Personal Hygiene

Germs or bacteria are to be found in and on the body and they

can be transferred onto anything which the body comes in contact.
Personal cleanliness is essential to prevent germs getting onto food.

Personal cleanliness
Self-respect is necessary in every food-handler because a pride in
one’s appearance promotes a high standard of cleanliness and physical
fitness. Persons suffering form ill-health or who are not clean about
themselves should not handle food.

Bathing
It is essential to take a bath or a shower every day, otherwise
germs can be transferred onto clothes and so onto food, particularly in
warm weather.

Hands
Hands must be washed thoroughly and frequently, particularly
after using the toilet, before commencing work and during the handling
of food.

They should be washed in hot water, with the aid of a nail brush
and bactericidal soap. This can be dispensed from a fixed container in a
liquid or gel form and is preferable to bar soap, which can accumulate
germs when passed form hand to hand. After washing, hands should be
rinsed and dried on a clean towel, suitable paper towel or by hand hot-
air drier. Hands and fingernails can be a great source of danger if not
kept clean, as they can so easily transfer harmful bacteria on to the
food.

Rings [expect for a plain wedding band], watches and jewellery

should not be worm where food is handled. Particles of food may be
caught under the ring, and germs could multiply there until they are
transferred onto the food.

Watches should not be worn because some foodstuffs have to be

plunged onto plenty of water. Apart form this; the steam in a kitchen
will ruin watches that are not waterproofed anyway.

Jewellery should not be worn, since it may fall off into food,
unknown to the wearer; small sleepers for pierced ears are, however,
permissible.

Fingernails
These should always be kept clean and short because dirt can
easily lodge under the nails and be dislodged when, for example,
making pastry, so introducing bacteria into food. Nails varnish should
not be worn.

Hair
Hair should be washed regularly and kept covered where food is
being handled. Hair that is not cared for is likely to come out shed
dandruff which may fall into food. Men’s hair should be kept short as it
is easier to keep clean; it also looks neater. Women’s hair should be
covered as much as possible. Both men’s and women’s hair can be kept
in place using hair lacquer or hair net. The hair should never be
scrat5ched, combed or touched in the kitchen, as germs could be
transferred via the hands to the food.

Nose
The nose should not be touched when food is being handled. If a
handkerchief is used, the hands should be washed afterwards. Ideally,
paper handkerchief should be used and then destroyed, and the hands
afterwards. The nose is an area where there are vast numbers of
harmful bacteria; it is therefore very important that neither food,
people nor working surfaces are sneezed over, so spreading germs.

Mouth
There are many germs in the area of mouth, therefore the mouth
or lips should not be touched by the hands or utensils which may come
into contact with food. No cooking utensils should be used for tasting
food, nor should fingers be used for this purpose as germs may be
transferred to food. A clean teaspoon should be used for tasting, and
washed well afterwards.

Coughing over food and working areas should be avoided as

germs are spread long distances if not trapped in a handkerchief.

Ears
The ear- holes should not be touched while in the kitchen as,
again, germs can be transferred.

Teeth
Sound teeth are essential to good health. They should be kept
clean and visits to the dentist should be regular so that teeth can be
kept in good repair.

Feet
As food-handlers are standing for many hours, care of the feet is
important. They should be washed regularly and the toenails kept short
and clean. Tired feet can cause general fatigue which leads to
carelessness, and this result in lowering of the standards of hygiene.

Cuts, burns and sores

 It is particularly important to deep all cuts, burns scratches and
similar openings of the skin covered with a waterproof dressing. Where
the skin is septic [as with certain cuts, sport, sores and carbuncles]
there are vast numbers of harmful bacteria which must not be
permitted to get on good, in most cases people suffering in this way
should not handle food.

Cosmetics
Cosmetics, if used by food-handlers, should be used in
moderation, but ideally their use should be discouraged. Cosmetics
should not be put on the kitchen and the hands should be washed well
afterwards; they should be put on a clean skin, not used to cover up
dirt.

Smoking
Smoking must never take place where there is food, because
when a cigarette is taken form the mouth, gems form the mouth can be
transferred to the finger and so on to food. When the cigarette is put
down the end which has been in the mouth can transfer germs on to
working surfaces. Ash on food is most objectionable and it should be
remembered that smoking where there is food is an offence against the
law.
 Kitchen clothing
It is important that people working in the kitchen should wear
suitable clothing and footwear. Suitable clothing must be:

1. Protective;
2. Washable;
3. Of a suitable color;
4. Light in weight and comfortable;
5. Strong;
6. Absorbent

Protective
Clothes worn in the kitchen must protect the body form excessive
heat. For this reason chef’s jackets are double- breasted and have long
sleeves; they are to protect the chest and arms form the heat of the
stove and to prevent hot foods or liquids burning or scalding the body.
Aprons
These are designed to protect the body form being scalded or
burned and particularly to protect the legs form any liquids which may
be spilled; for this reason the apron should be of sufficient length to
protect the legs.
Chef’s hat
This is designed to enable air to circulate on top of the head and
thus keep the head cooler. The main purpose of the hat is to prevent
loose hair form dropping into food and to absorb perspiration of the
forehead. The use of lightweight disposable hats is both acceptable
and suitable.
Footwear
This should be stout and kept in good repair so as to protect and
support the feet. As the kitchen staff are on their feet for many hours,
boots [for men] and clogs [for women] give added support and will be
found most satisfactory

Washable
The clothing should be of easily washable materials as many changes
of clothing are required

Light and comfortable

Clothing must be light in weight and comfortable, not tight.

Absorbent
The cloth materials should me absorbent materials like cotton
 Food poisoning

Food poisoning can be defined as an illness characterised by stomach

pains and diarrhea and sometimes vomiting, developing within one to
36 hours after eating the affected food

Causes of food poisoning

Food poisoning results when harmful foods are eaten contaminated by:

 Chemicals which entered foods accidentally during the growth,

preparation or cooking of the food;
 Germs (harmful bacteria) which have entered the food from
humans, animals or other sources and the bacteria themselves, or
the toxins (poisons) produced in the food by certain bacteria,
have caused the foods to be harmful. By far the greatest number
of cases of food poisoning is caused by harmful bacteria.

CHEMICAL FOOD POISONING

Certain chemicals may accidently enter food and cause food poisoning.

 Arsenic is used to spray fruit during growth and occasionally

fruit has been effected by this poison
 Lead poisoning can occur from using water that has been
contact with lead pipes and then drunk or used in cooking
 Antimony or zinc poisoning from acid foods stored or
cooked in poor quality enameled or galvanized containers
can occur
 Copper pans should be correctly tinned and never used for
storing food, particularly acid foods, as the food could
dissolve harmful amount of copper.
 Certain plans are poisonous such as some funky, rhubarb
leaves and the parts of potatoes which are exposed to the
sun above the surface of the soil.
 Rat poison may accidently contaminate food.

Prevention of chemical food poisoning

Chemical food poisoning can be prevented by;
  Using correctly maintained and suitable kitchen
utensils;
 Obtaining foodstuffs from reliable sources;
 Care in the use of rat poison, etc.

BACTERIAL FOOD POISONNING

Food contaminated by bacteria (germs) is by far the most common

course of food poisoning. Cross- contamination is when bacteria are
transferred from contaminated to un contaminated foods via hands,
boards, knives, surface etc.

To prevent the transfer of bacteria by cross-contamination, these

points should be observed

 Ensure food is obtained from reliable

sources
 Handle foods as little as possible when
practicable use tongs, palettes knives, plastic
gloves, etc.
 Ensure utensils and work surfaces are clean
and sanitised.
 Use cloths impregnated with a bactericide
which fades in color when no longer effective
 Pay particular attention when handling raw
poultry meat and fish
 Wash raw foods and vegetables
 Clean methodically and as frequently and
necessary; clean as you go
 Keep foods covered as much as possible
  Have boards and knives colored for particular
foods, For Example Bread for Meat, Blue for
Fish, Yellow for Poultry.
 Take particular caring through reheating of
maid up dishes.

Bacteria are minute, single-celled organism which can only be seen

under a microscope. They are everywhere in our surroundings, and as
most bacteria cannot move by themselves they are transferred to
something by coming into direct contact with it.

Some bacteria become spores which can withstand high

temperatures for long periods of time (even six hour) and on return to
favorable conditions revert to normal bacteria again which then
multiply.

Some bacteria produce toxins outside their cells so that they mix
with the food; the itself is then poisonous and symptoms of food
poisoning follow within a few hours
 THE REGULATIONS TO BE FOLLOWED WITH REGARD TO
CLEANLINESS OF PREMISES AND EQUIPMENT- WASHING
FACILITIES, DETEGENTS, STERLIZATION, DISINFECTION,
FURNIZATION.

In a hotel the cleanliness of premises and equipment is very

important. The housekeeping department has to ensure the cleanliness
of the premises and the tools and equipments used by the
housekeeping staff.

The housekeeping staff should wear gloves when cleaning rooms

well as public areas. They should clean their equipments like vacuum,
scrubbing machine, shampooing machines, hand tools etc regularly.

The kitchen the dishwashing and regular cleaning work is done by

the stewarding staff. The work stations are cleaned by the trainees and
other kitchen staff.

People who are feeling ill, suffering from vomiting, diarrhea,

sorethoat or common cold should not handle food. All the kitchen staff
should follow personal cleanliness and hygiene standards.

Pests and other animals should be kept away form kitchen

premises. Rats and other insects should be checked the floor regularly.
Electric insect and fly catching machines are available now a days.
Waste form the hotel should be disposed in a proper manner. A pest
control programme should be implemented. Cats, dogs, birds and dust
should be kept away form the hotel.

SCULLERY [DISH WASHING]

 For the effective washing of pots and pans and other kitchen
equipment, the following methods of work should be observed.

1. The food particles should be removed form pots and pans and
thrown in a bin
2. Pans with food stuck to them should be kept in water
3. Hot pans should be cooked before washing.
4. All the dishes to be washed should be cleared with abrasives like
steel wool, stiff brush or scotch brite the hot detergent water.
5. The water for dish washing should be changed frequently.
6. All the equipments should be stored on clean racks; pans should
be stored upside down.

CHINA WASH
The washing of cutlery and crockery may be by hand or machine.

1. HAND WASHING
Remove all the food particles from the entire place with a
scrapper or by hand. Wash the plates at 77 to 82’ c for atleast two
minutes. Both the washing and sterilizing water must be kept cleaned
and at correct temperature.

2. MACHINE WASHING

There are many type of machines used for dish washing. In

modern machines, the detergent is automatically fed into the machine.
Some machines require high temperature for proper washing some
machines can wash properly at the tow temperature using chemicals
like sodium hypochlorite.
 MAINTANANCE OF STORE, STORAGE CONDITIONS,
REFRIGERATION, PRESERVED FOOD.

MAINTENANCE OF STORE

Food items are received, check and then stored. The proper
storage of food is essential so that pilferage, deterioration and
infestation can be controlled. Generally store may be classified as dry
stores and cold storage. Items must be arranged systematically. Keep
the following points in mind.

1. Each item must have a definite place where it can be stored.

2. Items used most frequently should be near the entrance.
3. Food items are placed in categories to simplify storage.
4. Always try to label the items.
Always documents issues and receipts. Stock taking should be done
at regular intervals. A purchase order is sent to the supplier form the
stores. Senior member of the staff write their requirements on
documents called requisition which must be counter signed by the head
of the departments. Goods are given by the store keeper on receipt of
these requisitions.

STORAGE-GENERAL POINTS
No. REQUIREMENTS ACTION
1. Adequate space. Ensure that best storage
areas not to large.
2. Convenient location. Ensure that it is near to the
production and delivery
areas.
3. Security. Lock the stores especially
at night.
4. Regular cleaning Implement hygiene check
lists, cleaning schedules.
5. Stoke rotation Develop means to identify
old stoke from new.
6. Control of Arrange ventilation[fan,
temperature and windows, thermometer]
humidity
7. Routine ordering. Use bit cards or equilant
8. Well documented Ensure an effective and
system of control. efficient computerized
system or paper records,
no goods to issue without
a signed requisition.
9. Prevention of cross Provide separate areas of
contamination storage and adequate
packaging
EXPLANATION
Large areas encourage over looking and
non productive use of space.
Easy areas to avoid time wastage in
transporting.
To avoid loss [pilferage]
Maintenance of high standards of
hygiene to avoid food poisoning.
To avoid food spoilage and waste.
The quality of food depends upon this
To safe time and to maintain adequate
levels of food.
Needed for security accountability and
profit calculation.
Strong smelling foods effects others,
bacteria can be transferred form raw to
cooked foods
 ADDITIONAL POINTS FOR DRY STORES
No. REQUIREMENT ACTION EXPLANATION
1. Temperature below Locate on north facing wall Dry goods have a better shelf life when
30’ c to avoid direct sunlight. they are kept temperature below 20’ c
2. Humidity controlled. Good ventilation should be Dampness causes mould growth, which
provided, use a de- causes rotting and odors.
humidifier id required,
food should not be pack
closely together
3. Store should be dark Use windows that block Light speeds up damage of items
sunlight. especially facts oils and fruit or
vegetables
4. free from pests Tightly sealed packagings Pests cause wastage and contamination
use chemicals where
necessary remove all
scratch of food
5. cleanliness Use easy to clean shelves To avoid food contamination wastage
like stainless steal, plastic and infestation.
and clean regularly. Keep
food off floor.
 PEST CONTROL
The most common pests found in homes are house fly, ants, rats,
cockroach, spider, termite, lizard etc.
One of the common insect contaminating the food is the housefly.
They have minute [small] hair on their legs and they carry harmful
bacteria. It is possible that a carry dangerous bacteria which may be
transmitted to food.
Another insect that causes contamination like the home fly is the
cockroach. Those insects which usually prefer darkness have be know
to cause diarrhea and dysentro.
Rodents like rats and mice consume large quantity of food and
may be the carries of diseases like plague.
The presence of insects, insect fragments rodent excrete [rodent
waste] or any other matter of insect and rodent origin may not be
dangerous but consumers will not like it. Health authorities treat such
food as unfit for consumption before which shows poor practice of
hygiene and sanitation where food was prepared.

PREVENTION OF PESTS AND ERADICATION

It is important to prevent the entry of insects and rodents in the

house, especially in the cooking and serving areas. This can be done by:
1. Keeping the food in cup boards after preparation with wire
netting.
2. Filling cracks, fissures in the wall and flooring which are usually
the places where insects breed and multiplied.
3. Cover the drains, holes etc properly to prevent the entry of pests.
4. Cover the dust bin in which food waste is put and clear it
occasionally.
5. Use an insecticutor like “pest o flash” kills small insects and flies.
 Insects may be killed by using chemicals. A pesticide may be used
periodically to kill insects. Pesticides may be dangerous if not use
properly. You should be very careful when using it in food preparation
areas.
 IMPORTANCE OF ATTAINMENT OF GOOD STANDARDS SET BY
PERSONNEL DEPARTMENT AND CORRECT SPEECH

When a new employee is selected for job, they are given and
orientation by the personal department. The new staff is briefed about
the standard of the hotel and they are given a small manual that
explains the standard to be followed. It may include details about the
history and culture of the organization. General policies and practices,
staff, benefit, staff rocks, safely regulations codes of conduct, grooming
standard etc. the new staff is would along with senior staff for induction
for a few days in various departments to learn the hotel standards.

IMPORTANCE OF CORRECT SPEECH

It is very important to use the correct and proper language in the
hospitality industry. Staff should always use formal language. Casual
language should be avoided. The staff should be diplomatic and should
be able to convey messages without hurting the feelings of the guest
[customer]. Staff should avoid bad or abusive language at all times.
They should use correct technical terms when required.

DETERGENT
 A detergent is a substance or mixture of substances which when
added to water helps to remove dirt and grease.

BACTERICIDAL SOAP

This soap contains detergents and sanitizers to remove dirt and

bacteria.

SANITIZING

It is the process of using chemicals or other methods to reduce

the number of bacteria to acceptable levels.

STERILIZATION

The process of destroying or removing all microbial and other life

is called sterilization.

FUMIGATION

Fumigation is a method of pest control. Poisonous fames are use

to kill pests, insects etc. the room is closed and is filled with poisonous
fame or smoke. The pests will die due to the fames. It can be effectively
used to kill cockroaches, rats and mice etc.

To kill rats we may use rat traps, poisonous cakes, rat poison etc.
Naphthalene balls are used to kill cockroach.

PRESERVATIVES
 It is defined as any substance which is capable of inhibiting or
arresting which is capable or arresting the growth of micro organisms.
These include chemical preservatives against bacteria, yeast and mould
such as sodium benzoaee used in fruit drinks and sodium and calcium
propionate used to breads and coke as mould. Inhibitors, sorbic acid
used in cheese and Meta bi sulphate and so2 used in preserving fruit
products.

Food additives are used for the following purpose:

 To increase the shelf life of the food.

 To improve the nutritive value of the food.
 To enhance its appeal to the consumer.

Permitted list of most groups of additives PFA [Prevention of Food

Adulteration Act], Fruit Product Order [FPO] and meat product order
given the lists of additives to be added in foods. The qualities, and if
restricted, the foods in which they are allowed to be added.

For many additives, it is maximum levels of use are prescribed for

different foods.

Rules for declaration of the use of such additives on labels are laid
down.

The additives which are to be used for food have to be pure and
free from any harmful imparities. The Indian Standards Institution [ISI]
gives the specifications for purity of these additives.

There may be international or incidental additives.

Intentional additives are added in prescribe quantities with a

specific purpose or intention.[e.g.: use of preservatives is postpone the
shelf life of a product]

Intentional additives accidentally in foods during growth

preparation or storage. They may be harmful or harmless. E.g.:
pesticides prevent in fruits and vegetables.
 GENERAL POINTS FOR GOOD HEALTH

While during work it is important to year proper uniform to

comfort and efficiency. Uniform helps the move freely than traditional
cloths. It is also important to stay healthy with help of proper and
hygienic food exercise, fresh air, rest and healthy diet. Exercise and
other recreation activities helps to improve health it improve confident
and helps a person to relax after heavy work. It is also important to stay
away from bad habit like smoking chewing tobacco, pan, alcohol etc.
they will spoiled your health.

FOOD HYGIENE

Protection of food from contamination, prevention of food

poisoning and food borne infection

FOOD BORNE DISEASES

They are two type of food borne diseases. They are food
poisoning and food infection.

1. Food poisoning:- Food poisoning is the illness caused be

poisonous chemicals, poisonous plants or animals ,by the toxins
produced by micro organisms, the toxins may be active even
when the bacteria have already been destroyed.
2. Food infection:- Food infection is caused by the micro organisms

present in the food. The micro organisms get in to the body and
multiply inside the body passing infection.