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May-05-2009 04;08 PM Jack In the Box 858 16 5/6 v � HANDWASHING AND HAND SANITIZING Purpose Dirty hands and fingernails create hazardous conditions In a food service operation by transferring bacterla onto the food product(cross-contaminating). Harmful bacteria get on hands when they touch skin and hair, dirty work surfaces, uncooked or unwashed foods, cleaning materials, door handles, toilets, etc. Effective,frequent handwashing removes harmful bacteria that are on everyone's hands, Jack in the Box requires strict adherence to the 60 Minute Handwash Program to ensure handwashing is frequent and thorough. Handwashing and sanitizing must take place at minlmum every 60 minutes. NOTE:Franchisees and Restaurant Managers are responsible for tralning employees In the handwashing and sanitizing techniques set forth below and are responsible for monitoring constant compliance. Procedures Handwashing must take place in the restroom after using the toilet and again Immediately after you re-eater the restaurant work area. This double handwashing after using the toilet is required of every person working in the restaurant regardless of assigned task. You must wash and sanitize hands before touching any food with your bare hands dr changing gloves, and after: • Starting your work shift or returning from a break o Touching your hair, face, nose, mouth, ear or any other areas of the body Touching your uniform, especially your apron • Coughing, sneezing, blowing your nose or using a tissue to wipe any body/skin surface • Using the toilet(wash twice-once in the restroom and once in the work area) • Eating, drinking, smoking or using tobacco • Completing cleaning activities such as sweeping and mopping Handling dirty dishes, equipment, utensils or anything that has dropped on the floor • Taking out the trash or doing a maintenance task • Stocking/handling cases or boxes • Handling money, discarding trash for guests at the drive-thru or after contaminating hands. NOTE:This is not an all-inclusive list. You must wash your hands before handling food or after any contamination has occurred that could transfer germs from your hands to the fao�. Always maintain a goad supply of soap, sanitizer and paper towels. • Explain why.handwashing is so important and train everyone on correct handwashing technia,ues. (See "Handwashing" and "Hand Sanitizing" below.) i Handwashing and Hand 5anitlzing:p.1 of 2 Rfsk Manaprnent Reference Manua( (Jack In The Box Inc. 10/07 ozzzoo