Personal Hygiene Program

Personal Hygiene Program

Lakeside

Alexander Markusson Viktoria Gorodetska Tzevetelina Petkova Class 1B Course name: Food Safety FB143 Date of submission: 26.10.09

Personal Hygiene Program

Table of Contents
Page Introduction Lakeside Actual Situation The potential hazards Hygiene Plan Hand-washing procedure Policies References 3 3-4 4 4 5 5 6 7

Personal Hygiene Program

We have been taking a closer look at the personal hygiene at the student buffet Lakeside and we have realized that there is some room for improvement regarding the safety routines. Due to the fact that we do most of our service at this restaurant we are getting a better overview and we get a lot of feedback from other students and teachers, which opened our eyes to the world of viruses and diseases. Therefore we have chosen to take part in creating a hygiene plan, which could help Lakeside become a hygienic and safer place. Personal hygiene is one of the most important practices related to food management. We have chosen to take a closer look at the restaurant Lakeside.

Lakeside
Lakeside is a student buffet/restaurant at the University of HIM which is located in Montreux, Switzerland. The restaurant serves up to 250 people every day, therefore the food safety standards are on a higher scale. Lakesides opening hours from Monday -Friday: y y y Breakfast: 07:00 08:00 Lunch: 11:15 13:30 Dinner: 17:30 19:15

Lakesides opening hours on the weekend: y y Brunch: 11:00-13:30 Dinner: 17:30-19.15

The foods change from time to time, the things that are served normally are: Hot buffet includes: y y y Meats: Pork, Chicken, Beef, Lamb, Veal Seafood: Dim Sum, Fried shrimps Vegetarian: Pancakes with vegetables, Ravioli

Cold buffet includes: y y Vegetable: Cucumbers, Tomatoes, Corn, Carrots, Salad Leaves Mixed Salads: Chicken and Tuna, Glass noodles and shrimps

Personal Hygiene Program

Deserts and Fruits include: y y Desert: Ice cream, a variety of cakes, tiramisu, variety of yoghurts, Fruits: Apples, Oranges, Peaches, Grapes, Bananas, Kiwis, Mandarin

Drinks: y Drinks: Coffee, tea, orange juice, hot milk, hot water, variety of syrup drinks

Actual Situation
Lakeside has many problems to offer, such as how the food is stored. The students that deal with the hot buffet do not look carefully after the food, they just keep it standing on the table. This leads to the increase of viruses and bacteria. The picture illustrates exactly this problem.

The potential hazards

With some illnesses, a student may infect others before showing any symptoms. Even some people carry pathogens and infect others without ever getting sick themselves. People carry viruses on their faces and can transfer them to their hands after touching their hair, nose or mouth. If a student had Hepatitis A or the Norovirus, he/she could contaminate food or water after touching his/her face and then the equipment or food. If you are sick it is very important
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Personal Hygiene Program

to tell about this before working and to have a very good personal hygiene. For example if you had diarrhea or are vomiting, you are coughing or sneezing and you did not wash your hands after using the restroom, you could make everyone ill. Simple acts such as scratching your face, running fingers through your hair, wiping or touching your nose, rubbing your ear, scratching your scalp, or touching a pimple or an infected wound can contaminate food and water. Almost every person carries Staphylococcus aureus in the nose or on his skin. So if your hands are contaminated after touching your face and then touch food, the consequences would be severe. For this reason every student must pay close attention to what he/she does with his/her hands. It is also important not to wear jewelry or false fingernails, because you can cause physical contamination if some objects get into the food. You should keep your fingernails short and clean otherwise your nail polish can disguise dirt under nails.

Hygiene Plan
Food handlers must wash their hands after Smoking, eating, drinking, using the toilet, clearing tables, handling money, handling raw meat and chemicals, if they have been ripped or soiled, handling ready-to-go-food and the gloves should be changed at least every fourth hour. Therefore we will show and explain you the six step hand-washing procedure, which should be mandatory in every restaurant.

The six step hand-washing procedure:

The whole process should take approximately 20 seconds. 1. Wet your hands with at least 38C hot water. 2. Apply soap 3. Scrub your hands and arms intense. 4. Clean your fingernails. 5. Rinse your hands thoroughly under running water. 6. Dry your hands and arms with a single use paper towel. Consider using a paper towel to open the door and turn off the faucet.

Personal Hygiene Program

Policies:
We will set up some policies and rules for the people who will be working in Lakeside, we consider that lakeside at the time is not living up to the standard we demand on food safety. 1. First of all you will have to wear single-use gloves, which will be provide in different sizes. We will also make sure that the gloves are made for the right purpose. People with facial hair should also wear protection to avoid contamination and the hair must be tied back at all times. 2. Jewelry will not be allowed on your hands or arms. Jewelry may contain microorganisms and contact with food or equipment might contaminate the food. 3. False nails or nail polish is not allowed. If a false nail ends up in the food it is a major physical food hazard and our responsibility. 4. 5. 6. Hair restraint for those who have direct contact with the food. Wear a bandage over wounds on hands. Remove the aprons before using the restroom or taking out the garbage.

As all of these parts have been mentioned, it is proven that Lakeside has to be more flexible on the hygiene part and the people that work there should try to make a greater effort on taking care of themselves and the surrounding.

Personal Hygiene Program

References:
Book: ServSafe Coursebook; Fifth Edition; National Restaurant Association Internet: http://en.wikipedia.org/wiki/Personal_hygiene#Culinary_hygiene