Food Safety 101: Personal Hygiene

1. Food Safety 101:Personal Hygiene Area Two Level One Certification Course KDE SCN

2. At the end of this presentation you will be able to… • Understand the importance of good personal hygiene; • Identify ways to maintain proper personal hygiene according to district/department policies and procedures; • Use proper hand-washing techniques.

3. Personal Hygiene • Personal hygiene is the basic concept of cleaning, grooming and caring for our bodies. • It is very important to have good personal hygiene in food service because it prevents the spread of foodborne illness.

4. Let’s take a look at Personal Hygiene beforeyou come to work: • Don’t alter or modify your uniform; • Ensure that your uniform fits properly; • Put on clean clothes; • If you are sick, use sick leave. • Vomiting • Diarrhea • Fever • Skin lesions

5. Let’s take a look at Personal Hygiene while at work: • Store your personal items such as wallets, purses and jewelry; • Always wash your hands when necessary.

6. Gloves • Wash hands before applying sanitary gloves. • Do not blow into gloves to put them on. • Discard in trash if torn, soiled or if an interruption in operation occurs. • Wash hands after removing gloves. • It is always important to have gloves that fit properly. • Replace damaged gloves as needed.

7. Fingernails and Jewelry Fingernails Jewelry • Keep fingernails trimmed, filed and maintained so edges and surfaces are clean and smooth. • No fingernail polish. (KY Food Code) • No artificial nails. (KY Food Code) • No jewelry on hands or arms, except plain wedding bands. • No watches or bracelets.

8. Hair Restraints • Always wear effective hair restraints while in the food prep area (hats, hair covering or net, beard restraints, clothing that covers body hair, etc.)

9. Eating, Drinking, and Tobacco Products • This should occur only in designated areas. • Wash hands before returning to work. • Exception- closed beverage containers with a lid and straw are allowable if handled so to prevent contamination of employee’s hands, exposed food, equipment, utensils, linens and single service articles.

10. Hand washing Hand-washing is essential to good personal hygiene.

11. Where to Wash Hands • Use the hand washing sink only! • These sinks will be provided with hand cleansers and hand drying supplies. • DO NOT wash your hands in food prep sinks, utensil sinks, service sinks or mop sinks.

12. Signage is important! • This is an example of signage that can be displayed by hand washing sink.

13. When to wash hands: • Before beginning work. • When changing tasks. • When soiled or contaminated. • Before putting on gloves. • When switching between raw & ready-to-eat food prep. • After handling soiled equipment or utensils. • After using the restroom. • After coughing, sneezing, using a tissue, using tobacco products, eating or drinking. • After engaging in other activities that could contaminate the hands.

14. Put Your Hands Together

15. Hand Washing Procedure • Lather hands and exposed parts of the arm. • Vigorously rub hands together for at least 20 seconds. • Pay particular attention to area underneath fingernails and between fingers. • Rinse with clean water. • Dry thoroughly with a single use paper towel or hand drying device.

16. Hand sanitizer is NOT an appropriate substitute for hand washing!

17. Always Remember Proper hand washing is a highly effective and simple way to prevent the spread of germs thus keeping students safe.

18. Lessons learned: • From this presentation, you should be able to understand the importance of good personal hygiene; • Identify ways to maintain proper personal hygiene according to district/department policies and procedures; • Use proper hand-washing techniques.