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Personal Hygiene NFSC 282 Food Quality Management Objectives – When, where, and the proper procedure for washing hands – The dangers of sores, cuts, etc. when working in a kitchen – The personal hygiene procedures necessary to work in a kitchen – The advantages and disadvantages of wearing plastic gloves – The proper procedures for using gloves. Good personal hygiene can prevent bacteria from spreading Even healthy food service workers can carry harmful bacteria – Staphylococcus aureus bacteria is found on hair, skin, in the mouth, throat, and nose – Intestinal tract is a common habitat for Salmonella, Clostridium perfringes, E. Coli O157:H7 and other foodborne illness bacteria When Food Service Workers are Sick An employee with the following symptoms should be restricted from food handling and preparation: – Diarrhea, fever, vomiting, jaundice, or sore throat – Boils, cuts, infected eyes or ears Restricted activities include: – Food preparation and food handling – Handling exposed food, clean equipment, utensils and lines, and unwrapped single-service and single-use items. Personal Hygiene Rules Clothing – Wear clean clothes. Do not over wear – Wear a clean apron. Change apron as needed during the day. – Do not wipe hands on apron – Do not wear jewelry (exception is a plain ring such as a wedding band) Jewelry can collect soil and is hard to clean Jewelry can also be safely hazard, as it can catch on machinery or sharp or hot objects – Do not wear open-toed shoes Wearclean-toed, rubber sole or other nonslip shoes Personal Hygiene Rules Personal Cleanliness – Take a daily bath or shower – Never appear unshaven – Use deodorant, mouthwash if necessary – Avoid too much perfume – Do not chew gum – Do not smoke in kitchen or food storage areas – Do not wear nail polish or artificial nails Keep nails short clean and unpolished when handling food Hair Restraints Dirty hair can carry and hold many disease- causing bacteria Employees are required to wear hairnets, headbands, barrettes, hats or caps to keep hair from contaminating food – Prevents hair and dandruff from falling into food – Discourages employees from running fingers through hair, scratching scalps and otherwise contaminating their hands by touching their hair – Beard restraints should also be worn – Hair spray is not a hair restraint Personal Hygiene Rules Health – Do not come to work with a sore throat, cold, diarrhea, vomiting, or other communicable diseases – Do not come to work with infections, skin diseases, open sores, or boils – Minor cuts can be bandaged with a water resistant bandage – Hand cuts should be bandaged and hands should be covered with a disposable glove – Severe cuts that require medical treatment and workers may not handle food or food contact surfaces Personal Hygiene Rules Hand washing is the most important part of personal hygiene Hand washing must be frequent and thorough. - Dirty hands contaminate food products. - Washing should follow any activity that might have caused the hands to become contaminated. Hand washing Wash hands frequently If wearing gloves, change them as frequently as you would wash bare hands Hand washing Hands should be washed after: – Using the bathroom – Touching or handling any contaminated objects- money, paper, dirty apron, carrying a box, mopping as floor, etc. – Sneezing, coughing, using a disposable tissue – Touching bare human body parts other than clean hands and clean, exposed portions of arms (ie., hair, face, etc.) Hand washing Hands should be washed after: – Smoking – Eating or drinking – Working with raw foods, particularly meats and poultry – Cleaning dirty dishes, utensils, etc. – During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks – Engaging in other activities that contaminate hands Proper Hand washing Technique To clean hands properly, food service employees should: – Use warm running water between 40°C-50°C – Moisten hands and apply a generous amount of soap – Rub hands vigorously together for at least 20 seconds. – Rub wrists, palms, back of hand, under nails and between fingers – Rinse thoroughly under hot running water - Dry hands thoroughly with a disposable paper towel or hot air dryer. - Do not use clean cloth towels that would be reused - Be careful not to contaminate hands before returning to work Disposable Plastic Gloves Plastic gloves – Can provide a sanitary barrier between the food handler and food – Can give a false sense of security – Are not substituted for hand washing – Should be changed after handling contaminated products to avoid cross- contamination – Should be thrown away after touching anything other than the food Disposable Plastic Gloves Food handlers must wash hands before putting on gloves and when changing to a fresh pair Should NEVER be washed and reused Smoking Smoking contaminates fingers with droplets of saliva that may contain harmful bacteria. Smoking is not permitted in any food preparation, storage, serving, or cleaning up area. A smoker must wash hands after smoking Summary Personal hygiene is a key preventive measure when it comes to foodborne illness.
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