10th lecture, personal hygiene of food handlers

10 Personal hygiene of Food

HandlersBy:

Dr. Waleed FoadMSc.Public Health in Nutrition

Clinical Nutrition SpecialistEuropean Society of Gastrointestinal

Endoscopy (ESGE)Member of the American Society of

Nutrition Email: wfoad@outlook.com

Food HandlersFood sanitation rests directly upon the

state of personal hygiene and habits of the personnel working in the food establishments.

Proper handling of foods, utensils and dishes together with emphasis upon the necessity for good personal hygiene are of great importance.

Food HandlersThe infections which are likely to be

transmitted by the food handlers are diarrheas, dysenteries, typhoid and para-typhoid fevers, viral hepatitis, protozoa cysts, eggs of helminthes.

Education of food handlers in matters of personal hygiene, food handling, utensils, dishwashing, and insect and rodent control is the best means of promoting food hygiene. Many of the food handlers have little educational background.

Food HandlersThe first essential is to have a complete medical

examination carried out of all food handlers at the time of employment.

Any person with a history of typhoid fever, diphtheria, chronic dysentery, tuberculosis or any other communicable disease should not be employed.

Give Reason: The day to day health appraisal of the food handlers is also equally important

Answer: To exclude currently ill or infected workers from handling e.g. infected wounds, ear-nose-and-throat infections or skin infections should not be permitted to handle food or utensils

Staff and volunteers who work with food need to:keep fingernails short and cleanbathe/shower regularlykeep hair cleanwear clean clothes and hair restraint

(cover) remove and store aprons before leaving

area remove jewelry from hands/armsnot eat, drink, smoke, or chew gum

or tobacco

Personal hygiene of Food Handling Staff

Cover with a clean, dry bandage that prevents leaking bandages on hands should also be covered with

disposable gloves

Cover wounds on hands/arms

One of the best ways to reduce risk of foodborne illness up to 80% of infections

transmitted by hands harmful bacteria and

viruses can survive on unwashed hands for hours

Washing hands

Wash hands in warm soapy water for at least 20 seconds: before and after handling food after using restroom after touching one’s hair, face,

body, clothing, or anything else that could contaminate hands

Dry with a clean paper towel or a hand dryer

Washing hands

Gloves can keep hands from contaminating food

Gloves used to handle food: should be designed for handling food should be used only once don’t take place of washing hands

Food handlers should change gloves: before beginning a new task as soon as gloves are soiled or torn after handling raw meat, and before handling

ready-to-eat food

Single-use gloves

Serving FoodWash hands before serving foodClean/sanitary long handled spoons for serving

Never touch parts of cups/plates that will have contact with food

Cover wounds with bandages and cover with gloves

Change gloves after contact with contaminated surface

Serving FoodWatch customer behavior – remove

contaminated foodUse Sneeze guards if suspecting

respiratory infections.Don’t wear jewelryDon’t taste food with fingerReport any illness to management,

avoid handling foodFrequent hand washing

Questions?For Further Support:

Dr. Waleed FoadEmail: wfoad@outlook.com