Food Safety 101: Personal Hygiene

FOOD SAFETY 101:PERSONAL HYGIENE

Area Two Level One Certification Course

KDE SCN

At the end of this presentation you will be able to…

Understand the importance of good personal hygiene;

Identify ways to maintain proper personal hygiene according to district/department policies and procedures;

Use proper hand-washing techniques.

Personal Hygiene Personal hygiene is the basic concept of

cleaning, grooming and caring for our bodies.

It is very important to have good personal hygiene in food service because it prevents the spread of foodborne illness.

Let’s take a look atPersonal Hygiene before you come to work:- Don’t alter or modify your uniform;- Ensure that your uniform fits properly;- Put on clean clothes;- If you are sick, use sick leave.

- Vomiting- Diarrhea- Fever- Skin lesions

Let’s take a look atPersonal Hygiene while at work:- Store your personal items such as

wallets, purses and jewelry;- Always wash your hands when necessary.

Gloves Wash hands before

applying sanitary gloves.

Do not blow into gloves to put them on.

Discard in trash if torn, soiled or if an interruption in operation occurs.

Wash hands after removing gloves.

It is always important to have gloves that fit properly.

Replace damaged gloves as needed.

Fingernails and JewelryFINGERNAILS JEWELRY Keep fingernails

trimmed, filed and maintained so edges and surfaces are clean and smooth.

No fingernail polish. (KY Food Code)

No artificial nails. (KY Food Code)

No jewelry on hands or arms, except plain wedding bands.

No watches or bracelets.

Hair Restraints Always wear effective hair restraints

while in the food prep area (hats, hair covering or net, beard restraints, clothing that covers body hair, etc.)

Eating, Drinking, and Tobacco Products

This should occur only in designated areas.

Wash hands before returning to work. Exception- closed beverage containers

with a lid and straw are allowable if handled so to prevent contamination of employee’s hands, exposed food, equipment, utensils, linens and single service articles.

Hand washing

Hand-washing is essential to good personal hygiene.

Where to Wash Hands Use the hand washing sink only! These sinks will be provided with hand

cleansers and hand drying supplies. DO NOT wash your hands in food prep

sinks, utensil sinks, service sinks or mop sinks.

Signage is important! This is an example

of signage that can be displayed by hand washing sink.

When to wash hands: Before beginning

work. When changing tasks. When soiled or

contaminated. Before putting on

gloves. When switching

between raw & ready-to-eat food prep.

After handling soiled equipment or utensils.

After using the restroom.

After coughing, sneezing, using a tissue, using tobacco products, eating or drinking.

After engaging in other activities that could contaminate the hands.

Put Your Hands Together

Hand Washing Procedure Lather hands and exposed parts of the

arm. Vigorously rub hands together for at least

20 seconds. Pay particular attention to area underneath

fingernails and between fingers. Rinse with clean water. Dry thoroughly with a single use paper

towel or hand drying device.

Hand sanitizer is NOT an appropriate substitute for hand washing!

Always Remember

Proper hand washing is a highly effective and simple way to prevent the spread of

germs thus keeping students safe.

Lessons learned: From this presentation, you should be

able to understand the importance of good personal hygiene;

Identify ways to maintain proper personal hygiene according to district/department policies and procedures;

Use proper hand-washing techniques.