CLEANING, HYGIENE AND SANITIZING OPERATIONS

CLEANING, HYGIENE AND SANITIZING OPERATIONS

Introduction

Drinking, eating, washing, excreting – these are things we do every day of our lives. But the way we do them can have a major impact on our health. Good hygiene practices are an essential part of daily life and we all need to understand what hygiene means, why it’s important for our health and wellbeing, and how we can change our behaviour to safeguard our health. Promoting good hygiene in your community and educating people in ways to protect themselves and their families from ill health is one of the most important aspects of your work.

Hygiene - a set of preventive measures for good health - has become an essential part of our lives. Today it seems natural to wash our hands, vaccinate our children or drink safe water, but it hasn't always been so. The concept of hygiene, closely linked to popular beliefs and to customs as well as to scientific and medical knowledge, has evolved. The history of hygiene can be divided into two main phases separated by the biological revolution, when micro-organisms and their role in diseases were discovered. Beyond this dividing line, hygiene became a scientific discipline supported by irrefutable observations. Many misconceptions were swept aside to make way for practices which play a large part in extending our life expectancy.

Importance

Why Clean?

 Effective cleaning of equipment in the food processing industry reduces chances for contamination of food during preparation, processing, storage and serving. The first step in the practical application of a sanitation program is to render the surface clean. This will reduce to a degree the number of microorganisms present and eliminate one essential need for life - "food". The surviving microorganisms will be left unfed, unprotected and highly susceptible to final disinfecting and sanitizing treatment. Cleaning minimizes attraction of other lower forms of life, increases life of equipment, improves employees morale and efficiency and is important for aesthetic considerations.

Why disinfect or sanitize?

 The primary reason for the application of effective sanitizing procedures is to reduce those disease organisms which may be present on equipment or utensils after cleaning to a safe level as may be judged by public health requirements, and thus prevent the transfer of such organisms to the ultimate consumer.

 In addition, sanitizing procedures may prevent spoilage of foods. The existence of any microbe in a food environment must be strictly controlled. The so-called harmless microbe under the proper conditions can become a nuisance. Food can become contaminated, reproduce to sufficient numbers to cause off-colours, off-odours and off-flavours. Unsightly growth often results in waste and loss of precious dollars. Many kinds of bacteria can cause slime formation on meats, poultry, fish and similar edibles.

Difference between cleaning and sanitizing

Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Cleaning is accomplished using a cleaning agent that removes food, soil, rust stains, minerals, or other deposits. The right cleaning agent must be selected because not all can be used on food-contact surfaces. (A food-contact surface is defined as a surface of equipment or utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food.) 

Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level. A safe level is defined as a 99.999% reduction of the number of disease microorganisms that are of public health importance. Sanitizing is accomplished by using heat, radiation, or chemicals. Unless the item to be sanitized is effectively cleaned, it is impossible to obtain close contact between the sanitizer and the surface to the sanitized.  Also, some chemical sanitizers, such as chlorine and iodine, react with organic matter and so will be less effective when the surface is not properly cleaned.

Cleaning means the removal of dirt, food residue, and any other materials from a surface, utensil, or equipment using detergents or other cleaning aids and either mechanical or detergent scrubbing actions, followed by rinsing.

Sanitizing means the application of a chemical or heat to a clean surface that will kill microorganisms. The definitions section of the GMP regulation states that: Sanitize means to adequately treat food-contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer.

Disinfecting is a process that Kills disease causing germs on surfaces. This process is accomplished with germicides or physical agents such as high heat. Most surfaces need to be cleaned, some need to be sanitized and very few need to be disinfected.

Principles of cleaning

Effective cleaning and sanitization of food contact surfaces of equipment and utensils serve two primary purposes:

1.      Reduces chances for contaminating safe food during processing, preparation, storage and service by physically removing soil, bacteria and other microorganisms; and

2.      Minimizes the chances of transmitting disease organisms to the consumer by achieving bacteriologically safe eating utensils.

There are five basic principles of cleaning that must be used in conjunction with each other:

- TIME

- TEMPERATURE

- MECHANICAL ACTION

- CHEMICAL ACTION

- PROCEDURES

These five must be carefully balanced in order to accomplish the stated job most efficiently and most economically. Should any of the five basics be decreased in strength, one of the others will have to be increased in order to accomplish the job. It is critical for operators to maintain the proper balance of the basics.

A specific cleaning compound should be selected for its special cleaning properties. Also, a compound that is effective for one application may be ineffective for other uses. In addition to being effective and compatible with its intended use, a cleaning compound should fit the needs of the establishment.

There are few principles that should be following for good practice:

·         All food contact surfaces must be cleaned and sanitized after every use, when there is service interruption during which contamination is possible or at regularly scheduled intervals if the surfaces are in constant use.

·         A specific cleaning compound should be selected for its special cleaning properties. A compound that is effective for one application may be ineffective for other uses.

·         In addition to being effective and compatible with its intended use, a cleaning compound should fit the needs of the establishment.

·         Worn and pitted porcelain, rusty metals, or seriously soiled floors can be effectively cleaned with abrasives. Abrasives should be used cautiously in a foodservice facility. Because they can mar a smooth surface, they should be used sparingly on food contact surfaces.

·         If soil is attached so firmly to a surface that alkaline or acidic cleaners will not be effective, a cleaner containing a scouring agent, usually finely ground feldspar or silica, is used to attack the soil.

·         If not continuous, cleaning must at least be performed at regular and frequent intervals so that a consistently good quality of product is maintained.

·         Food residues may be dry particulate, dried-on, cooked-on, sticky, fatty or slimy. Such residues may be best removed by physical means or by the use of hot or cold water supplemented with detergents.

Cleaning steps

There are eight basic steps for manual cleaning and sanitizing of a typical food-service facility:

1.      Clean sinks and work surfaces before each use.

2.      Scrape heavy soil deposits and pre-soak to reduce gross deposits that contribute to deactivation of the cleaning com-pound. Sort items to be cleaned, and pre-soak silverware and other utensils in a solution designated for that purpose.

3.      Wash items in the first sink in a clean detergent solution at approximately.

4.      Wipe all non-food contact surfaces.

5.      Periodically wring out cloths used for wiping down stationary equipment and surfaces in a sanitizing solution. Keep them separate from other wiping cloths.

6.      Air-dry all cleaned parts before reassembling.

7.      Clean stationary items that are designed to have a detergent and sanitising solution pumped through-out according to the manufacturer’s instructions. High-pressure, low-volume cleaning equipment can be used for cleaning, and spray devices can be used for sanitizing. For sanitizing, spray for 2 to 3 minutes with double-strength solution of the sanitizer.

8.      Any wooden cutting boards should be scrubbed with a nontoxic detergent solution and stiff-bristled nylon brush (or a high-pressure, low-volume cleaning wand). Also, a sanitizing solution should be applied after every use. As wooden cutting boards reflect wear from cuts and scars, they should be replaced with polyethylene boards. Wooden cutting boards should not be submerged in a sanitizing solution.

Cleaning frequency

The frequency of cleaning and sanitization is determined by the types of activities conducted in any given area. Qualified personnel should visually monitor each area routinely. Cleaning and sanitizing schedules can be adjusted and remedial action can be taken as needed.

Cleaning Frequency

a)         Tableware shall be washed, rinsed, and sanitized after each use.

b)         To prevent cross-contamination, kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.

c)         Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food-contact surfaces of equipment shall be washed, rinsed and sanitized at intervals throughout the day on a schedule subject to the approval of the regulatory authority.  This schedule shall be based on food temperature, type of food, and amount of food particle accumulation.

d)         The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day except that this shall not apply to hot oil cooking equipment and hot oil filtering systems.  The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.

e)         Non-food-contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

http://www.ilga.gov/commission/jcar/admincode/077/077007500E08000R.html

 All equipment should have a regular cleaning and sanitization schedule. The frequency should be determined based on several factors:

·         Product vulnerability to contamination

·         Type of equipment used

·         Difficulty in removing product from the equipment

·         Whether continuous process batching is being performed

Waste Disposal Area

Provisions should be made for regular and timely removal and disposal of waste out of the proximity of finished products, components, and manufacturing areas to minimize the risk of microbial contamination.

·         Refuse for disposal in designated containers using plastic liners.

·         Construct containers so that they are leak-proof and rustproof, and cover whenever possible.

·         Empty refuse containers at a minimum of once daily and clean it when necessary prior to reuse.

·         Clean spills immediately and remove debris from the manufacturing areas.

·         Use disposable towels and discard immediately after single use. Do not use rags.

·         Isolate waste disposal areas from manufacturing, and routinely clean and sanitize to minimize odours.

·         Dispose of product or process waste in accordance with current government regulations.

·         All hazardous waste, including spills, should be handled per the facility hazardous waste management plan.

 Cleaning equipment and supplies

Store cleaning equipment and supplies properly in a clean area. Maintain the supply area in an orderly manner. Separate supplies and equipment for lavatory cleaning from other cleaning supplies.

Walls, ceilings, pipes, and fixtures

Clean and/or sanitize on a scheduled basis (for example, monthly, quarterly or more frequently, if needed). Vacuum to remove loose material.

Floors

Clean floors on a scheduled basis, to include the following

·         Vacuum and/or sweep frequently.

·         Minimize airborne dust during clean up.

·         Wet mop or machine scrub on a predetermined schedule, Sanitize as appropriate.

·         Promptly clean up spills of raw materials, product or packaging components.

The factors that affect cleaning efficiency and frequency

1.      Type of Soil to be removed

2.      Water quality.

3.      Water Temperature

4.      Contact Time

5.      Water Velocity

6.      Sequestering Agent

7.      Concentration of the detergent

                                                                                                                            

Type of Soil to be removed

Food Deposits:

Fat & Grease – Alkaline detergent

Protein & Blood – Alkaline detergents and Enzyme detergents

Sugar & Carbohydrates – Water

 Minerals Deposits, rust – Acid detergents

Soils contains microorganism such as bacteria, viruses, yeasts and moulds thus the use of sanitizer is recommended. By identifying the type of soil involved, we can easily determine the type of detergent suitable to remove the soil effectively and economically.

Water Quality

Water is the main component in cleaning materials. Water use must be potable (safe to drink) Water must not be hard water as it reduces the effectiveness of detergents and leaves scale deposits on the surface of equipment. Hard Water: Water with high mineral content. Soft water:  water with low mineral content. Hard water does not pose any harm to one’s health but poses serious problems in industrial setting.

Water Temperature

Depends on the type of detergent:

Heat stable type – Between 54°C – 71°C

Cold water type – Tap water temperature

Temperature of water needs to be hot enough to decrease the strength of the bonds that hold soil to the surface being cleaned. However it should not be too hot such that the soil gets baked onto the equipment surface.  At higher temperature of the water, the effectiveness of cleaning will be high.

Water Velocity

The velocity of the cleaning solution helps in removing soil from food surfaces.

The importance of the velocity cleaning solution decreases as the effectiveness of the detergent increases.

Contact Time

Cleaning efficiency increases with longer contact time between the cleaning solution and the surface to be cleaned.

The amount of scrubbing necessary to remove soil decreases with increase contact time between the cleaning solution and the surface to be cleaned.

Sequestering Agent or Chelating Agent:  It is an inorganic ingredient blended with detergent to prevent the precipitation of unstable salts (Calcium and Magnesium Ions) that leads to the formation of scale (or deposits). Helps softened hard water so that it is suitable to be used for cleaning. In another word we can say Sequestering agents or Chelating agents remove a metal ion from a solution system by forming a complex ion that does not have the chemical reactions of the ion that is removed. Sequestering agents or Chelating agents are used to eliminate water hardness and heavy metals, such as iron and copper which can affect the scouring process.

Concentration of the detergent

Increase the concentration of the detergent increases the efficiency of soil removal from the equipment surface. However, beyond a certain limit, the higher the concentration neither increase nor decrease cleaning efficiency. Follow the recommended usage of detergent provided by the manufacturer.

Types of Cleaning Agents

Not all cleaning agents can be safely used on food-contact surfaces. Examples of those that should not be used include: glass cleaners, some metal cleaners, tub and tile cleaners. The label should indicate if the product can be used on a food-contact surface.

Secondly, the ideal cleaning agent must be selected to make cleaning easy. Cleaning agents are divided into four categories:

•Detergents -- All detergents contain surfactants that reduce surface tensions between the soil and the surface, so the detergent can penetrate quickly and soften the soil. Examples include Dawn and Joy dishwashing detergent and automatic dishwasher detergents.

•Solvent cleaners -- Often called degreasers, solvent cleaners are alkaline detergents that contain a grease-dissolving agent. These cleaners work well in areas where grease has been burned on. Examples include Fantastic.

•Acid cleaners -- Use on mineral deposits and other soils alkaline cleaners cannot remove, these cleaners are often used to remove scale in warewashing machines and steam tables.

•Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil often found in small areas. The abrasive action is provided by small mineral or metal particles, fine steel wool, copper, or nylon particles. Some abrasive cleaners also disinfect. Examples include Ajax and Comet.

Principle of sanitation

1.      Washing equipment and utensils until visibly clean does not complete the process. A sanitization step must also be completed.

2.      Proper sanitisers must be use.

3.      No rinsing or any other cleaning process should take place after the sanitizing process.

4.      Equipment and utensils must be air dried only.

5.      Swabbing can be utilised when the sanitising solution is twice the strength required.

6.      Thermometers and test kits are required to ensure the sanitation status.

7.      Before returning to work every one should wash their hands .

8.      Any spilled materials or products must not be returned to the production area.

9.      Waste materials must be placed in containers (with tight-fitting covers) suitable for disposal.

10.  Each employee is required to keep the immediate work area clean and tidy.

11.  Tobacco use is forbidden, except in designated areas.

12.  Spitting is prohibited anywhere in the area.

Factors affecting sanitation

The primary reason for the application of effective sanitizing procedures is to destroy those disease organisms which may be present on equipment or utensils after cleaning, and thus prevent the transfer of such organisms to the ultimate consumer. In addition, sanitizing procedures may prevent spoilage of foods or prevent the interference of microorganisms in various industrial processes which depend on pure cultures.

There are two generally accepted methods of providing for the final sanitization of a utensil after effective removal of soil, heat and chemical.

A. Hot water - an effective, non-selective sanitization method for food-contact surfaces; however, spores may remain alive even after an hour of boiling temperatures. The microbial action is thought to be the coagulation of some protein molecules in the cell. The use of hot water has several advantages in that it is readily available, inexpensive and nontoxic. Sanitizing can be accomplished by either pumping the water through assembled equipment or immersing equipment into the water. When pumping it through equipment, the temperature should be maintained to at least 171°F. (77°C) for at least 5 minutes as checked at the outlet end of the equipment. When immersing equipment, the water should be maintained at a temperature of a least 171°F (77 °C) or above for 30 seconds.

B. Steam is an excellent agent for treating food equipment. Treatment on heavily contaminated surfaces may cake on the organic residues and prevent lethal heat to penetrate to the microorganism. Steam flow in cabinets should be maintained long enough to keep the thermometer reading above 171°F (77°C) for at least 15 minutes or above 200°F.  For at least 5 minutes. When steam is used on assembled equipment, the temperature should be maintained at 200. For at least 5 minutes as checked at the outlet end of the assembled equipment.

Chemical sanitizers

The use of chemicals is the most common method for killing food poisoning bacteria however, heat can also be used. Food businesses must make sure that any sanitizer used is ‘food grade’ – safe for food contact surfaces. The table below lists examples of common sanitizers.

Chemical sanitizers are generally chlorine-based or ammonium-based compounds. Products suitable for using in food businesses are available from commercial chemical suppliers and retailers. Only use chemical sanitizers that are designed for using in food premises. Some sanitizers require residues to be rinsed off food contact surfaces after use. Dilution rates, contact times and safety instructions vary from product to product. When using and storing chemicals (including bleach), always follow the manufacturer’s instructions. Items that can fit in the sink can be washed and cleaned in the left-hand bowl. They can then be immersed in a chemical sanitizer solution in the right hand bowl.

Chemicals used in sanitising

Hypochlorite

Effectiveness, low cost and ease of manufacturing make hypochlorites the most widely used sanitizers. Sodium hypochlorite is the most common compound and is an ideal sanitizer, as it is a strong oxidizer. Hypochlorite cause broad microbial mortality by damaging the outer membrane, likely producing a loss of permeability control and eventualities of the cell.

Chlorine Dioxide

This inorganic compound is a broad sanitizer effective against bacteria, fungi and viruses. Chlorine dioxide is an oxidizer that reacts with the proteins and fatty acids within the cell membrane, resulting in loss of permeability control and disruption of protein synthesis.

Iodophor

These compounds are less active than hypochlorites but are effective sanitizers and disinfectants. Iodophors attach to the sulphurs of proteins such as cysteine, causing inactivation and cell wall damage.

Sanitizing Food Contact Surfaces

Sanitizing is a procedure to treat food-contact surfaces that destroys most disease producing bacteria and viruses, substantially reduces the number of other undesirable organisms, and does not adversely affect the product or its safety for the consumer. Sanitizing can be done with heat or with chemicals.

Sanitizing does not affect bacterial spores—that is beyond the capability of the process. A sanitizer will not sterilize a food-contact surface or a water system. Sterilization refers to the statistical destruction and removal of all living organisms, including spores. The official definition of sanitizing for food product contact surfaces is a process which reduces the contamination level by 99.999% (5 logs) in 30 sec. Disinfectants are stronger chemicals that produce a much larger reduction of microorganisms. They are generally not used in food applications.

Dishwasher

To sanitise effectively with a dishwasher:

·         Use the correct type of detergent or sanitizer,

·         Use the hottest rinse cycle available (economy cycle on a domestic dishwasher is not adequate),

·         Look over equipment and utensils when removing them from the dishwasher to check they are clean,

·         Clean the dishwasher so there is no build-up of food residues, and

·         Regularly maintain and service the dishwasher according to the manufacturer’s instructions.

A hand sanitizer or hand antiseptic is a supplement or alternative to hand washing with soap and water. Various preparations are available, including gel, foam, and liquid solutions.

Food contact surface is the surface of equipment and utensils with which food normally comes into contact and those surfaces from which food may drain, drip or splash back onto surfaces normally in contact with food.

Definitions for Terms   

1.      Acidity -- the degree or measure of the amount of acid in a solution or substance; measurement can be expressed in parts per million, percentage, or pounds or grains per gallon.

2.      Acids -- they are chemicals that form hydrogen ions in solution giving a pH less than 7.

3.      Acids, strong -- they are substances that release high concentrations of hydrogen ions in a solution giving a very low pH. Examples include muriatic and sulphuric acids.

4.      Acids, weak -- they release moderate to low concentrations of hydrogen ions in a solution, giving a moderately low pH.  Examples include organic acids, such as lactic and acetic acids.

5.      Alkalinity -- the degree or measure of the amount of alkali in a solution or substance.

6.      Alkalis -- they are chemicals that release an excess of hydroxyl ions in a solution giving a pH of greater than 7.

7.      Alkalis strong, -- they are substances that release high concentrations of hydroxyl ions in solution giving a very high pH.  Examples include caustic soda and caustic potash.

8.      Alkalis, weak -- they release moderate to low concentrations of hydroxyl ions giving moderately high pH values.  An example is sodium bicarbonate.

9.      Antiseptic -- an agent used against sepsis or putrefaction in connection with human beings or animals.

10.  Automated Cleaning (CIP): Clean-in-place: Cleaning internal surfaces of production equipment without disassembly.

11.  Bactericide -- an agent that causes the death of a specific group of microorganisms.

12.  Bacteriostat -- an agent that prevents the growth of a specific group of microorganisms but does not necessarily kill them.

13.  Buffer - any material that moderates the intensity of an acid or alkali in solution without reducing the quantity of acidity or alkalinity.

14.  Chelation - The action of an organic compound attaching itself to the water hardness

Particles and inactivates them so they will not combine with other material in the water and precipitate out. A substance that removes a metal ion from a solution system by forming a complex ion that does not have the chemical reactions of the ion that is removed can be a chelating or a complexing agent.

15.  Corrosion-resistant materials - Materials that are capable of maintaining their original surface characteristics under prolonged use, including the expected food contact and the normal use of cleaning compounds and sanitizing solutions.

16.  Disinfectant -- an agent that is applied to inanimate objects; it does not necessarily kill all organisms.

17.  Dispersion -- the action of breaking up of mass into fine particles, which are then suspended and flushed off the surface and/or equipment.

18.  Dissolving -- refers to the mixing of a liquid and a solid to produce a homogeneous solution.

19.  Easily cleanable -- surfaces must be readily accessible and made of such materials and finish and so constructed these chemical residues may be effectively removed by the cleaning process.

20.  Emulsification -- the action of breaking up fats and oils into very small particles which are uniformly mixed in a water solution, preventing the clumping or clustering of the particles; in a stable emulsion the oil particles are suspended for a long period of time.

21.  Germicide - an agent that destroys microorganisms.

22.  Peptizing - the physical formation of colloidal solutions from soils which may be only partially soluble; this action is similar to dispersion but is particularly applicable to protein soils.

23.  ^pH - It  is a measure of the activity of the (solvated) hydrogen ion. ^pH, which measures the hydrogen ion concentration, is closely related to, and is often written as, ^pH.

24.  ^pH scale – it measures how acidic or basic a substance is. The ^pH scale ranges from 0 to 14. A ^pH of 7 is neutral. A ^pH less than 7 is acidic. A ^pH greater than 7 is basic.

25.  Rinsing -- condition of a solution or suspension which enables it to be flushed from a surface easily and completely; action occurs by reducing the surface tension of the water being used.

26.  Sanitization -- the process of reducing microbiological contamination to a level that is acceptable to local health regulations.

27.  Sanitizer -- an agent that reduces the microbiological contamination to levels conforming to local health regulations.

28.  Saponification -- a chemical reaction of esters into acids or alcohols by the action of alkalis or acids; use of alkalis with animal or vegetable fats results in soap.

29.  Sequestration -- the chemical action resulting in the binding of a metal ion in solution with the formation of a soluble and stable complex; when the activity is performed to control water hardness with formation of a typical organic ring structure, the action is termed "chelation."

30.  Sterilization -- the process of destroying all microorganisms.

31.  Surfactant -- a chemical product whose molecules are able to modify the properties of an interface, e.g. liquid/liquid, liquid/air by lowering (reducing) the surface tension, allowing water to contact all surfaces.  The four major types of surfactants used in detergents are:  anionic, cationic, non-ionic, and amphoteric.

32.  Suspension -- the action which keeps insoluble particles uniformly distributed in a solution, preventing them from settling and forming deposits and making it easier to flush them from equipment.

33.  Water hardness -- relates to water containing mineral constituents which form insoluble products, resulting in poor lathering of soap; principally caused by salts of calcium, magnesium, and iron.

34.  Water softening -- the process of removing the calcium and magnesium salts, preventing the precipitation of insoluble carbonates and hydroxides.

References: Principles of Food Sanitation (Fifth Edition) Norman G. Marriott and Robert B. Gravani, NSW Food Authority, http://www.foodsafetymagazine.com      

PERSONAL HYGIENE OF STAFF OF HOTEL

PERSONAL HYGIENE OF STAFF

Introduction

Good personal hygiene is the first step to good health. It not only protects you from poor health, but also shields those around you from suffering illnesses that arise from poor personal habits. Habits such as washing your hands, bathing, and brushing, flossing, may all look monotonous and boring, but they all come under important personal hygiene. They make you feel good about yourself and keep you free of bacteria, viruses, and illnesses

Good personal hygiene is essential in reducing the risk of infection from pathogenic micro-organisms, mainly by limiting person-to-person contamination. It would be untrue to say, however, that to humans, all viruses, bacteria and fungi are aggressive and invasive. In fact, the human body is host to a huge number of germs that make up “commensal flora". 'Personal hygiene should therefore maintain a balance between limiting person-to-person contamination by pathogenic organisms and preserving the microbiological flora in, on and around us.

The way that you present yourself at work says a lot about your store. Your personal presentation contributes to the image that is communicated - not only to your customers but also to your workmates and managers. An important aspect of your personal presentation involves personal hygiene. Making sure that you are clean and neat at all times ensures that you are communicating a positive image. A dirty body is a hotbed for developing germs. Dust, sweat and other secretions, and warmth are all factors which encourage germs to multiply. A shower or bath with effective cleansing products should therefore follow any physical activity. Everyday secretions occur even without physical effort, and are enough to encourage germs. A daily shower is therefore a must for everyone.

Personal hygiene is a concept that is commonly used in medical and public health practices. It is also widely practised at the individual level and at home. It involves maintaining the cleanliness of our body and clothes. Personal hygiene is personal, as its name implies. In this regard, personal hygiene is defined as a condition promoting sanitary practices to the self. Everybody has their own habits and standards that they have been taught or that they have learned from others. Generally, the practice of personal hygiene is employed to prevent or minimise the incidence and spread of communicable diseases.

Importance

It may seem simple to apply the basic principles of personal hygiene, but nothing is that obvious, especially on a national or even worldwide scale. In fact, the perception of hygiene and the way it is applied vary considerably between individuals. It is therefore essential to present in a uniform way information on how to behave in order to integrate the concept of personal hygiene into a hygiene program for life in general.

The knowledge and practice of personal hygiene are vital in all our everyday activities. The purposes are:

ü  Preventing faeco-orally transmitted diseases: The fingers may get contaminated with one’s own faeces, either directly or indirectly. Activities during defecation and child bottom-washing are additional opportunities for the contamination of the fingers that facilitate the transmission of infections.

ü  Aesthetic values of personal hygiene: A person with clean hands is proud while eating because they feel confident of preventing diseases. A teacher in a school is always happy to see their students with clean faces and eyes, and dressed in clean clothes. A mother is mentally satisfied to feed her infant with clean hands because she ensures the preservation of her child’s health. Generally, cleaning oneself produces pride, comfort and dignity at home and in public places. Caring about the way you look is important to your self-esteem.

ü  Social impact: A person with poor personal hygiene might be isolated from friendship because telling the person about the situation might be sensitive and culturally difficult. The success of a job application or the chance of promotion could be affected by poor personal hygiene; no company wants to be represented by someone who does not appear to be able to look after themselves.

Personal Hygiene for Food storage

v  Store and prepare raw meat, poultry, and seafood away from other foods

v  Store food in the fridge at 5°C/41°F, do not overfill and allow cold air to circulate

v  Prevent raw food juices from dripping onto other foods.

While preparing your food

v  Cut meat and vegetables with separate knives and chopping/cutting boards

v  Soak, scrape, brush, scald, peel or wash all fruit, salad and vegetables

v  Do not wash raw meat in the sink prior to cooking as this spreads germs around the sink area. This is also not necessary as proper cooking of the meat will destroy any harmful bacteria.

Fighting bad breath        

v  Drink plenty of water.

v  Brush and Floss regularly

v  Treat any existing oral diseases.

v  Eat crunchy fruits and vegetables.

v  Cut out coffee.

v  Chew sugarless gum after smoking and eating food.

v  Eat yogurt after eating strong flavour or bad odour.

v  Get your vitamins.

v  Avoid chewing tobacco products

Bathe daily 
A daily shower is a must whether you feel grungy or not. A regular bath (every morning and after all athletic activities) helps in keeping you clean, fresh and odour free. 
Cleaning your body is also important to ensure your skin rejuvenates itself, as the scrubbing of your arms, legs, and torso will slough off dead, dry skin and help your skin stay healthy and refreshed, and will prevent acne, blemishes and other skin eruptions. Also, do not share your towel and wash them on a regular basis. 

Components of personal hygiene

1.      Body hygiene (skin care)

The body has nearly two million sweat glands. Moistened and dried sweat and dead skin cells all together make dirt that sticks on to the skin and the surface of underclothes. The action of bacteria decomposes the sweat, thereby generating bad odour and irritating the skin. This is especially observed in the groin, underarms and feet, and in clothing that has absorbed sweat. Skin infections such as scabies, pimples and ringworm are results of poor body hygiene.

Scalp Tinea capitis

The first task in body hygiene is to find water, soap and other cleansing materials. Taking a bath or a shower using body soap at least weekly is very important to ensuring our body stays clean. Bathing can be every day or after periods of sweating or getting dirty. The genitals and the anal region need to be cleaned well because of the natural secretions of these areas. Dry the body with a clean towel after thorough rinsing. Change into clean underwear after a bath. Changing sweat-soaked clothes after each bath is advised. Cleaning the ears after every bath is also necessary. Avoid sharing soaps and towels because of the danger of cross-infection.

2.      Oral hygiene (oral care)

The mouth is the area of the body most prone to collecting harmful bacteria and generating infections. Our mouth mechanically breaks food into pieces. This process leaves food particles (food debris) that stick to the surface of our gums and teeth. Our mouth cavity is full of bacteria and is a good environment for bacterial growth. It is at the optimum temperature (37ºC) and is often rich in food particles that support bacterial growth.

The decaying process that takes place on the surface of the teeth eventually produces a build-up called PLAQUE (a sticky deposit on which bacteria grow) that is then converted into TARTAR (a hard, yellowish, calcified deposit on the teeth, consisting of organic secretions and food particles). The result is tooth decay. In addition, unpleasant smelling breath (halitosis or stinking odour), teeth and gum infections could be a result of poor oral hygiene.

Figure: Mouth cleaning.

•Rinse the mouth after each meal.

•Brush your teeth with a fluoride-containing toothpaste twice a day – before breakfast and before you go to bed. Cleaning the mouth with twigs is possible if done carefully.

•During the day, fill your mouth with water and swish it around to get rid of anything sticking to your teeth.

•In addition to regular brushing, it is advisable to floss your teeth at least once a day, usually before you go to bed.

3.      Hand washing (hand care)

The cleanliness of our hands is very important in all our daily activities. In our normal activities our hands frequently get dirty. There are many situations in which microorganisms are likely to attach to our hands along with the dirt. There are many communicable diseases that follow the route of faeco-oral transmission. Hand hygiene plays a critically important role in preventing this transmission.

Hygienic hand-washing involves the mechanical removal of microorganisms from contaminated hand surfaces using soap or detergent. Hand-washing should involve more than a quick rinse under a tap (faucet) or in running water.

The following hand-washing technique ensures that the hands are properly washed and it doesn’t take long to complete:

·         First wet your hands with clean water and lather with a bar of soap.

·         Next rub your hands together vigorously and scrub all surfaces up to your wrists.

·         Clean under your fingernails.

·         Continue for 15–30 seconds or about the length of a little tune (for example, the ‘Happy Birthday’ song). It is the soap combined with the scrubbing action that helps dislodge and remove germs.

·         Rinse your hands well with clean running water (pour from a jug or tap).

·         Dry your hands in the air to avoid recontamination on a dirty towel – do not touch anything until your hands are dry.

·         Wood ash will also rub off any dirt and smells. The slight irritation you feel when you wash your hands with ash shows the cleansing power of ash.

·         Local seeds such as indod (Lemma’s plant), which are known to be good cleaning agents, can also be used for regular hand-washing.

·         Clean sand with water can be used for hand-washing to help to rub off dirt.

Figure: Hand-washing technique.

If you don’t have soap, you can use alternatives. These serve the same purpose as the soap, to help ‘scrub’ what is stuck on your hands, so the running water can brush it off. To get clean hands, you must pour the water over your hands (no dipping in a bowl!). The soap or ash ‘lifts’ the dirt, and the water then washes off the visible dirt and the invisible germs. Various options for hand-washing are indicated in Figure.

Figure: Hand-washing (cleaning).

As well as routine personal hygiene that applies to everyone, your daily work will include many situations when you may ask yourself when you need to wash your hands. To know when to wash your hands at home and at work, you must first identify critical situations; that is, situations, activities or incidents that indicate the possibility that pathogenic microorganisms are present on hands, fingers and nail surfaces.

Critical situations in everyday activity include:

·         After using the toilet (or disposing of human or animal faeces)

·         After changing a baby’s diaper (nappy) and disposing of the faeces.

·         Immediately after touching raw food when preparing meals (e.g. chicken or other meat).

·         Before preparing and handling cooked/ready-to-eat food.

·         Before eating food or feeding children.

·         After contact with contaminated surfaces (e.g. rubbish bins, cleaning cloths, food-contaminated surfaces).

·         After handling pets and domestic animals.

·         After wiping or blowing the nose or sneezing into the hands (respiratory hygiene).

·         After handling soiled tissues.

Critical situations in healthcare activity include:

·         Before and after contact with an infected wound.

·         After contact with blood or body fluids (e.g. vomit).

·         Before and after dressing wounds.

·         Before giving care to an ‘at risk’ person (e.g. attending delivery, attending a baby).

·         After giving care to an infected person.

4.      Face hygiene

Our face reveals our daily practice of personal hygiene. Face hygiene includes all parts of the face. The most important area to keep clean is the eyes. The eye discharges protective fluids that could dry and accumulate around the eye. They are visible when a person gets up in the morning. The organic substance of the eye discharge can attract flies and this is dangerous because the fly is a carrier (vector) of trachoma and conjunctivitis.

A person should wash their face every morning in order to remove all dirt that they have come in contact with during the course of the day. This will keep your face clean all day. Children are advised to wash their face frequently. Never share your face towel with others.

5.      Fingernail and toenail hygiene (nail care)

A nail is hard tissue that constantly grows. Long fingernails tend to accumulate or trap dirt on the underside. The dirt could be as a result of defecation or touching infected and contaminated surfaces. Keeping nails trimmed and in good shape weekly is important in maintaining good health. Clip nails short along their shape but do not cut them so close that it damages the skin. Razor blades and fingernail cutters or scissors are used to cut nails. Nail cutters should not be shared with others.

6.      Ear hygiene

Ear wax accumulates in the ear canal that leads from the outer ear to the ear drum. As the secretion comes out of the ear it collects dust particles from the air. Daily washing with soap and water is enough to keep the outer ear clean. Do not reach farther than you can with your little finger into your ear. Putting in hairpins, safety pins or blunt-edged things for cleaning purposes might harm the ear. If you feel wax has accumulated and is plugging your ears and interfering with hearing, consult your doctor. Ear buds are easily available in market, (should use smoothly).

7.      Hair hygiene (hair care)

The hair follicles from which the hair grows produce oil from the sebaceous glands that keeps the hair smooth. The scalp (the skin covering the head) also has numerous sweat glands and is a surface for the accumulation of dead skin cells. The oil, sweat and dead cells all add together and can make the hair greasy and look dirty unless you wash it regularly. Poor hair hygiene could cause dandruff and skin infections such as Tinea capitis Dandruff is dead skin on the scalp that comes off in tiny flakes when sebaceous glands produce too much oil and accumulates on the scalp.

Figure: Hair cleaning.

Head hair is a good harbour for head lice (Pediculus humanus capitis) and nits (eggs of head lice). The head louse is a tiny insect that lives by sucking blood. Children are especially prone to lice infestation. Lice spread from one head to another when there is close contact as in school environments. They make the scalp itchy and are a cause of annoyance, irritation and embarrassment. Shaving of the head hair is possible in cases of heavy lice infestation. Sharing of blades with others, however, should be discouraged.

Hair cleaning is important to ensure it stays clean, healthy and strong.

The recommended procedures for cleaning the hair are:

·         Use clean water to wash your hair regularly (at least twice weekly, preferably once every other day) with body soap or shampoo, whichever is available.

·         Massage your scalp well. This will remove dead skin cells, excess oil and dirt.

·         Rinse well with clear water.

·         Conditioner is helpful if you have longer hair as it makes the hair smoother and easier to comb, but hair doesn’t need to have conditioner.

·         Use a wide toothed comb for wet hair as it is easier to pull through.

·         Dry the hair and the head with a clean towel. Never share a towel with someone else.

·         Comb the hair to look beautiful for the day.

We spend a lot of time on our feet. Our feet sweat as we walk day and night and the sweat accumulates on all foot surfaces and between the toes. The sweat may stain the shoes and can produce an awful odour.

8.      Armpit and bottom hygiene

These are body parts that easily get sweaty and where ventilation is very poor. After puberty, our sweat gains a specific and unpleasant odour which may be offensive to others. The armpits and the bottom should be washed daily.

Anal cleansing is the hygienic practice of cleaning the anus after defecation. The anus and buttocks may be cleansed with clean toilet paper or similar paper products. Water may be used. Hands must be washed with soap afterwards. The use of rags, leaves, stones, corn cobs, or sticks must be discouraged as these materials can damage the skin.

9.      Clothes hygiene

We usually have two layers of clothing. The internal layer is underwear (or underclothes) such as pants, vest and T-shirt. These are right next to our skin and collect sweat and dead skin cells, which can stain the cloth. Bacteria love to grow on this dirt and produce a bad smell in addition to the specific odour of the sweat. Underwear must be washed more frequently than the outer layer of clothing.

Clothes hygiene is an important aspect of one’s dignity. Changing used clothes for clean ones every day is recommended. Washing dirty clothes requires adequate clean water, detergents (solid or powdered soap) and washing facilities. If possible, the washed clothes should be ironed to help the destruction of body lice and nits. Boiling water or insecticides can be used to destroy clothes infestation.

        

Figure: Washing clothes in rural areas (a) by a river and (b) at a communal washbasin.

Frequent changing into clean clothes might not always be possible in poor households. However, the frequency of changing is advised to be twice a week for internal wear and 1-2 times per week for outerwear. The frequency mainly depends on the intensity of dirt on the clothes, and that depends on the climate and type of activity.

What causes sweat on the skin to produce an unpleasant odour?

As well as bacteria, sweat also encourages fungal growth between the toes. This is called athlete’s foot. The symptoms of athlete’s foot are scaly skin and sores or blisters, which start between the toes but can often spread to the soles of the feet. This is a minor irritation and often disappears by itself but sometimes these cracks and sores become the site for other infections. The feet should be washed daily, or at least twice weekly.

Toenails do not have much role in the transmission of diseases. However, they can accumulate dirt and this can increase the potential for bacterial and fungal breeding e.g. athlete’s foot.

Food handlers

Food handlers are potential sources of microorganisms that cause illness and food spoilage. Hygiene is a word used to describe sanitary principles for the preservation of health. Personal hygiene refers to the cleanliness of a person’s body. Parts of the body that contribute to the contamination of food include the skin, hands, hair, eyes, mouth, nose, nasopharynx, respiratory tract, and excretory organs. These parts are contamination sources as carriers, through direct or indirect transmission, of detrimental microorganisms.

Management must select clean and healthy employees and ensure that they conduct hygienic practices. Employees must be held responsible for personal hygiene so that the food that they handle remains wholesome.

A food handler is anyone who works in a food business and who handles food, or surfaces that are likely to be in contact with food, such as cutlery, plates, bowls, or chopping boards. A food handler may do many different things for a food business. Examples include making, cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.

Personal hygiene guidelines when handling food

Washing hands anyone involved in running a food business should have a high standard of personal hygiene which will be reflected in appearance, dress, behaviour and personal cleanliness. High standards of personal hygiene will reduce the risk of contamination and help to prevent food poisoning.

The following key points must be followed by all food handlers:

1.      Wash hands regularly, especially on starting work after using the toilet between handling raw and cooked foods, after breaks for eating, drinking and smoking, after coughing, sneezing or blowing their nose after touching hair, after handling refuse or waste materials, after handling cleaning chemicals.

2.      Cover wounds with waterproof dressings (brightly coloured dressings are best).

3.      Wear clean, and where appropriate, protective clothing.

4.      Keep fingernails short and clean and remove all nail polish.

5.      Do not wear jewellery and ornaments other than a plain wedding ring.

6.      Do not wear strong smelling perfumes or aftershaves.

7.      Clean surfaces, ideally with a non-tainting bactericide, before using to prepare food.

8.      Separate raw and cooked foods.

9.      Use separate utensils for raw and cooked foods.

10.  Wash hands regularly, including palms and backs of hands before preparing food, between handling raw and cooked food.

11.  Follow good personal hygiene guidelines, including tying back long hair and cover head.

12.  Wear suitable protective clothing to prevent contaminating food.

13.  Defrost food thoroughly before cooking.

14.  Cook joints of meat thoroughly. It is better to cook two or three smaller joints rather than one large one.

15.  A minimum quantity of food should be reheated. Where you need to, ensure that food is heated above 82°C for at least two minutes.

16.  After cooking food, cool it as quickly as possible if it is to go in the fridge.

17.  Keep foods piping hot at above 63°C or cold below 8°C and ideally around 3°C to reduce the risk of growth of food poisoning bacteria.

18.  Don't keep leftover stock.

19.  Cover food to prevent contamination.

20.  Remember gravity. Store raw foods below cooked foods to prevent blood etc. dripping onto cooked food.

21.  Check refrigerator and freezer temperatures with a thermometer. Record these in a log book.

Employee Health

A Sick worker is not only a source of infection, but, being unwell is likely to take less care in handling food. All staff employed in food preparation and service areas should be in a state of good health. Working in catering establishment’s means working long hours the work may involve heavy physical exertion and mental tension and timings may be irregular. Workers may have to lift heavy loads, work in hot steamy kitchen and constantly be on their feet during working hours. They need to be active and alert. So the body and mind must be in best possible health.

Good health is not only the absence of disease. If does not depend on the person’s height and weight but means the both the body and mind in the excellent condition, free from illness or tension. It also means that a person is physically fit and mentally alert, capable of taking on spot decisions and handling crisis situations. He or she should be able to carry out the routine work without any signs of undue fatigue and still have ample reserve energy for recreation or to meet an emergency if required.

To achieve all this it is necessary for the employer to ensure good health and safe working conditions for all employees by observing the following:

1. It is compulsory to have through medical check-up at the time of recruitment.

2. Next check-up in every six months.

3. Periodic check-up and necessary treatments should be taken if required.

4. All the illness should be reported to the management and the ill workers should be kept                                                                                                          separately.

5. Personal cleanliness of employees in terms of general appearance, uniforms, hands and finger nails should be checked discreetly.

6. Rest rooms and lockers used by employees should be inspected for cleanliness.

7. A nutritious and wholesome meal should be provided while on duty in a separate room designed for this purpose.

8. Work area should be cleaned always and should not be slippery to avoid accidents like falls, cuts & burns.

9. Should be trained in proper method of work.

10. Work hours should be 48 hours in a week and it should be in a shift.

11. A weekly off is compulsory.

 No person, while affected with a disease in a communicable form that can be transmitted by foods or who is a carrier of organisms that cause such a disease or while afflicted with a boil, or infected wound, or an acute respiratory infection, shall work in a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms or transmitting disease to other persons.

When the regulatory authority has reasonable cause to suspect possible disease transmission by an employee of a food service establishment, it may secure a morbidity history of the suspected employee or make any other investigation as indicated and shall take appropriate action.  The regulatory authority may require any or all of the following measures:

1.      The immediate exclusion of the employee from employment in food service establishments.

2.      The immediate closing of the food service establishment concerned, until, in the opinion of the regulatory authority, no further danger of disease outbreaks exist.

3.      Restriction of the employee's service to some area of the establishment where there would be no danger of transmitting disease.

4.      Adequate medical and laboratory examination of the employee and other employees and of his and their body discharges.

Health of food handlers

Food handlers are required to inform the food safety supervisor or licensee when they are ill. There are requirements for health of food handlers that require a person to be excluded from handling food if they are ill with vomiting, diarrhoea, fever or jaundice, food‐borne disease, sore throat with fever, infected skin lesions or have discharges from eyes, nose or ears.

Hand washing

Food handlers are expected to wash their hands when ever their hands are likely to contaminate food. This includes washing their hands:

1.      Immediately before working with ready‐to‐eat food

2.      Immediately after handling raw meat or processed (or cut)fruit or vegetables

3.      Immediately after using the toilet

4.      Before starting to handle food or returning to handling food after other work

5.      Immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances.

6.      After touching  hair, scalp or a body opening

How should food handlers wash their hands?

Use the hand washing facilities provided by the business. Sinks used to prepare food or wash dishes, must not be used to wash hands. Hand washing facilities must have warm running water, soap and single‐use paper towels or other means of effectively drying hands

General presentation and appearance of staff

Beyond just uniform standards, be sure to delineate all appearance standards that apply, which might include the following:

1.      Staff should look clean and tidy and have good standards of personal hygiene.

2.      Hair should be clean and tidy. For staff in direct contact with patients,

3.      Hair that falls below the collar should be secured away from the face in a style that does not need constant readjusting. Facial hair must be kept short, neatly trimmed or tidily secured.

4.      Make-up should be discreet.

5.      Only discreet tattoos should be visible.

6.      No visible facial piercings

7.      Natural hair colour

8.      Clean shaven or neatly trimmed beards on male staff

9.      Clean, trimmed finger nails free from nail polish for food prep workers

10.  Neatly pressed clothing

11.  Nails should be clean and well-manicured. For clinical staff nails must be short and unvarnished. False nails must not be worn.

12.  Minimal jewellery should be worn.  

13.  No rings except plain wedding band.

14.  No wristwatches or bracelets.

15.  No visible neck chains

16.  No visible ankle chains

17.  No more than one discreet stud in each ear

18.  No visible body piercing

19.  Not more than one discreet nose stud

20.  Footwear must enclose the whole foot and have non-slip, soft soles Trainers are permitted but must be without decoration. Footwear must be black or a colour appropriate to the profession. Clogs must not be worn in general areas.

21.  Hosiery must be dark or flesh coloured when wearing uniform dresses.

Personal Cleanliness

Food employees shall keep their hands and the exposed portions of their arms clean.  Employees shall keep their fingernails clean and trimmed, filed, and maintained so that the edges and surfaces are cleanable and not rough.  Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms:

1.      Rinse under clean running warm water;

2.      Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;

3.        Rub together vigorously for at least 20 seconds while:

4.      Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; and creating friction on the surfaces of the hands and arms, fingertips, and areas between the fingers;

5.      Thoroughly rinse under clean running warm water;

6.      To avoid re-contaminating their hands, food employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.

Toilet Facilities

1.      Toilet facilities for employees shall be provided and, shall be conveniently located and shall be accessible to employees at all times.

2.      Toilets and urinals shall be designed to be easily cleanable.

3.      Toilet rooms shall be completely enclosed and shall have tight-fitting, self-closing doors.  Such doors shall not be left open except during cleaning or maintenance.

4.      Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odours.  A supply of toilet tissue shall be provided at each toilet at all times. Easily cleanable, covered receptacles shall be provided for waste materials.

Some communicable diseases or conditions and the recommended frequency of washing or cleaning

Components	Diseases/conditions	Recommended frequency of cleaning
Eye hygiene	Trachoma, conjunctivitis	Daily every morning and when the face is dirty
Hair hygiene	Dandruff, Tinea capitis, infestation (lice, nits)	Twice weekly; preferably once every other day
Body hygiene	Bad smell, scabies	Once or twice a week
Oral hygiene	Tooth decay, gum infection, bad breath	Brushing twice a day; rinsing after each meal
Feet hygiene	Athlete’s foot, wound	Every day
Hand hygiene	Diarrhoea, typhus fever, dysentery, ascariasis	Every time after touching contaminated surfaces; every time before eating and touching clean surfaces
Clothes hygiene	Bad smell, unclean, relapsing fever, typhus	Once or twice a week

PROTECTIVE CLOTHING:

Within the food and hotel industry, protective clothing plays as much as a role as a builder wearing a hard hat, florescent jacket and work boots on a building site. Although protective clothing isn't always the most attractive to look at, the design will ensure that the user can easily move and that the clothing protects an individual.

Some types of clothing affect the health and safety of staff and residents/clients by restricting movement and body postures essential for resident/client handling techniques or general manual handling duties including cleaning. Other types of clothing are inappropriate for the types of hazards faced by staff during their normal work activities. For this reason Grange Care Services has issued clothing guidelines for staff. These guidelines are explained prior to employment and at the induction process. Failure to comply with clothing and personal protective equipment guidelines will result in disciplinary procedures for staff.

Protective clothing for a chef in the terms of chef whites serves a dual purpose; it protects the chef and shows any customers the hygiene values of a kitchen. A chef will not only wear a jacket (available in a variety of colours from the customary white) that helps to protect them from spillages, but also an apron for an extra layer that can be removed if spills happen. More often than not, clogs will be worn as footwear so that if there is a spillage, the shoe can be removed quickly to protect the wearer from burning. The non-slip sole on the shoe also means the wearer is less at risk from slipping on accidental spillages on the floor. For those involved areas such as food hygiene, there are long white food hygiene coats which contain no pockets to ensure no contamination.

In protective clothing, colour plays a significant role; white represents cleanliness, while a strong block colour means the wearer is easily seen – just like the use of a florescent jacket. In a workplace, overalls, or boiler suits as they are often referred to are common place. The one-piece work overall arrived in 1891-1916, in tough cotton or in linen, to fit over a shirt or vest and trousers. The use of overalls means a full uniform doesn't need to be provided as these cover up the wearers clothes, protecting them from spills. Traditionally overalls in a workplace are a dark colour and can usually be found in blue – the exception to this is the white overalls used for painting and decorating.

In industry, as well as in a kitchen, the correct footwear is an important issue to consider for safety and comfort. Safety trainers and boots should be worn when there is items around which could be dropped. Boots are often steel-capped to give extra protection if accidents do happen.

Staff Clothing (when working in Kitchen or handling food)

·         Guidelines for clothing, footwear, hair, nails and jewellery apply to all staff working in the kitchen environment.

·         Hats are to be worn ensuring all hair is covered, by staff in the kitchen at all times in facility or community centres.

·         Hats (chef cap) are to be worn by Hostel staff and Community Care Workers if plating food for residents/clients.

·         Clean aprons are to be worn for every shift.

·         Hands must be washed before any food handling occurs.

DEALING WITH CUTS, BOILS, AND SKIN CARE.

Dealing with cuts and wounds

Wash your hands before handling any wound, or wear sterile disposable gloves; for smaller cuts, hold the wound under cool, running water to remove dirt or bits of grass and to assess how deep it is; consider putting a bandage on the cut or graze, especially on the hands, legs and feet; stitches might be required if:

·         The wound edges do not come together easily

·         The wound is deep (more than ½ cm), gaping, or has a jagged edge

·         The wound is longer than 2 cm and deeper than half a cm muscle, fat or bone is visible

·         There are deep cuts on the face, scalp, hands or joints.

In case of cut the following exercise should be done :

Treat bleeding

Stop the bleeding with direct pressure to the wound. Non-prescription products are available to be applied to the skin to help stop mild bleeding of minor cuts, lacerations, or abrasions. Before buy or use one, be sure to read the label carefully and follow the label's instructions when apply the product. After bleeding has stopped, one must check symptoms to determine if and when one needs to see doctor.

Clean the wound

Clean the wound as soon as possible to reduce the chance of infection, scarring, and tattooing of the skin from dirt left in the wound.

·         Wash the wound for 5 minutes with large amounts of cool water and soap (mild dishwashing soap, such as Ivory, works well). For more information, see how to clean a wound. Some non-prescription products are available for wound cleaning that numb the area so that cleaning doesn't hurt as much. Be sure to read the product label for correct use.

·         Do not use rubbing alcohol, hydrogen peroxide, iodine, or Mercurochrome, which can harm the tissue and slow healing.

·         An ice or cold pack may help reduce swelling and bruising. Never apply ice directly to a wound or the skin. This could cause tissue damage.

·         Elevate the injured area on pillows while applying ice and anytime you are sitting or lying down. Try to keep the area at or above the level of your heart to reduce swelling.

Dealing with Diarrhea:

Diarrhea is caused by the consumption of contaminated food and water, allergies to food and medicine, the body’s inability to handle certain substances (e.g. sugar), intestinal infection, food poisoning and stress. The body’s stool softens and liquefies, making continual trips to the bathroom necessary. It is convenient and embarrassing.

While Diarrhea is not lethal, its neglect can lead to dehydration which, again if not treated, can cause death. Dehydration or the loss of water in the body can be seen in symptoms such as the dryness of the lips and tongue, fast breathing, intense parchedness and sunken eyes.

See a doctor and take the patient to the hospital ASPA during the following:

•Drink water or soup at room temperature several ounces times a day.

•Choose your beverages. Water, broths, soda and sports drinks are acceptable; alcohol, caffeine, milk and fruit juices are not recommended.

•Avoid eating if there is a crampy feeling in your stomach.

•Do not eat the following while Diarrhea is ongoing: fresh fruits, green vegetables and fods rich in fat and spices. Instead, substitute bananas, potatoes, chicken, cooked carrots and rice.

•Diarrhea persists for a long time (more than seven days in adult, two days in a kid).

•Diarrhea worsens.

•Abdominal cramps do not disappear.                            

•Blackness, sliminess or presence of blood in stool.

Dealing with boils

A boil is a skin infection that starts in a hair follicle or oil gland. At first, the skin turns red in the area of the infection, and a tender lump develops. After four to seven days, the lump starts turning white as pus collects under the skin. The most common places for boils to appear are on the face, neck, armpits, shoulders, and buttocks. When one forms on the eyelid, it is called a sty. If several boils appear in a group, this is a more serious type of infection called a carbuncle.

Causes of Boils

Most boils are caused by a germ (staphylococcal bacteria). This germ enters the body through tiny nicks or cuts in the skin or can travel down the hair to the follicle.

Symptoms of Boils

A boil starts as a hard, red, painful lump usually about half an inch in size. Over the next few days, the lump becomes softer, larger, and more painful. Soon a pocket of pus forms on the top of the boil. These are the signs of a severe infection:

·         The skin around the boil becomes infected. It turns red, painful, warm, and swollen.

·         More boils may appear around the original one.

·         A fever may develop.

·         Lymph nodes may become swollen.

Boils Treatment -- Home Remedies

·         Apply warm compresses and soak the boil in warm water. This will decrease the pain and help draw the pus to the surface. Once the boil comes to a head, it will burst with repeated soakings. This usually occurs within 10 days of its appearance. You can make a warm compress by soaking a wash cloth in warm water and squeezing out the excess moisture.

·         When the boil starts draining, wash it with an antibacterial soap until all the pus is gone. Apply a medicated ointment and a bandage. Continue to wash the infected area two to three times a day and to use warm compresses until the wound heals.

·         Do not pop the boil with a needle. This could make the infection worse.

Medical Treatment for Boils

If there are concerns about the seriousness of the infection, additional blood tests will be performed. The doctor may prescribe antibiotics to take if the infection is severe. If the boil is drained, a culture may be done to determine the type of bacteria causing the infection and to assess if an appropriate antibiotic was given.

Follow-up

Whether the boil is drained at home or is lanced by a doctor, you will need to clean the infected area two to three times a day until the wound is healed. Apply an antibiotic ointment after washing and cover with a bandage. If the area turns red or looks as if it is getting infected again, contact your doctor.

Preventing Boils

Help prevent boils by following these guidelines:

·         Carefully wash clothes, bedding, and towels of a family member who is infected with boils.

·         Clean and treat minor skin wounds.

·         Practice good personal hygiene.

·         Stay as healthy as possible.

Dealing with Burns and Scalds

An  acidic chemicals, a steaming kettle, boiling water – contact with any of these or any hot surface can cause injury to the concerned body part such as the hand or foot, and with it, the skin, tissue, bone and muscle.

Heat, chemicals and electricity inflict burns – if the damage comes through extremely hot liquid or steam, it is called a scald. Left untreated, they can lead to shock, injury to internal organs, and even death. Infection can develop among babies and patients with a medical condition such as diabetes or kidney problem.

First aid treatment depends on the kind of burns suffered. For first-degree to second-degree burns – which affect only the first two top layers of the skin, symptoms range from swollen skin, peeling, to blisters:

·         Apply a cold, wet compress on the affected area or soak it in cold water. Avoid ice water which can cause hypothermia and worsen the injury.

·         Cover the entire affected area with a clean, dry, preferably non-stick dressing or cloth.

·         Determine the need for a tetanus shot.

Third-degree burns injure al the skin layers including muscles, nerves and bones, and make the skin turn red, white waxy, or black. What to do:

·         Finding a victim suffering in the third-degree burns may mean actually watching him being burned. Smother the flames with heavy cloth like a blanket, coat, towel, or rug.

·         The victim’s first instinct is to run. Convince him to lie still in the floor.

·         Remove pieces of his clothes that are still smouldering. You can leave for the medical authorities those that may have stuck to his skin but are not burning in any way.

·         To replace the lost fluid, make the victim drink warm water if possible.

·         Make sure that the victim sees a doctor.

There are many types of burns.

Heat burns (thermal burns) are caused by fire, steam, hot objects, or hot liquids. Scald burns from hot liquids are the most common burns to children and older adults.

·         Cold temperature burns are caused by skin exposure to wet, windy, or cold conditions.

·         Electrical burns are caused by contact with electrical sources or by lightning.

·         Chemical burns are caused by contact with household or industrial chemicals in a liquid, solid, or gas form. Natural foods such as chili peppers, which contain a substance irritating to the skin, can cause a burning sensation.

·         Radiation burns are caused by the sun, tanning booths, sunlamps, X-rays, or radiation therapy for cancer treatment.

·         Friction burns are caused by contact with any hard surface such as roads ("road rash"), carpets, or gym floor surfaces. They are usually both a scrape (abrasion) and a heat burn. Athletes who fall on floors, courts, or tracks may get friction burns to the skin. Motorcycle or bicycle riders who have road accidents while not wearing protective clothing also may get friction burns.

The seriousness of a burn is determined by several things, including:

·         The depth, size, cause, affected body area, age, and health of the burn victim.

·         Any other injuries that occurred and the need for follow-up care.

·         Burns affect people of all ages, though some are at higher risk than others.

·         Most burns that occur in children younger than age 5 are scald burns from hot liquids.

·         Over half of all burns occur in the 18- to 64-year-old age group.

·         Older adults are at a higher risk for burns, mostly scald burns from hot liquids.

·         Men are twice as likely to have burn injuries as women.

Summary

Personal hygiene is a necessity for our daily activities. It is very important for the protection of our health and helps to prevent the spread of communicable diseases. It has social and aesthetic values. An individual who follows the practices of proper personal hygiene gets confidence, pride and dignity. It applies to all parts of the body, but hand hygiene is probably the most important for public health. The procedures that apply in personal hygiene (such as hand-washing and oral hygiene) need to be followed strictly to gain the best results. The promotion of personal hygiene should aim to change human behaviour. The provision of hygiene information first impacts on knowledge and then practice. The promotion of personal hygiene must be well planned in order to bring positive changes. Microorganisms live in and on the human body and those that caused food borne illnesses are present on the skin, in the nose and throat or in the gastro-intestinal tract. A chain of events links the human carrier of food poisoning bacteria to the food, either directly or indirectly. Once transmitted, the organisms may multiply in the food before it reaches the victim. in the hotel industry the hygiene & sanitation is a very important part and in one word the cleanliness play a vital role in hotel industry, So necessary precaution should be taken to keep the hotel and their staff clean & safe. It starts from grooming of staff and end up with the habits of the staff.

definition for Terms

1.      AIDS: Acquired Immune Deficiency Syndrome.

2.      Athlete's foot: also known as tinea Pedi and ringworm of the foot, is a fungal infection that affects the upper layer of the skin of the foot, especially when it is warm, moist and irritated. Athlete's foot is a form of ringworm. The fungus that causes athlete's foot is called Trichophyton, and is commonly found on floors and in clothing.

3.      Cut: An injury due to opening in the skin.

4.      Danger Zone - The range of temperatures at which most bacteria multiply rapidly, between 41° F and 135° F.

5.      Domino Theory: A theory on accident causation proposed by Heinrich in the 1920's. Heinrich's Domino Theory suggests that an accident leading to injury or damage is the result of a five stage sequence and each stage (domino) represents a linked cause. Remove any one and the sequence cannot run its course and the accident will be prevented. The five stages are; 1. Work Situation, 2. Fault of Person, 3. Unsafe Act, 4. Accident, 5. Injury or Damage.

6.      Fecal–oral route: (or alternatively the oral–fecal route or orofecal route) is a route of transmission of a disease, when pathogens in fecal particles pass from one host and introduced into the oral cavity of another host.

7.      HIV: Human immunodeficiency virus (HIV) is a lent virus (slowly replicating retrovirus) that causes acquired immunodeficiency syndrome (AIDS), a condition in humans in which progressive failure of the immune system allows life-threatening opportunistic infections and cancers to thrive. Infection with HIV occurs by the transfer of blood, semen, vaginal fluid, pre-ejaculate, or breast milk. Within these bodily fluids, HIV is present as both free virus particles and virus within infected immune cells.

8.      Industrial Hygiene – A science that deals with the anticipation, recognition, evaluation, and control of hazards in the workplace. These hazards may cause sickness, harm to employee health, discomfort, and inefficient performance on the job. Also known as occupational hygiene.

9.      Injury Frequency Rate: The number of injuries per 100,000 hours worked. The following formula can be applied. No. of Injuries x 100,000 Hours/Total No. of Hours Worked.

10.  Job Hazard Analysis: A technique that focuses on job tasks as a way to identify hazards before they occur. It focuses on the relationship between the worker, the task, the tools and the work environment. Ideally once uncontrolled hazards have been identified control measures will be applied to eliminate or reduce them to an acceptable level. The US equivalent of a Risk Assessment.

11.  Nits: eggs of head lice.

12.  Personal hygiene - The way a person maintains their health, appearance and cleanliness.

13.  Physical hazard - The presence of foreign particles, like glass or metal, in foods.

14.  PPE: Personal Protective Equipment.

15.  Ppm: Parts per million.

16.  TB: Tuberculosis, MTB, or tubercle bacillus is a common, and in many cases lethal, infectious disease caused by various strains of mycobacteria, usually Mycobacterium tuberculosis.

17.  Utensil - Implements such as pots, pans, ladles or food containers used in the preparation, storage, transportation or serving of food.

18.  WHO: World Health Organisation.         

References: Principles of Food Sanitation (Fifth Edition) Norman G. Marriott and Robert B. Gravani, Food hygiene and sanitation (Sunetra Roday), http://www.foodsafetymagazine.com

http://www.midsussex.gov.uk/8170.htm