Food
should be safe and free from contamination at all point until it reaches the
consumer. However poor personal hygiene practice of food handlers is a serious
public health problem resulting to food borne diseases that affect many people
every year. Hence awareness of the potential source of food contamination is an
important component of good health (Kimberly, 2010).
should be safe and free from contamination at all point until it reaches the
consumer. However poor personal hygiene practice of food handlers is a serious
public health problem resulting to food borne diseases that affect many people
every year. Hence awareness of the potential source of food contamination is an
important component of good health (Kimberly, 2010).
According
to Kim (2009), personal hygiene practice of food handlers is one of the major
factor in food contamination, the most important contaminant of food are
microorganism excreted from intestinal tract of humans. These pathogens are
transferred to food through faecal oral route, hence it is important for food
handlers to wash their hands regularly.
to Kim (2009), personal hygiene practice of food handlers is one of the major
factor in food contamination, the most important contaminant of food are
microorganism excreted from intestinal tract of humans. These pathogens are
transferred to food through faecal oral route, hence it is important for food
handlers to wash their hands regularly.
According
to Kimberly (2010), food handlers should maintain high standard of personal
cleanliness and wear suitable protective clothing. Cuts or wound should be
covered with suitable waterproof dressing if they are to continue work.
to Kimberly (2010), food handlers should maintain high standard of personal
cleanliness and wear suitable protective clothing. Cuts or wound should be
covered with suitable waterproof dressing if they are to continue work.
High
standard is essential especially where open food is prepared and served. Many
potential physical contaminates such as hair or microbiological contaminates
such as bacteria arise from direct contact with food handling personnel during
preparation, storage or distribution phase.
standard is essential especially where open food is prepared and served. Many
potential physical contaminates such as hair or microbiological contaminates
such as bacteria arise from direct contact with food handling personnel during
preparation, storage or distribution phase.
References
Kim,
S. (2009). Food Safety: Introduction to Personal
Hygiene. Retrieved
S. (2009). Food Safety: Introduction to Personal
Hygiene. Retrieved
from
the connexions website: http://cnx.org/content.
the connexions website: http://cnx.org/content.
Kimberly,
C. (2010). The Professional Food Handlers
Guide. Retrieved
C. (2010). The Professional Food Handlers
Guide. Retrieved
from the
website: www.keepfoodsafe.com
website: www.keepfoodsafe.com
