Food Safety 101: Personal Hygiene

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Food Safety 101: Personal Hygiene




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Presentations text content in Food Safety 101: Personal Hygiene

Slide1

Food Safety 101:Personal Hygiene

Area

Two

Level One Certification

Course

KDE SCN

Slide2

At the end of this presentation you will be able to…Understand the importance of good personal hygiene;

Identify ways to maintain proper personal hygiene according to district/department policies and procedures;

Use proper hand-washing techniques.

Slide3

Personal HygienePersonal hygiene is the basic concept of cleaning, grooming and caring for our

bodies.

It is very important to have good personal hygiene in food service because it prevents the spread of foodborne illness.

Slide4

Let’s take a look atPersonal Hygiene

before

you come to

work:

Don’t alter or modify your uniform;

Ensure that your uniform fits properly;

Put on clean clothes;

If you are sick, use sick leave.

Vomiting

Diarrhea

Fever

Skin lesions

Slide5

Let’s take a look atPersonal Hygiene

while

at work:

Store your personal items such as wallets, purses and jewelry;

Always wash your hands when necessary.

Slide6

GlovesWash hands before applying sanitary gloves.

Do not blow into gloves to put them on.

Discard in trash if torn, soiled or if an interruption in operation occurs.

Wash hands after removing gloves.

It is always important to have gloves that fit properly.

Replace damaged gloves as needed.

Slide7

Fingernails and JewelryFingernails

Jewelry

Keep fingernails trimmed, filed and maintained so edges and surfaces are clean and smooth.

No fingernail polish. (KY Food Code)

No artificial nails. (KY Food Code)

No jewelry on hands or arms, except plain wedding bands.

No watches or bracelets.

Slide8

Hair RestraintsAlways wear effective hair restraints while in the food prep area (hats, hair covering or net, beard restraints, clothing that covers body hair, etc.)

Slide9

Eating, Drinking, and Tobacco ProductsThis should occur only in designated areas.

Wash hands before returning to work.

Exception- closed beverage containers with a lid and straw are allowable if handled so to prevent contamination of employee’s hands, exposed food, equipment, utensils, linens and single service articles.

Slide10

Hand washing

Hand-washing is essential to good personal hygiene.

Slide11

Where to Wash HandsUse the hand washing sink only!These sinks will be provided with hand cleansers and hand drying supplies.

DO NOT wash your hands in food prep sinks, utensil sinks, service sinks or mop sinks.

Slide12

Signage is important!This is an example of signage that can be displayed by hand washing sink.

Slide13

When to wash hands:Before beginning work.

When changing tasks.

When soiled or contaminated.

Before putting on gloves.

When switching between raw & ready-to-eat food prep.

After handling soiled equipment or utensils.

After using the restroom.

After coughing, sneezing, using a tissue, using tobacco products, eating or drinking.

After engaging in other activities that could contaminate the hands.

Slide14

Put Your Hands Together

Slide15

Hand Washing ProcedureLather hands and exposed parts of the arm.

Vigorously rub hands together for at least 20 seconds.

Pay particular attention to area underneath fingernails and between fingers.

Rinse with clean water.

Dry thoroughly with a single use paper towel or hand drying device.

Slide16

Hand sanitizer is NOT an appropriate substitute for hand washing!

Slide17

Always Remember

Proper hand washing is a highly effective and simple way to prevent the spread of germs thus keeping students safe.

Slide18

Lessons learned: From this presentation, you should be able to understand the importance of good personal hygiene;

Identify ways to maintain proper personal hygiene according to district/department policies and procedures;

Use proper hand-washing techniques.

Slide19


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