HM/TM 112 RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY

AND SANITATION

RUBY DG. ELUMBRA

INSTRUCTOR
 CHAPTER 6
FOOD HANDLER’S SAFETY AND HYGIENE
 FOOD HANDLERS

• PD 856 Section 19
NO person shall be employed without a health certificate
Shall at all times:
• Wear clean working garments
• Observe personal hygiene
• Wash their hands thoroughly with soap and water and dry with clean or
disposable towel or
suitable hand-drying device
• A healthy human is covered with microorganisms

Skin
Under the nails
In the nose
In the mouth
on hair
 PERSONAL HYGIENE

Good personal hygiene of food

handlers is a critical protective
measure against foodborne illness.
 PERSONAL HABITS OF FOOD WORKERS
Before you get to work
1. Taking daily baths - Wash off dead skin and bacteria
2. Trimming of nails - Untrimmed nails are potential sources of contamination
3. Shaving and haircuts for males
• As facial hair is a source of contamination,
male food handlers are required to shave as necessary.

• Short, neat haircuts must be maintained as well.

3. Covering of wounds
Wounds or cuts must be properly covered with a moisture-proof bandage which
mush be frequently changed to prevent the risk of contamination.

4. Wearing of jewelry
Must be prohibited at all times. Aside from physical hazard, jewelry may also
become biological hazards as they have crevices
that can harbor microbial growth.
6. wearing of nail polish or false/artificial fingernails
• Because nail can get into food, wearing of nail polish or false/artificial
fingernails should not be allowed among food handlers.

7. smoking and eating

• Designated areas

8. Put on clean clothes and footwear

• Clothes and footwear can carry bacteria into the plant
9. handwashing
When you get to work

• Put on clean uniforms and footwear for use in plant only- Wear a clean
uniform to work to avoid bringing pathogens with you to work.
• Aprons are to keep your clothes from contaminating the product!
• Wash hands before touching food product
• Don’t wear watches or jewelry
• They carry soil and bacteria If they fall into food, they can
create a nasty physical hazard.
• Use clean footwear
• Footwear can bring in contamination
from the outside
 When handling foods:

• Work with clean hands, clean hair, clean fingernails and wear clothing.
• Use hairnet or cap to prevent hair from falling into the food.

• Remember to wear a hair net when working around food. If you are a
server, pull your hair back if possible to keep it out of food
• Wash your hands for at least 20 seconds and remember to use a paper
towel or air-dryer to prevent your hands from becoming contaminated
once you're done!
 PERSONNEL HYGIENE

“Handwashing is one of the most effective and cheapest measures

against infections and food - borne diseases.” – World Health
Organization
“Handwashing with soap is an easy , effective , and affordable do - it
- yourself protection that prevents infections and saves lives.” –
Global Handwashing Partnership
 PERSONNEL HYGIENE

Do not handle food if you have:

– Fever
– Diarrhea
– Vomiting
– Sore throat
– Jaundice
– Other signs of illness
***Always tell your employer when you are feeling ill.
 Hands need to be washed regularly and immediately
Wash hands with soap and water

Before working with food

• After touching raw meat, poultry, sea foods or eggs, before working with other
food.
• after using toilet, assisting everyone using the toilet or changing diapers
• after handling rubbish/waste
• after smoking, coughing, sneezing, using tissue, eating, drinking,
smoking
• after touching hair or scalp or mouth
• Sanitizers do not replace hand washing
WHEN TO WASH OUR HANDS

Hands should be washed as often as necessary and always:

• Before starting work 
• Before handling cooked or ready-to-eat
food 
• After handling or preparing raw food 
• After handling waste 
• After cleaning duties 
• After using the toilet 
• After blowing nose, sneezing or coughing 
• After eating drinking or smoking 
• After handling money 
 EMPLOYEE HEALTH AND PERSONAL HYGIENE

• Providing safe food begins during the hiring process. Studies show that many
cases of foodborne illnesses can be linked directly to the lack of attention to
personal hygiene, cleanliness and food handling procedures.
- health screening
• Careful training of food service employees after they have been hired.
• Followed by an orientation and training on the standards of proper hygiene
established for food service operations.
PROPER ATTIRE
1. Hair Restraint
• Is necessary to prevent hair from falling into food product. The presence of
hair in food is distasteful because of aesthetic rather than of food safety
reason.
• Wearing of clean restraint therefore is also a barrier that prevent hands from
touching the hair and the head.
• It should be put on before entering the food processing area and before hand
washing.
• It should not be adjusted within the food processing area.
• Remember to wear a hair net when working around food. If you are a
server, pull your hair back if possible to keep it out of food.
2. Facial masks
• Mask when worn must cover the nose and mouth.
• Serves as a barrier to air-borne contamination during sneezing, coughing and
talking.
• Acts as a barrier for the food workers not to touch directly the nose or mouth
• It also minimizes talking during work
*** in each instance of touching masks, hands must be washed.
Handling foods after touching mask may contaminate food
to a greater extent that would microorganisms expelled
from the nose and mouth.
3. Apron and uniform/work clothes

• Street clothes must not be worn inside food processing plant as it can serve as
a source of contamination.
• Wearing uniforms and aprons helps control cleanliness and has a powerful
psychological impact on workers attitude towards good hygiene. Work clothes
should always be clean.
• Work clothes that include kitchen uniform and apron
must be worn inside the plant/kitchen and must be
changed and washed everyday to reduce the
risks of contamination. Aprons help reduce
the transfer of microbes to exposed food.
• Aprons should be of light color to easily reveal dirt
• Never use the apron as a hand towel
• Change the apron when soiled
• A food worker must wash his/her hands after touching his/her apron
• Remove the apron before leaving the food preparation area
4. Gloves
• Act as barriers between the hands and food. However, these must not be
made substitutes for proper handwashing.
• must be intact ( no tear or hole)
• Must be changed daily

• Proper handwashing prior to wearing of gloves should be observed

• must be sanitized and changed every day or whenever necessary
• Must be devoid of any tear or holes as these are possible sources of
contamination
• Never reuse or wash disposable gloves ; always throw them away after use.
• Proper handwashing prior to wearing of gloves should be observed
• must be sanitized and changed every day or whenever necessary
• Must be devoid of any tear or holes as these are possible sources of
contamination
• Never reuse or wash disposable gloves ; always throw them away after use.
5. Footwear

• because footwear can serve as a source of contamination, it is necessary to use

footwear exclusively for kitchen use (sanitized, as by dipping in a chlorinated
foot bath)
• Footwear worn outside should not be worn in the food preparation area to
prevent the possibility of contamination.
• Closed shoes should be worn at all time to prevent slipping or falling.