Good Personal Hygiene Practices



Good Personal Hygiene Practices

The intention of food safety is to prevent food poisoning, (the spread of disease through food) and to maintain the wholesomeness of the food product through all stages of processing, until it is finally eaten.

In the private home where food is prepared for a small number of people the results of food contamination are restricted. However, food contaminated in a restaurant kitchen for example, can result in a large number of people being affected.

HANDS

• As the hands are often in direct contact with food, they are one of the main routes for contaminating food and transferring food poisoning bacteria.

• Food handlers must wash their hands regularly throughout the working day, drying them by using single service roller towels, disposable paper towels or hot air dryers.

HAND WASHING

All those handling food must wash their hands -

Before handling any food or equipment.

After handling raw food especially meat and chicken and before they handle other foods.

Immediately after going to the toilet, blowing their nose, coughing, sneezing, smoking, eating, combing or touching their hair, handling waste food or rubbish and handling cleaning equipment.

All those handling food must -

• Avoid unnecessarily handling food, but should use tongs, forks, spoons, scoops, or other suitable utensils where possible.

• Use a clean spoon to sample food, not their fingers.

• Avoid handling the food contact surfaces of crockery and cutlery

CUTS AND SORES

• Cuts and sores can provide an ideal place for bacterial growth.

• To prevent contamination of food by harmful bacteria and blood, these wounds must be completely covered by waterproof dressings, (preferably coloured to help locate them if they come loose) and suitable gloves.

• Waterproof dressings will also help prevent cuts from going septic.

NOSE, MOUTH AND EARS

Around 40% of adults carry Staphylococci bacteria in their nose or mouth. Coughing and sneezing can carry the bacteria in droplets for a surprisingly large distance.

Using disposable single use paper tissues is preferable to handkerchiefs.

Therefore food handlers must not -

• Cough or sneeze over or around food.

• Pick or scratch their nose.

• Taste food with their fingers or an unwashed utensil.

• Blow into glasses to polish them or bags to open them.

HAIR

As hair is constantly falling out this can result in food being contaminated and so food handlers should wear a suitable head covering, with long hair being adequately tied back.

The combing of hair and adjustment of head coverings must not be done in food preparation and handling areas.

SMOKING

It is illegal to use tobacco, (e.g. cigarettes, pipes or cigars) in food preparation, handling and storage areas or while handling or delivering food.

JEWELLERY AND PERFUME

Food handlers should not wear earrings, watches, jewelled rings or brooches, as they can harbour dirt and bacteria and the gem stones and small pieces of metal may end up in the food.

Strong smelling perfume should also not be worn, as it may taint foods, especially those with a high fat content.

PROTECTIVE CLOTHING

• All food handlers should wear clean, washable, light-coloured protective clothing, preferably without external pockets.

• Protective clothing must be suitable for the work being carried out and should completely cover ordinary clothes.

• It is worn to protect the food from the risk of contamination, not just to keep private clothing clean.

• Dust, pet hairs and woollen fibres are some of the contaminants carried on ordinary clothing.

PERSONAL HYGIENE NOTICES

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Good Work Hygiene Practices in the Kitchen

1. Inadequate storage or preparation practices

2. Inappropriate food-handling practices such as using the same utensils for cooked and uncooked foods e.g. cross contamination.

Note: Evidence suggests that most incidents occur as a result of unhygienic practices and are therefore preventable.

CLEANING PROCEDURES

Kitchens –

• Surfaces should be smooth and easy to clean

• Use a bin with a lid. Wash and disinfect weekly

• Wipe down surfaces before and after food preparation

• Change the dishcloth and tea towels every day

• Keep sink and draining board clean and tidy

• Sweep and wash kitchen floors regularly

• Banish pets!

|Cleaning Agents |Uses |

|Polishes e.g. Pledge |Metals, furniture, windows, floors |

|Detergents e.g. Fairy, Ariel, Daz |Washing up liquid, dishwasher detergent, clothes washing detergent |

|Abrasives e.g. Brillo |Stubborn stains on scratch resistant surfaces |

|Disinfectants e.g. Dettol 4in1 |Sinks, refuse bins, bathroom floors |

|Bleaches |Stain removal |

|Water |All purposes – cold to soften dirt and stains – hot to dissolve grease |

|Oven cleaners |Stubborn stains on oven surfaces and glass doors |

Note: Keep cleaning agents and cleaning equipment together in one cupboard away from food and cooking utensils. Polishes and bleaches should be kept out of the reach of young children, as many household chemicals are poisonous if swallowed.

There are many alternative cleaning agents that may be used instead of commercial products.

• White Vinegar: Removes lime scale. Is good for cleaning windows, mirrors and removing rust from stainless steel sinks.

• Bicarbonate of Soda: Used as an abrasive. It is used to clean fridges, toilets and hard floors. Used dry, it will absorb unpleasant odours from kitchen bins.

• Lemon Juice: Used to remove stains such as blood, grass and mildew. It will bleach wooden chopping boards and clean copper and brass combined with salt.

• Soda Water: Removes red wine and coffee stains.

• Cola and denture cleaning tablets: When left (separately) overnight in the toilet bowl, they will remove stains.

Kitchen cloths are an ideal breeding ground for bacteria. They should be changed daily and disinfected often. Use separate cloths for kitchen and bathroom.

SAFE AND HYGIENIC WASTE DISPOSAL

• Waste should be stored in suitably covered bins with a lid

• Empty daily and disinfect once a week

• After disposal of waste/refuse sacks – REMEMBER to was your hands thoroughly using hot soapy water to prevent the spread of bacteria.

As an alternative to throwing your waste food away, consider the following options:

• You can put uncooked fruit and vegetable peelings on a compost heap or in a Wormery.

• You can put small amounts of cooked waste food in a Wormery

• You can put cooked and uncooked waste food in a garden digester

• If you do not have the facilities or space for a composter, Wormery or digester, you can install an under-sink kitchen waste disposal unit that will help to dispose of kitchen food waste in a safe, hygienic and efficient manner.

Safe work practices in the kitchen

1. Overhanging pot handles

2. Trailing flexes e.g. kitchen appliances (kettle, toaster etc)

3. Spillages on the floor

4. Incorrect storage of dangerous substances e.g. cleaning equipment

FIRE HAZARDS IN THE KITCHEN

• A chip pan or frying pan left unattended

• Overloaded sockets and or frayed flexes

FIRE – FRIGHTING EQUIPMENT FOUND IN THE KITCHEN

• Fire Blanket:

For kitchen fires such as burning cooking oil but also ideal for use on waste bin fires and clothing fires.

Pull the two flaps at the bottom and then place the blanket over the fire to extinguish.

• Fire Extinguisher:

Wet Chemical extinguishers are ideal for tackling deep fat fryer and cooking oil fires. In addition they tackle general household fires.

Remove the pipe and then press down on the lever to expel wet chemical and extinguish fire safely.

CONTAINERS WITH CHILD –PROOF CAPS

• Milton

• Bleach

• Duck toilet cleaner

• Cough bottles e.g. Calpol

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WASH HANDS BEFORE HANDLING FOOD

NO SMOKING

HAND FOOD WASH PREPARATION

AREA AREA [pic] [pic]

TWO POSSIBLE CAUSES OF FOOD POISONING

When laundering cloths

FOUR POSSIBLE CAUSES OF ACCIDENTS IN THE KITCHEN

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