ServSafe on Personal Hygiene

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According to the NRA's ServSafe Essentials tracking component, managers must restrict food handlers from working with or around food if they have the following symptoms:

Fever

Diarrhea

Vomiting

Sore throat

Jaundice (a yellowing of the skin and eyes)

In addition, the training material points out, any cuts, burns, boils, sores, skin infections or infected wounds should be covered with a bandage when the food handler is working with or around food or food-contact surfaces. Bandages should be clean, dry and must prevent leakage from the wound.

ServSafe also requires that f/s employees be trained to wash their hands after:

Using the rest room.

Handling raw food (before and after).

Touching the hair, face or body.

Sneezing, coughing or using a handkerchief or tissue.

Smoking, eating, drinking or chewing gum or tobacco.

Handling chemicals that might affect the safety of the food.

Taking out the trash.

Clearing tables or busing dirty dishes.

Touching clothing or aprons.

Touching anything else that might contaminate the hands,

such as unsanitized equipment, work surfaces or wash cloths.