Maintain Personal Health & Hygiene.

1
Maintain Personal Health Hygiene.

• The image you project while dealing with
  customers can say a great deal about the way your
  company operates. People are more likely to use a
  restaurant or food outlet if they can see that
  the staff take care of their appearance and
  follow good hygiene practices when dealing with
  food.
• NLN Personal Hygiene.

2

• What is Food Hygiene ?
• Food hygiene is following good practices which
  lead to the safe production of food in clean
  workplaces.
• Keeping workplaces, staff and equipment clean is
  an important part of food hygiene.
• working in a clean area
• reduces the risk of producing harmful food.
• Prevents infestation by pests.
• Is more attractive to customers.

3
The Law and You.

• Everyone involved in the preparation and service
  of food has a legal duty under the following
  regulations.
• FOOD SAFETY ACT 1990.
• FOOD SAFETY (GENERAL FOOD HYGIENE) REGULATIONS
  1995.
• On average there are up to 40 deaths each year
  due to food poisoning. This number has increased
  in recent years with cases such as E Coli.
  Usually the people who die are in a high risk
  group, such as children and elderly.

4
Food Safety Act 1990.

• The Food Safety Act 1990 was introduced because
  of public concern about risks during food
  preparation.
• The main provisions are
• It is an offence to supply food that fails to
  comply with food safety requirements.
• It strengthened powers of enforcement, including
  detention and seizure of food.
• It requires training in basic food hygiene for
  all food handlers.

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• It requires that all food premises are
  registered.
• It enables Environmental Health Officers
• To issue Improvement Notices if they feel there
  is a potential risk.
• To issue emergency Prohibition Notices to force
  caterers to stop using the food premises or
  equipment immediately.

6

• Environmental Health Officers (EHOs)
• Are responsible for enforcing the regulations and
  have a number of powers which include
• Being able to enter food premises to investigate
  possible offences.
• Inspecting food and where necessary detaining
  suspect food or seizing it to be condemned.
• Asking for information and gaining assistance.

7
Food Safety Act Penalties.
8
Food Safety (General Food Hygiene ) Regulations
1995.

• As a food handler, you need to be aware of the
  ways in which your clothes, habits and your
  personal cleanliness can increase or reduce the
  risk of food contamination.
• Under the above regulations the food handlers
  responsibilities are clearly stated.

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• Food Handlers Must
• Protect food from the risk of infection.
• Wear suitable protective clothing.
• Wash hands after visiting the toilet, smoking or
  eating .
• Not smoke, spit or sneeze in food rooms.
• Cover cuts or wounds with a clean washable
  dressing.
• Report illnesses or contact with illnesses.

10

• Food Handlers Must also
• Not wear excessive jewellery and/or nail varnish.
• Not attend work while suffering from or have
  symptoms of food poisoning.
• Not continue to work with eczema and dermatitis.
• Not scratching sores or spots.

11

• Much of the guidance given to food handlers is
  aimed at reducing the risk of bacterial food
  poisoning, this is achieved by
• Protecting the food from contamination by people
  through the wearing of protective clothing.
• Ensuring that everyone is aware of the main
  sources of bacteria, i.e. throat.
• Ensuring that everyone follows basic guidelines
  on personal hygiene.

12
Sources of Food Poisoning.

• As you are involved in food handling it is
  important to be aware of the most common sources
  of infection.
• There are 3 main sources of food poisoning.
• Natural sources.
• Chemical or metal contamination.
• Bacteria.
• NLN Causes and symptoms of food poisoning.

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• Natural Sources. Such as poisonous plants
  (certain types of Fungi) people will develop food
  poisoning due to the poisons in the food item.
• Chemical/Metal contamination. Such as pesticides,
  cleaning fluids, copper, mercury. Food poisoning
  can be caused by spilling chemicals into foods.

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• Bacteria. These are naturally present all around
  us and can easily contaminate food. Common
  bacteria found
• Staphylococcus Aureus found in Nose, Mouth,
  Cuts.
• Salmonella Animals Human carriers.
• Bacillus Cereus Soil, Dust, Vegetation
  Cereals.
• Clostridium Botulinum Damaged or Bloated Cans of
  food.

15
Protective Clothing.

• Wear the correct protective clothing in food
  preparation areas i.e. correct chefs whites and
  safety shoes.
• DO NOT wear food protective clothing to and from
  work.
• Keep your clothing in good order and change
  daily.
• Keep outdoor footwear separate.

16
Personal Hygiene.

• Keep fingernails short, free from nail varnish.
• Jewellery only wedding ring.
• Keep hair neat and tidy and covered.
• Shower or bath regularly.
• All work places should have changing and shower
  facilities available to use.