Training for kitchen department

(updated March 2004)

PART III

4. Personal Hygiene
4.1 Maintenance of the body
Skin, Ears, Eyes, Feet, Hands, Nails, Teeth, Mouth

4.2 Underwear and cloths

4.3 Uniform
4.4 Decease and preventions

4. Personal Hygiene

Personal hygiene is sometimes under estimated during the

production of food items or ingredients preparations,
especially at the kitchens of restaurants and hotels.
The human body is not only the most important source of
infection, it is also the most common distributor of micro
organisms. On and in the entire body are many bacteria. The
nose and mouth contain large groups of bacteria.
Also in the intestines are many bacteria and there they also
multiply easily. Those bacteria can come on the hands after
using the bathroom, and when not washing proper, they can
come into food. Also the towels in toilets is a great source of
bacteria, because everybody uses those, and not everybody
wash their hands proper. Also the handles of the hot and
cold water taps are most of the times infected.

Good personal hygiene exists out of;

- daily shower or bath

- clean hair
- clean hands
- short and clean nails
- daily clean underwear
- clean clothes and uniform
- good shoes
- daily clean socks

Good personal hygiene does not end at the house, it

continues at work as well, so,
- always wash your hands
- take care of the entire body
- wear solid and strong shoes, and use them only in the
kitchen area
- do not wear watches or jewelry
- do not use coloring for nails or hair

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