IMPORTANCE OF FOOD HYGIENE

Safe food to the customers. Ensures customer satisfaction, good reputation and increased business. Provides good working conditions, higher staff morale with lower staff

turnover. Increases the shelf life of food. In compliance with law. Contributes to higher profits.

COST OF POOR HYGIENE

Food poisoning outbreaks and sometimes death. Results in food complaints, illness and fines. Food contamination and customer complaints. Pest infestations. Waste due to spoilage. The closure of food premises by local authority Action. Fines and costs of legal action taken because

of contraventions in Hygiene Legislation, or because of sale of unit or unsatisfactory food.

Civil action taken by food poisoning sufferers. Loss of production and food which has to be

destroyed. Decontamination cleaning and replacement of

damaged equipments. Results in lower profits.

MICRO ORGANISM – THE UNSEEN ENEMY

Micro organisms are microscopic in nature. They are found everywhere including , Food Water Soil Air In and on persons

PERSONAL HYGIENE

Food handlers are most frequent source of contamination of food.

It is the moral and legal responsibility to observe high standards of personal hygiene to prevent contamination of food.

HANDS AND SKINREMEMBER ……….

WASH YOUR HANDS after visiting toilets. WASH YOUR HANDS before and after work. WASH YOUR HANDS between handling raw

and cooked food. WASH YOUR HANDS after handling waste

food or refuse. WASH YOUR HANDS after eating, smoking or

blowing nose. WASH YOUR HANDS after combing or

touching the hair.

NOSE, MOUTH AND EARS

People with bad cold should not handle open food.

Picking or scratching the nose should not be done.

Eating sweets, chew gum or tasting food with the fingers or an unwashed spoon or blow into glasses to polish them are not permitted.

JEWELLERY AND PERFUME

Take off watches, brooches, jeweled rings or earrings as they can harbor dirt and bacteria and could drop into the food.

Avoid strong smelling perfume or after shave as these can taint foods.

HAIR

Suitable head covering which completely encloses the hair must be worn.

Combing of hair and adjustments of head covering should not be carried out whilst wearing protective clothing, as hair may end up on the shoulders and in the product.

SMOKING

Smoking encourages coughing and droplet infection.

People touch their lips whilst smoking and they may transfer harmful bacteria to food.

Ash and cigarette ends may find their way into food products.

An unpleasant environment may be created for non smokers.

PROTECTIVE CLOTHING

Food handlers must wear clean and washable over clothing, without external pockets.

Out door clothing must not be brought into food rooms.

Protective clothing should not be hung in sanitary accommodation.

Suitable foot wear must be worn. Preferably a low heeled shoes with non slip sole and must be kept clean.

REPORTING ILLNESS

Handlers suffering from diarrhea, vomiting, skin infection, heavy colds and discharges from eyes or ears must not handle food. Instead must inform their supervisors.

Food handlers who excrete food poisoning organisms must not resume food handling duties without medical clearance.

PERSONAL HYGIENE STARTS AT HOME…………… ……………AND CONTINUES THROUGH WORK

Bath everyday Wash hair frequently Hair should be kept free of dandruff Clean pair of undergarments daily Brush teeth twice everyday.

PERSONAL HYGIENE FOR FOOD HANDLERS. Avoid smoking before coming in to work area. Hair should be covered with clean head scarf or cap Avoid touching hair while at work area. Nails to be kept short. Nail polish should not be worn. Do not wear strong perfumes as substance like fat

absorbs strong smells. If suffering from infections like cold, cough or

dysentery, should report to supervisor and should not be allowed to handle food.

Cuts , wound etc, should be covered with waterproof dressing.

Avoid touching face or other parts as discharges from eyes, nose are full of bacteria and would get transferred to food.

Wash hands, nose and mouth before entering work area. Wash hands only in washbasins not in food wash basins. Avoid sneezing, coughing in the work area as bacteria

spread through droplets. Spitting should be avoided at all costs. Do not blow inside food to cool them, Do not chew gum, paan and or paan parag. Wear protective gear as per job requirement. Do not taste food with fingers instead use ladles.