Bsc 1st Year-Personal Hygiene

PERSONAL HYGIENE

 

We have understood the fact that most food borne disease is caused by bacteria. Now we can change that statement to read: most food borne disease is caused by bacteria spread by food workers. The first step in preventing food borne disease is good personal hygiene. Even when we are healthy, we have bacteria all over our skin and in our nose and in our mouth. Some guidelines to be followed in the kitchen include:

 

1. Do not work with food if you have an infection or communicable diseases.

 

2. Bathe or shower daily.

 

3. Wear clean uniforms and aprons.

 

4. Keep hair neat and clean – always use a cap while at work.

 

5. Male workers should preferably be clean.

 

6. Wash hands before you begin work and several times during work, including:

 

After eating and drinking

After using the toilet

After handling or touching anything that may be contaminated with

bacteria.

 

7. Cover coughs and sneezes and then wash hands thoroughly.

 

8. Keep hands away from your face, eyes, hair and arms.

 

9. Keep fingernails clean and short. Do not wear nail polish and jewelry.

 

10. Do not smoke or chew gum while on duty.

 

11. Cover any cuts or wounds with clean bandages.

 

12. Do not sit on worktables.

 

FOOD STORAGE

 

Proper food storage will eliminate contamination of foods and prevent the growth of bacteria already in the food.

 

Dry Food Storage:

 

Dry food storage pertains to those foods not likely to support bacterial growth in their normal state. These would include flour, grain, sugar, dals, pulses, salt, fats and oils, canned and bottled products. Store these types of foods in a cool dry place, off the floor away from the wall and not under a sewer line. Keep all containers tightly closed to protect them from insects, rodents and dust. Remember that dry foods can get contaminated even if they do not require refrigeration.

 

 

Freezer Storage:

 

All frozen food must be stored at 0F (-18C) or lower. All frozen food must be kept tightly wrapped or packed to prevent freezer burns. Label and date all items. Thaw frozen foods properly before use either in the refrigerator or in cold running water. The microwave oven could also be used to thaw food quickly. Do not thaw at room temperature because the surface temperature will go above 45F (7C) before the inside is thawed, resulting in bacterial growth.

 

 

Refrigerator Storage:

 

Keep all perishable foods below 45F (7C). Do not overcrowd refrigerators. Leave space between foods so that air can circulate. Keep refrigerator doors shut except when putting in or removing foodstuffs. Keep shelves and interiors of the refrigerator clean. Store raw and cooked food separately. Keep food covered properly in the refrigerator and in suitable containers.