PERSONAL HYGIENE: FOOD SAFETY TIPS
It is vital that good standards of personal hygiene are
maintained by food handlers. Contaminated hands will spread bacteria around a
kitchen very quickly.
To prevent cross contamination of food it is essential to
wash your hands frequently. Examples include:
·
Before starting work
·
Before handling food
·
Between handling raw and ready to eat foods
·
After going to the toilet
·
After handling raw foods
·
After handling waste
·
After eating, drinking or smoking, coughing,
sneezing or touching your face
·
After taking a break
·
After handling chemicals
·
After handling money
How to wash your
hands
·
Use warm water and preferably antibacterial
soap.
·
After wetting hands, apply soap and use the
following procedure to clean your hands thoroughly:
·
Rub palm to palm
·
Rub backs of both hands
·
Rub palm to palm with fingers
·
Rub backs of fingers (interlocked)
·
Rub all parts of both hands
·
Rub both palms with fingertips
·
Rinse hands under running water and dry
thoroughly on clean towel
In addition, it is important that staff maintain a high
degree of personal hygiene with regard their personal habits. For example:
·
No smoking in food areas
·
No coughing, sneezing, spitting over food
·
No strong smelling perfumes should be worn when
handling foods
·
No nail varnish should be worn when handling
food
·
No jewellery other than a plain wedding band or sleeper
earrings should be worn
·
All cuts, wounds or sores should be covered with
a waterproof dressing.
·
Over-clothing should be clean and present no
risk of contamination to food.
·
Hair should be tidy and covered where necessary
to prevent the risk of it falling into food.
Staff should report to their supervisor if they have had
symptoms of diarrhoea, vomiting, nausea, abdominal cramps or fever. These may
be indications that they have or have had food poisoning. They should also
inform their supervisor if they have infected cuts or wounds, boils or sores
that may lead to the contamination of foods.
Safety procedure
in handling equipment:
We understand that the kitchen is a very dangerous place to
work in; a chef is dealing with fire, electric machines, sharp blades and hot
liquids etc. Chef must follow all the safety procedures and instructions.
Following are some points which must be taken care of seriously:
1. A knife should never be left in the sink of water as it
is bad for the blade and also presents safety hazards to other person putting
hands in the water.
2. Hold the knife away from the body and make sure the blade
faces downward to avoid injury to self and to others.
3. A duster should be folded to the size of the chopping
board and firmly placed under the chopping board to avoid slipping.
4. Instructions manual given with the machines must be
read and pasted near the machines on the wall.
5. Machines having sharp blades like buffalo chopper, while
cleaning or wiping, one must ensure that power supply are stopped.
6. While handling hot plates or trays either dry dusters or
appropriate gloves should be used.
7. Wipe hands properly before handling the electric
equipment.
8. Gas supply should be turned off if not required.
9. Enough space should be ensured for the staff before
installing any machine.
10. Heavy equipment s should not be carried alone.
11. First aid box should be placed in the kitchen.
12. Equipment s should be used of an appropriate size and
shape.