Food Safety: Personal Hygiene and Hand Washing PDF

# Food Safety: Personal Hygiene and Hand Washing ## Cover Page This training module covers Personal Hygiene and Hand Washing. - **Company**: Gordon Food Service - **Updated**: December 2010 ## Purpose and Objectives - **Purpose**: To provide information needed to practice good personal hygien...

# Food Safety: Personal Hygiene and Hand Washing ## Cover Page This training module covers Personal Hygiene and Hand Washing. - **Company**: Gordon Food Service - **Updated**: December 2010 ## Purpose and Objectives - **Purpose**: To provide information needed to practice good personal hygiene in the workplace to help prevent foodborne illness outbreaks. - **Objectives**: By the end of this training module, you will be able to: - Identify the importance of personal hygiene - Identify proper hand washing procedures - Identify general personal hygiene guidelines pertaining to glove use, personal appearance, health and food handling. ## Why is Good Hygiene Important - A person can host dangerous pathogens that when transferred to food can cause foodborne illness. - Good hygiene helps protect the people eating the food you make from becoming sick. ## Hand Washing - A person's hands can be the most contaminated things in the kitchen! - Be aware of what you are touching and wash hands accordingly. ## When to Wash Hands - When entering a food prep area - Before putting on gloves and in between glove changes - Before handling clean equipment and serving utensils - Before handling or serving food - After handling raw foods and working with RTE (ready-to-eat) foods - After handling soiled dishes, equipment, or utensils - After returning to a food prep area from any other area (includes restroom) - After taking a break, eating, drinking, or smoking - After sneezing, blowing your nose, or coughing - After touching your face, hair, or exposed parts of arms ## Wash Hands Correctly - Use a hand washing sink, NOT a food prep sink. - Bacteria washed off of your hands may contaminate food. - Wet hands and wrists with warm water. - The water should be as hot as your hands can comfortably stand. - Apply soap; Rub hands together vigorously. - Wash between fingers, back of hands, palms, fingernails, under rings, wrists, and forearms. - Total time washing should be at least 20 seconds. ## Hand Washing - Rinse hands and arms thoroughly under warm water. - Repeat until hands are clean. - Dry hands with an individual paper towel or air-dry machine. - Turn off the water faucet with a paper towel and, if exiting a restroom, use a paper towel to touch the handle of the door. ## Sanitizer Use - Sanitizer is NOT a substitute for washing your hands. - Sanitizers are NOT effective unless you wash your hands first! - Sanitizers only work on clean hands. ## Glove Use - Gloves are to protect the food, not to keep the hands of the employee clean. - Change gloves between each activity - Do not wash or reuse gloves. - It is very important to wash your hands after taking gloves off and before putting gloves on. - Gloves are NOT a substitute for washing your hands! ## Personal Hygiene is Important - Bathe or shower daily. - Avoid unsanitary habits and actions. ## Hair and Nail Care - **Hair** - Keep hair completely restrained. - Wear a hair net or cap covering all hair (including facial hair) - Keep hair off of your collar and neck. - **Nails** - No fingernail polish - No artificial nails - Keep nails short and clean ## Clothing - Wear clean clothes free from stains or spots. - Clothes should be free of rips or tears. - Wear clean aprons. Change apron if the one you are wearing is soiled. - Shoes must have closed toes and have a clean appearance. ## Jewelry - Avoid wearing jewelry such as dangling earrings, necklaces, and bracelets. - These items can get caught in equipment and cause injury to the employee or fall into the food and cause harm to the person eating. - Rings and wristwatches are not recommended because they create a warm, moist environment that is a perfect place for bacteria to hide. ## Food Handling - When picking up foods or ice, use tongs, plastic gloves, or other appropriate utensils. - Avoid coughing and sneezing around food areas. - Avoid touching face or hair. - Do not use your mouth to temporarily hold objects such as ID tags, etc. - Avoid smoking in food prep and storage areas. - Avoid leaning or sitting on food prep or food storage areas. - If you are ill, you should not handle foods! ## Illness or Injury - Report any illness to your direct supervisor immediately. - Report any cuts, sores, or infections to your direct supervisor immediately. ## Conclusion Personal Hygiene Depends ON YOU! ## Contact Information - **Gordon Food Service Nutrition Resource Center**: [email protected] or 1.800.968.4426 - **Gordon Food Service Food Safety Awareness**: www.gfs.com