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Personal Hygiene

Sanitary health habits that include keeping


the body, hair, & teeth clean; wearing clean
clothes; & washing hands properly

1
Cleanliness Starts at
Home…
Harmful germs are
found:
• On skin
• In hair
• Under fingernails
• On dirty clothes

2
Always keep your body
clean…
Brush
your
teeth
every
after
meal
•Take a bath
daily
•Apply shampoo to
your hair daily

•Use a 3
Take care of your own
health…
Avoid bad
vices

Exercise
regularly Go for a regular
check-up

Eat right and on-


4
time
Dress neatly…
• Comb hair

http://www.slopie.org/TRAIN/Mod13/pg10.htm
• Wear hairnet
• Wear clean &
comfortable clothes
• Wear clean work
clothes
• Wear skid-free,
comfortable, closed
shoes

5
Men should be clean
shaven…
• No beard or long facial hair of any kind
• Neat mustache permitted
– No wider than around outer edge of mouth
– No longer than bottom of mouth
• No mustache beyond edge of mouth
• No mustache below bottom of mouth
• No handlefrad-style mustache

6
Would you like these
hands to handle your
food?

7
How to have clean
hands…
1. Wet 2. Apply
hands SOAP
with from
WARM HANDS
WATER to
ELBOW
3. BRUSH 4. RUB
each hands
NAILS. carefully
for 20
seconds
Rubbing
Techniqu
8
e
How to have clean
hands…
5. RINSE
thorough
ly

6. DRY with
CLEAN
PAPER
TOWELS

9
Handwashing
• Factors influencing effectiveness
– Friction to physically dislodge bacteria
– Water which washes bacteria from the
surface and down the drain
– Soap or detergent to loosen the
bacteria
– Temperature – hot water is more
effective than cool water

10
Hot air dryers http://www.rc-
enterprises.net/HAND
%20DRIER.htm

• Benefits:
– Effective when operating properly and cycle
is sufficiently long
– Less waste
• Drawbacks:
– Users may only partially dry and then wipe
hands on clothes
– Wet hands more easily picks up
microorganisms from environment

11
Paper towels
• Benefits:
– Considered most sterile of methods
– Friction during drying further reduces
transient microorganisms from hands
– Can be used as barrier when turning off
water and exiting door
• Drawbacks:
– Dispensers with cranks, buttons, or levers
not recommended
– Monitoring of waste required

12
13
Remember...

• Use gloves • Do not wear


jewelries

• Keep
fingernails
short and
clean
• Do not wear
false nails or • Bandage cuts
nail polish & cover
bandages 14
Remember…
• Hand sanitizing solution must never
be used to replace hand washing
• Never reuse or wash disposable
gloves
• Never handle money with gloved
hands

15
Gloves
• Considerations
•May find their way into food product
•Moist and warm conditions inside glove
promotes rapid bacterial growth which
may escape if torn
•May promote complacency about
adhering to good hygienic habits
16
Proper use of gloves…
 Wear gloves that are correctly sized.
 Use gloves only for their designated use.
 Remove gloves whenever leaving a workstation
or walk-in refrigerator.
 Change gloves between handling an unclean
surface or raw ingredients
 Change gloves whenever contaminated
 Remember gloves are not a substitute for
washing hands. 17
Jewelry
•Prohibited while handling food
•Can fall into food
•Can contaminate food

Rings Watches
Earrings
Bracelets
18
Hair Restraints

Employees (and visitors) should wear


hairnets, caps, beard covers, or other
effective hair restraints in food handling
areas

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19
Personal items such as pens, pencils,
smoking materials, or thermometers
should not be carried in shirt pockets
when employees are food handling areas.

20
Storing clothes and personal
belongings away from food
production areas……….

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21
Unsanitary Actions
• Eating, drinking, chewing gum, or
using tobacco in food preparation
areas
• Touching hair, face, or body
• Using apron as a napkin
• Sneezing or coughing over food

22
Personal Health
• Do not handle
food if you have:
– Fever
– Diarrhea
– Vomiting
– Sore throat
– Jaundice
– Other signs of
illness

23
Checklist…
 I’m not sick
 I have taken my bath
 I don’t have open wounds
 I have short and clean fingernails
 I don’t have nail polish
 I don’t wear any jewelry
 I wear clean apron & uniform
 I wear hairnet
 I wear skid-free, comfortable, closed shoes
 I washed my hands carefully

24
Contamination from Employees

Employees can:
1. Harbor disease in body
– with or without symptoms
1. Carry disease on body or personal
items
2. Become contaminated in the work
environment

25
Food Handlers Carrying Disease
Organisms with or without Symptoms

From respiratory From intestinal tract


tract through From open sores, through hands soiled
cuts, or boils
coughing and sneezing with feces

Food
prepared

Food eaten

Illness
occurs 26
Key Strategies
• Proper employee hygiene practices
• Exclusion or restriction of ill employees
• Availability of handwashing, hand
sanitizing, and toilet facilities
• Education and training

27
What to Monitor:
• Employee Health
– Not working when ill with a diarrheal disease or
with open sores or wounds
• Employee Hygiene
– Proper handwashing
– Removal of exposed jewelry and other objects
– Restraining hair
– Wearing clean work clothes
– Storing clothes and personal belongings away
from food production areas
28
What to monitor:
• Facility conditions
– Condition and location of hand washing
stations or sinks and toilet facilities;
– Condition and availability of hand sanitizer
stations, sinks, or dips;
– Type and concentration of hand sanitizers
– Availability of clean aprons and gloves

29
Employee education

• Training sessions
– New employees
– Periodic refresher course
• Posters
• Booklets
• Supervisory reinforcement

30