Close this window IHM,KOLKATA Department of Food Production Bonophool Banerjee INTRODUCTION TO PERSONAL HYGIENE Rules of personal hygiene and sanitary food handling were not invented just to make your life difficult. There are good reasons for all of them. The information presented here is practical as well as theoretical. It should not merely be learned but should be put to use systematically. One effective system food service establishments can use to ensure food safety is the Hazard Analysis Critical Control Point (HACCP) system. This practical program identifies possible danger points and sets up procedures for corrective action. Preventing food-borne illness is one of the most important challenges facing every food service worker. In order to prevent illness, a food worker must understand the sources of food-borne disease. Most food-borne illness is the result of eating food that has been contaminated. To say that a food is contaminated means it contains harmful substances that were not present originally in the food. In other words, contaminated food is food that is not pure. Any substance in food that can cause illness or injury is called a hazard. Food hazards are of three types: 1. Biological hazards 2. Chemical hazards 3. Physical hazards Notice it was said that most food-borne illness is caused by eating food that has been contaminated with foreign substances. Some illness is caused not by contaminants but by substances that occur naturally in foods. These include plant toxins (toxin means poison ) that occur naturally in some foods, such as the chemicals in poisonous mushrooms, and also certain natural food components to which some people are allergic
PERSONAL HYGIENE Earlier, we said that most food-borne disease is caused by bacteria. Now we change that statement slightly to say that most food-borne disease is caused by bacteria spread by food workers. At the beginning of this chapter, we defined contamination as harmful substances not present originally in the food. Some contamination occurs before we receive the food, which means that proper purchasing and receiving procedures are important parts of a sanitation program. But most food contamination occurs as a result of crosscontamination, which may be defined as the transferring of hazardous substances, mainly microorganisms, to a food from another food or another surface, such as equipment, worktables, or hands. Some examples of situations in which cross-contamination can occur include the following: Mixing contaminated leftovers with a freshly cooked batch of food. Handling ready-to-eat foods with unclean hands. Handling several types of foods without washing hands in between. Cutting raw chicken, and then using the same cutting board, unsanitized, to cut vegetables. Placing ready-to-eat foods on a lower refrigerator shelf and allowing juices from raw fish or meat to drip onto them from an upper shelf. Wiping down work surfaces with a soiled cloth. For the food worker, the first step in preventing food-borne disease is good personal hygiene. Even when we are healthy, we have bacteria all over our skin and in our nose and mouth. Some of these bacteria, if given the chance to grow in food, will make people ill.
POINTS TO BE REMEMBERED 11. Do not work with food if you have any communicable disease or infection. 12. Bathe or shower daily. 13. Wear clean uniforms and aprons. 14. Keep hair neat and clean. Always wear a hat or hairnet. 15. Keep moustaches and beards trimmed and clean. Better yet, be clean-shaven. 16. Wash hands and exposed parts of arms before work and as often as necessary during Work, including: After eating, drinking, or smoking. After using the toilet. After touching or handling anything that may be contaminated with bacteria. 17. Cover coughs and sneezes, and then wash hands. 18. Keep your hands away from your face, eyes, hair, and arms. 19. Keep fingernails clean and short. Do not wear nail polish.
10. Do not smoke or chew gum while on duty. 11. Cover cuts or sores with clean bandages. 12. Do not sit on worktables. HAZARDS FROM FOOD HANDLERS Staphylococcus aureus is often found On the hands (10%) In the nose (40%) mouth Spots, cuts and grazes. Cross contamination if hands are not washed correctly HANDS One of the most common routes by which food poisoning bacteria gain access to food They should be washed: Ø Frequently Ø After WC Ø On entering food room and after a break.before handling food or food equipment.after handling raw food Ø After combing or touching hair Ø After eating, smoking, coughing, or blowing nose Ø After handling waste or refuse Ø After handling cleaning chemicals or cleaning The correct hand washing procedure is essential. This ideally requires:
Ø Designated wash hand basin Ø Non hand operated taps Ø Hot and cold or warm water (45-49 C).Liquid soap (Good lather required) Fingertips, under nails, in between fingers, wrists Ø Thorough rinsing in running water to remove lather (contains dirt/bacteria) Ø Thorough drying (paper towels preferred) RULES IN FOOD ROOMS DO NOT DO Blow into bags/glasses Keep hands clean Smoke Keep nails short Spit Keep nails clean Eat (sweets/gum) Wear perfume sparingly Wear excessive jewellery Wear waterproof dressings Wear false nails Replace when loose Wear nail varnish Use tasting spoons only once Wear watches Change soiled overclothing
Touch mouth/lick fingers Use disposable gloves inappropriately REASONS FOR FOOD HANDLERS NOT SMOKING Bacteria from lips to food Cigarette ends may contaminate work surfaces It encourages coughing Unpleasant for other people Ash, matches, cigarette ends may contaminate food Presents a poor image CUTS, BOILS SEPTIC SPOTS AND SKIN INFECTIONS Exclude food handlers with open boils and septic lesions from food area Staphylococcus aurous is the main problem. Waterproof dressings (preferably blue) must cover cuts etc Loose dressings replaced immediately Consider waterproof fingerstalls and gloves FIRST AID.Suitable and sufficient supply of first aid materials PROTECTIVE CLOTHING Worn primarily to protect food from the wearers clothing Clean and washable Light Coloured and in good repair No external pockets
No buttons Press studs or velcro fastenings preferred.laundered in house Cover ordinary clothing likely to contact food.wear head covering and/or hairnet where appropriate It should protect food from the risk of contamination Not worn out of the food room or complex. Better if removed prior to entering canteen or toilet.colour coding is recommended to aid distinction between "Raw" staff and "Cooked" staff Correct procedures when putting on or taking off i.e.: On ü put on hairnet/hat ü put on overall ü put on boots Off ü remove overall ü remove hat/hairnet ü take off boots Some protective clothing is also used for health & safety reasons: Thick overall (protect against cold) Loose clothing (in case of boiling water spillage) Stout, non-slip shoes Waterproof aprons Protective head covering (Factory environment) ASSIGNMENTS 1. What is HACCP? Explain it short? 2. Define Hazard? Explain it. 3. Explain the importance of good personal hygiene. What are points to be remembered?
4. Explain the correct hand washing procedure. 5. List and explain the DOS AND DON TS in the kitchen to achieve the highest order Of hygiene. 6. List down the importance of protective clothing in the food production area. Close this window