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| 1) Remove jewellery and wet hands and wrists with warm water. |
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| 2) Use 1 or 2 squirts of liquid or foam soap |
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| 3) Lather soap and scrub hands well, palm to palm |
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| 4) Scrub in between and around fingers |
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| 5) Scrub back of each hand with palm of other hand |
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| 6) Scrub fingertips of each hand in opposite palm |
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| 7) Scrub each thumb clasped in opposite hand. |
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| 8) Scrub each wrist clasped in opposite hand |
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| 9) Rinse thoroughly under running water |
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| 10) Pat hands dry with paper towel. |
Photos : These are the 10 steps on a good personal hygiene practice which is suppose to do it very often in the kitchen.
Washing of hands and finger thoroughly - Washing and scrubing of finger nails, wrist, thumb may not fully kill the bacteria but is already good enough to handle the food safely
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Why is personal hygiene so important ? This is because staff with unhygienic practices will increase the rish of food poisoning and ruin the company's good reputation.
Food premises, fixtures, fittings, equipment, tools and utensils should be maintained to an acceptable standard of cleanliness, and in a good state of repair and working order to their use.
For example :
1) Ensure adequate and appropriate maintenance, cleaning and sanitizing of their facilities and equipment.
2) Control pests.
3) Remove waste.
4) Monitor and record the effectiveness of maintenance and sanitizing procedures.
1) Ensure adequate and appropriate maintenance, cleaning and sanitizing of their facilities and equipment.
2) Control pests.
3) Remove waste.
4) Monitor and record the effectiveness of maintenance and sanitizing procedures.
For a well-planned cleaning and sanitizing of kitchen should include:
1) Areas
1) Areas
and items of equipment and utensils to be cleaned / sanitized.
2)Frequency of cleaning / sanitizing required for each item.
3) Specific standard washing / cleaning / sanitizing procedures.
4) Equipment and methods to be used.
5) Chemicals or processes to be used.
6) The staff responsibility for each tasks.
2)Frequency of cleaning / sanitizing required for each item.
3) Specific standard washing / cleaning / sanitizing procedures.
4) Equipment and methods to be used.
5) Chemicals or processes to be used.
6) The staff responsibility for each tasks.
Our hands contains millions different kind and types of bacteria, when our hands food especially when they are dirty, be it whether the food is cooked or not. Chances of getting food poisoning is quite high.
Food poisoning is the illness caused by eating food contaminated with harmful bacteria. The most common symptoms are diarrhoea, vomiting, abdominal pain.
Food poisoning is an infectious disease which can easily be passed to other people by poor hygiene, it is confirmed through the laboratory analysis of a stool sample.
There is a news on personal hygiene say that "Food handlers and cooks must have good personal hygiene. Their hands should be clean and regularly washed as well as their clothes.
"One of the best and safest things that food handlers can do is to wash their hands regularly before, during and after cooking," he explained.
Also personally, I have seen one of my secondary school canteen vendor, not washing of her hands after visiting the toilet . The rumours spread, and no one dare to buy their food from that stall. Poor hygiene can affect your business , therefore it is the most key and basic practice that everyone in food and beverages industry should have. Staff with unhygienic practices will increase the risk of food poisoning.
Also personally, I have seen one of my secondary school canteen vendor, not washing of her hands after visiting the toilet . The rumours spread, and no one dare to buy their food from that stall. Poor hygiene can affect your business , therefore it is the most key and basic practice that everyone in food and beverages industry should have. Staff with unhygienic practices will increase the risk of food poisoning.
To prevent food poisoning, hands must be wash regularly and thoroughly- on entering before handling food, after visiting the washroom, in between handling of raw and cooked foods and after handling waste.
is there any part that i should elaborate more ?
ReplyDeleteI agree that washing of hands regularly is an important practice that all of us should have as it helps remove most of the bacteria and promotes cleanliness/good personal hygiene.
ReplyDeleteHowever , even if we wash our hands regularly , some of the bacteria will still remain on our hands . Thus , when we handle raw foods with our bare hands , I feel that cooking the ingredients for a longer time and more thoroughly is also important as it helps remove all bacterias due to the heat applied while cooking .
Also , In my opinion , I also feel that wearing gloves when handling ready-to-cook foods is another important practice to maintain good personal hygiene and also cleanliness ! This is because , it prevents cross contamination from our bare hands to the food .
Is it okay if instead of washing our hands so often, can we instead just wear gloves when we are handling ingredients so as to save time and cost on detergent because detergents are expensive. - Don
ReplyDeleteTo summarise on personal hygiene of my post,washing of hands regularly is a form of good hygiene practices to prevent food poisoning to occur. However, all bacteria will not be 100 percent remove/killed even after washing of hands. In order to be even safer, cooking of food longer at high temperarture can kill more bacteria in meat/vegetables. It is advisable not to wear gloves when handling a lot of ingredients, especially when it is peak hour. This is because when time is packed, people will tend to use the same glove to handle raw food and ready-to-eat food, which is highly risk of getting food posioning. Wearing of gloves when handling ready-to-eat food is a must as it can be consume anytime. However, it is not a must to wear glove when handling raw meat because it is not cook yet. Bacteria will be killed when cooking. You have to be alert to wash hands after handling of raw meat before handling other ingredient as it contains the most bacteria in raw meat
ReplyDeleteGood illustration of a proper hand washing! however i disagree to your previous comment on cooking food longer at high temperature will kill more bacteria. there are some bacteria that are extremophiles and hyperthermophiles which meant that they can survive at very high temperature they cannot be killed, but we can inhibit their growth - Nixon
ReplyDelete