Personal Grooming & Hygiene in Food Service

PERSONAL GROOMING AND HYGIENE

Because you handle food and serve it to the public, you have a special responsibility.
You would not want someone to be ill as a result of your carelessness.

WHAT YOU MUST DO?

There are two main rules -
          
RULE ONE: If you make sure that you are personally clean, there is less danger that
germs will spread.

RULE TWO: If you are careful about the way you handle food, there is less danger that
germs will spread.
                                               
PERSONAL CLEANLINESS
Remember that your hands can spread germs, - so always wash your hands thoroughly
with soap and water and then dry them properly. Wear gloves when handling food
products.

When should you wash your hands?

 Before starting work,

 After using the Toilet,
 When changing to different jobs,
 After touching your face, nose or mouth,
 After smoking cigarettes,
 Never in the sink used for food preparation,

REMEMBER - Short fingernails kept clean are much more hygienic!

NEVER -

         Comb your hair or powder your nose in the kitchen,

         Dig your nose,
         Taste food with your finger or lick a tasting spoon,
         Smoke in the kitchen,
         Spit in the kitchen,
         Sneeze over food

HANDLING FOOD
Because your hands are the main culprits in spreading germs, try to avoid touching food
wherever possible. Always use tongs, spoons or kitchen forks wherever possible.
Plastic gloves are also very good for this purpose, and should be used extensively in
your work.

NEVER dip your fingers into food to taste it.

 ALWAYS wash your hands between jobs, especially if you have been handling raw
meat and fish, and before touching cooked meat. Rinse your hands often in the chlorine
mix provided.

ALWAYS wash your hands before starting work at the beginning of the day and after a
break, even if it is just for a cup of tea! - Especially if;
 You have been smoking
 You have been to the toilet
 Any time you touch your face

MAINTAIN A PROFESSIONAL AND HYGIENIC APPEARANCE

A professional appearance is one that conveys to other the fact the employees have
pride in the job, pride in how they look and that their attitude indicates interest,
willingness and keenness as well as they care. A hygienic appearance is indicated by
high standards of personal cleanliness and is shown by cleanliness of hair, hands,
clothing and shoes.

This is important to the individual, other food handlers, consumers and employers.
Hygienic standards are a legal requirement of the food hygienic regulation.

Good personal hygienic helps prevent food-borne disease; therefore these points must
be put into practice.

1)      Shower or bath daily

2)      Use an anti perspirant after bath.
3)      Always report for duty clean shaven.
4)      Wear clean clothes and uniform.
5)      Do not work if suffering from a communicable disease.
6)      Handle food as little as possible
7)      Wash hands before and during work and after using the toilet.
8)      Keep hair clean and do not handle
9)      Keep fingernails clean and short
10)  Do not touch nose and mouth with hands.
11)  Do not cough or sneeze over food, use tissue.
12)  Do not wear rings, earrings, jewelry or watches.
13)  Do not smoke in food areas.
14)  Taste food with a clean spoon.
15)  Do not sit on work surfaces.
16)  Footwear should be clean and safe
17)  Headgear should always be worn when handling food.
18)  Open cuts, burns etc. must be covered with blue water proof dressing.

            Persons suffering from diarrhea, sore throat, vomiting or head cold must not
handle food. If a person become aware that they are suffering from or a carrier of
typhoid, paratyphoid, salmonella or staphylococcal infection, the person responsible for
the premises must be informed, who then must inform the medical officer of health.