Transcript Personal hygiene

Employee Health and
Personal Hygiene
• Studies show that many cases of foodborne
illnesses can be linked directly to the lack of
attention to personal hygiene, cleanliness, and
food handling procedures.
• The Center for Communicable Disease
issued a list of infectious and
communicable diseases that are often
transmitted through food prepared by
infected food handlers.
• (refer to:
http://www.cdc.gov/search.do?q
=list+of+infectious+and+commu
nicable+diseases+that+are+tra
nsmitted+through+food&spell=1
&ie=utf8).
• Providing safe food begins during the hiring
process.
• This strategy is accomplished through the health
screening and careful training of food service
employees after they have been hired.
• The hiring process should be followed by an
orientation and training on the standards of
proper hygiene established for food service
operations.
•Personal hygiene is simply the application
of principles for maintaining health and
personal cleanliness.
• Policies should be designed, implemented, and
monitored to cover employees’ illnesses, proper
attire, and personal hygiene habits.
• The specific methods
aimed to fulfill the intent of
these policies are
frequently referred to as
infection control
procedures.
Healthy Food Handler
• A clean, hygienic environment starts with a healthy food handler.
•
For a food handler to be considered healthy, he/she must be free
from diseases that may contaminate food, such as intestinal
disorders (typhoid fever and hepatitis), respiratory tract diseases
(tuberculosis, sore throat, and colds), and skin diseases or disorders
(boils, lesions, and skin infections).
Proper Attire:
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Hair Restraint
Work Clothes
Footwear
Facial Masks
Gloves
Hair Restraint
• The presence of hair in food indicates unhygienic food
preparation.
• Food handlers must wear a hair restraint at all times to
prevent hair from falling into the food.
• Common hair restraints include nets, bonnets and caps.
• Wearing a hair restraint also eliminates the contact of the
hands with the head, thereby preventing contamination.
• A hair restraint must be worn
before hand washing and
working.
• A hair restraint must be properly
worn and should not let a single
strand of hair show.
Work Clothes
• Work clothes that include a kitchen uniform and
an apron must be worn inside the kitchen.
• Street clothes should never be worn to work as
they may be sources of contamination.
• Aprons help reduce the transfer of microbes to
exposed food.
• Work clothes should always be clean. Clean
uniforms are more appealing to the customers.
• As much as possible, aprons should be of light
color to easily reveal dirt.
• Never use aprons as a hand towel.
• Change the apron when soiled.
• A food worker must wash his/her hands after
touching his/her apron.
• Remove the apron before
leaving the food
preparation area.
Footwear
• Because footwear can serve as a source of
contamination, it is necessary to use footwear
exclusively for kitchen use.
• Footwear worn outside should not be worn in the food
preparation area to prevent the possibility of
contamination.
• Closed shoes should be worn at all times to prevent
slipping or falling.
Facial Masks
• Facial masks prevent airborne microorganisms
from the nose and mouth from getting into the
food when talking, coughing, or sneezing.
• These masks will also prevent direct contact of
the hands with the nose and mouth, both of
which are sources of contamination.
Gloves
• Gloves act as barriers between hands and food.
However, must not be made substitutes for proper hand
washing.
• Proper hand washing prior to wearing of gloves should
be observed.
• Gloves must be sanitized and changed every day or
whenever necessary
• Gloves must be devoid of any tear or holes as these are
possible sources of contamination.
• Never reuse or wash disposable
gloves; always throw them away
after use.
Personal Habits of Food Workers:
• Taking Daily Baths
• Trimming of Nails
• Shaving and Haircuts for
Males
• Covering of Wounds
• Wearing of Jewelry
• Wearing of Nail Polish or
false/artificial fingernails
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Smoking and Eating
Hand Washing
Tasting of Food
Storing Personal
Belongings
• Other Personal Habits
Taking Daily Baths
Taking a bath daily is the most basic
requirement among food handlers as it
ensures their cleanliness.
Trimming of Nails
Trimmed nails are a requisite for food
preparation.
Untrimmed nails are not only unsightly but
also potential sources of contamination.
Shaving and Haircuts for Males
As facial hair is a source of contamination, male
food handlers are required to shave as
necessary.
Short, neat haircuts must be maintained as well.
Covering of Wounds
Wounds or cuts must be properly covered with a
moisture-proof bandage which must be
frequently changed to prevent the risk of
contamination.
Wearing of Jewelry
Wearing of jewelry must be prohibited at all times.
Aside from being a physical hazard, jewelry may
also become biological hazards as they have
crevices that can harbor microbial growth.
Wearing of Nail Polish or False /
Artificial Fingernails
Because nail can get into food, wearing of nail
polish or false / artificial fingernails should not be
allowed among food handlers.
Smoking and Eating
A high standard of cleanliness must be practiced by food
handlers at all times. Any unhygienic practice that could
result in cross-contamination of food, such as smoking
and eating inside the kitchen, should not be allowed.
Eating and smoking areas must be set up outside the
kitchen premises.
Hand Washing
The single most important practice in preventing the spread
of food borne illness is proper and frequent hand
washing.
Since person-to-person contamination can play a
significant role in the spread of some enteric pathogens,
hand hygiene is a critical element in any outbreak
prevention and control strategy.
Tasting of Food
A small amount of the food to be sampled must be
transferred into a separate bowl. The dish must be
tasted with a clean spoon that must be immediately
washed after use. Never taste the food with the fingers.
Storing Personal Belonging
Personal belongings like bags and clothes should
be stored in lockers or cabinets away from food
preparation areas.
Other Personal Habits
Blowing air into plastic bags or using teeth for opening
packages are prohibited in food production.
Blowing into food containers like plastic bags brings
airborne microorganisms in contact with the contents of
the container.
Opening packages using one’s teeth are potential sources
of contamination as well.
Other personal hygiene habits to be
addressed by policy include:
• Do not lick the fingers, or touch the nose, mouth,
or hair while in the production area
• Never spit in the food handling area.
• Never apply makeup or spritz perfume in
food-preparation areas.
• Do not sit or lean on work tables or equipment.
• Do not allow unauthorized personnel in the
production area.
What types of disease can good hand
washing prevent?
• Diseases can spread through fecal-oral
transmission.
• Infection which may be transmitted through this
route include salmonellosis, shigellosis,
hepatitis A, giardiasis, enterovirus,
amoebiasis, and campylobacteriosis.
Salmonellosis
• Most people infected with Salmonella develop diarrhea,
fever, vomiting, and abdominal cramps 12 to 72 hours
after infection. In most cases, the illness lasts four to
seven days, and most people recover without treatment.
• In some cases, though, the diarrhea may be so severe,
the patient becomes dangerously dehydrated and must
be hospitalized.
Shigellosis
• Shigella is a genus of bacteria that are a major cause of
diarrhea and dysentery – diarrhea with blood and mucus
in the stools – throughout the world.
• In the body, they can invade and destroy the cells lining
the large intestine, causing mucosal ulceration and
bloody diarrhea.
• Apart from diarrhea, symptoms of Shigella infection
include fever, abdominal cramps, and rectal pain.
Hepatitis A
• Hepatitis A is a liver disease caused by the hepatitis A
virus.
• The virus is primarily spread when an uninfected (and
unvaccinated) person ingests food or water that is
contaminated with the feces of an infected person. The
disease is closely associated with a lack of safe water,
inadequate sanitation and poor personal hygiene.
Giardiasis
• Giardiasis is an infection of the small bowel by a singlecelled organism called Giardia lamblia.
• People become infected with the Giardia parasite after
swallowing Giardia cysts often found in water
contaminated by raw sewage or animal waste.
• Giardia can cause diarrhea, stomach cramps, gas, and
nausea.
Enterovirus
• The human enteroviruses are ubiquitous viruses that are
transmitted from person to person via direct contact with
virus shed from the gastrointestinal or upper respiratory
tract.
• Diseases caused by echoviral infections range from the
common cold and fever to aseptic meningitis and acute
hemorrhagic conjunctivitis (AHC).
Amoebiasis
• Symptoms can range from mild diarrhea to dysentery
with blood and mucus in the stool.
• If the parasite reaches the bloodstream it can spread
through the body, most frequently ending up in the liver
where it causes amoebic liver abscesses
Campylobacteriosis
• Campylobacteriosis is an infection
of the gastrointestinal tract.
Symptoms of the infection include
diarrhoea (often including the
presence of mucus and blood),
abdominal pain, malaise, fever,
nausea and vomiting.
• Diseases also spread through indirect contact
with respiratory secretions.
• Microorganisms which may be transmitted
through this route include influenza,
streptococcus, respiratory syncytial virus
(RSV), and the common cold.
• These diseases may be spread indirectly by
hands freshly soiled by respiratory
discharges.
• This can be avoided by washing the hands after
coughing or sneezing and after shaking hands
with an individual who has been coughing or
sneezing.
• Diseases may also be acquired when hands
are contaminated with urine, saliva, or other
moist body fluids.
• Microorganisms which may be transmitted by
these body substances include
cytomegalovirus, staphylococcal organisms,
and the Epstein-barr virus.
Cytomegalovirus
• Acute cytomegalovirus (CMV) infection is a
condition caused by a member of the
herpesvirus family.
• CMV is a type of herpes viruses. The virus
remains in your body for the rest of your life. If
your immune system becomes weakened in the
future, this virus may have the chance to
reactivate, causing symptoms.
Staphylococcal
• Staphylococcal toxins are a common cause of
food poisoning, as they can be produced in
improperly-stored food.
Epstein-barr virus
• It is best known as the cause of infectious
mononucleosis (glandular fever). It is also associated
with particular forms of cancer, such as Hodgkin's
lymphoma, Burkitt's lymphoma, nasopharyngeal
carcinoma, and conditions associated with human
immunodeficiency virus (HIV)
• These germs may be transferred from
person-to-person or indirectly by the
contamination of food or inanimate objects
such as toys.
Steps in Proper Hand Washing
• Wet the hands with warm, running water.
• With soap, thoroughly wash the hands and
lather up to the elbow.
• Scrub thoroughly using a brush for the
nails, then rinse.
• Resoap and rub hands for at least 20
seconds. Pay special attention to the back
of the hands, wrists, between the fingers,
and under the fingernails.
• Hands should be rinsed well under running
water.
• Hands should be dried with a single-use
towel or hot air dryer.
• Turn off the faucet using a paper towel to
prevent contaminating it again.
• Use a disinfectant if available.
Wash hands after the following
activities:
• Coming on duty or entering the kitchen.
• Touching bare body parts other than clean
hands and the clean, exposed portions of arms.
• Using the toilet
• Coughing, sneezing, using a handkerchief or
disposable tissue, smoking, eating or drinking.
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Handling soiled equipment or utensils.
Handling money.
Handling cleaning materials.
Food preparation (this should be done as often
as necessary to eradicate microorganisms and
to prevent cross-contamination when changing
tasks).
• Switching from working with raw food to working
with ready-to-eat food.
• Changing into uniform.
• Having a break.
• Leaving the kitchen.
Acknowledgment:
Textbook:
Food Safety and
Sanitation
By:
Mary Jean C. Ang
And
Hannah A. Balanon
C & E Publishing, inc., 2010
edition
End of Presentation