3. Hygiene

3.1. Personal Hygiene

IMPORTANCE OF PERSONAL HYGIENE FOR A FOOD HANDLER

 To avoid contamination of food which can led to food poisoning

 To avoid close infection from staff to staff or food to food

 To avoid transfer of bacteria from service to food

 Food handlers are able to meet requirements for public health legislation

 Promote the health & good grooming of food handler.

 Take a bath or shower everyday

 Hands must be washed toughly and frequently particularly after visiting the toilets or

commencing work & during the handling of food

 Finger nails should be cut & kept clean

 No nail furnishing

 Rings except a plain wedding or a watches and many jewelry should not be worn

 Hair should be washed regularly and kept covered where food is being handled

 The nose should not be touched when food is handled if a handkerchiefs is used the hands

should be washed.

 Mouth & lips should not be touched by the hands &no cooking utensils or fingers should be

used for tasting food. A clean tea spoon should be used for tasting & washed well afterward

 Cuts, burns, scratches & similar opening of the skin should be kept covered with a water

proof dressing

 Cosmetics should be used in moderations

 Smoking must never take place where there is food

 Spitting should never occur in the kitchen