According
to Kim (2009), good hygiene practices will significantly minimize the risk of
food contamination be it physical, chemical or microbiological. The following
are hygiene practice that should be carried out by food handlers.
to Kim (2009), good hygiene practices will significantly minimize the risk of
food contamination be it physical, chemical or microbiological. The following
are hygiene practice that should be carried out by food handlers.
¨
Hand washing: It is widely recognized that hands
are potential source of microbiological contamination. Food handlers, if poorly
trained and managed
Hand washing: It is widely recognized that hands
are potential source of microbiological contamination. Food handlers, if poorly
trained and managed
pose the greatest risk to microbiological contamination,
they may unwilling poison food. Food handlers must wash their hands immediately;
·
Upon entering a food handling area
Upon entering a food handling area
·
Between handling raw and cook food
Between handling raw and cook food
·
After using the toilet
After using the toilet
·
After handling refuse and cleaning chemical
After handling refuse and cleaning chemical
·
After smoking, eating or drinking
After smoking, eating or drinking
·
After blowing or picking nose
After blowing or picking nose
·
After touching hair
After touching hair
·
After coughing or sneezing
After coughing or sneezing
¨
Food handler should wear protective clothing
designed to protect the food from contamination. Food handlers must wear clean
undamaged clothing such as apron, hairnet or headgear and disposable gloves. It
should be kept under hygienic condition, it must be regularly laundered and
disinfected.
Food handler should wear protective clothing
designed to protect the food from contamination. Food handlers must wear clean
undamaged clothing such as apron, hairnet or headgear and disposable gloves. It
should be kept under hygienic condition, it must be regularly laundered and
disinfected.
¨
Food
handlers must keep their finger nails short, avoid wearing false nail and must
remove all nail polish.
Food
handlers must keep their finger nails short, avoid wearing false nail and must
remove all nail polish.
¨
Food handlers must not wear jewelry other than a
plain wedding ring and a sleeper earring to food premises. Jewelry if worn can
harbour dirt and bacteria and can contaminate food as a foreign body.
Food handlers must not wear jewelry other than a
plain wedding ring and a sleeper earring to food premises. Jewelry if worn can
harbour dirt and bacteria and can contaminate food as a foreign body.
¨
Food
handlers must avoid licking their fingers
Food
handlers must avoid licking their fingers
¨
Do
not bite your finger nails while preparing food
Do
not bite your finger nails while preparing food
¨
Do
not spit in and around where food is prepared.
Do
not spit in and around where food is prepared.
¨
Cover
all cuts and wound with a water-proof dressing.
Cover
all cuts and wound with a water-proof dressing.
¨
Keep
hair clean and tied back and if necessary covered.
Keep
hair clean and tied back and if necessary covered.
Reference
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.
