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    Personal Grooming & Hygiene in Food Service

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    Melvz Pillado
    This document outlines proper personal hygiene and grooming practices for food service workers. It discusses two main rules: being personally clean to prevent spreading germs, and carefully handling food. Some key requirements include regularly washing hands, especially after using the restroom or touching one's face; keeping nails short; not tasting food with fingers; maintaining a clean appearance; and not working with certain illnesses. The purpose is to present a hygienic appearance and help prevent the spread of food-borne illness.

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    © All Rights Reserved
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    Personal Grooming & Hygiene in Food Service

    Uploaded by

    Melvz Pillado
    196 views2 pages
    This document outlines proper personal hygiene and grooming practices for food service workers. It discusses two main rules: being personally clean to prevent spreading germs, and carefully handling food. Some key requirements include regularly washing hands, especially after using the restroom or touching one's face; keeping nails short; not tasting food with fingers; maintaining a clean appearance; and not working with certain illnesses. The purpose is to present a hygienic appearance and help prevent the spread of food-borne illness.

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    Personal Grooming

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    This document outlines proper personal hygiene and grooming practices for food service workers. It discusses two main rules: being personally clean to prevent spreading germs, and carefully handling food. Some key requirements include regularly washing hands, especially after using the restroom or touching one's face; keeping nails short; not tasting food with fingers; maintaining a clean appearance; and not working with certain illnesses. The purpose is to present a hygienic appearance and help prevent the spread of food-borne illness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    196 views2 pages

    Personal Grooming & Hygiene in Food Service

    Uploaded by

    Melvz Pillado
    This document outlines proper personal hygiene and grooming practices for food service workers. It discusses two main rules: being personally clean to prevent spreading germs, and carefully handling food. Some key requirements include regularly washing hands, especially after using the restroom or touching one's face; keeping nails short; not tasting food with fingers; maintaining a clean appearance; and not working with certain illnesses. The purpose is to present a hygienic appearance and help prevent the spread of food-borne illness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Personal Grooming & Hygiene in Food Service

    PERSONAL GROOMING AND HYGIENE


    Because you handle food and serve it to the public, you have a special responsibility.
    You would not want someone to be ill as a result of your carelessness.

    WHAT YOU MUST DO?


    There are two main rules -
              
    RULE ONE: If you make sure that you are personally clean, there is less danger that
    germs will spread.

    RULE TWO: If you are careful about the way you handle food, there is less danger that
    germs will spread.
                                                   
    PERSONAL CLEANLINESS
    Remember that your hands can spread germs, - so always wash your hands thoroughly
    with soap and water and then dry them properly. Wear gloves when handling food
    products.

    When should you wash your hands?

     Before starting work,


     After using the Toilet,
     When changing to different jobs,
     After touching your face, nose or mouth,
     After smoking cigarettes,
     Never in the sink used for food preparation,

    REMEMBER - Short fingernails kept clean are much more hygienic!

    NEVER -

             Comb your hair or powder your nose in the kitchen,


             Dig your nose,
             Taste food with your finger or lick a tasting spoon,
             Smoke in the kitchen,
             Spit in the kitchen,
             Sneeze over food

    HANDLING FOOD
    Because your hands are the main culprits in spreading germs, try to avoid touching food
    wherever possible. Always use tongs, spoons or kitchen forks wherever possible.
    Plastic gloves are also very good for this purpose, and should be used extensively in
    your work.

    NEVER dip your fingers into food to taste it.


    ALWAYS wash your hands between jobs, especially if you have been handling raw
    meat and fish, and before touching cooked meat. Rinse your hands often in the chlorine
    mix provided.

    ALWAYS wash your hands before starting work at the beginning of the day and after a
    break, even if it is just for a cup of tea! - Especially if;
     You have been smoking
     You have been to the toilet
     Any time you touch your face

    MAINTAIN A PROFESSIONAL AND HYGIENIC APPEARANCE

    A professional appearance is one that conveys to other the fact the employees have
    pride in the job, pride in how they look and that their attitude indicates interest,
    willingness and keenness as well as they care. A hygienic appearance is indicated by
    high standards of personal cleanliness and is shown by cleanliness of hair, hands,
    clothing and shoes.

    This is important to the individual, other food handlers, consumers and employers.
    Hygienic standards are a legal requirement of the food hygienic regulation.

    Good personal hygienic helps prevent food-borne disease; therefore these points must
    be put into practice.

    1)      Shower or bath daily


    2)      Use an anti perspirant after bath.
    3)      Always report for duty clean shaven.
    4)      Wear clean clothes and uniform.
    5)      Do not work if suffering from a communicable disease.
    6)      Handle food as little as possible
    7)      Wash hands before and during work and after using the toilet.
    8)      Keep hair clean and do not handle
    9)      Keep fingernails clean and short
    10)  Do not touch nose and mouth with hands.
    11)  Do not cough or sneeze over food, use tissue.
    12)  Do not wear rings, earrings, jewelry or watches.
    13)  Do not smoke in food areas.
    14)  Taste food with a clean spoon.
    15)  Do not sit on work surfaces.
    16)  Footwear should be clean and safe
    17)  Headgear should always be worn when handling food.
    18)  Open cuts, burns etc. must be covered with blue water proof dressing.

                Persons suffering from diarrhea, sore throat, vomiting or head cold must not
    handle food. If a person become aware that they are suffering from or a carrier of
    typhoid, paratyphoid, salmonella or staphylococcal infection, the person responsible for
    the premises must be informed, who then must inform the medical officer of health.

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