Johan Sebastian Lopez Alvarado

HYGIENE Andres Felipe Baez Moreno

Laura Milena Casallas Venegas
 BUENA SALUD
A food handler should never work while sick. A sick person can spread illness by touching food, dishes,
counters, utensils, other surfaces, other people or by coughing and sneezing.

1.The following guidelines should always be followed to determine if an employee should be excluded
from certain duties or not be allowed to: Symptoms of vomiting or diarrhea: If at work, stop work
immediately, report to management, go home and return no sooner than 24 hours after the last vomiting or
diarrhea, symptoms have ended.

2. If you are not feeling well and your skin or eyes turn yellow: Report the symptoms to the manager
immediately and seek medical attention. The manager shall notify Lake Region District Health Unit. Do not
return to work until after receiving clearance from a health practitioner.

3. Infected wound or cut on hand or arm: Report the wound or cut to the manager. Properly clean and
cover the area with a waterproof bandage and a single-use glove (for hand wounds), before returning to
work.

4. Sore throat with fever: Report the illness to the manager. Manager should limit your activities to reduce
the risk of transmission. You should not work with exposed food, clean equipment, utensils, linens, or
unwrapped single-service articles. If you work in an establishment serving a highly susceptible population
(i.e. hospital, nursing home, or preschool) then you should stop work until a health practitioner has cleared
you to return.
 GOOD PERSONAL HYGIENE
Good personal hygiene practices are an essential part of providing safe food.

Handwashing

Clean hands are the most important food safety tool. You cannot see germs so even if your
hands look clean they could be contaminated.

Washing your hands often is the most important thing you can do to keep yourself healthy
and the food you prepare safe.

When to Wash: 1. Upon arriving at work. - 2. Immediately before any food preparation
which includes working with any food, clean equipment or utensils, and unwrapped single-
service articles - 3. After touching any part of your body or uniform. - 4. Before putting on
gloves to handle food and between glove changes.- 5. Before and after touching any raw
foods or switching tasks. - 6. After using the bathroom. - 7. After handling any dirty
equipment, dishes, or utensils.- 8. After taking a break, smoking, eating, or drinking. - 9.
After any other activity which may contaminate your hands such as sweeping the floor,
taking out the garbage, using any chemicals, coughing or sneezing.
 Personal Cleanliness

If you work with food you must always be aware of how your own personal habits can affect
food safety. The following guidelines should be followed:

1. An appropriate level of bathing as well as clean clothing or uniform is required.

2. Fingernails should be trimmed and maintained without fingernail polish or artificial

fingernails.

3. Jewelry should not be worn while preparing food.

4. Tobacco should not be used in any form during food preparation, service, or in any area
which could contaminate equipment or food.

5. Hair restraints should be worn to avoid contact with exposed food or sanitized equipment.

6. Personal items (coats, bags, medication) must be stored in a designated area away from
food, dishes, or other supplies.
 Hand washing
1. Wet your hands with warm water.
2. Apply a small amount of soap.
3. Rub the palms of your hands (away from the water)
4. Rub your fingers and thumbs.
5. Rub the nails on the palms of your hand.
6. Rub the back of each hand.
7. Rinse with clean water.
8. Dry with a clean towel or paper.