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Personal Hygiene in Food Production - dowload

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Sanjay Patil
Sanjay Patil

Personal hygiene is essential for food safety and production. Proper hand washing, which requires running water, soap, and drying, is the most important practice, and hands must be washed regularly, especially before and after contact with food or bodily fluids. All personnel who enter a kitchen, including food handlers, visitors, and management, must follow dress codes that cover hair, facial hair, prohibit jewelry, and require clean protective clothing and shoes. Hygiene management of employees should screen for illnesses like diarrhea that could spread foodborne pathogens.

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Good Hygiene Practices Personal Hygiene in Food Production
Slide 2 Personal Hygiene in Food Production Without personal hygiene there is no food safety Must focus on personnel inside the kitchen  personal cleanliness  illness  behaviour
Slide 3 Personal Hygiene in Food Production A healthy human is covered with microorganisms on hair (incl. beards and mustaches) in the nose in the mouth on the skin under the nails
Slide 4 Personal Hygiene in Food Production Washing hands is the most important food poisoning prevention Washing hands the right way only requires three elements:  running water,  soap, and  something to dry hands with. Step 1 Step 2 Step 3 Step 4
Slide 5 Personal Hygiene in Food Production Hands need to be washed regularly and immediately  before working with food  after using toilet  after handling rubbish/waste  after smoking, coughing, sneezing, using tissue, eating, drinking, smoking  after touching hair or scalp or mouth
Slide 6 Personal Hygiene in Food Production Change gloves as often as you should wash your hands!
Slide 7 Personal Hygiene in Food Production A special dress code is required for EVERYONE who enters a kitchen cover hair cover beards no jewelry clean protective clothing clean shoes EVERYONE:  food handlers  visitors  management  contractors  auditors
Slide 8 Personal Hygiene in Food Production Hygiene management of personnel starts from day one checking to employee Ask about:  last illness with diarrhea or vomiting  skin trouble anywhere on body  discharges from eye, ear, mouth  digestion problems  Any medical history.

More Related Content

Personal Hygiene in Food Production - dowload

  • 1. Good Hygiene Practices Personal Hygiene in Food Production
  • 2. Slide 2 Personal Hygiene in Food Production Without personal hygiene there is no food safety Must focus on personnel inside the kitchen  personal cleanliness  illness  behaviour
  • 3. Slide 3 Personal Hygiene in Food Production A healthy human is covered with microorganisms on hair (incl. beards and mustaches) in the nose in the mouth on the skin under the nails
  • 4. Slide 4 Personal Hygiene in Food Production Washing hands is the most important food poisoning prevention Washing hands the right way only requires three elements:  running water,  soap, and  something to dry hands with. Step 1 Step 2 Step 3 Step 4
  • 5. Slide 5 Personal Hygiene in Food Production Hands need to be washed regularly and immediately  before working with food  after using toilet  after handling rubbish/waste  after smoking, coughing, sneezing, using tissue, eating, drinking, smoking  after touching hair or scalp or mouth
  • 6. Slide 6 Personal Hygiene in Food Production Change gloves as often as you should wash your hands!
  • 7. Slide 7 Personal Hygiene in Food Production A special dress code is required for EVERYONE who enters a kitchen cover hair cover beards no jewelry clean protective clothing clean shoes EVERYONE:  food handlers  visitors  management  contractors  auditors
  • 8. Slide 8 Personal Hygiene in Food Production Hygiene management of personnel starts from day one checking to employee Ask about:  last illness with diarrhea or vomiting  skin trouble anywhere on body  discharges from eye, ear, mouth  digestion problems  Any medical history.

Editor's Notes

  1. Foodborne illness outbreaks have been linked to food contaminated by food handlers. Healthy humans are covered with bacteria. Therefore personal cleanliness, illness monitoring, and teaching correct behaviour of personnel is crucial.
  2. Healthy humans are covered with bacteria. Certain resident bacteria are part of the natural skin flora. In addition, transient microorganisms reside for a short time on the skin after the skin has come into contact with contaminated surfaces or objects. Both transient and resident microorganisms can be transferred by humans to food and food production utensils.
  3. Every person engaged in or who enters a food handling area should wash his/her hands frequently and thoroughly with a suitable hand cleaning preparation under running, potable water. Careful washing includes scrubbing palms, back of hands, between fingers, under nails. Essential aspects that trainers will find useful to confidently teach trainees the importance of hand-washing can be found in the supporting document “Presenting principles and challenges of hand hygiene”
  4. Food handlers should always wash their hands: immediately before working with food after using toilet after handling rubbish/waste after smoking, coughing, sneezing, using tissue, eating, drinking, smoking after touching hair or scalp or mouth Sanitizers only are effective on washed hands and do not replace hand washing Please refer to the supporting document “Presenting principles and challenges of hand hygiene”
  5. The use of gloves do not fully protect hands from bacterial contamination, and glove contamination is almost as high as ungloved hand contamination. Further information is provided in the supporting document “Presenting principles and challenges of hand hygiene”
  6. Everyone who enters a food-handling area should maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head covering, and footwear. Cuts and wounds should be covered by suitable waterproof dressings. These rules apply to EVERYONE entering the food handling area. Exceptions must not be tolerated otherwise the strict rules personnel must adhere to will not make sense to them.
  7. Employee health status should be brought up at the point of employment. Inform new employee that sick food-handlers can transmit diseases to customers. Ask about: last illness with diarrhea or vomiting skin trouble anywhere on body discharges from eye, ear, mouth digestion problems medical history re typhoid/paratyphoid Provide first hygiene training prior to uptake of work.