IMPORTANCE OF FOOD HYGIENE
F Safe food to the customers.
F Ensures customer satisfaction, good reputation and increased business.
F Provides good working conditions, higher staff morale with lower staff turnover.
F Increases the shelf life of food.
F In compliance with law.
F Contributes to higher profits.
COST OF POOR HYGIENE
Ð Food poisoning outbreaks and sometimes death.
Ð Results in food complaints, illness and fines.
Ð Food contamination and customer complaints.
Ð Pest infestations.
Ð Waste due to spoilage.
Ð The closure of food premises by local authority
Ñ Action. Fines and costs of legal action taken because
of contraventions in Hygiene Legislation, or
because of sale of unit or unsatisfactory food.
Ñ Civil action taken by food poisoning sufferers.
Ñ Loss of production and food which has to be
destroyed.
Ñ Decontamination cleaning and replacement of
damaged equipments.
Ñ Results in lower profits.
MICRO ORGANISM – THE UNSEEN ENEMY
Ï Micro organisms are microscopic in nature.
Ï They are found everywhere including ,
Ï Food
Ï Water
Ï Soil
Ï Air
Ï In and on persons
PERSONAL HYGIENE
Æ Food handlers are most frequent
source of contamination of food.
Æ It is the moral and legal responsibility
to observe high standards of personal
hygiene to prevent contamination of
food.
HANDS AND SKIN
REMEMBER ……….
Ï WASH YOUR HANDS after visiting toilets.
Ï WASH YOUR HANDS before and after work.
Ï WASH YOUR HANDS between handling raw
and cooked food.
Ï WASH YOUR HANDS after handling waste
food or refuse.
Ï WASH YOUR HANDS after eating, smoking or
blowing nose.
Ï WASH YOUR HANDS after combing or
touching the hair.
NOSE, MOUTH AND EARS
Ï People with bad cold should not handle open
food.
Ï Picking or scratching the nose should not be
done.
Ï Eating sweets, chew gum or tasting food with
the fingers or an unwashed spoon or blow
into glasses to polish them are not permitted.
JEWELLERY AND PERFUME
Ï Take off watches, brooches, jeweled rings
or earrings as they can harbor dirt and
bacteria and could drop into the food.
Ï Avoid strong smelling perfume or after
shave as these can taint foods.
HAIR
Ï Suitable head covering which completely
encloses the hair must be worn.
Ï Combing of hair and adjustments of head
covering should not be carried out whilst
wearing protective clothing, as hair may
end up on the shoulders and in the product.
SMOKING
Ï Smoking encourages coughing and droplet
infection.
Ï People touch their lips whilst smoking and
they may transfer harmful bacteria to food.
Ï Ash and cigarette ends may find their way
into food products.
Ï An unpleasant environment may be created
for non smokers.
PROTECTIVE CLOTHING
Ï Food handlers must wear clean and washable
over clothing, without external pockets.
Ï Out door clothing must not be brought into food
rooms.
Ï Protective clothing should not be hung in
sanitary accommodation.
Ï Suitable foot wear must be worn. Preferably a
low heeled shoes with non slip sole and must be
kept clean.
REPORTING ILLNESS
Ï Handlers suffering from diarrhea, vomiting,
skin infection, heavy colds and discharges
from eyes or ears must not handle food.
Instead must inform their supervisors.
Ï Food handlers who excrete food poisoning
organisms must not resume food handling
duties without medical clearance.
PERSONAL HYGIENE STARTS AT HOME……………
……………AND CONTINUES THROUGH WORK
Ï Bath everyday
Ï Wash hair frequently
Ï Hair should be kept free of dandruff
Ï Clean pair of undergarments daily
Ï Brush teeth twice everyday.
PERSONAL HYGIENE FOR FOOD HANDLERS.
ü Avoid smoking before coming in to work area.
ü Hair should be covered with clean head scarf or cap
ü Avoid touching hair while at work area.
ü Nails to be kept short.
ü Nail polish should not be worn.
ü Do not wear strong perfumes as substance like fat
absorbs strong smells.
ü If suffering from infections like cold, cough or
dysentery, should report to supervisor and should not
be allowed to handle food.
ü Cuts , wound etc, should be covered with waterproof
dressing.
ü Avoid touching face or other parts as discharges from
eyes, nose are full of bacteria and would get
transferred to food.
ü Wash hands, nose and mouth before entering work area.
ü Wash hands only in washbasins not in food wash basins.
ü Avoid sneezing, coughing in the work area as bacteria
spread through droplets.
ü Spitting should be avoided at all costs.
ü Do not blow inside food to cool them,
ü Do not chew gum, paan and or paan parag.
ü Wear protective gear as per job requirement.
ü Do not taste food with fingers instead use ladles.