Assignment#3

THC1102 SEC11
Bernardo, Sophia Mae B.
Prof. Richard Tabuena

1. Give examples of personal hygiene activities (give at least 10)

- Maintaining personal cleanliness
- Wearing proper work attire
- Following hygienic hand practices
- Avoiding unsanitary habits and actions
- Maintaining good health
- Reporting illness
- Do not smoke in food premises
- Wash your hand after blowing your nose
- Avoid using strong perfumes/after shave
- Avoid wearing jewellery while handling or preparing food
2. What should be the proper attire of a food handler (your answers should be
descriptive with minimum of 150 words or more)
Food handler must wear a proper attire during handling/preparing food, they are
allowed to wear a clean hat or other hair restrain (hair net to be specific) in order not to
have a hair fall while preparing food. Wear a clean clothing daily, it is important to have
a clean cloth while preparing food, but avoid using a strong fabric conditioner because it
may adopt the smell of your cloth. Remove apron when leaving food-preparation area
because when you wear it outside the food-preparation area possible it can get
microorganism that can harm the foods that you are preparing and can also lead to food
borne illness. Remove jewelry from hands and arms, it is important not wear some
jewelry because possible it may get in the food that you are preparing, for example
when you accidentally tear up your bracelet the beads around of it may possible get into
the food, or may be the customer choke it if you didn’t notice it. Wearing appropriate
clean, and closed toe shoes is very important because our bare feet is one of the
disease carrier in the food industry, shoes can protect our bare feet from hazardous
things that we may encounter inside the kitchen.
3. How does a company handle employee illness? (your answers should be
descriptive with minimum of 150 words or more)
If the food handler had cough or fever, the employer may restrict the food handler
from working around the kitchen, exclude the food handler from the establishment if it is
primarily served as high-risk population. Food handler who had vomiting, jaundice and
diarrhea, the employer should not allowed their employee who had this kind of illness
inside the establishment unless they are have been symptom free for 24 hours or have
a written release from the medical practitioner, same from the employee who had
jaundice they are not allowed to go back to work unless they have a written release
from the medical practitioner. If the employee had a food borne illness like Salmonella
Typhi, Shigella spp. And other food born illness the employer of the employee should
exclude the employee from the establishment and notify the local regulatory agency and
also consult with the employee’s medical practitioner to determine whether he or she
safely get back to work.
 https://www.cfs.gov.hk/english/programme/programme_haccp/programme_hacc
p_basics_link1.html