afe ty an d emp loy ees may p erform nor mal d uti es . No ex clus ions or r es tric tions a nd em ploy ee m ay perf or m norm al duti es . en ons et of f ev er, s ore t, t end er a nd enl arge d ly m ph Incuba tio n—1 to 3 d ays Duration —Da ys to m onth s, un le ss treat ed wit h a nti bi otic s Empl oy ee s ho ul d be res tric te d fr om work ing with ex po sed f oo d, c lean eq ui pme nt, ute ns ils , line ns an d u nwrap ped s ingl e s erv ic e and single-us e art ic les . 24-h ours aft er rec eiv ing ap pro priat e anti bio tic . ue, fev er, ni gh t s w eats a nd ht lo ss, co ug h, ch est p ai n, en es s, c oug hin g u p of bl oo d Variable Report to He alt h D epart m en t. This is a r are, but s erious il lnes s. Healt h d epart m en t will work c los ely with oper ator. Healt h d epart m en t will work wit h o pe rator re gar din g emp loyee ’s retur n to work. directl

y affect food safety include

: • Head lice • Psoriasis symptoms should be advised to seek medi cal att ent

ion for diagnosis.

ne Cou

(48)

Module 3 Overview:

Food Handling Techniques -

Avoiding Bare Hand Contact

1. Define and identify READY-TO-EAT FOODS.

2. Establish proper handling methods for READY-TO-EAT FOODS. 3. Use disposable gloves properly.

TEACHING LOCATION: Kitchen MATERIALS NEEDED:

Activity: Food Handling Techniques (p. M3-5) - READY-TO-EAT FOOD

- Tongs - Deli paper

- Disposable gloves

COPIES REQUIRED:

Activity: Food Handling Techniques (p. M3-5) Fact Sheet: Using Disposable Gloves (p. M3-6)

GLOSSARY TERMS:

(49)

Pre Quiz

Module 3:

Food Handling techniques -

avoiding bare Hand contact

1. List three ready-to-eat foods.

(50)

Module 3 Presentation:

Food Handling Techniques -

Avoiding Bare Hand Contact

TRAINER: Read aloud to prepare participants for training.

Today We Are Learning About Food Handling Techniques -

Avoiding Bare Hand Contact.

Before our training begins today there will be a short quiz. The quiz helps the Health Department assess training effectiveness and success. You do not need to write your name on the quiz and you will not be graded. Try your best to answer all the questions and don’t share your answers with coworkers. We will be taking the same quiz at the end of training so if you don’t know the answers, you’ll be learning them today. After the training presentation we will do an activity together followed by some review questions. The training will take about 15 minutes and all of you will be participating.

What’s the Risk?

Germs are invisible to the naked eye. However, they may be present on your hands if you do not wash them thoroughly, particularly after using the restroom. Studies have also shown that even with proper handwashing, all contamination may not be removed from your hands. In order to prevent germs on your hands from contaminating foods, the Food Code prohibits bare hand

contact with READY-TO-EAT FOODS and requires good handwashing by food employees. The

Food Code does not require gloves to be worn, but does require that READY-TO-EAT FOODS be

prepared and served without bare hand contact. Wearing disposable gloves is one of several acceptable ways to comply.

What’s the Law?

(51)

Talking Points

READY-TO-EAT FOOD:Food that may be safely eaten without additional preparation. Examples of READY-TO-EAT FOODS that may not be handled with bare hands:

- Prepared fresh fruits and vegetables served raw - Salads and salad ingredients

- Cooked, cold meats and sandwiches - Bread, toast, rolls and baked goods

- Garnishes such as, parsley, lemon wedges, or pickles on plates - Fruit or vegetables for mixed drinks

- Ice served to the customer

- Any food that will not be thoroughly cooked or reheated after it is prepared Alternatives to handling READY-TO-EAT FOODS with bare hands:

- Deli Paper

- Disposable Gloves - Forks & Spoons - Napkins - Spatulas - Tongs - Wax Paper - Ice Scoops

(52)

Module 3 Activity:

Food Handling Techniques

In the left column list the READY-TO-EAT FOODS* that are prepared, handled and/or served in your establishment. Then, in the right column list the proper method for handling that food product by using disposable gloves, deli tissues or utensils. Discuss the lists when complete.

READY-TO-EAT FOOD Item Handling Method

Lettuce Washing and chopping - wear gloves _{Assembling salads - use tongs}

*READY-TO-EAT FOODS: Foods that may be safely eaten without additional preparation.

(53)

Fact Sheet:

Using Disposable Gloves

Food employees are not allowed to touch ready-to-eat foods with their bare

hands. Handwashing alone may not be enough to remove all the germs

from your hands. Using disposable gloves can provide added protection

against the spread of germs that cause foodborne illness.

Tips for Using Gloves

Always wash your hands before putting on

new gloves.

Gloves must be discarded:

- After sneezing or coughing into your

hands

- After touching your hair or face

- Between handling raw foods and

ready-to-eat foods

- When an activity or workstation change occurs

- When they are contaminated or torn

Frequently change gloves and wash hands to minimize the build-up of

perspiration. Sweaty hands may breed bacteria.

Food handlers with cuts, scrapes, or burns on their hands must cover

the area with an impermeable bandage and always wear gloves.

(54)

Tales from the Kitchen

The following are examples of violations observed during inspections.

1. A food employee removed his gloves and went to the restroom. When he returned he put the same pair back on to make a sandwich.

Problem: Disposable gloves should never be reused.

Solution: After using the restroom, wash hands thoroughly and put on new gloves.

2. A food employee ate a sandwich with her gloves on and did not change them before cutting tomatoes.

Problem: Contamination can occur from eating and other activities such as smoking

or using the restroom.

Solution: Remove your gloves and throw them away before using the restroom,

smoking, or eating. Remember to wash your hands before wearing a new pair of gloves.

3. Employees are observed changing their gloves but never washing their hands.

Problem: Disposable glove use should not be a substitute for proper handwashing.

If the disposable gloves are used incorrectly, then they can be

contaminated just like your hands, with germs that can cause foodborne illness.

Solution: Education and monitoring of food employee practices by managers is very

important. Handwashing and proper glove use are the best prevention to the spread of germs.

(55)

Module 3 Questions:

Food Handling Techniques -

Avoiding Bare Hand Contact Review

1. What foods may not be touched with your bare hands?

Answer: READY-TO-EAT FOODS that may be safely eaten without additional preparation.

2. What methods may be used to handle READY-TO-EAT FOODS?

Answer: Utensils, tongs, deli paper, or disposable gloves.

3. Why is bare hand contact prohibited with READY-TO-EAT FOODS?

Answer: Food employees may transmit disease through unwashed or poorly

washed hands. Wearing gloves or using utensils protects the customer from germs the food employee may be carrying on their hands.

4. When should gloves be changed and hands washed?

Answer: Anytime the gloves become contaminated, for example, after using the

(56)

Post Quiz

Module 3:

Food Handling techniques -

avoiding bare Hand contact

1. List three ready-to-eat foods.

(57)

Post Quiz Answers

Module 3:

Food Handling techniques -

avoiding bare Hand contact

1. List three ready-to-eat foods.

- Prepared fresh fruits and vegetables served raw

- Salads and salad ingredients

- Cooked, cold meats and sandwiches

- Bread, toast, rolls and baked goods

- Garnishes such as, parsley, lemon wedges, or pickles on plates

- Fruit or vegetables for mixed drinks

- Ice served to the customer

- Any food that will not be thoroughly cooked or reheated after it

is prepared

2. List three methods for handling ready-to-eat foods.

-

Deli Paper

- Disposable Gloves

- Forks

&

Spoons

- Napkins

- Spatulas

- Tongs

- Wax

Paper

- Ice

Scoops

(58)

Module 3 Moving Ahead:

For Managers/Trainers

After the Training

Develop or review your written policy for proper handling of READY-TO-EAT FOODS. Post the Using Disposable Gloves fact sheet (p. M3-6) in the kitchen for a quick

reference.

Mount a glove dispenser at the handwash sink(s). This will encourage food employees to wash their hands prior to glove use.

Resources

FDA 2001 Food Code and Wisconsin Food Code: 3-301.11, Preventing Contamination from Hands.

Video: Handwashing for Life: The Why, The When & The How. The Handwashing Leadership Forum, 2002. This short, language-free video motivates line-level kitchen workers and servers on the why, when, and how to handwash (4:30 min).

Food Safety Training Modules & Public Recognition Program 2004 City of Madison, Wisconsin May be copied for non-profit use only