Principles of Food Safety, Hygiene and Sanitation

KENNETH D. BARRIENTOSCourse Instructor

Aklan State University-Ibajay Campus

Choose One.ppt

Chapter 2: Personal Habits of Food Service Workers

Principles of Safety Hygiene and Sanitation

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PERSONAL HYGIENE“Personal Hygiene” simply the application of principles for maintaining health and personal cleanliness.

Healthy Food Handler

Principles of Safety Hygiene and Sanitation

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PROPER ATTIRE

1. HAIR RESTRAINT

Principles of Safety Hygiene and Sanitation

Kenneth D. Barrientos

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PROPER ATTIRE

2. WORK CLOTHES

Principles of Safety Hygiene and Sanitation

Kenneth D. Barrientos

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PROPER ATTIRE

3. FOOTWEAR

Principles of Safety Hygiene and Sanitation

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PROPER ATTIRE

4. FACIAL MASK

Principles of Safety Hygiene and Sanitation

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PROPER ATTIRE

5. GLOVES

Principles of Safety Hygiene and Sanitation

Kenneth D. Barrientos

Personal Habits of Food Service

Worker

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PERSONAL HABITS OFFOOD WORKERS

1. Taking Daily Baths

Principles of Safety Hygiene and Sanitation

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PERSONAL HABITS OFFOOD WORKERS

2. Trimming of Nails

Principles of Safety Hygiene and Sanitation

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PERSONAL HABITS OFFOOD WORKERS

3. Shaving and Haircut for Males

Principles of Safety Hygiene and Sanitation

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PERSONAL HABITS OFFOOD WORKERS

4. Covering of Wounds

Principles of Safety Hygiene and Sanitation

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PERSONAL HABITS OFFOOD WORKERS

5. Wearing of Jewelries

Principles of Safety Hygiene and Sanitation

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PERSONAL HABITS OFFOOD WORKERS

6. Wearing of Nail Polish or False/Artificial Fingernails

Principles of Safety Hygiene and Sanitation

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PERSONAL HABITS OFFOOD WORKERS

7. Smoking and Eating

Principles of Safety Hygiene and Sanitation

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PERSONAL HABITS OFFOOD WORKERS

8. Proper Hand Washing

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PERSONAL HABITS OFFOOD WORKERS

9. Tasting of Food10. Storing Personal Belongings11. Illness12. Other Personal HabitsDo not blow air into plastic bags or use teeth for

opening packagesDo not lick fingers, touch nose, mouth, hair while in the production areaNever spit in the food handling area.Never apply make-up or sprits perfume in food preparation areas.Do not sit or lean on work tables or equipments.Do not allow unauthorized personnel in the production area

Principles of Safety Hygiene and Sanitation

Kenneth D. Barrientos

Employer’s ResponsibilityA food business must ensure food handlers do not handle food if there is a possibility of contamination through food-borne illness.A food business must maintain easily accessible hand washing facilities and supplies of warm running water, soap or other items to thoroughly clean hands.A food business must ensure food handlers have skills and knowledge in food safety and food hygiene matters relevant to their work.

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Principles of Safety Hygiene and Sanitation

Kenneth D. Barrientos QUESTIONS

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Principles of Safety Hygiene and Sanitation

Kenneth D. Barrientos

Laboratory Activity No.1

Proper Hand Washing

Bar soap/Liquid soap/Detergent soapNail BrushClean hand towel2 prepared nutrient agar plates

What to bring?