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									Personal Hygiene

      NFSC 282 Food Quality
   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
     – Intestinal tract is a common habitat for
       Salmonella, Clostridium perfringes, E. Coli
       O157:H7 and other foodborne illness
    When Food Service Workers are Sick

   An employee with the following symptoms
    should be restricted from food handling and
    –   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
             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
    – 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
    –   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
           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
              Hand washing

   Wash hands frequently

   If wearing gloves, change them as
    frequently as you would wash bare
                  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
    –   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
    –   Cleaning dirty dishes, utensils, etc.
    –   During food preparation, as often as necessary
        to remove soil and contamination and to
        prevent cross-contamination when changing
    –   Engaging in other activities that contaminate
        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
    –   Rub hands vigorously together for at least 20
    –   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

- 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-
    –   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 contaminates fingers with droplets
    of saliva that may contain harmful bacteria.
   Smoking is not permitted in any food
    preparation, storage, serving, or cleaning up
   A smoker must wash hands after smoking

Personal hygiene is a key preventive measure
  when it comes to foodborne illness.

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