FAQ: Food Handlers and Illness
These tips for safe food handling were compiled from a wide range of sources, including federal and state government health agencies, medical and public health groups, consumer advocates and News21 reporting.
When should I stay home from work?
• Don’t come to work if you’re sick with vomiting or diarrhea.
• If you’re sick with a cough or cold, you can be at work but you should not be near exposed food, clean equipment, dishes, linens or utensils.
How do I avoid contamination?
• Wash your hands frequently, especially after using the restroom, coughing or sneezing.
• Change disposable gloves when your work is interrupted or when you move to another task.
What should I keep out of the kitchen?
• Jewelry can carry pathogens and fall into food so be sure to take it off before work.
• Keep your coat, purse and personal items away from food, dishes, linens and clean equipment.
Where should I store food?
• Store foods with higher cooking temperatures such as meat or chicken below foods with lower cooking temperatures like fish.
• Put raw meat, poultry and fish on lower refrigerator shelves so they don’t drip onto other foods.
What should I know about food temperatures?
• Check the refrigerator with an appliance thermometer to make sure it is 41 degrees or colder.
• Hazardous foods need to be kept cooler than 41 degrees or warmer than 140 degrees.
How can I prepare foods safely?
• Prepare raw meat, poultry and fish in a separate area and designate cutting boards for raw meat, poultry and fish only.
• Keep the food prep area free of any objects that could fall into it, such as staples or push pins from bulletin boards or broken glass.
What should I know about cleaning?
• Make sure food is adequately stored or covered when you clean the kitchen to prevent soaps, chemicals and dirt from getting into the food.
• All chemicals including soaps and sanitizers should be stored away from food or below any counters, shelves or other areas where food might be stored or prepared.
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