Personal Hygiene and Household Cleanliness

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Personal Hygiene and Household Cleanliness
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Personal Hygiene and Household Cleanliness

• What are some good personal hygiene practices
  that you use....or should use?
• Washing your hands and food, and keeping your
  house clean

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Washing Your Hands to Reduce the Spread of Disease

• Washing hands single most effective way to
  prevent infectious disease
• Hands spread 80 of infectious disease ie) common
  cold, flu
• When should you wash your hands?
• Before and after preparing meals and eating
• After using the washroom
• After handling pets
• After blowing your nose or coughing and sneezing
• What is considered proper practice for sneezing
  now?

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Washing Hands

• Need three things
• Water
• Soap soap does not kill germs
• Rubbing of Hands kills germs with soap and
  water because it helps to break down the dirt and
  grease that germs cling to

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Washing Hands

• Public Health Agency of Canada
• Antibacterial soaps and household cleaners are
  not better at preventing the spread of common
  illnesses than regular soaps and cleaners
• Antibiotic resistance overuse of antibacterial
  soaps and cleaners resulting in antibiotic drugs
  and disinfectants no longer able to kill
  micro-organisms that cause disease
• can use alcohol-based cleaners
• Kill both good and bad bacteria

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Washing Hands
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Washing Hands

• 1. Wet hands Remove all rings or other
  jewellery, and wet your hands with warm running
  water.
• 2. Soap Put a small amount of liquid soap in the
  palm of one hand. If using bar soap, set it on a
  rack so it does not sit in water. Bar soaps that
  stay moist attract germs.
• 3. Lather Scrub your hands together. Make sure
  to scrub between your fingers, under your
  fingernails, and the backs of your hands. Do this
  for about 20 seconds (this is about the same time
  it takes to sing a short song like Happy
  Birthday twice).

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Washing Hands

• 4.Rinse Rinse your hands with warm running water
  for at least 10 seconds. Try not to handle the
  faucets in public washrooms once your hands are
  clean. Use a paper towel to turn off the water.
• 5.Dry If you are in a public washroom, dry your
  hands with a single-use paper towel or air dryer.
  Protect them from touching dirty surfaces as you
  leave the washroom. If you are at home using a
  hand towel, be sure to change it daily. At home
  during cold and flu season, each member of your
  family could have their own hand towel.

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Washing Hand

• Good and simple hygiene practices to stop spread
  of germs at home, work, school
• Disinfect your kitchen sink and counters daily
  using bleach, ammonia, alcohol, or vinegar-based
  cleaners. (Cleaning with soap removes dirt.
  Disinfecting kills germs.)
• Regularly disinfect your bathroom, including all
  doorknobs and faucets.
• Regularly disinfect your desk and computer
  keyboard, and avoid eating at your desk.

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Washing Hands

• Keep your hands away from your eyes, nose, and
  mouth.
• Cough or sneeze into your elbow instead of your
  hands.
• Do not share pens, cups, glasses, dishes, or
  cutlery at school or work.
• Do not pick up magazines and newspapers in
  doctors waiting rooms, staff kitchens, or on
  public transit.
• Stay at home if you are sick to avoid spreading
  germs to other people.

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Foodborne Illness and Safe Food Handling

• 11-13 million Canadians each year suffer from
  foodborne illnesses
• Foodborne Illness person gets sick from eating
  food that has been contaminated with an unwanted
  micro-organism or pathogen Food Poisoning
• Symptoms stomach cramps, nausea, vomiting,
  diarrhea, fever....as well as death
• Example Botulism Poisoning poorly preserved
  food result in respiratory failure and death

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Foodborne Illness and Safe Food Handling Practices

• Hard to control because most food is produced and
  processed in large amounts by big corporations
  and/or is imported
• Once in food processing plant, can
  cross-contaminate other food
• All of these factors lead to a greater chance of
  foodborne bacteria being spread to a large number
  of people

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Foodborne Illness and Safe Food Handling Practices

• New types of foodborne bacteria are being
  identified
• Example Listeria Monocyogenes causes
  Listeriosis
• Contaminated meat products Maple Leaf Foods
  recall

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Foodborne Illness and Safe Handling Practices

• In Canada, federal, provincial, and municipal
  levels of government are responsible for public
  health and food safety
• Canadian Food Inspection Agency (CFIA)
• Set rules for how food is processed and sold
• Tests for safety and warns public if discover
  unsafe food products
• http//www.inspection.gc.ca/english/toce.shtml

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Foodborne Illness and Safe Handling Practices

• Bacteria can survive food processing
• Food can also become contaminated during
  preparation, cooking, storage
• Safe food handling practices covers how you
  buy, store, handle and prepare food
• Bacteria grow between 4-60 degrees Celsius
• Keeping food cold (below 4 degrees C) slows
  growth of bacteria
• Freezing food (below 18 degrees C) stop from
  growing

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Foodborne Illness and Safe Handling Practices

• Freezing bacteria wont kill it, need to cook food
  to kill it

Food Temperature (C)
Beef, veal, and lamb (medium-rare) 63
Beef, veal, and lamb (well done) 77
Pork 71
Poultry (e.g., chicken, turkey, duck), pieces 74
Poultry, whole 85
Egg dishes 74
Other foods (e.g., hot dogs, stuffing, leftovers) 74
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Foodborne Illness and Safe Handling Practices
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Foodborne Illness and Safe Handling Practices

• Clean
• Always wash your hands, utensils, and cooking
  surfaces before handling food, while you prepare
  it, and after you are finished.
• Disinfect kitchen surfaces and utensils.
• Wash fruits and vegetables with fresh cool
  running water before preparing and eating them.
  Use a brush to scrub produce with firm or rough
  surfaces (e.g., potatoes, carrots).

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Foodborne Illness and Safe Handling Practices

• Separate
• Keep meats and their juices separated from other
  food in the refrigerator and during preparation.
• Keep separate cutting boards and utensils for raw
  meats and vegetables/fruits.
• Always keep food covered in the refrigerator.

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Foodborne Illness and Safe Handling Practices

• Chill
• After grocery shopping, refrigerate fruits and
  vegetables quickly.
• Keep your refrigerator at the proper temperature
  ( 4 C).
• Keep your freezer at the proper temperature (
  -18 C).
• Refrigerate/freeze leftovers and prepared food
  within two hours.

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Foodborne Illness and Safe Handling Practices

• Cook
• Prepare food quickly.
• Cook food to a safe internal temperature and
  serve it immediately.
• Do not let food sit out at temperatures where
  bacteria can grow (between 4 and 60 C).

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Indoor Air Quality

• Indoor air pollutants can be biological and
  chemical
• Biological mould, bacteria, dust mites
• Chemical volatile organic compounds (VOCs) in
  household products gases and particles from
  fuel-burning appliances (furnace, gas stoves,
  tobacco smoke, building materials, outdoor air)

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Indoor Air Quality

• Health Canada
• 3 main ways that should be used together to
  improve indoor air quality
• Source control preventing pollutants from
  getting into the air
• a. Avoid smoking indoors.
• b. Keep your home clean by dusting and vacuuming
  regularly.
• c. Keep your home dry. Control the degree of
  moisture in the air, or the humidity, by using a
  humidifier. Fix anything in the house that causes
  dampness and allows mould to grow.

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Indoor Air Quality

• d. Make sure all of the fuel-burning appliances
  in the house are working properly.
• e. Avoid idling cars and lawnmowers in attached
  garages.
• f. Reduce off-gassing of household materials and
  products by using/installing paints, cleaning
  products, insulation, carpets, and other
  household products containing fewer VOCs.

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Indoor Air Quality

• 2. Increase ventilation moving outdoor air
  indoors decreases stale air and reduce indoor
  air pollutants
• opening windows and doors
• turning on kitchen and bathroom fans
• installing mechanical heating, ventilation, and
  air conditioning systems (HVACs) that can bring
  in outdoor air, vent stale air, circulate air,
  and control temperature and humidity.

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Indoor Air Quality

• 3. Air Cleaning remove impurities from air
  some remove particles, not as good at removing
  gases
• Ion generators portable units that use static
  charges to trap particles
• Electronic air cleaners use electrical field to
  trap particles