Personal HygienePersonal HygieneCleaning Cleaning

and and SanitationSanitation

Food PoisoningFood Poisoning Has 3 principal causesHas 3 principal causes Inadequate heatInadequate heat Inadequate cold storageInadequate cold storage Cross contaminationCross contaminationFirst two are easily understood by food handlers First two are easily understood by food handlers

because they involve sight, touch, smell and because they involve sight, touch, smell and experience.experience.

Cross contamination is more complex doing its Cross contamination is more complex doing its mischief unseen, unfelt and via many routes.mischief unseen, unfelt and via many routes.

Process Equipment / machine can appear clean but Process Equipment / machine can appear clean but harbour many harmful germs harbour many harmful germs

Even very experienced employees can harbour many Even very experienced employees can harbour many harmful bacteria harmful bacteria

Cross contaminationCross contamination Cross contamination is the process Cross contamination is the process

whereby harmful bacteria (germs) are whereby harmful bacteria (germs) are transferred from dirty, contaminated transferred from dirty, contaminated areas such as toilets, waste, outside areas such as toilets, waste, outside cloths, pets, pests, raw materials and cloths, pets, pests, raw materials and packing materials to clean areas when packing materials to clean areas when food is prepared or processed, stored, food is prepared or processed, stored, transported and served.transported and served.

The transfer can be direct or indirect.The transfer can be direct or indirect.

Vehicles of cross contaminationVehicles of cross contamination

Most common Vehicles of cross Most common Vehicles of cross contamination are employees hands, contamination are employees hands, work surfaces, utensils, slicing /cutting work surfaces, utensils, slicing /cutting machines, worker cloths, pests and machines, worker cloths, pests and sinks.sinks.

Hands and worker cloths move harmful Hands and worker cloths move harmful germs around the food preparation / germs around the food preparation / processing area.processing area.

Methods directed towards reducing food Methods directed towards reducing food safety risks in food production, safety risks in food production, harvesting, processing and distribution harvesting, processing and distribution operations must start with good operations must start with good sanitation and hygiene practices. sanitation and hygiene practices.

The application of a good sanitation and The application of a good sanitation and hygiene programme should focus on the hygiene programme should focus on the employees, environment, facilities, and employees, environment, facilities, and transportation of fresh foods. transportation of fresh foods.

Personal HygienePersonal Hygiene

Human beings are involved at all stages of Human beings are involved at all stages of food chain i.e. production, harvesting, food chain i.e. production, harvesting, packaging, transportation, loading, packaging, transportation, loading, unloading, handling, processing etc. unloading, handling, processing etc.

They are source of contamination.They are source of contamination.

Illnesses associated with foods are Illnesses associated with foods are primarily those transmitted by the faecal-primarily those transmitted by the faecal-oral route. oral route.

Any individual in the agricultural/food Any individual in the agricultural/food processing environment who contacts processing environment who contacts food or equipment used in contact with food or equipment used in contact with food in presents a potential food in presents a potential contamination risk contamination risk

Although raw produce can serve as a Although raw produce can serve as a source of a variety of food borne source of a variety of food borne organisms, such as viruses, bacteria, organisms, such as viruses, bacteria, protozoa, fungi, and parasitic worms, protozoa, fungi, and parasitic worms, yet one should be gravely concerned yet one should be gravely concerned about the presence of pathogenic about the presence of pathogenic bacteria, such as E. coli 0157:H7. bacteria, such as E. coli 0157:H7.

Some microbial pathogens that can be Some microbial pathogens that can be transmitted by food contaminated by infected transmitted by food contaminated by infected individuals includes, but is not limited to, the individuals includes, but is not limited to, the following: following:

   »»Salmonella species, Salmonella species,

»»Shigella species, Shigella species,

»»Staphylococcus aureus, Staphylococcus aureus,

»»Streptococcus pyrogenes, Streptococcus pyrogenes,

»»E. coli, E. coli,

»»Giardia lamblia, Giardia lamblia,

»»Hepatitis A virus, Hepatitis A virus,

»»and many others.and many others.

Symptoms associated with infections by Symptoms associated with infections by these pathogens may include diarrhoea, these pathogens may include diarrhoea, fever, vomiting, jaundice, and sore throat fever, vomiting, jaundice, and sore throat with fever.  with fever.  

An employee suffering from any of these An employee suffering from any of these symptoms presents an increased risk of symptoms presents an increased risk of transmitting food borne illness. transmitting food borne illness.

Unfortunately most of the food companies Unfortunately most of the food companies do not practice regular medical check-up do not practice regular medical check-up of their employees to prevent such of their employees to prevent such incidences.incidences.

Employees: Microbial HazardEmployees: Microbial Hazard Worker's health and hygiene play a Worker's health and hygiene play a

critical role in the controls for minimizing critical role in the controls for minimizing microbial contamination of food. microbial contamination of food.

Faecal-oral diseases are the primary Faecal-oral diseases are the primary microbiological concerns that have been microbiological concerns that have been associated with food. associated with food.

Workers during growing, harvesting, Workers during growing, harvesting, sorting, processing, and packing food can sorting, processing, and packing food can spread these diseases. spread these diseases.

EmployeesEmployees

Infected food Industry Infected food Industry workers/employees have been workers/employees have been implicated as the source of several implicated as the source of several food borne outbreaks of gastro-food borne outbreaks of gastro-enteritis, involving salads, cold food enteritis, involving salads, cold food items, meat products and ice cream.items, meat products and ice cream.

Proper hand washing minimizes the Proper hand washing minimizes the spread of pathogenic bacteria and spread of pathogenic bacteria and other microbial hazards, limiting the other microbial hazards, limiting the potential for contamination of potential for contamination of produce.produce.

Control of Potential HazardsControl of Potential HazardsPersonal Health of EmployeesPersonal Health of Employees An important way to prevent food An important way to prevent food

contamination is to maintain a high contamination is to maintain a high standard of personal hygiene and standard of personal hygiene and cleanliness.cleanliness.

Good hygienic practices by all personnel Good hygienic practices by all personnel (incl. Senior Managers) who are involved (incl. Senior Managers) who are involved in the harvesting, packing, and in the harvesting, packing, and distribution of food are essential in the distribution of food are essential in the control of microbial and other biological control of microbial and other biological hazards. hazards.

Personal hygiene and HealthPersonal hygiene and HealthPersonal hygienePersonal hygiene

Any individual in the agricultural Any individual in the agricultural environment (farm, packing areas, and environment (farm, packing areas, and transportation chain) who contacts food transportation chain) who contacts food or equipment used in contact with food in or equipment used in contact with food in agricultural areas presents a potential agricultural areas presents a potential contamination risk.contamination risk.

Even healthy people carry food poisoning Even healthy people carry food poisoning bacteria on their bodies. bacteria on their bodies.

All personnel, including those indirectly All personnel, including those indirectly involved in food operations (such as, involved in food operations (such as, pest control operators), must comply pest control operators), must comply with established hygienic practices. with established hygienic practices.

Infectious diseases, ill health Infectious diseases, ill health accompanied by diarrhea, open lesions accompanied by diarrhea, open lesions (including boils, sores, or infected (including boils, sores, or infected wounds), and other ailments are a wounds), and other ailments are a source of microbial contamination that source of microbial contamination that could contaminate food, water supplies, could contaminate food, water supplies, and other workers. and other workers.

By touching parts of your body, such as your By touching parts of your body, such as your nose, mouth, hair and including your nose, mouth, hair and including your clothes, you can spread bacteria from your clothes, you can spread bacteria from your hands to the food.hands to the food.

Good personal hygiene is not only essential Good personal hygiene is not only essential to prevent the contamination of food; it also to prevent the contamination of food; it also makes good business sense.makes good business sense.

Customers like to see food handling staff who Customers like to see food handling staff who take hygiene seriously and practice safe take hygiene seriously and practice safe food handling. food handling.

Put yourself in their place and watch how Put yourself in their place and watch how your workmates handle food. your workmates handle food.

Would you want to eat at or buy food from Would you want to eat at or buy food from your business?your business?

Wash your hands thoroughlyWash your hands thoroughly Washing your hands thoroughly is a goodWashing your hands thoroughly is a good way to reduce the chance of contaminating way to reduce the chance of contaminating food with bacteria.food with bacteria. Wash your hands with soap and warm water Wash your hands with soap and warm water

and don’t forget the backs of your hands, and don’t forget the backs of your hands, wrists, between your fingers and under your wrists, between your fingers and under your fingernails.fingernails.

Thoroughly dry your hands immediately after Thoroughly dry your hands immediately after you wash them. you wash them.

Always dry your hands with a clean towel, Always dry your hands with a clean towel, disposable paper towel or under an air dryer, disposable paper towel or under an air dryer, not on a tea towel and never on your clothes.not on a tea towel and never on your clothes.

Wash your hands after:Wash your hands after:• • Going to the toilet.Going to the toilet.• • Handling raw food.Handling raw food.• • Blowing your nose.Blowing your nose.• • Handling garbage.Handling garbage.• • Touching your ears, nose, mouth or other Touching your ears, nose, mouth or other

parts of the body.parts of the body.• • Smoking.Smoking.• • Every break.Every break.• • Handling animals.Handling animals. If you are wearing disposable gloves change If you are wearing disposable gloves change

them regularly, the same as you would wash them regularly, the same as you would wash your hands. your hands.

Wash and dry your hands before putting on Wash and dry your hands before putting on gloves.gloves.

IllnessIllness You must not work when you are suffering You must not work when you are suffering

from illnesses which are likely to be from illnesses which are likely to be transmitted through food. transmitted through food.

These include gastroenteritis (often called These include gastroenteritis (often called ‘gastro’), hepatitis A and hepatitis E.‘gastro’), hepatitis A and hepatitis E.

You must advise your supervisor if you are You must advise your supervisor if you are feeling unwell.feeling unwell.

You should not return to work if you are You should not return to work if you are suffering from vomiting or diarrhea. suffering from vomiting or diarrhea.

Don’t return to work until your symptoms Don’t return to work until your symptoms have stopped for 48 hours. have stopped for 48 hours.

If you are unsure, you should contact your If you are unsure, you should contact your doctor for advice.doctor for advice.

Food handlers require skills and Food handlers require skills and knowledgeknowledge

All food handlers need to know how All food handlers need to know how the work they do can affect the the work they do can affect the safety of the food.safety of the food.

Food Safety Practices and GeneralFood Safety Practices and General

Requirements, Requirements, require that people require that people who handle food must have the who handle food must have the appropriate skills and knowledge for appropriate skills and knowledge for the work they do.the work they do.

It is suggested that operators train employees It is suggested that operators train employees to report to the person in charge any to report to the person in charge any information about their health or activities as information about their health or activities as they relate to diseases that are transmissible they relate to diseases that are transmissible through food. through food.

Because of the high infectivity (ability to invade Because of the high infectivity (ability to invade and multiply) and virulence (ability to produce and multiply) and virulence (ability to produce severe disease) of Salmonella typhi, Shigella severe disease) of Salmonella typhi, Shigella species, E. coli 0157:H7, or hepatitis A virus, species, E. coli 0157:H7, or hepatitis A virus, any worker diagnosed with an active case of any worker diagnosed with an active case of illness caused by any of these pathogens illness caused by any of these pathogens should be restricted from work assignments should be restricted from work assignments that involves contact with food or produce that involves contact with food or produce handling equipment. handling equipment.

The supervisor, or the person in charge, The supervisor, or the person in charge, should consider ways to monitor the should consider ways to monitor the health of their employees and take steps health of their employees and take steps to reduce the chance of food borne to reduce the chance of food borne illness. illness.

For example, disposable rubber or similar For example, disposable rubber or similar gloves, leak-proof band aids, or other gloves, leak-proof band aids, or other corrective measures for minor cuts corrective measures for minor cuts should be provided for use as necessary should be provided for use as necessary to the personnel who may have contact to the personnel who may have contact with produce with produce

More importantly, the person in charge More importantly, the person in charge should ensure that workers with diarrheal should ensure that workers with diarrheal disease are not working with food or any disease are not working with food or any equipment used in the harvesting and equipment used in the harvesting and processing of food. processing of food.

Workers should be taught to report Workers should be taught to report symptoms caused by illness, infection, or symptoms caused by illness, infection, or other source that is associated with acute other source that is associated with acute gastrointestinal illness such as: diarrhea, gastrointestinal illness such as: diarrhea, fever, vomiting, jaundice, or sore throat fever, vomiting, jaundice, or sore throat with fever, a lesion containing pus such with fever, a lesion containing pus such as a boil or infected wound that is open or as a boil or infected wound that is open or draining and that is located on parts of draining and that is located on parts of the body that might have contact with the body that might have contact with food or produce harvesting and food or produce harvesting and processing equipment. processing equipment.

Don’t let your food turn nasty!Don’t let your food turn nasty! Food poisoning is a serious health Food poisoning is a serious health

problem. problem. It can cause severe illness and even death.It can cause severe illness and even death. Food poisoning can seriously damage the Food poisoning can seriously damage the

reputation of a business, damage the reputation of a business, damage the reputation of the food industry and reputation of the food industry and damage the jobs of many workers.damage the jobs of many workers.

As a person who handles food––whether As a person who handles food––whether you are a kitchen hand, a food process you are a kitchen hand, a food process worker, a shop assistant or a waiter––you worker, a shop assistant or a waiter––you have an important responsibility to handle have an important responsibility to handle food safely. food safely.

Then you can Then you can protect other people from getting protect other people from getting

sick.sick. protect your reputation in the food protect your reputation in the food

industry.industry. protect your business.protect your business. protect your job.protect your job.

Prevent food poisoning by practicing good personal Prevent food poisoning by practicing good personal hygiene:hygiene:

Thoroughly wash and dry your hands before Thoroughly wash and dry your hands before handling food, and wash and dry them again handling food, and wash and dry them again frequently during work.frequently during work.

Dry your hands with clean towels, disposable Dry your hands with clean towels, disposable paper towels or under an air dryer.paper towels or under an air dryer.

Never smoke, chew gum, spit, change a baby’s Never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling or food storage nappy or eat in a food handling or food storage area.area.

Never cough or sneeze over food or where food is Never cough or sneeze over food or where food is prepared or stored.prepared or stored.

Wear clean protective clothing, like an apron.Wear clean protective clothing, like an apron. Keep your spare clothes and other personal items Keep your spare clothes and other personal items

away from where food is stored and prepared.away from where food is stored and prepared. If you have long hair, tie it back or cover it.If you have long hair, tie it back or cover it.

Keep your nails short so they are easy to Keep your nails short so they are easy to clean, don’t wear nail polish which can clean, don’t wear nail polish which can chip into the food.chip into the food.

Avoid wearing jewellery, only wear plain Avoid wearing jewellery, only wear plain banded rings and sleeper earrings.banded rings and sleeper earrings.

If you have cuts or wounds, make sure If you have cuts or wounds, make sure they are completely covered by a they are completely covered by a waterproof wound strip or a bandage. waterproof wound strip or a bandage.

Use brightly coloured wound strips, so Use brightly coloured wound strips, so they can be easily seen if they fall off.they can be easily seen if they fall off.

Wear disposable gloves over the top of Wear disposable gloves over the top of the wound strip if you have wounds on the wound strip if you have wounds on your hands.your hands.

Change disposable gloves regularly.Change disposable gloves regularly. Don’t handle food if you feel unwell, Don’t handle food if you feel unwell,

advise your supervisor.advise your supervisor. Follow the business Food Safety Follow the business Food Safety

Program.Program. Follow the advice given by the Food Follow the advice given by the Food

Safety Supervisor.Safety Supervisor. Be trained in safe food handling.Be trained in safe food handling.

Prevention is betterPrevention is better Role and attitude of senior managers is Role and attitude of senior managers is

very crucial. very crucial. Many time senior managers ignore the Many time senior managers ignore the

need of training and re-training of need of training and re-training of employees. employees.

Such short-sighted managers are doing Such short-sighted managers are doing disservice to their companies because disservice to their companies because poor quality and unhygienic food is poor quality and unhygienic food is eroding their companies' good will in eroding their companies' good will in market place. market place.

All employees, including supervisors, All employees, including supervisors, full time, part time and seasonal full time, part time and seasonal personnel, should be trained in good personnel, should be trained in good hygienic practices. hygienic practices.

Computer can be used to train Computer can be used to train people either through animation people either through animation films of video films. films of video films.

Processors or operators may establish a Processors or operators may establish a training programme that would include a training programme that would include a system to monitor and evaluate system to monitor and evaluate compliance with established sanitary / compliance with established sanitary / hygienic practices.hygienic practices.

The operators should also consider The operators should also consider follow-up training sessions to encourage follow-up training sessions to encourage adherence to good hygienic practices.adherence to good hygienic practices.

The biggest challenge is to change the The biggest challenge is to change the mindset of employees and facilitate the mindset of employees and facilitate the learning of new techniques. learning of new techniques.

By maintaining proper personal By maintaining proper personal hygiene you are contributing tohygiene you are contributing to

Protect other people from getting Protect other people from getting sicksick

Protect your reputation in the food Protect your reputation in the food industryindustry

Protect your businessProtect your business Protect your jobProtect your job