personal hygiene and household cleanliness
Post on 03-Jan-2016
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Personal Hygiene and Household CleanlinessWhat are some good personal hygiene
practices that you use....or should use?
Washing your hands and food, and keeping your house clean
Washing Your Hands to Reduce the Spread of DiseaseWashing hands = single most effective way to
prevent infectious diseaseHands spread 80% of infectious disease ie)
common cold, fluWhen should you wash your hands?a.Before and after preparing meals and eatingb.After using the washroomc.After handling petsd.After blowing your nose or coughing and sneezing• What is considered proper practice for sneezing
now?
Washing HandsNeed three things:a.Waterb.Soap – soap does not kill germsc.Rubbing of Hands – kills germs with soap and
water because it helps to break down the dirt and grease that germs cling to
Washing HandsPublic Health Agency of Canada
Antibacterial soaps and household cleaners are not better at preventing the spread of common illnesses than regular soaps and cleaners
Antibiotic resistance: overuse of antibacterial soaps and cleaners resulting in antibiotic drugs and disinfectants no longer able to kill micro-organisms that cause diseasecan use alcohol-based cleaners
Kill both good and bad bacteria
Washing Hands
Washing Hands1. Wet hands: Remove all rings or other jewellery,
and wet your hands with warm running water.2. Soap: Put a small amount of liquid soap in the
palm of one hand. If using bar soap, set it on a rack so it does not sit in water. Bar soaps that stay moist attract germs.
3. Lather: Scrub your hands together. Make sure to scrub between your fingers, under your fingernails, and the backs of your hands. Do this for about 20 seconds (this is about the same time it takes to sing a short song like “Happy Birthday” twice).
Washing Hands4.Rinse: Rinse your hands with warm running
water for at least 10 seconds. Try not to handle the faucets in public washrooms once your hands are clean. Use a paper towel to turn off the water.
5.Dry: If you are in a public washroom, dry your hands with a single-use paper towel or air dryer. Protect them from touching dirty surfaces as you leave the washroom. If you are at home using a hand towel, be sure to change it daily. At home during cold and flu season, each member of your family could have their own hand towel.
Washing HandGood and simple hygiene practices to stop
spread of germs at home, work, school:Disinfect your kitchen sink and counters daily
using bleach, ammonia, alcohol, or vinegar-based cleaners. (Cleaning with soap removes dirt. Disinfecting kills germs.)
Regularly disinfect your bathroom, including all doorknobs and faucets.
Regularly disinfect your desk and computer keyboard, and avoid eating at your desk.
Washing HandsKeep your hands away from your eyes, nose, and
mouth.Cough or sneeze into your elbow instead of your
hands.Do not share pens, cups, glasses, dishes, or
cutlery at school or work.Do not pick up magazines and newspapers in
doctors’ waiting rooms, staff kitchens, or on public transit.
Stay at home if you are sick to avoid spreading germs to other people.
Foodborne Illness and Safe Food Handling11-13 million Canadians each year suffer from
foodborne illnessesFoodborne Illness: person gets sick from
eating food that has been contaminated with an unwanted micro-organism or pathogen = Food Poisoning
Symptoms: stomach cramps, nausea, vomiting, diarrhea, fever....as well as death Example: Botulism Poisoning – poorly preserved
food; result in respiratory failure and death
Foodborne Illness and Safe Food Handling PracticesHard to control because most food is
produced and processed in large amounts by big corporations and/or is imported
Once in food processing plant, can cross-contaminate other food
All of these factors lead to a greater chance of foodborne bacteria being spread to a large number of people
Foodborne Illness and Safe Food Handling PracticesNew types of foodborne bacteria are being identifiedExample: Listeria Monocyogenes – causes Listeriosis
Contaminated meat products – Maple Leaf Foods recall
Foodborne Illness and Safe Handling PracticesIn Canada, federal, provincial, and municipal
levels of government are responsible for public health and food safety
Canadian Food Inspection Agency (CFIA):Set rules for how food is processed and soldTests for safety and warns public if discover
unsafe food productshttp://www.inspection.gc.ca/english/toce.shtml
Foodborne Illness and Safe Handling PracticesBacteria can survive food processingFood can also become contaminated during
preparation, cooking, storage Safe food handling practices = covers how
you buy, store, handle and prepare foodBacteria grow between 4-60 degrees Celsius
Keeping food cold (below 4 degrees C) slows growth of bacteria
Freezing food (below 18 degrees C) stop from growing
Foodborne Illness and Safe Handling PracticesFreezing bacteria wont kill it, need to cook
food to kill itFood Temperature (°C)
Beef, veal, and lamb (medium-rare) 63
Beef, veal, and lamb (well done) 77
Pork 71
Poultry (e.g., chicken, turkey, duck), pieces 74
Poultry, whole 85
Egg dishes 74
Other foods (e.g., hot dogs, stuffing,
leftovers)
74
Foodborne Illness and Safe Handling Practices
Foodborne Illness and Safe Handling PracticesClean: Always wash your hands, utensils, and
cooking surfaces before handling food, while you prepare it, and after you are finished.
Disinfect kitchen surfaces and utensils.Wash fruits and vegetables with fresh cool
running water before preparing and eating them. Use a brush to scrub produce with firm or rough surfaces (e.g., potatoes, carrots).
Foodborne Illness and Safe Handling PracticesSeparate:Keep meats and their juices separated from
other food in the refrigerator and during preparation.
Keep separate cutting boards and utensils for raw meats and vegetables/fruits.
Always keep food covered in the refrigerator.
Foodborne Illness and Safe Handling PracticesChill:After grocery shopping, refrigerate fruits and
vegetables quickly.Keep your refrigerator at the proper
temperature (≤ 4 °C).Keep your freezer at the proper temperature
(≤ -18 °C).Refrigerate/freeze leftovers and prepared
food within two hours.
Foodborne Illness and Safe Handling PracticesCook:Prepare food quickly.Cook food to a safe internal temperature and
serve it immediately.Do not let food sit out at temperatures where
bacteria can grow (between 4 and 60 °C).
Indoor Air Quality
Indoor air pollutants can be biological and chemical
Biological: mould, bacteria, dust mitesChemical: volatile organic compounds (VOCs)
in household products; gases and particles from fuel-burning appliances (furnace, gas stoves, tobacco smoke, building materials, outdoor air)
Indoor Air QualityHealth Canada3 main ways that should be used together to improve
indoor air quality1. Source control – preventing pollutants from getting
into the air
a. Avoid smoking indoors.b. Keep your home clean by dusting and vacuuming
regularly.c. Keep your home dry. Control the degree of moisture
in the air, or the humidity, by using a humidifier. Fix anything in the house that causes dampness and allows mould to grow.
Indoor Air Qualityd. Make sure all of the fuel-burning appliances
in the house are working properly.e. Avoid idling cars and lawnmowers in
attached garages.f. Reduce off-gassing of household materials
and products by using/installing paints, cleaning products, insulation, carpets, and other household products containing fewer VOCs.
Indoor Air Quality2. Increase ventilation – moving outdoor air
indoors; decreases stale air and reduce indoor air pollutants
a.opening windows and doors;b.turning on kitchen and bathroom fans;c.installing mechanical heating, ventilation,
and air conditioning systems (HVACs) that can bring in outdoor air, vent stale air, circulate air, and control temperature and humidity.
Indoor Air Quality3. Air Cleaning – remove impurities from air;
some remove particles, not as good at removing gases
i. Ion generators – portable units that use static charges to trap particles
ii.Electronic air cleaners – use electrical field to trap particles
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