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Lesson 5

Clean: Do You Want to Eliminate a Million…

Bacteria?

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Required Hand Washing Facilities

Separate hand washing sink with hot and cold running water

Soap Sanitary drying method Garbage can Sign

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Activity: Who’s a “Star” at Washing?

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Proper Handwashing Pointers

Wash only in an approved handwashing sink Use warm running water Rub hands with soapy lather for at least 20 seconds Wash wrists and lower arms as well as your hands Rinse well Use a paper towel or hot air dryer

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Fingernails and Jewelry

Nails trimmed No nail polish or artificial fingernails No jewelry on hands or arms (except for a

plain ring)

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Antibacterial Soaps and Waterless Hand Cleaners

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Video clip: Handwashing

Source: Preventing Foodborne Illness, Colorado Department of Public Health and Environment

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When Should Hands Be Washed?

Before working with food After using the restroom, sneezing, or coughing When changing food preparation tasks After handling raw meat, poultry, fish, or eggs After touching dirty equipment, dishes, work

surfaces, clothing, or wash cloths After eating food or drinking beverage After touching ears, mouth, nose, or hair

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Hand Inoculating an Agar Plate

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Unwashed Hand

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Rinsed Hand

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Hand Washed for 20 Seconds

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Hand Washed for 20 Seconds and Then Dipped in Sanitizing Solution

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Song Activity: You’d Better Wash Your Hands

Oh yeah I'll, tell you something

I think you'll understand

For the sake of sanitation

You'd better wash your hands

You'd better wash your hands

You'd better wash your hands

Before, and after meals

And when you use the can

Soap and water, for twenty seconds

Should be part of your plan

That's how you wash your hands

That's how you wash your hands

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You’d Better Wash Your Hands

And when you're finished you'll feel happy inside

Washin' so thorough that microbes

They can't hide, they can't hide, they can't hide

Make sure you clean your nails

And dry with towel or fan

Prevent those nasty microbes

From spreadin' 'cross the land

You'd better wash your hands

You'd better wash your hands

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You’d Better Wash Your Hands

And when you're finished you'll feel happy inside

Washin' so thorough that microbes

They can't hide, they can't hide, they can't hide

Oh yeah I'll, tell you something

I think you'll understand

For the sake of sanitation

You'd better wash your hands

You'd better wash your hands

You'd better wash your hands

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Optional Activity:Sharing Food

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Gloves – How to Use Them

Use gloves with ready-to-eat foods that are not heated before serving

Wash hands before putting on gloves

Change gloves when hands should be washed

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What to do with an infected wound on your finger?

Wash hands Cover infected wound with plastic bandage Wear gloves

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Video clip: Gloves

Source: Preventing Foodborne Illness, Colorado Department of Public Health and Environment

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Good Personal Hygiene is MORE than Clean Hands

Clean uniform or apron Clean hair and face Not wearing fingernail polish or

artificial nails Removing jewelry and rings

before handling food Restraining long hair before your

shift begins

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Food Contact Surfaces

Food contact surface = any surface that comes in direct contact with food

All food contact surfaces must be properly washed, rinsed, and sanitized

Food servers should not touch the food contact areas of plates, bowls, and glasses

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Used Equipment, Dishes, Utensils Proper Handling and Storage

Scrape, Pre-flush and Pre-soak Air Dry

Wash Rinse Sanitizing

110°F

Warewashing Cycle

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Sanitizing

Required for food contact surfaces Can be accomplished by

Chemicals: chlorine (also iodine, quaternary ammonium compounds)

Hot water: 171°F for 30 seconds for manual dishwashing

Must air dry after

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Sanitizing with Chlorine Bleach

2 gallons water + 1 Tbsp. Bleach =

100 ppm chlorine

Contact Time: 10 seconds

+

26Source: First Day…Every Day Basics for Food Service Assistance, National Food Service

Management Institute, funded by a grant from USDA, 800-321-3054, www.nfsmi.org.

Video clip: Clean vs. Sanitized

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Activity: Measuring Chlorine Concentration

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Who’s In Charge of Garbage?

Solid Waste Take to a dumpster

away from the restaurant

Put lids on waste cans inside and dumpsters outside

Wash hands after dumping or handling garbage

Clean waste cans often

Liquid Waste Dispose in floor drain

or cleanup sink Don’t dump just outside

of the back door

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Restrictions for Sick Employees

Don’t handle food if you have the following symptoms… Sneezing, coughing, or runny nose Fever or sore throat with fever Vomiting or diarrhea Jaundice

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Exclusions for Sick Employees

If diagnosed with an infection of the following, employees may not work in foodservice Salmonella typhi Shigella E. coli type that produces shiga toxin Hepatitis A

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Activity:

When Should Sick Employees Not Handle

Food?

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Understanding Check!

How long should you wash your hands?

20 seconds

When working with ready-to-eat foods not heated

before serving

Wash, bandage, glove

When should gloves be worn?

What precautions should be taken with an infected cut on your hand?

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Understanding Check!

What are the most important steps of the warewashing cycle?

Scrape, wash, rinse, sanitize, air dry

1 Tablespoon

How much bleach should be added to 2 gallons of water to make a 100 ppm sanitizing solution?

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Understanding Check!

When should someone not come to work because of sickness?

Sneezing, coughing, runny nose,

fever, vomiting, diarrhea, jaundice