BASIC FOOD HYGIENE_A food handler must know

BASIC FOOD HYGIENE

A FOOD HANDLER MUST KNOW

PERSONAL HYGIENE
DR NORFEZAH MD NOR

LEARNING OBJECTIVES

• To define and identify types/aspects of
Personal Hygiene

• To explain the important of good personal
hygiene

• To identify potential problems related to a food
worker’s poor personal hygiene

Why is it important for food
handlers to be alert on hygiene

at all times?

Foodhandlers can contaminate food when they:
 Have a foodborne illness;
 Have symptoms such as diarrhea, vomiting or

jaundice;
 Have wounds that contain pathogens;
 Have contact with a person who is ill;
 Touch anything that may contaminate their

hands and then don’t wash them.

Good personal hygiene is
important to prevent risk of

foodborne illness.



Personal Hygiene
Definition
Personal hygiene refers to maintaining cleanliness of one's
body and clothing to preserve overall health and well-being.

PERSONAL ASPECTS OF PERSONAL
CLEANLINESS PERSONAL HEALTH
HYGIENE
& HYGIENE
PERSONAL
BEHAVIOR

& HABIT



PERSONAL
CLEANLINESS AND

HYGIENE

Practices Keeps Self
Hand Clean

Hygiene

Stays The Safe Avoids
Healthy Foodhandler Unsanitary
Habits at

Work

Wears Clean, Reports
Appropriate Illness

Clothing

11

IMPORTANCE OF PERSONAL HYGIENE

• Infected food handlers
• Carrier
• Transmit foodborne disease

• Risk of transmitting depends on type of work
• Man is a reservoir for: infectious disease agents,(e.g. V. cholerae, S. typhi, Shigella sp.)

enterotoxin-producing S. aureus
• Some pathogens (e.g. Shigella sp, viruses) can cause infection at low levels of contamination
• Food handlers’ hands can be a route of cross-contamination
• Food handlers must report all illnesses
• Medical examinations are valid only at the time they are carried out
• Faecal examinations are of limited value

12



Foodhandlers should: A
A Wear a clean hat or other
B
hair restraint
D
B Wear clean clothing daily C

C Remove aprons when leaving
food-preparation areas

D Remove jewelry

E Wear clean, closed-toe shoes

E

HTF110 Food Hyine

4-12

Foodhandlers must remove:
Rings (except for a plain band)
Bracelets (including medical
ID’s)
Watches
Earrings
Necklaces
Facial jewelry

4-13

Hand Maintenance Requirements
for Food handlers

Keep fingernails Do not wear false Bandage cuts and
short and clean nails or nail polish cover bandages

4-9

• Proper hand-washing techniques
• Personnel should wash hands when personal cleanliness may affect

food safety, for example:

• At the start of food handling activities;
• Immediately after using the toilets; and
• After handling raw fish or any contaminated material

17

WHEN TO WASH HANDS

• After touching the body (nose, mouth, hair, etc.)
• After using the restroom
• After eating, drinking, or smoking
• After handling soiled equipment
• After touching raw meat
• Before and after putting on gloves
• After taking out the garbage

18

Wash hands after …

Using bathroom or Handling pets Sneezing, blowing
changing diapers nose & coughing

AND before ...

Touching a cut or 19
open sore
Handling food

HAND WASHING STANDARDS

• Designated sink for hand washing
• Hot and cold running water

• hot water minimum 430C
• Liquid soap is preferred
• Fingernail brush

• Only disposable paper towels or air dryer are authorized for drying
hands

20

HOW TO WASH

Equipment needed:
Hand sink with hot and cold running water,

soap, and disposable paper towel

Steps:

1. Remove all jewelry from wrists and hands

2. Wet hands and apply soap

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4. Pay particular attention to underneath fingernails,cuticles,
in-between fingers, and wrists

5. Rinse hands free of soap and dry hands with a disposable 21
paper towel

6. Turn sink faucet off with paper towel

22

GLOVES Disadvantages:
• Discourage hand washing
Advantages: • Failure to change gloves may
• Minimize direct bare hand
enhance risks
contact with product.
• Easier to monitor/ enforce than

hand washing

23

Gloves 24
Must never replace handwashing
Are for single-use only
Should be right for the task
Must be safe, durable, and clean
Must fit properly
Must be used properly

4-10

When to Change Gloves 25

When they become soiled or torn
Before beginning a different task
At least every four hours during
continual use
After handling raw meat and before
handling cooked or ready-to-eat food

4-11

PERSONAL BEHAVIOR

Habits that may lead to contamination:
• Smoking
• Spitting
• Chewing or eating
• Sneezing or coughing over unprotected food
• Personal effects such as jewellery, watches, pins or other items should not

26

27

PERSONAL HEALTH

Health Status:
• Employees advise management when they are suffering from a

communicable disease likely to be transmitted through food.
• Employees having open cuts or wounds should not handle food or food

contact surfaces unless the injury is completely protected by a secure
covering, e.g rubber gloves.

28

PERSONAL HEALTH

Supervisors:

• Identify unsanitary and unhealthy personnel

• Observe any risk of health risks

• Look for cuts/burns on fingers, hands, and arms;
ocoouzignhginsgoroerss, npeimezpinlegs, or boils; and significant

• Workers not allowed around food if they are
experiencing fever, vomiting, or diarrhea

• Maintaining good health

• Immediately reporting any illnesses or injuries to
the supervisor
29

PERSONAL HEALTH 30

Food handlers should report illnesses with the
following symptoms to their employer:

• Jaundice
• Diarrhea
• Vomiting
• Fever
• Sore Throat (with fever)
• Visible infected skin lesions (boils, cuts etc..)
• Ear, eye and nose discharges

Cuts and boils

• cover with a waterproof
plaster, preferably blue (so
you can see them).

31

32

33



HTF110 Food Hygiene 11/5/2021 35

What’s Wrong with This Picture?

HTF110 Food Hygiene 11/5/2021 36

Sanitation during food flow

Dr Norfezah Md Nor

Learning Objectives

 To understand the food flow
 To identify good hygiene practices through the food flow

What is food flow?

The flow of food describes what happens to food from the time it enters the
workplace until it is served to the customers. Food Product Flow It refers to a
process of receiving, storing, preparing, cooking, holding, serving, cooling and
reheating that the food goes through in a food service facility.



41 Purchasing

 Food quality & safety begin with food & ingredient (source)
 Does the supplier have a verified HACCP system covering the foods under

consideration for purchase?
 Quality control starts with the supplier
 Check health department reports on the supplier
 Timing of the deliveries

11/5/2021

42 What is Purchasing?

 Purchasing is the process of getting the right product into a facility at the
right time and in a form that meets pre-established standards for quantity,
quality, and price

 Purchasing varies among operations, depending on whether a formal,
informal, or combination of approaches is used.

43 Purchasing

The main objective of an effective purchasing
program are:

 Buy the product that is best suited for the job
 Buy the proper quantity of the items
 Pay the price for the item
 Deal with only reputable and dependable suppliers

11/5/2021

44 Purchasing

Inspecting delivery vehicles:

i. Clean & good repair
ii. Maintain perishable & PHF (temperature)
iii. Loaded in a manner (separate food item & non food item)
iv. Protect food from damage
v. Sign of insect, rodent and bird infestation

11/5/2021

45 Receiving

 6 Steps to Receive and Inspect Food

1. Inspect foods immediately upon delivery
2. Schedule deliveries during off-peak hours
3. Mark all items for storage with arrival date or use by date
4. Plan ahead for the arrival of shipments
5. Train employees properly - inspection
6. Keep receiving area will lighted and clean

11/5/2021

46 Receiving

 Poor receiving procedures increase the chance of:

 Theft
 Acceptance of underweight merchandise
 Contamination
 Waste
 Acceptance of product that do not meet specification

11/5/2021

47 Receiving

 Common purpose of the package:

 Protect the content from contamination
 Provide information
 Advertising material
 Convenience to transport, prepare & serve

 Packaged food

a. Reduced oxygen packaging (ROP)
b. Metal can

11/5/2021

Receiving

48

 Reduced oxygen packaging (ROP)

Cook-chill Use of plastic bag, filled with hot cooked food (air
CAP forced out), closed with plastic or metal crimp
MAP
Sous vide Maintain the desire atmosphere within a package by
the use of agents to bind or scavenge O2.
Vacuum packaging
Replace O2 inside the package with other gases
(carbon dioxide or nitrogen) 11/5/2021

French term mean without air. Fresh raw food are
sealed in plastic pouch, air removed by vacuum.
Pouch then cooked at low temperature & rapidly
cooled to 3°C .

Reduce the amount of air from a package &
hermetically seals (near-perfect vacuum remains
inside)

Reduced oxygen packaging (ROP)
49
11/5/2021

50 11/5/2021

Cook chill process