INTRODUCTION TO FOOD HYGIENE AND SANITATION

FOOD SAFETY

- Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according
to its intended use (FSA, 2011)
- An important way to ensure safety of food is to have high standards of personal hygiene.

I CAN CONTAMINATE FOOD WHEN...

1. I touch anything that may contaminate my hands

2. I am exposed to a person who is ill.
3. I have a food borne illness
 Food borne illness
 Disease carried or transmitted to people by food
4. I have infected wounds.

WHAT IS THE DIRTIEST PART OF THE HOUSE?

KITCHEN is the most unhygienic place in the house

Compared to a toilet seat....

  the chopping board has 200x more fecal bacteria

  The dishcloth is 20,000x dirtier

  The kitchen sponge is 200,000x dirtier

FOOD PREPARATION MUST NOTS!

 Scratching the scalp

 Running fingers through hair
 Wiping or touching the nose
 Rubbing an ear
 Touching a pimple or an open sore
 Wearing dirty clothes
 Coughing or sneezing into the hand
 Spitting in the establishment
THE MUSTS OF A FOOD HANDLER

1. MAINTAINING PERSONAL CLEANLINESS

a. Food handlers must take a bath before going to work.
b. Remember: ‘You are only 1% human.... and 99% bacteria’
c. Hair should also be kept clean
2. WEARING PROPER WORK ATTIRE
a. Hair Restraint/ Clean Hat (e.g. hair cap, hair net, toque)
b. Clean Apron/ Clothing
c. Face Mask
d. Appropriate shoes
e. Gloves
f. Note: Jewelries should be removed prior to food preparation
3. FOLLOWING HYGIENIC HAND PRACTICES
a. HAND WASHING
 When do I need to wash hands?
 After..
 Using the restroom
 Handling raw food (before and after)
 Touching the hair, face or body
 Sneezing, coughing, or using a handkerchief or tissue
 Smoking, eating, drinking or chewing gum
 Handling chemicals that might affect the safety of food
 Taking out garbage or trash
 Clearing tables or busying dirty dishes
 Touching clothing or aprons
 Is hand sanitizing enough?
o NO. HAND SANITIZING SHOULD NEVER REPLACE HAND WASHING WITH
SOAP AND WATER
b. Hand Maintenace
 Keep fingernails short and clean
 Do not wear false fingernails
 Do not wear nail polish
 Cover all hand cuts and sores with clean bandages
c. PROPER USE OF GLOVE
 Buy the right glove for the task
 Provide a variety of glove sizes.
 Focus on safety, durablity, and cleanliness
 Food handlers should change their gloves....

o As soon as they become soiled or torn

o Before beginning a different task

o At least every four hours during continual use, and more often when
necessary
o After handling raw meat and before handling cooked or ready-to-eat food