Lesson 3 - Personnel Hygiene Flashcards
Refers to the personal cleanliness and clean habits of the food worker
personnel hygiene
(3) Personnel hygiene includes:
good health, clear skin surface, clean clothing
give some examples of clean habits during work
regular handwashing, controlling to scratch face, controlling to touch nose and other dirty surfaces, following sanitation rules (i.e., no smoking), and taking precautions not to become the sources of contamination
____ can be carried and distributed by careless workers handling food products
disease-producing microorganisms
what parts of the body harbour microorganisms
hands, hair, nose, and mouth
when/where can microorganisms be transferred to foods?
during processing, packaging, preparation, and catering by touching, breathing, coughing, or sneezing
High standard of personnel hygiene firstly means:
healthy food handler
healthy means the person must be free from?
- diseases of the respiratory tract
- intestinal disorders
- skin diseases
Respiratory tract infections spread microorganisms such as?
Staphylococci (indigenous to portions of the respiratory tract)
People who suffer from intestinal disorders usually shed a lot of ___?
intestinal bacteria such as Shigella, Salmonella, etc
intestinal bacteria can be transmitted to food by?
dirty hands
High standards of personnel hygiene also means? (2nd)
wearing clean washable outer garments
are necessary to prevent hair from falling into the food product
hair restraints
serves as barrier to airborne contamination during sneezing and coughing
facial masks
can we use street clothing inside food processing plants?
No, as it can serve as a source of contamination
uniforms made of what kind of materials are NOT reccomended?
absorbent materials; because they accumulate microorganisms and food materials
considered to be optional. but when worm it must be intact and free from tears
gloves
one sanitation method of footwears
dipping in a chlorinated foot bath
Are jewelry allowed to be worn?
No; they are difficult to clean
high standards of personnel hygiene also means? (3rd)
having clean habits and clean hands
why do employees who handle food/food materials should keep their hands clean?
because hands harbor microorganisms on the surface and in cracks/crevices of the skin
TRUE OR FALSE:
Rub one hand against the other in a rotating
motion, using friction for about 20 seconds
TRUE
TRUE OR FALSE:
disregard the area between the fingers and nails during handwashing
FALSE, pay particular attention to those areas
TRUE OR FALSE
Drying hands on aprons, using
handkerchief, or handling dirty dishes will undo
the process
TRUE
The area of personnel hygiene that is the hardest to implement
clean habits
TRUE OR FALSE
it is the responsibility of the
workers to educate and train themselves
on the need for good clean habits.
FALSE; it’s the management’s responsibility
TRUE OR FALSE
It is the responsibility of the management to
provide necessary facilities to promote personal habits
of cleanliness to ensure good hygiene.
TRUE
TRUE OR FALSE
It is always easy to write or say the
requirements, but for them to be implemented
and done is always the big problem
TRUE
All personnel should receive appropriate ____ on proper handling and processing of food products
Training
4 areas of personnel hygiene
Control of Diseases
Clothing
Personal cleanliness
Training
