Paper Code and Title: Food Safety and Quality Control

Module Code and Name: F02FQ07 - Personal hygiene

Name of the Content Writer: Dr. Shajini Judith Diana

PERSONAL HYGIENE

Module F02FQ07

The preparation and service of food requires handling of materials which are extremely
vulnerable to becoming the media of contamination thereby leading to the spread of infection
and disease in the catering industry, therefore hygiene and sanitation play a vital role in
promoting and protecting the health and well -being of people in large numbers

Keeping clean is essential for good health. Poor hygiene can lead to bacterial or parasitic
infections and may cause skin diseases or other illnesses that affect your well-being. Washing
hands well with soap and clean water helps remove up to 99% of bacteria that can lead to the
spread of a number of diseases and conditions. An alcohol-based product containing at least 60%
alcohol can be used to clean hands when soap and clean water are not available. Keeping
fingernails trimmed and clean also contribute to good hand hygiene.
Paper Code and Title: Food Safety and Quality Control
Module Code and Name: F02FQ07 - Personal hygiene

Name of the Content Writer: Dr. Shajini Judith Diana

Why is hand washing with soap so important?

It helps prevent typhoid, cholera, shigella and many other common gastro-enteric infections.
Human faeces are the main sources of diarrhoeal infections which claim the lives of 1.87 million
children under the age of 5 each year according to the World Health Organization. Research
shows that children exposed to hand washing promotion and soap experience 30-50% less
diarrhoeal rates compared to children who do not (Fewtrell et al., 2005).

It helps prevent respiratory infections such as influenza (flu), pneumonia, SARS (Sudden Acute
Respiratory Distress Syndrome) and avian flu. Respiratory tract infection rates can cut by 21-
45% (Curtis and Cairncross, 2003).

It helps prevent skin and eye infections such as impetigo and trachoma, a bacterial eye infection.
A study in Pakistan found that hand washing with soap reduced impetigo rates by 34% in
children under the age of 5.

It helps to lower the incidence of infections caused by intestinal worms such as roundworm
(ascariasis) and whipworm (trichuriasis).

It is a very cost-effective way of preventing ill-health.

It is the single most cost-effective way of significantly reducing Disability-Adjusted Life Years
(DALYs) related to diarrhoeal diseases. DALYs are used to measure the burden of disease and
the effectiveness of health interventions by combining information on the “years of life lost” and
the “years lived with disability”.

It stops children from missing out on their education. Diarrhoeal diseases force children to miss
out on millions of school days each year. It increases productivity as people are healthier and
take less time off work.
Paper Code and Title: Food Safety and Quality Control
Module Code and Name: F02FQ07 - Personal hygiene

Name of the Content Writer: Dr. Shajini Judith Diana

How do you wash your hands ‘properly’?

Effective hand washing requires soap and a small amount of clean water. Wet your hands with
clean, running water (cold or warm), apply soap and make a lather. You should ideally scrub the
palms and backs of your hands, between your fingers and under your nails for about 30 seconds.
An easy method to gauge 30 seconds is to find a popular children’s song that takes about that
long to sing. In English in takes about 30 seconds to sing “Happy Birthday” twice through. You
don’t need to sing out loud! Rinse your hands well under running water and then dry your hands
on a clean towel, a paper towel or let your hands air dry.

What about nail hygiene?

Fingernails can harbour dirt and germs and may therefore contribute to the spread of infections
such as pinworms. Top tips for maintaining good nail hygiene include: Keep fingernails
trimmed short. Scrub the underside of nails with soap and water by using a nail brush. Avoid
biting your nails. Avoid cutting cuticles as they help prevent infections. Nail clippers and nail
files should be properly cleaned, especially if they are shared with others. Chipped nail polish
and nail extensions can harbour more germs than those without.What about dental hygiene?
Cleaning teeth regularly by using a toothbrush, toothpaste and safe water will help avoid dental
Paper Code and Title: Food Safety and Quality Control
Module Code and Name: F02FQ07 - Personal hygiene

Name of the Content Writer: Dr. Shajini Judith Diana

treatment such as fillings and the permanent removal of teeth. What about body and hair washing
Washing your body and hair regularly with soap and running water (if available) can help
prevent infections. Diseases such as trachoma, a bacterial eye infection, can be prevented
through regular face washing using soap and water alongside improved sanitation to reduce the
breeding sites of flies which transmit the disease. People who suffer from lymphatic filariasis, a
parasite that gets into the human body via a mosquito bite, can prevent secondary bacterial and
fungal infections and decrease the likelihood of lymphoedema developing into elephantiasis.
This can be achieved by using soap and water to wash the swollen areas (usually limbs) everyday
whilst also disinfecting wounds with antibacterial or antifungal cream.

A SEVEN POINT GENERAL PERSONAL HYGIENE CODE FOR STAFF.

1. Always wash your hands before commencing work, and always after using the toilet.

2. Tell your supervisor at once of any skin, nose, throat or stomach trouble.

3. Cover cuts, sores with waterproof

4. Always wear appropriate, clean clothing and be

5. Keep your work area, equipment and utensils clean and

6. Keep to a daily routine of personal cleanliness.

7. Never spit, cough or sneeze openly uses a handkerchief.

Hands should be washed: -

 Immediately after using the toilet.

 Before coming on duty.
 After sneezing or blowing your nose.
 After your break.
 After handing dirty equipment
 after smoking.
 After using cleaning materials.
 -After handling raw food.
Paper Code and Title: Food Safety and Quality Control
Module Code and Name: F02FQ07 - Personal hygiene

Name of the Content Writer: Dr. Shajini Judith Diana

HOW TO DEVELOP A PERSONAL HYGIENE ROUTINE:

 Develop a daily routine of essential personal hygiene habits:

 Shower every day: change socks and underclothing every day.
 Brush teeth at least twice a day, preferably after every meal.
 Wash hair frequently, preferably daily.
 Keep hair and beards neatly trimmed and covered (i.e. wear a hairnet/ hat when handling
food)
 Keep fingernails short and clean. Avoid using excessive amounts of nail varnish, make-
up or perfume.
 Keep uniform/ protective clothing clean; hang up your outdoor clothing in the staff room
not in their work areas.
 Keep cuts and burns covered with a clean, waterproof dressing.
Paper Code and Title: Food Safety and Quality Control
Module Code and Name: F02FQ07 - Personal hygiene

Name of the Content Writer: Dr. Shajini Judith Diana

 Tell your supervisor if you are suffering from a cold, sore throat, boils, skin rash,
diarrhea, upset stomach, or a septic cut. Your supervisor will decide whether you should
be on duty or not.

When you are working, pay special attention to the personal habits of which you may be
unaware, but can easily spread bacteria, i.e.:

 Do not comb your hair or put on make-up in the food or public areas.
 Do not spit, cough or sneeze openly in food or public areas, use a tissue and wash your
hands afterwards.
 Do not pick your nose or teeth, or scratch you head. Do not smoke in the work or public
areas.
 Does not your apron or part of your uniform to wipe your hands, as this will contaminate
your hands? Do not lean or sit on work surfaces.
 Do not leave rubbish and waste material lying around, put into covered refuse bin.
 Only frequent hand- washing will keep your hands clean.

WHAT CAUSES FOOD POISONING?

Bacteria: Viruses: Chemicals: Metals: Poisonous plants.

Paper Code and Title: Food Safety and Quality Control
Module Code and Name: F02FQ07 - Personal hygiene

Name of the Content Writer: Dr. Shajini Judith Diana

HOW DOES FOOD BECOME CONTAMINATED?

 The people commonly harbor germs, and directly contaminate food with their hands,
sneezing, coughing or though sewage contaminating water.
 Raw food is particularly dangerous, red meat and poultry are heavily infected, milk, eggs
and shellfish also. Liquid from defrosted poultry must not be allowed to contaminate
wiping cloths, high-risk food or equipment.
 Soil on raw vegetables must also be removed.
 Insects and dust carry bacteria into food areas and on to food and food surfaces.
Dead files can fall into food, and cockroaches carry bacteria.
 Rodents and animals carry bacteria around can contaminate food and food surfaces.
 Refuse and waste attracts files and must not be allowed to contaminate food or food
surfaces.

References
Paper Code and Title: Food Safety and Quality Control
Module Code and Name: F02FQ07 - Personal hygiene

Name of the Content Writer: Dr. Shajini Judith Diana

 Global Hand Washing Day

 The Global Private Partnership for Hand Washing

 Centers for Disease Control & Prevention (CDC)

 WHO Guidelines on Hand Hygiene in Health Care

 Inter Health Authors Lynda Rea, Jo Thompson & Cathy Travis Last reviewed: May
2014

Glossary

1.Contamination: Food contamination refers to foods that are spoiled or tainted because they
either contain microorganisms, such as bacteria or parasites, or toxic substances that make them
unfit for consumption.

2.Infection- Infection is the invasion of an organism's body tissues by disease-causing agents,

their multiplication, and the reaction of host tissues to the infectious agents and the toxins they
produce.

3.Elephantiasis- is the result of a parasitic infection caused by three specific kinds of round
worms

4. Hygiene- conditions or practices conducive to maintaining health and preventing disease,

especially through cleanliness.

Self evaluation:

1. What is personal hygiene?

2. What are the key factors to be followed in a personal hygiene routine?

3. What is the importance of developing personal hygiene?

4, What are the various diseases that could be prevented by following a good
personal hygiene program?

4. Explain the process of hand washing.

Paper Code and Title: Food Safety and Quality Control
Module Code and Name: F02FQ07 - Personal hygiene

Name of the Content Writer: Dr. Shajini Judith Diana