BASIC BASIC HYGIENEHYGIENE

INTRODUCTIONINTRODUCTION• Welcome to the Centara Basic hygiene Training.Welcome to the Centara Basic hygiene Training.• This Training covers some of the hygiene issues which This Training covers some of the hygiene issues which

affect you every day as a food handler.affect you every day as a food handler.• Centara defines a food handler as anyone who handles Centara defines a food handler as anyone who handles

food in the course of work, as part of their duties.food in the course of work, as part of their duties.• Cleanliness is an integral part of your working day and it Cleanliness is an integral part of your working day and it

is essential that you have an understanding of the results is essential that you have an understanding of the results and consequences of poor hygiene standards.and consequences of poor hygiene standards.

• You have a moral and legal responsibility to maintain You have a moral and legal responsibility to maintain high standards of personal hygiene in line with the food high standards of personal hygiene in line with the food safety (general food hygiene).safety (general food hygiene).

AS FOOD IS YOUR BUSINESSAS FOOD IS YOUR BUSINESSGOOD HYGIENEGOOD HYGIENE IS PART OF IS PART OF

YOUR JOBYOUR JOB

YOUR PERSONAL HYGIENEYOUR PERSONAL HYGIENE

• High standards of personal hygiene are fundamental in reducing High standards of personal hygiene are fundamental in reducing the risks of food poisoning within catering areas.the risks of food poisoning within catering areas.

• You must be in good health and understand the need for You must be in good health and understand the need for exceptional hygiene standards at Centara .exceptional hygiene standards at Centara .

• We know that germs that can cause food poisoning can be We know that germs that can cause food poisoning can be carried in our: bowels, noses, throats, ears, eyes and hair. They carried in our: bowels, noses, throats, ears, eyes and hair. They can also be carried in cuts and sores, boils and spots.can also be carried in cuts and sores, boils and spots.

• As dirt harbors germs, you must keep your body and clothes As dirt harbors germs, you must keep your body and clothes extremely clean.extremely clean.

• A good personal hygiene routine is essential, washing your hair A good personal hygiene routine is essential, washing your hair and body at least once every day. Your clothing must also be and body at least once every day. Your clothing must also be kept clean and changed every day.kept clean and changed every day.

WHEN YOU ARRIVE AT WORK WHEN YOU ARRIVE AT WORK YOU MUST:YOU MUST:

• put on your clean protective uniform put on your clean protective uniform

• put on clean, closed shoes with non-slip put on clean, closed shoes with non-slip solessoles

• keep your hair tied up, if it is shoulder-length or longer, keep your hair tied up, if it is shoulder-length or longer, and, if necessary, coveredand, if necessary, covered

• remove all jewelers, apart from plain wedding bandsremove all jewelers, apart from plain wedding bands• cover all cuts/sores/boils with a clean, water proof cover all cuts/sores/boils with a clean, water proof

dressing-these dressing should be changed regularly dressing-these dressing should be changed regularly • wash your hands REGULARLY!!wash your hands REGULARLY!!

WASHING YOUR HANDS WASHING YOUR HANDS PROPERLY MUST BECOME A PROPERLY MUST BECOME A SECOND NATURE TO YOU!!!!SECOND NATURE TO YOU!!!!

• The hand is the most dangerous part of the body The hand is the most dangerous part of the body because it touches all other parts and everything because it touches all other parts and everything in and around the food premises. Salmonella can in and around the food premises. Salmonella can be transferred from a source to a high-risk food, be transferred from a source to a high-risk food, via unwashed hands.via unwashed hands.

You must wash thenYou must wash then

• before starting workbefore starting work• after visiting the toiletafter visiting the toilet• after blowing your noseafter blowing your nose• after smoking or eatingafter smoking or eating• after preparing foodafter preparing food• after using cleaning fluidsafter using cleaning fluids• after handling rubbishafter handling rubbish

But how should you wash your But how should you wash your hands?hands?

• under hot running waterunder hot running water• using soap or suitable bactericideusing soap or suitable bactericide• only wash hand basins should be used, not food only wash hand basins should be used, not food

preparation or washing up sinks preparation or washing up sinks • use a nails brush to scrub handsuse a nails brush to scrub hands• dry your hands with hot air driers, roller towel dry your hands with hot air driers, roller towel

or, preferably, disposable paper towelsor, preferably, disposable paper towels

WHAT NOT TO DO:WHAT NOT TO DO:

• Chewing gum or eating whilst handling foodChewing gum or eating whilst handling food• Dipping fingers into food and liking fingers, Dipping fingers into food and liking fingers, always always

use a clean spoonuse a clean spoon• Coughing into foodCoughing into food• Spitting into foodSpitting into food• Smoking near foodSmoking near food• Scratching yourselfScratching yourself• Sneezing over foodSneezing over food• Over handling foodOver handling food

ALSOALSO

• always keep your finger nail short and cleanalways keep your finger nail short and clean• perfume must not be worm as it may taint foodperfume must not be worm as it may taint food• Ornate jewelers must be removed as it can Ornate jewelers must be removed as it can

harbors bacteria, fall into food and can also be a harbors bacteria, fall into food and can also be a safety hazard when handling knives or using safety hazard when handling knives or using machinery.machinery.

WHAT SHOULD YOU DO IF YOU WHAT SHOULD YOU DO IF YOU ARE ILL?ARE ILL?

• As food handler, you can appreciate it can As food handler, you can appreciate it can be extremely dangerous for you, your be extremely dangerous for you, your colleagues and your customer if you feel, or colleagues and your customer if you feel, or recently have been, ill.recently have been, ill.

• It is essential you tell your manager if you do It is essential you tell your manager if you do not feel well and especially if you:not feel well and especially if you:

• have been sickhave been sick• have diarrheahave diarrhea• have a skin irritations or allergieshave a skin irritations or allergies• think you have lice or a scalp irritationthink you have lice or a scalp irritation• have infected sores or cutshave infected sores or cuts• feel unwellfeel unwell• were ill while on holidaywere ill while on holiday• or anyone you live with is sick, or as diarrheaor anyone you live with is sick, or as diarrhea• have ear, nose or throat infectionshave ear, nose or throat infections• have an upset stomachhave an upset stomach• have food poisoninghave food poisoning

YOU’RE WORKING HYGIENEYOU’RE WORKING HYGIENE

• Remember, dirt carries germs, so all working area Remember, dirt carries germs, so all working area must be kept immaculately clean and free from must be kept immaculately clean and free from even the tiniest food.even the tiniest food.

• All surfaces and equipment which comes into All surfaces and equipment which comes into contact with the food should be thoroughly cleaned contact with the food should be thoroughly cleaned once every dayonce every day

• Constantly used surfaces and equipment need Constantly used surfaces and equipment need cleaning after each operation, for example cleaning after each operation, for example chopping board, utensil and slicing machines.chopping board, utensil and slicing machines.

• If you do not use clean, sterilized equipment you If you do not use clean, sterilized equipment you are inviting germs to spread to the food, to are inviting germs to spread to the food, to multiply and possibly affect your customer.multiply and possibly affect your customer.

• Dirt, bad food and scrap carrying germs end up in Dirt, bad food and scrap carrying germs end up in your bins, so bins must be stored away from food your bins, so bins must be stored away from food premises and must be covered and cleaned premises and must be covered and cleaned immediately after emptying.immediately after emptying.

• Never lean or sit on a table used for preparing food.Never lean or sit on a table used for preparing food.• Never leave cooked food uncovered in a warm Never leave cooked food uncovered in a warm

kitchen to cool, always put food away in a cold kitchen to cool, always put food away in a cold room or into a blast chiller.room or into a blast chiller.

• Remember that germs are not killed by cold Remember that germs are not killed by cold temperatures, even by freezing they are still there, temperatures, even by freezing they are still there, but they cannot grow.but they cannot grow.

• Always keep food covered.Always keep food covered.• Always reheat food at the same high Always reheat food at the same high

temperature as the first cookingtemperature as the first cooking• Bacteria are tiny living beings with an Bacteria are tiny living beings with an

incredibly fast breeding rate, you cannot stop incredibly fast breeding rate, you cannot stop them getting into your kitchen areas, but you them getting into your kitchen areas, but you can stop them becoming dangerous when can stop them becoming dangerous when they are present.they are present.

• Bacteria are dangerous when they reach Bacteria are dangerous when they reach large numbers, all they need is large numbers, all they need is

THE RIGHT FOODTHE RIGHT FOODTHE RIGHT TEMPERATURETHE RIGHT TEMPERATURE

A LITTLI TIMEA LITTLI TIME

• If you can remove at least one of these If you can remove at least one of these conditions, a germ cannot readily breed.conditions, a germ cannot readily breed.

The less your hands are in direct contact with food, the less chance there is of contamination occurring

Avoid touching food with your hands. Whenever possible use tongs to handle food and plates or trays to carry it

Personal cleanliness is vital, otherwise you will add your own bacteria to the food

Avoid touching your nose, coughing or sneezing over food

There are many bacteria on the surface of your skin. Most are harmless, but some, when transferred to food, can cause illness. In addition your hands can pick up bacteria from other sources and contaminate food

Wash your Hands• after using the lavatory• between handling raw meat and

cooked meat• before and after touching food • after coughing into your hands or

using a handkerchief • after touching your face or hair • after carrying out any cleaning

“WHY SHOULD I DO IT ?”“WHAT SHOULD I DO ?“

HYGIENE RULES

There is always the risk in the work place that utensils and equipment can become contaminated with bacteria

Clean kitchen utensils and Equipment thoroughly, before and after use

Play safe! Always regard raw meat and poultry as contaminated. Don’t spread infection

Keep raw and cooked food separate, especially raw meat/ poultry and cooked meat/ poultry

Wounds such as these are often infected with bacteria. They must be properly covered to prevent the spread of bacteria. Brightly coloured dressings will be easily spotted if they fall into food

Keep cuts, grazes and boils covered with a waterproof dressing that is brightly coloured blue is a good colour

Bacteria can collect beneath long nails, and pass into the food you handle

Keep fingernails short and clean

Your hair and scalp carry many bacteria which can fall into food

Keep hair covered with a net or Disposable hat

Thorough cleaning is necessary to kill any bacteria already present

Always ensure that the workplace is clean before preparing food

To protect it against contaminationKeep food covered whenever possible

Thorough thawing is essential if the centre of the food is to reach the temperature required to destroy bacteria during cooking

Be sure that certain frozen food is thawed thoroughly before cooking – especially poultry and large joints of meat

High Risk foods (e.g. meat, poultry, gravy etc) provide bacteria with the nutrients and moisture needed to grow. In the temperature “ Danger Zone” (5’C to 63’C) bacteria multiply at a very fast rate

Keep food at the correct temperature – in storage and preparation•remember the “High Risk” foods•remember the temperature “Danger Zone”