Safe Food Handling Careful food handling limits the ability of bacteria to grow and reproduce in food (and therefore to cause food-borne illness)

Vegetables which may not be washed before consumption should be washed and agitated under cold water before distribution. If necessary, a brush may be used to dislodge dirt. In addition, whole melons may be dipped in a solution of 100 ppm chlorine to eliminate harmful organisms on the outer surface. Sinks should be cleaned and disinfected before being used to prepare any food items.

Bulk bread items, such as bagels, which are not individually wrapped should be protected from contamination by having a food bank worker dispense them or by providing utensils or waxed paper squares to food recipients.

Storage and Break Areas

• All personal effects (such as purses, sunglasses, food, etc.) should be stored separately from food bank food and dishes.
• Never eat, drink, chew gum, or smoke in food preparation areas.

Personal Hygiene

Workers should have:

• No signs of disease
• Clean hair and bodies with nails clean and short
• Long hair pulled back or covered
• Clean clothes and aprons with pockets empty of items which could fall into food
• Minimal jewelry
• Clean, disposable gloves over cuts, scrapes or infections on hands and whenever touching food which will not be washed or cooked before use.

Worker Habits

• Keep hands away from face, hair or clothing
• Turn face away from food and cover mouth with a tissue if you must sneeze or cough. Throw the tissue away and wash hands/change gloves.

Handwashing

Hands should be washed (or gloves changed) between each task: Washing is important:

• Before handling food (after any other task or when first entering the food bank)
• After handling trash containers
• After using the toilet or changing diapers
• After petting animals
• After coughing, sneezing or nose blowing
• After smoking
• After handling any toxics or poisons
• After handling contaminated food
• After handling raw meat, poultry or eggs
• After handling pencils, paper, money, etc.
• After touching the face or body
• After touching the floor or a contaminated surface

The best method for handwashing is to:

• Remove all rings
• Moisten hands in running warm water
• Obtan anti-bacterial soap
• Lather every hand surface (including the area between fingers, backs of hands, wrists and under fingernails) and rub vigorously for at least 20 seconds. Clean fingernails with a sanitized nail brush.
• Holding hands downward, rinse well.
• Dry hands with a paper towel
• Turn off the faucet using the paper towel instead of bare hands