Observe Personal Hygiene.pptx

personal hygiene

1. Observe Personal Hygiene and Good Grooming Prepared by: CARMELINE PRECY D. LLORCA-COLANDOG

2. Hygiene is more than just being clean. It is defined as one of the practices that helps people stay healthy. Practicing good personal hygiene is smart for two reason. First, it helps prevent people from catching and spreading illness and disease . Second, it helps people feel good about themselves .

3. Cleanliness is an important issue; poor hygiene is seen as unacceptable and unhealthy lifestyle.

4. Good hygiene includes thorough and regular washing of one’s body (especially hands), washing one’s hair, brushing and flossing teeth, and caring for gums. These grooming habits will reduce the threat of bacteria that constantly reside in the body.

5. Directions: Write TRUE if the statement is correct and FALSE if the statement is wrong. Write your answer in your activity __________ 1. Food handlers should maintain a high degree of personal cleanliness. __________ 2. People suffering from or a carrier of a disease should not be allowed to enter any food handling area. __________ 3. Washing of hands should be done after preparation of food. __________ 4. Workers should be well-groomed, that is to say, make up is a must for girls. __________ 5. Smoking or spitting anywhere is allowed during food preparation.

6. __________ 6. A mask should be worn to cover the mouth during food preparation __________ 7. An apron or a laboratory gown that is fitted, cleaned, and pressed must be worn. __________ 8. Medical examination of a food handler should be carried out if clinically or epidemiologically indicated. __________ 9. Hands should be washed only after using the toilet. __________ 10. It is advisable to work or prepare foods even with infected wounds or cuts.

7. __________ 11. Coughing and sneezing can spread bacteria, viruses, and parasites. __________ 12. Sweating causes the body to have odor. __________ 13. Poor hygiene can cause diseases and conditions like heart disease, strokes; and diabetes. __________ 14. Personal hygiene is not important to keep up your appearance and self – esteem. __________ 15. Picking your nose does not cause health problems.

8. Good Manufacturing Practices (GMP) Requirements on Personal Hygiene Health Status. People known, or suspected, to be suffering from, or to be a carrier of a disease should not be allowed to enter any food handling area. It is a likely that they could contaminate food. Any person so affected should immediately report illness or symptoms of illness to the management. Medical examination of a food handler should be carried out, if clinically or epidemiologically indicated.

9. Illnesses and Injuries. The following conditions should be reported to the management so that any afflicted persons need to subject themselves to medical examination and be excluded from handling food.

10. Diseases of the respiratory tract, such as common cold, sore throat, pneumonia, scarlet fever, tuberculosis, and trench mouth . Respiratory tract infections spread microorganisms such as staphylococci, which are indigenous to portions of the respiratory tract

11. Intestinal disorders , such as dysentery, typhoid fever and infectious hepatitis. People suffering from intestinal disorders usually shed a lot of intestinal bacteria such as Shigella, Salmonella, etc. which may be transmitted to food by dirty hands. A person suffering from salmonellosis for example, may shed as many as 10 cells per gram of feces, during illness (ICMSF,1988).

12. c . Skin disorders , such as sores, abrasions, and lesions, infected ears, boil scabies and severe rashes. The usual sites for harboring staphylococci are cuts, burns, abrasion, and pustular lesions. When infected persons handle food, the hazard of passing staphylococci from skin surfaces to food increases. Pre - employment physical examination is usually required for every person intending to work in a food plant in order to establish freedom from above diseases .

13. 3. Personal Cleanliness . Food handlers should maintain a high degree of personal cleanliness. They should wear suitable protective clothing, head covering, gloves, facial masks, and footwear. Suitable waterproof dressing should cover cuts and wounds, wherein personnel are permitted to continue working.

14. Proper personal hygiene is critical in any food service premise. Personal hygiene includes: Showering and bathing regularly Keeping hair clean and covered or tied back Keeping clean clothing and footwear that is used at work Handwashing regularly Using clean utensils for tasting food Using separate cloths for cleaning and wiping plates

15. Hand Washing Personnel should always wash their hands when personal cleanliness may affect food safety, as shown in the following practices: Sneezing, coughing, or touching your mouth or nose Smoking or using toothpicks Cleaning and wiping tables, food preparation surfaces, or equipment Handling soiled object, garbage, or money  

16. a. At the start of food handling activities. b. Immediately after using the toilet c. After handling raw food or any contaminated material, where this could result in the contamination of other food items. They should avoid handling ready to- eat food when unsure of cleanliness in the process of preparing it.

17. HAND WASHING TECHNIQUE

18. Processor’s Outfit as Part of Personal Hygiene Apron Hairnet Face mask Gloves

19. PERSONAL PROTECTIVE EQUIPMENT (PPE) IN FOOD (FISH) PROCESSING Personal Protective Equipment  ( PPE)   is a very important aspect in ensuring safety in food manufacturing plant. Food handling safety tools provide protection to the workers from possible infections and food contamination.

20. Below are required laboratory outfits during Food (Fish) Processing. 1. Hair Covering/hairnet prevents hair from falling into the food products. 2. Face Mask serves as a barrier to airborne contamination of food during sneezing, coughing and talking. 3. Apron reduces the risk of contamination and helps maintain cleanliness. 4. Glove reduces the risk of contamination from hands.

21. The processes of cleaning the Personal Protective Equipment (PPE) The PPE should be washed and cleaned regularly with a soft brush and soapy solution to remove any dried debris and stains. Basin can be used to soak, rinse, sanitize, and then rinse the PPE again. After washing, place the PPE in another bin with clean water to rinse out any remaining soap and sanitizer.

22. Directions : Choose the letter of the best answer. Write the chosen letter in your activity PAPER. 1 . It is an equipment that will protect workers against work related hazards and infections. Apron Gloves Hairnet Personal Protective Equipment (PPE)

23. 2. Which of the following refers to the science of good health that denotes cleanliness and freedom from the risk of infectious diseases? A. Cleanliness B. Hazards C. Hygiene D. Sanitation

24. 3. When is the proper time of handwashing that should be observed by personnel to ensure food safety? A. Before writing B. After brushing teeth C. While washing dishes D. Immediately after using the toilet

25. 4. It is a protective equipment worn to keep clothes clean while doing something dirty such as cooking and cleaning. Apron Face mask Gloves Hairnet

26. 5. The following are Good Manufacturing Practices (GMP) on personal hygiene except : A. Hazard analysis B. Health status C. Illness and injuries D. Personal cleanliness

27. 6. It refers to a Personal Protective Equipment (PPE) that prevents the worker’s hand from getting dirty or injured. Apron Face mask Gloves Hairnet

28. 7. Which of the following should be considered a personal hygiene protocol? A. Drinking water B. Eating fruits C. Proper hand washing D. Sleeping

29. 8 . It is defined as one of the practices that helps people stay healthy which includes thorough and regular washing of one’s body. A. Grooming B. Hygiene C. Safety D. Sanitation

30. 9. It is a bacteria transmitted to food caused by bare hands contact. A . Campylobacter B . Clostridium C . Listeria D . Salmonella

31. 10. The following are intestinal disorder except: A. Dysentery B. infectious hepatitis C. Pneumonia D. Typhoid fever

32. 11. It is a Personal Protective Equipment (PPE) that prevents hair from falling into the foods products. A. Apron B. Face mask C. Gloves D. Hair net

33. 12. Which of the following disease is associated to skin infection? A. Dysentery B. Hepatitis C. Scabies D. Sore throat

34. 13. The following are personal hygiene practices in food service premises except: A. Showering and bathing B. Hand washing regularly C. Using clean utensils for tasting D. Keeping the hair clean even not covered or tied

35. 14. It is a PPE that reduces the risk of contamination from hands A. Apron B. Face mask C. Gloves D. Hair net

36. 15. The following are the hand washing techniques except: A. Apply enough soap to cover all hand surface B. Dry hand thoroughly to sunlight C. Rub hands palm to palm D. Wet hands with water

37. ANSWERS 1. D 2. C 3. D 4. A 5. A 6. C 7. C 8. B 9. D 10. C 11. D 12. C 13. D 14. C 15. B

38. ANSWERS True True False False False True True True False False True True False False True