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: [email protected]
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: [email protected]