Personal Hygiene
Personal Hygiene
Hand washing and personal care and their role in food preparation
Vocabulary
Hygiene
– a condition or practice conducive to the
preservation of health
Microorganisms
– any organism too small to be viewed by
the unaided eye (bacteria, some fungi, algae, etc.)
Cross contamination
– a condition of impurity resulting from
the transfer of microorganisms, like bacteria, from one
source to another
Groom
– to make neat or tidy (clean, brush, etc.)
Protective clothing
– apparel such as gloves, apron, etc.,
used to minimize contamination and/or protect clothing
Cleanliness
– a state of personal neatness
When to wash your hands
When they are
soiled
When arriving at
work
When changing the foods
handled
After
eating
After blowing your nose
Before wearing
gloves
After wearing gloves
After handling garbage cans
After mopping and
sweeping
After other cleaning activities
After smoking
After
handling
raw meat
When switching tasks
After handling money
After handling dirty
dishes
After being in the restroom wash
twice – once in the restroom and
again in the
workplace
Places with the most germs:
Work desk
Kitchen sink
Dishcloth
Sponge
Garbage can
Refrigerator
Phones
Bathroom doorknob
Keyboards
Escalator handrails
Shopping cart handles
Picnic tables
Pens, pencils and crayons
Remote controls
Light switches
Bathroom cups
Pet cages
Toys
Avoid
Sneezing, coughing into the hands (use inside
elbow)
Picking your nose
Touching your face or hair
Scratching your head
Grazing while preparing food
Double dipping
Handling food when sick
Do
Grasp equipment by the handle
Hold glasses at the bottom, not the rim area
Carry plates without fingers touching the top of
the plate
Use a disposable towels for drying hands
Wear clean clothes to work
Keep your long hair properly tied and covered
When refilling a person’s drink, keep pitchers
from toughing the glass or liquid in the glass
The Big 5
If you are sick you should never handle
food. You risk infecting others. Stay home if
you have:
Hepatitis A
Salmonella
Shigella
E.Coli (Escherichia coli 0157:H7)
Norovirus
The Big 5 – Easy to remember!
S
end
S
ick
E
mployees
H
ome
N
ow
S
higella
S
almonella
E.
Coli
H
epatitis A
N
orovirus
The Big 5
Symptoms include (But are not limited
to):
Vomiting
Fever
Diarrhea
Jaundice
Sore throat with a fever
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Maricopa County 6 step
Hand Washing Procedure
1.
Moisten hands with
warm
water
2.
Apply
hand soap
3.
Vigorously rub hands together scrubbing between
your fingers, under fingernails, your forearms, and
the
backs of hands
. Continue scrubbing for at least
10-15 seconds
. It is the hand soap combined with
the scrubbing action that removes the dirt,
bacteria, and virus from the hands.
Maricopa County 6 Step
Hand Washing Procedure
4.
Completely rinse your hands under warm
running water for the remaining 5
-10
seconds.
5.
Dry hands with a paper towel.
6.
Turn off the faucet with the same paper
towel used to dry your hands. It is a good
idea to use the paper towel to open the
door when leaving the bathroom.
Step 3 and 4 equals 20 seconds!
This is the time it takes to sing a nursery
rhyme twice – like the ABCs
With a partner – make a list of as many
nursery rhymes as you can think of in 30
seconds.
Maricopa County 6 Step
Hand Washing Procedure
Germ Facts
Some microorganisms are good for you, and
some are bad. The bad ones, specifically
bacteria, are microscopic, so you can’t see
them with the naked eye.
Some microorganisms are used for making
bread, beer, and yogurt.
Germ Facts
Germs are tough.
Viruses can be transferred from dry
smooth surface up to 20 minutes after
being contaminated.
E. Coli, salmonella and other bacteria
can live up to two hours on surfaces like
doorknobs, keyboards, and tables.
Viruses can travel on droplets through
the air.
Germ Facts
229,000 germs per square inch on frequently
used faucet handles.
21,000 germs per square inch on work desks
about 400 times more than the average
toilet seat.
More germs at the kitchen sink than at the
toilet.
1,500 on each square centimeter of hands.
Germ Facts
Bacteria doubles every 20 minutes.
Five bacteria in a sandwich at noon will total over
10 million by 7 pm. After three days, with no
bacteria dying, there would be enough to cover the
earth.
Microorganisms can build up resistance to drugs
intended to kill them.
Germ Facts
Freezing can slow down bacteria
growth
Temperatures over 140 degrees
can kill germs.
Fact
If you shake hands with someone who has
just come from the bathroom without
washing his or her hands, there is a one in
three chance of getting germs from that
person’s feces in your mouth within two
hours.
Got it? Let’s try it.
Everyone go wash your hands!
Proper hand washing and personal care are essential in ensuring food safety. This article delves into the significance of maintaining good hygiene practices during food preparation to prevent contamination and maintain the overall health and well-being of individuals.
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Presentation Transcript
Personal Hygiene Hand washing and personal care and their role in food preparation
Vocabulary Hygiene a condition or practice conducive to the preservation of health Microorganisms any organism too small to be viewed by the unaided eye (bacteria, some fungi, algae, etc.) Cross contamination a condition of impurity resulting from the transfer of microorganisms, like bacteria, from one source to another Groom to make neat or tidy (clean, brush, etc.) Protective clothing apparel such as gloves, apron, etc., used to minimize contamination and/or protect clothing Cleanliness a state of personal neatness
When to wash your hands When they are soiled After other cleaning activities When arriving at work After smoking When changing the foods handled After handling raw meat When switching tasks After eating After handling money After blowing your nose After handling dirty dishes Before wearing gloves After being in the restroom wash twice once in the restroom and again in the workplace After wearing gloves After handling garbage cans After mopping and sweeping
Places with the most germs: Work desk Escalator handrails Kitchen sink Shopping cart handles Dishcloth Picnic tables Sponge Pens, pencils and crayons Garbage can Remote controls Refrigerator Light switches Phones Bathroom cups Bathroom doorknob Pet cages Keyboards Toys
Avoid Sneezing, coughing into the hands (use inside elbow) Picking your nose Touching your face or hair Scratching your head Grazing while preparing food Double dipping Handling food when sick
Do Grasp equipment by the handle Hold glasses at the bottom, not the rim area Carry plates without fingers touching the top of the plate Use a disposable towels for drying hands Wear clean clothes to work Keep your long hair properly tied and covered When refilling a person s drink, keep pitchers from toughing the glass or liquid in the glass
The Big 5 If you are sick you should never handle food. You risk infecting others. Stay home if you have: Hepatitis A Salmonella Shigella E.Coli (Escherichia coli 0157:H7) Norovirus
The Big 5 Easy to remember! Send Sick Employees Home Now Shigella Salmonella E.Coli Hepatitis A Norovirus
The Big 5 Symptoms include (But are not limited to): Vomiting Fever Diarrhea Jaundice Sore throat with a fever
5 practices of good personal hygiene and health 1. Hygienic Hand Practices http://www.flickr.com/photos/arlingtonva /4314530838/ 2. Maintain Personal Cleanliness http://www.flickr.com/photos/minnellium/42141 27988/ 3. Wear clean and appropriate uniforms http://www.flickr.com/photos/usarmyafri ca/4457105066/ 4. Maintain Good Health http://www.flickr.com/photos/mikebaird/32396 27157/ 5. Report Illness http://www.flickr.com/photos/spcbrass/369210589/
Maricopa County 6 step Hand Washing Procedure 1. Moisten hands with warm water 2. Apply hand soap 3. Vigorously rub hands together scrubbing between your fingers, under fingernails, your forearms, and the backs of hands. Continue scrubbing for at least 10-15 seconds. It is the hand soap combined with the scrubbing action that removes the dirt, bacteria, and virus from the hands.
Maricopa County 6 Step Hand Washing Procedure 4. Completely rinse your hands under warm running water for the remaining 5-10 seconds. 5. Dry hands with a paper towel. 6. Turn off the faucet with the same paper towel used to dry your hands. It is a good idea to use the paper towel to open the door when leaving the bathroom.
Maricopa County 6 Step Hand Washing Procedure Step 3 and 4 equals 20 seconds! This is the time it takes to sing a nursery rhyme twice like the ABCs With a partner make a list of as many nursery rhymes as you can think of in 30 seconds.
Germ Facts Some microorganisms are good for you, and some are bad. The bad ones, specifically bacteria, are microscopic, so you can t see them with the naked eye. Some microorganisms are used for making bread, beer, and yogurt.
Germ Facts Germs are tough. Viruses can be transferred from dry smooth surface up to 20 minutes after being contaminated. E. Coli, salmonella and other bacteria can live up to two hours on surfaces like doorknobs, keyboards, and tables. Viruses can travel on droplets through the air.
Germ Facts 229,000 germs per square inch on frequently used faucet handles. 21,000 germs per square inch on work desks about 400 times more than the average toilet seat. More germs at the kitchen sink than at the toilet. 1,500 on each square centimeter of hands.
Germ Facts Bacteria doubles every 20 minutes. Five bacteria in a sandwich at noon will total over 10 million by 7 pm. After three days, with no bacteria dying, there would be enough to cover the earth. Microorganisms can build up resistance to drugs intended to kill them.
Germ Facts Freezing can slow down bacteria growth Temperatures over 140 degrees can kill germs.
Fact If you shake hands with someone who has just come from the bathroom without washing his or her hands, there is a one in three chance of getting germs from that person s feces in your mouth within two hours.
Got it? Lets try it. Everyone go wash your hands!
