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  • Personal Hygiene 1

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    gowthaman P.A
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    This document discusses personal hygiene and self-awareness in the kitchen. It notes that food handlers must provide hygienically prepared food to customers. The human body temperature falls within the "danger zone" where bacteria grows rapidly, between 5-65°C. Food handlers must wash their hands with germicidal soap and a non-alcoholic sanitizer. They should wash hands when entering the kitchen, returning from breaks or the toilet, handling raw meat, before handling cooked food, after garbage, and after touching their body. Contamination of food can be physical, chemical, or microbiological from sources like fertilizers, cleaning chemicals, bacteria, viruses, fungi, insects, polluted water and dust. Food

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    This document discusses personal hygiene and self-awareness in the kitchen. It notes that food handlers must provide hygienically prepared food to customers. The human body temperature falls within the "danger zone" where bacteria grows rapidly, between 5-65°C. Food handlers must wash their hands with germicidal soap and a non-alcoholic sanitizer. They should wash hands when entering the kitchen, returning from breaks or the toilet, handling raw meat, before handling cooked food, after garbage, and after touching their body. Contamination of food can be physical, chemical, or microbiological from sources like fertilizers, cleaning chemicals, bacteria, viruses, fungi, insects, polluted water and dust. Food

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    2 views9 pages

    Personal Hygiene 1

    Uploaded by

    gowthaman P.A
    This document discusses personal hygiene and self-awareness in the kitchen. It notes that food handlers must provide hygienically prepared food to customers. The human body temperature falls within the "danger zone" where bacteria grows rapidly, between 5-65°C. Food handlers must wash their hands with germicidal soap and a non-alcoholic sanitizer. They should wash hands when entering the kitchen, returning from breaks or the toilet, handling raw meat, before handling cooked food, after garbage, and after touching their body. Contamination of food can be physical, chemical, or microbiological from sources like fertilizers, cleaning chemicals, bacteria, viruses, fungi, insects, polluted water and dust. Food

    Copyright:

    © All Rights Reserved
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    of 9

    PERSONAL

    HYGIENE
    SELF AWARENESS
    IN KITCHEN
    1. As you a food handler
    must provide guest with
    hygienically prepared food
    to customers.
    POINTS TO 2. As human body
    temperature is 37* C
    REMEMBER which comes under danger
    zone, which is 5*C to 65*C
    OF SELF is known danger zone in
    which Bacteria and other
    IN KITCHEN. microorganisms grow
    rapidly.
    3. One must have clean
    hands which is washed will
    germicidal soap and use
    non alcoholic sanitizer.
    1. coming into kitchen first
    2. Coming back from break
    The points to 3. Coming back from toilet
    consider 4. After handling raw meat
    5. before handling cooked foods
    to perform
    6. After handing garbage
    hygienic way 7. After touch nose, ears, eyes,
    by washing scratching skin, armpits, hair.
    hand when, ​ 8. One must no use jewellery.
    9. No contact lenses.
    CONTAMINATION
    OF FOOD
    1) Physical

    CONTAMINATION
    2) Chemical
    OF FOOD

    3) Microbiological.
    Chemical
    Contamination

    • Fertilizers, Pesticides, Veterinary


    Drugs, Cleaning Formula
    chemical.

    • While Processing Excess Addition


    of salt is Chemical contimination.
    Any physical
    objects in
    food such as
    pins, metals,
    plastics,
    rubber,
    stapler pins,
    Humar hairs,
    Wood Chips,
    Saw Dust.,
    Bacteria,
    Virus,
    Fungus,
    Mould,
    Incest, birds,
    Polluted
    Water, Soil,
    Dust, Sweat.
    • FSSAI
    FOOD SAFETY Food safety and standards
    GOVERNING authority of India.
    BODIES OF
    INDIA AND • HACCP
    hazard analysis and critical
    WORLD WIDE. control point

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