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Seminar
On
The safe food handler
Advisor :
Er. Parimita
Assistant Professor
WCDT, SHUATS.
Submitted by:
Neha Pandey
M.sc Food Technology
16MSFT029
Warner College of Dairy Technology
Sam Higginbottom University of Agriculture Technology And Sciences

CONTENT
 Introduction
 How food handler can contaminate food
 Action that can contaminate food
 Good personal hygiene program
 Steps of washing hand properly
 Hand antiseptic
 Hand care
 Cover cuts, wounds & sores
 Single-use gloves
 Bare-hand contact
 Work attire
 Other policies
 Reporting food borne illness
 Excluding or restricting workers
 Conclusion
 Reference

Introduction
Food safety is a scientific discipline
describing handling, preparation, and
storage of food in ways that prevent food
borne illness. This includes a number of
routines that should be followed to avoid
potentially severe health hazards. Food
can transmit disease from person to person
as well as serve as a growth medium for
bacteria that can cause food poisoning.
Individual working with unpackaged food.
Food equipment or utensils.
Food contact surfaces.

How food handler can contaminate food
Have a foodborne illness.
Have wounds that contain a pathogen.
Sneeze or cough.
Have contact with a person who is sick.
Touch anything that may contaminate their hands & don’t
Wash them.
Have symptoms such as diarrhea, vomiting, or jaundice- a
yellowing of the eyes or skin.

Actions that can contaminate food
Food contamination refers to the presence in food of
harmful chemicals and microorganisms which can cause
consumer illness. This article addresses the chemical
contamination of foods, as opposed to microbiological
contamination, which can be found under food borne
illness.
•Scratching the scalp.
•Running fingers through hair.
•Wiping or touching the hair.
•Rubbing an ear.
•Touching a pimple or infected wound.
•Wearing a dirty uniform.
•Coughing or sneezing into the hand.
•Spitting in the operation.

Good personal hygiene program
 Hand practices
•Hand washing
• Hand care
• Glove use
 Personal cleanliness.
 Clothing.
Managing
 Create personal hygiene products.
 Train &retrain food handlers.
 Model correct behavior.
 Supervise food safety practices.
 Revising policies when law change.

Steps of washing hand properly

When to wash hands
 Using the restroom.
 Handling raw food.
 Touching the hair, face or body.
 Sneezing, coughing, or using a tissue.
 Eating, drinking, smoking or chewing gum or tobacco.
 Handling chemicals.
 Taking out garbage.
 Cleaning tables.
 Touching clothes or aprons.
 Handling money.

Hand antiseptics
Liquid or
gel use to
lower the
number of
pathogens
on skin.
Must
comply
with the
CFR
&FDA
standard.
Should be
used only
after hand
washing.
Must
never be
used in
place of
hand
washing.

Cover cuts, wounds, and sores
Can be a
source of
bacteria.
Restrict
workers from
preparing
food if a sore
contains pus
or is infected.
Cover
affected area
with a
bandage, a
finger cot, or
a single-use
glove

Single-use Gloves
 Use non-latex gloves because latex gloves might cause
allergic reactions in some workers.
 Change gloves:-
• when they tear
• Before beginning a new task
• At least every four hours. After handling
raw food.
• Before toughing ready to eat food.

Bare-hand Contact
 No bare-hand contact of ready-to-
eat food.
 Ready-to-eat food (RTE) includes:
• Cooked food
• Raw fruits and vegetables
• Baked goods
• Dried sausages
• Canned food
• Snack foods
• Beverages

Work attire
Hair restraints
Clean clothing
Remove Aprons
Remove jewelry

OTHER POLICIES
Do not eat,
drink,
smoke,
chew gum
or tobacco
at these
times.
When prepping
or serving food.
When working
in prep areas.
When cleaning
utensils and
equipment's.

Reporting Food borne Illness
If a worker is diagnosed with
one of the following food
borne illnesses, the manager
must report it to the local
health department:
 Hepatitis A virus
 E. coli 0157:H7
 Salmonella To phi
 Shigella spp.
 Noro virus

Excluding or Restricting Workers
 Excluding-
 A worker is not allowed in the
establishment except for those areas open to
the general public.
 Restricting-
 The activities of the worker are limited so
there is no risk of transmitting a disease
through food.
 The worker should not handle exposed
food, clean equipment, utensils, linens; and
unwrapped single-service or single-use
articles

When to Exclude a Worker
 Workers serving the general
population
-Have one or more of the following
symptoms:
• vomiting,
• diarrhea, or
• Jaundice
Has been diagnosed with Salmonella
Typhoid, Shigella, Shiga-toxin producing
E. coli, Hepatitis A virus, or Nor virus.
 Workers serving highly susceptible
populations
Have a sore throat with fever

Workers serving the general population who
have a sore throat with fever can be restricted.
A restricted food worker can handle packaged
food, wrapped single-service or single-use
articles, or soiled food equipment or utensils.
When to Restrict a Worker

Conclusion
It is essential that food handlers have
the required skills and knowledge
of food . Safety and food handling
control to minimize the risk of food
poisoning .
As a food handler, it is your
responsibility to ensure that food for
your customer is
Safe and suitable to eat.
Happy & safe cooking.

References
 Food Safety and Inspection Service (2011). Food borne illness: What consumers
need to know. Available online:
http://www.fsis.usda.gov/fact_sheets/Foodborne_Illness_What_Consumers_Need_
to_Know/index.asp.
http://www.dshs.state.tx.us/Layouts/ContentPage.aspx?Page.aspx?PageID=35827
&id=35274&term=food+handler .
http;//www.learn2serve.com/texas-food-handler-certification.
 Sodha SV, et al. (2010). Foodborne disease. In GL Man dell et al., eds., Man dell,
Douglas, and Bennett’s Principles and Practice of Infectious Diseases, 7th ed., vol.
1, pp. 1413-1427. Philadelphia: Churchill Livingstone Elsevier.
 U.S. Department of Agriculture Food Safety and Inspection Service (2011). Fact
sheet. Safe food handling: Basics for handling food safely. Available online:
http://www.fsis.usda.gov/fact_sheets/Basics_for_Handling_Food_Safely/index.asp
.
 U.S. Food and Drug Administration (2012). Bad Bug Book: Food borne
Pathogenic Microorganisms and Natural Toxins Handbook, 2nd ed. Available
online:
http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbor
nePathogensNaturalToxins/BadBugBook/default.htm.

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