Personal Hygiene

Personal Hygiene

Germs or bacteria are to be found in and on body and they can be transferred onto anything with which the body comes in contact.

Personal cleanliness

Self-respect is necessary in every food-handler because a pride in one’s appearance promotes a high standard of cleanliness and physical fitness. Person suffering from ill-health or who are not clean about themselves should not handle food.

Bathing

It is essential to take a bath or a shower every day (or at least tow or three times a week), otherwise germs can be transferred onto clothes and so onto food, particularly in warm weather.

Hand

Hand must be washed thoroughly and frequently, particularly after using the toilet, before commencing work and during the handling of food.

They should be washed in hot water, with the aid of a nail brush and bactericidal soap. This can be dispensed from a fixed container in a liquid or gel form and is preferable to bar soap, which can accumulate germs when passed from hand to hand. After washing, hand should be rinsed and dried on a clean towel, suitable paper towel or by hand hot-air drier. Hands and fingernails can be a great source of danger if not kept clean, as they can so easily transfer harmful bacteria on to the food.

Rings (except for a plain wedding band), watch and jewellery should not be worn where food is handled. Particles of food may be caught under the ring, and germs could multiply there until they are transferred onto food.

Watches should not be worn because some foodstuffs have to be plunged into plenty of water.

Apart from this, the steam in kitchen will ruin watches that are not waterproofed anyway.

Jewellery should not be worn, since it may fall off into food, unknown to the wearer; small sleepers for pierced ears are, however, permissible.

Fingernails

These should always be kept clean and short as dirt can easily lodge under the nails and be dislodged when, for example, making pastry, so introducing bacteria into food. Nails should be cleaned with a nail brush and nail varnish should not be worn.

Hair

Hair should be washed regularly and kept covered where food is being handled. Hair that is not cared for is likely to come out or shed dandruff which may fall into food. Men’s hair should be kept short as it easier to keep clean; it also looks neater. Women’s hair should be covered as much as possible. Bouth men’s and women’s hair can be kept in place using hair lacquer or a hair net. The hair should never be scratched, combed or touched in the kitchen, as germs could be transferred via the hand to the food.

Nose

The nose should not be touched when food is being handled. If a handkerchief is used, the hands should be washed afterwards. Ideally, paper handkerchiefs should be used and then destroyed, and the hands washed afterwards. The nose is an area where there are vast numbers of harmful bacteria; it is therefore very important that neither food, people nor working surfaces are sneezed over, so spreading germs.

Mouth

There are many germs in the area of mouth, therefore the mouth or lips should not be touched by the hands or utensils which may come into contact with food. No cooking utensils should be used for tasting food, nor should fingers be used for this purpose as germs may be transferred to food. A clean teaspoon should be used for tasting and wash well afterwards.

Coughing over foods and working areas should be avoided as germs are spread long distances if not trapped in handkerchief.

Ears

The ear holes should not be touched while in the kitchen as again, germs can be transferred.

Teeth

Sound teeth are essential to good health. They should be kept clean and visit to the dentist should be regular so that teeth can be kept in good repair.

Feet

As food-handlers are standing for many hours, care of the feet is important. They should be washed regularly and the toenails kept short and clean. Tired feet can general fatigue which leads to carelessness, and this result in a lowering of the standards of hygiene.

Cuts, burns and sores

It is particularly important to keep all cuts, burns scratches and similar opening of the skin covered with a waterproof dressing. Where the skin is septic ( as with certain cuts, spots, sores and carbuncles) there are vast number of harmful bacteria which must not be permitted to get on food; in most cases people suffering in this way should not handle food.

Cosmetics

Cosmetics, if used by food-handlers, should be used in moderation, but ideally their used should be discouraged. Cosmetics should not be put on in the kitchen and the hands should be washed well afterwards; they should be put on a clean skin, not used to cover up dirt.

Smoking

Smoking must never take place where there is food, because when a cigarette is taken from the mouth, germs from the mouth can be transferred to the fingers and so on to food. When the cigarette is put down the end which has been in the mouth can transfer germs on to working surfaces. Ash on food is most objectionable and it should be remembered that smoking where there is food is an offence against the law.

Spitting

Spitting should never occur, because germs can be spread by this objectionable habit.

Clothing and cloths

Clean whites (protective clothing) and clean underclothes should be worn at all times. Dirty clothes enable germs to multiply and if dirty clothing comes into contact with food the food may be contaminated. Cloths used for holding hot dishes should also be kept clean as the cloths are used in many ways such as wiping knives, wiping dishes and pans. All these uses could convey germs on to food.

Kitchen clothing

It is most important that people working in the kitchen should wear suitable clothing and footwear. Suitable clothing must be:

Ø Protective

Ø Washable

Ø Of a suitable colour

Ø Light in weight and comfortable;

Ø Strong

Ø Absorbent

Protective

Clothes worn in the kitchen must protect the body from excessive heat. For this reason chef’s jackets are double-breasted and have long sleeves; they are to protect the chest and arms from the heat of the stove and to prevent hot foods or liquids burning or scalding the body.

Aprons

These are designed to protect the body from being scalded or burned and particularly to protect the legs from any liquids which may be spilled; for this reason the apron should be of sufficient length to protect the legs.

Chef’s hat

This is designed to enable air to circulate on top of the head and thus keep the head cooler.

The main purpose of the hat is to prevent loose hairs from dropping into food and to absorb perspiration on the forehead. The use of lightweight disposable hats is both acceptable and suitable.

Footwear

This should be stout and kept in good repair so as to protect and support the feet. As the kitchen staff are on their feet for many hours, boots( men) clogs( for men and women)

Give added support and will be found most satisfactory. Modern industrial safety shoes with still toecaps are to be encouraged. Sandals, training shoes etc, are insufficient protection from spillage of hot liquids.

Washable

The clothing should be of an easily washable material as many changes of clothing are required.

Colour

White clothing is readily seen to be soiled when it needs to be changed and there is a tendency to work more cleanly when wearing ‘whites’. Chef trousers of blue and white check are practical colour but also require frequent changing.

Light and comfortable

Clothing must be light in weight and comfortable, not tight. Heavy clothing would be uncomfortable and heavy hat in the heat of the kitchen would cause headaches.

Strong

Clothing worn in the kitchen must be strong to withstand hard wear and frequent washing.

Absorbent

Working over a hot stove causes people to perspire; the perspiration will not evaporate in an inadequately ventilated atmosphere and so underclothes made from absorbent material, such as cotton, should be worn. The hat absorbs perspiration and the neckerchief is used to prevent perspiration from running down the body, for wiping the face and also to protect the neck, which is easily affected by draughts.