PERSONAL

HYGIENE

Training
 What
is
Personal Hygiene ?
Personal Hygiene

01 02
Personal Hygiene refers To ensure that those
to the cleanliness of a who come directly or
person’s body indirectly into contact
with food are not likely
to contaminate it.
01
Personal Health and
Illness
 o High Standards of personal Hygiene
o Should be in good Health, have good eyesight be
to read instructions, labels & thermometer
readings.
o Undergo medical fitness tests, and retain relevant
occupational health card.
o Card indicating food handlers are free from any
symptoms of illness or communicable diseases
such as diarrhea, vomiting, fever, sore throat,
abdominal pain and jaundice.
Personal o And not carrier of food borne disease e.g. typhoid,
cholera, Hepatitis A.
Health:
 o Food handlers should be in good health in all aspects
from oral hygiene to general fitness.
o Any food handlers suffering from symptoms of illness
or communicable diseases such as diarrhea,
vomiting, fever, sore throat, abdominal pain and
jaundice or a food-borne infection must not handle
food.
o They must notify their PIC who must exclude them
from any work, which would expose food to risks
ILLNESS: from pathogens.
o When returning to after medical leave or illness, food
handlers should have written clearance from the
treating physician, particularly in the case of
diagnosed, reportable communicable diseases.
o Food handlers suffering from any food borne illness
should not return to work until 48 hours after the
disease symptoms have completely cleared and they
have finished using any medication.
02
Injuries
CUTS, BOILS AND SEPTIC SPOTS:

o Cuts, boils, septic spots, etc. provide an ideal

place for bacterial multiplication.
o To prevent contamination of food by harmful
bacteria and blood, these lesions should be
completely covered by waterproof dressings.
o Preferably colored blue to aid detection if
they become detached
o Dressings should be replaced immediately
when they become loose
o Infected lesions, cuts wounds on their bodies
must not be allowed to handle food or food
contact surfaces
Cuts on fingers may need the extra protection of waterproof fingers stall. Blue color
Waterproof dressings will also assist in preventing cuts going septic.
03
Personal Hygiene
Practices
 THE HAIR
 Hair fall and dandruff, can result in
contamination of food.
 Furthermore, the scalp often contains harmful
bacteria and must be shampooed regularly.
 Combing of hair and adjustments to head
Covering should only take place in cloakrooms
and should not be carried out whilst wearing
protective clothing, as hairs may end up on the
shoulders and then in the product.
 Food handlers should wear suitable head
covering which completely encloses the hair.
 Hairnets worn under turbans and hats are
recommended and should always be put on
before protective clothing.
JEWELLERY
PERFUME:
Food handlers should not wear
earrings, watches, jeweled rings or
brooches, as they carry dirt and
bacteria.

Furthermore, stones and small pieces

of metal may end up in the food and
result in a customer complaint.

Food handlers should not wear

strong- smelling perfume or
aftershave, as it may taint foods,
especially those with a high fat
content.
 What are the properties
of protective clothing?
● Protects food from contamination
● Clean/easy to clean
● Comfortable
● Light coloured/colour-coded?
● No external pocket
● Good repair
● At least 4 sets

Cover ordinary clothing

Hair covering/hairnet
Not worn outside food rooms
Suitable lockers
Remove when visiting WC
Staff and visitors.

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USE OF PROTECTIVE
CLOTHING:
Dust, pet’s hairs and woolen fibers are just a
few of the contaminants carried on
ORDINARY CLOTHING.

Protective clothing should not be worn

outside the food premises, not used to
travel to and from work and not worn during
lunchtime & sporting activities.

Food handlers handling high-risk foods

should remove their protective clothing
when eating in staff canteens used by food
handlers involved with raw food
preparation.
Outdoors clothing and personal items must
not be brought into food room unless stored
in suitable lockers.
Protective clothing should not be hung in
sanitary accommodation.
Hands should not be wiped on protective
clothing, especially after handling raw meat
or poultry.
Protective clothing should be removed when
visiting the toilet. This is particularly
important for food handlers involved with
high-risk food preparation.
Even when wearing protective clothing, food
handlers should not sit on preparation
surfaces.
 HANDS:
• Hand hygiene important step to prevent
spread of food borne illness,.
• Hand of food handlers should be clean at all
times. Nail should be kept short and free of
nail varnish.
• As the hands are in direct contact with food,
they are the main routes for transferring food
poisoning bacteria. Hands must be kept very
clean at all times.
• The correct hand washing procedure is
essential. A non-hand operated warm water
spray is preferred. The hands should be wet
and sufficient liquid soap applied to ensure a
good lather.
 WHEN TO WASH
HANDS
• Before entering kitchen
• After using toilet
• After handling a dressing
• After handling soiled nappies & clothing
• After handling contaminated packaging
• After dealing with a person who sick
• After handling raw food
• After cleaning
• After making your hair
• After blowing your nose
• After handling waste
Remember to always……
After……

1/9/2022
 PROPER WAY
OF
WASHING HANDS
Turn on water
Add soap
Lather up
Wash between fingers & thumbs
Wash knuckles
Wash nails
Wash wrists & forearms
Rinse off
Dry
DIRTY HAND VS.CLEAN HAND

32
What is wrong with this hand wash area?
 What are the facilities
required for hand washing?

● Clean wash-hand basin

Not used for food or equipment
Sinks for food or equipment not
used for hands
● Non-hand operated taps
recommended
● Running water at suitable
temperature (30°C to 40°C)
● Liquid soap (disposable cartridge)
● Soft, heat-resistant, clean nailbrush
● Hygienic hand-drying facilities,
preferably paper towels.

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03
Personal Habits
 SMOKING
 It is illegal to expose food to risk of
contamination, by smoking in food rooms
or whilst handling open food.
 Cigarette ends and ashes can contaminate
the food and also smoking will affect the
food due to the following reason:
 People touch their lips while smoking and
they may transfer harmful bacteria to food.
 Smoking encourages coughing and droplet
infection.
 Cigarette ends contaminated with saliva are
placed on working surfaces.
During food preparation
or serving, never:

• Smoke
• Chew gum
• Eat food
GOOD HYGIENE
PRACTICE
• WHENEVER POSSIBLE YOU MUST
AVOID HANDLING COOKED FOOD
WITH YOUR BARE HANDS

• WHENEVER IT IS POSSIBLE TO DO
SO YOU SHOULD USE CLEAN
DISPOSABLE GLOVES, TONGS OR
OTHER UTENSILS
 THE NOSE, MOUTH
AND EARS:
• Up to 40 percent of adults carry staphylococci in the nose
and mouth.
• Coughs and sneezes can carry droplet infection for a
considerable distance and persons with bad colds should not
handle open food.
• Disposable single-use paper tissues are preferable to
handkerchiefs. Picking or scratching the nose is not
acceptable. Sleeves should never be used for wiping the
nose.
• As the mouth is likely to harbor staphylococci, food
handlers should not eat sweets, chew gum, taste food with a
finger.
• Apart from being aesthetically unacceptable, spitting can
obviously result in food contamination and is illegal.
• Discharges from the ears, eyes and nose may contaminate
food and employees must report these ailments to their
supervisor. Medical clearance to start work will normally be
required.
Spot the hazards (personal hygiene)
 Legal responsibilities of food handlers

Food handlers must:

Have an occupational
health card

Have high standards of

personal hygiene

Wear clean protective clothing

Not work if ill (contaminate

food). Report to PIC.

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End of Session