It is important to emphasize the importance of personal hygiene to
all food handlers to prevent the contamination of food. Food-borne
contaminants can cause illness, long-lasting disease, or even death.
Contaminants are usually transported by people and passed onto
food. Food handlers can transfer biological, chemical, and physical
contaminants to food while processing, preparing, cooking, or serving it.
It is therefore essential to take action on unacceptable personal
hygiene every time the problem arises.
Personal hygiene requires the cleaning of all parts of the body (face, hair, body, legs, and hands). The face and hair have to be cleaned because they accumulate grime, emit bad odors and make oneself dull (?) [reflect one’s self-worth (?)]. Skin diseases such as ringworm, scabies, sweat fungi, etc., can also occur. The hands and fingernails have to be cleaned because the germs in between the fingers and fingernails cause contagious diseases such as diarrhea, worms, etc., and epidermo phytosis. The teeth and mouth have to be cleaned because they emit bad odors, cause mouth and dental diseases such as cavities, gingivitis, etc., and stomach disorders due to indigestion. Thus, one’s facial hair, body, legs, and hands should be cleaned thoroughly, and the teeth were brushed properly. Ears, an important part of the human body, should be kept clean and carefully protected from injury.
The learner will be able to maintain and promote food hygiene and safety procedures during food preparation, cooking, and storage according to organizational requirements. Below are guidelines for organizational food hygiene
REQUIREMENT: Hygiene standards are extremely important because they impact on the quality of the food served and on the health of the customer.No food service operation can afford to take chances on the standards of hygiene practiced because it places the customer at risk – they may become ill, or even die. Ensure that all staff receives training on personal hygiene and the dangers of food contamination by poor personal hygiene. Ensure that the kitchen is fitted with a washbasin, towel rail, soap dish, clean hand towel, and anti-septic soap. Check that hand towels are replaced after every shift or when dirty/wet. Check that soap dispensers are cleaned and filled regularly.
Unhygienic Activities: Place signs in all change/restrooms reminding staff to wash their hands after visiting the toilet. Train all staff to wash their hands after touching their face and hair. Hair is a particularly unclean aspect of personal hygiene: It constantly falls off Contains dandruff Finds its way into food. Suitable headgear must be worn, and masks/nets for beards. Any food handler suffering from discharges from the nose (even eyes and ears) can contaminate food and they must report colds, sneezing, etc to their supervisor ensure the following: there are “no-smoking” signs placed in visible areas of the kitchen. staff is aware of the no-smoking rule in the food preparation areas all staff receives education on the dangers of smoking in the kitchen.