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Personal hygiene

 Personal hygiene involves those practices performed by an

individual to care for ones bodily health and well being through
2. Chopping board color coding
3. Basic Hygiene Practices
4. Grooming Standards
6. What is personal hygiene & grooming
7. Defrosting
8. Thawing
9. Gloves Policy
10. The Do’s and Dont’s
• Means first items in is the first items out a technique that
assures the proper rotation and freshness of food and beverage
• Receipt or production dated.
• Rotation of products.
• Use of non moving items.
Chopping board color coding
• Fruits – Green
• Vegetables – Green
• Sea food – Blue
• Meat – Red
• Dairy products- White
• Cooked food- Brown
• Poultry & Pork - Yellow
Basic Hygiene Practices
Food handlers must not behave in a way that may
spread bacteria. Eg.
 biting nail
 coughing and sneezing over open food
 should not chew gum, eat, drink or smoke in
food production area.

• To Prevent Food
Being Contaminated,
Everyone In Food
Preparation Area
Must Maintain High
Levels Of Personal
Grooming Standards
The following are the good hygiene habits that one
should follow;
 Shower
 Clean shave for men
brush your teeth
Use deodrant, no strong perfume
Wear neat and clean uniforms
Hair must be neatly trimmed and groomed.
Moustaches must always be neatly trimmed and
not grown beyond the lip.
Nails must be kept at a natural conservative

• A Clean Set Of
Protective Clothing.
• Hair Restrains Or
Other Types Of Hair
• Not To Wear
Protective Clothing
Outside Food
Production Area.

H Hazard
HACCP is a food safety system that helps
A Analysis identify foods and procedures that are most
C Critical likely to cause foodborne illness
HACCP is a management tool used to
C Control protect the food supply against biological,
P Point chemical and physical hazards.
Temperature Control
What is personal Hygiene & Grooming ?
Simple Sanitary & Ethical things a person
may do to ensure his health and
• Thorough Washing
Will Take
Approximately 20
• Mainly Four Steps,
 Wet
 Lather
 Rinse
 Dry
Food Storage Procedure
• Stores section is responsible for appropriate storage of all the
received items.
• We have one Cold Storage which is maintained at 3 to 5 degree
celcius and Deep Freezer maintained at -12 to -18 degree celcius to
store the perishable products.
• Dry store is provided with two sections i.e. food &non food area.
• The stored items are checked everyday for the presence of any pest .
• Floor is cleaned and disinfected daily twice a day.
• All items stored will be covered appropriately and tagged.

• Frozen foods pose a low risk provided they are kept

frozen solid. But bacteria can grow rapidly during
defrosting if the time and temperature are not
• During defrosting it is important to keep food at a
low temperature throughout so that bacteria
cannot grow.
• Food can be defrosted in cold storage equipment
like fridge.
Thawing is primarily used for frozen meats, poultry and seafood as most
vegetables can be cooked without thawing.
How to thaw:
• In the refridgerature
• In cold water
Gloves Policy

• Gloves will be used for handling all ready to eat foods and when
there are cuts, sores, burns or lesions on the hands of food handlers.
• All employees handling food must wash hands thoroughly prior to
putting on gloves and when gloves are changed.
• Change gloves when:
o Beginning each new task
o They become soiled or torn
o They are in continual use for 4 hours.
The Do’s and Dont’s
Do Don't
• Have a bath at least twice a • Scratch or itch in public
day • Touch your hair or body parts
• Brush your teeth regularly before handling food
• Wash your hand when you • Pick your nose or ear when in
think its dirty service or public areas
• Eat or smoke in service areas
• Keep you nails clean and trim
• Wear excessive jewelry or makeup
• Wear fresh uniforms and
• Use slang or filthy words
• Ill treat or abuse your collogues or
• Wear mild deodorants or other human beings
• Keep you hair away from your
• Cover your nose and mouth
with tissue when sneezing or
Thank You