HYGIENIC PRACTICES

FOR FOOD SAFETY

JOHN ANTONY OSPINO DIAZ

TAS0938
CERTIFICATE III IN COMMERCIAL COOKERY
 HYGIENE

• Hygiene is a practice that is carried out to preserve health and a healthy condition. According to the
World Health Organization (WHO), hygiene refers to conditions and practices that help maintain
health and prevent the spread of disease and contamination.
PERSONAL HYGIENE

• personal hygiene refers to the care and protection of oneself and others, as well as other
things that can be harmed, to avoid the spread of diseases and avoid them, it is necessary
to maintain active personal hygiene.
FOOD SERVICES

For the study of personal hygiene we are going to focus on the food service area in which it
is important to have personal hygiene, since it has a high risk of liability and that it can be
easily contaminated.
IMPORTANT

• The importance of personal hygiene in a service-based environment is to avoid food

contamination, achieve a healthier and safer work environment free of diseases that can
harm the service.
• Hand washing allows maintenance of hygiene standards in the workplace and reduces
food service contamination.
• Personnel must have adequate personal hygiene control before starting work
IMPACT OF UNHYGIENIC PRACTICES ON BUSINESS

• Food poisoning by employees.

• Spread of diseases through food and poor hygiene.
• Diseases within the work team of the people to whom the service is offered.
• Decrease in food service due to poor hygiene and staff performance.
MAJOR CAUSES OF FOOD CONTAMINATION AND FOOD-BORNE ILLNESSES

• Hygiene hazards – Food handling and serving: When handling food and its service, it should be done with caution without
contaminating each other, taking into account their categories and the handling control of each type of food made.

• Airborne diseases: the exposure of food to the environment (air) for a long time can bring different problems since it is easy
for bacteria and pathogenic microorganisms to easily reach them and bring diseases and problems in the service of food.

• Infectious diseases - sources and effects of microbiological contamination of food: They can be caused by bacteria,
parasites and viruses that can be transmitted to food through poor hygiene or a contaminated food that contains a migratory
organism that harms the rest of the food, causing an infection and discomfort to the person who consumes this kind of
contaminated food.
 EMPLOYEE AND EMPLOYER RESPONSIBILITIES IN FOLLOWING
HYGIENIC PRACTICES

• HAND WASHING: a very important habit as it helps reduce food contamination and the transmission of diseases.
• CROSS CONTAMINATION: The use of kitchen instruments in different meals, that is, a single instrument for everything, contributes to
the contamination of food and the spread of microorganisms in the food that is served in the meal, that is why it is important to have
different types of tools for each type of food that is prepared in the kitchen.
• CLOTHING and HAIR RESTRAINTS: the type of clothing for the kitchen must be adequate for the function that allows comfort and
better performance, the hair must be tied up to avoid any contamination in any food and allow comfort when working.
• JEWELRY AND LOOSE ITEMS: all types of jewelry and luxury items that are used are prohibited as they can contaminate food and
hinder the performance of staff and could be lost in the kitchen or food.
• COMMUNICABLE DISEASES AND INJURIES: if any of the work personnel presents a type of injury that impairs performance at
work, they must be absent or request permission and the same as the one presenting a type of disease that can infect the entire work team
and the food handled by him in the kitchen causing a spread of the disease.
• CUTS / WOUNDS: must be covered by a blue band that allows it to be easily identified by the eyes and recognized.
• PERSONAL EQUIPMENT (KNIVES, SCARVES, HOOKS, MESH GLOVES): each kitchen staff must have their personal
equipment for their own use that cannot be transferable to any other since this can bring diseases or bacteria from one person to another
and for go to the food served.
EXAMPLES OF PERSONAL HYGIENE BEST PRACTICES

• cleaning your body every day.

• washing your hands with soap after going to the toilet.
• brushing your teeth twice a day.
• covering your mouth and nose with a tissue (or your sleeve) when sneezing or
coughing.
• washing your hands after handling pets and other animals.
• if you smoke, wash your hands after smoking
MAINTAINING THE HYGIENE OF THE WORKPLACE; KEY LEGISLATION, CODES AND STANDARDS (E.G. AUSTRALIA
NEW ZEALAND FOOD STANDARDS CODE)

• Each work area has legislation, standards and codes that must be followed
according to the state, to maintain hygiene in the workplace we must
follow the standards and codes of Australia New Zealand Food Standards
Code that are those that govern this field of work To maintain an adequate
quality standard for the public, this helps everything to be in an orderly
and clear manner, having a guide and guidelines that we must have when
working in a specific and appropriate place for our work.
LEGAL AND SAFETY RISKS AND CONSEQUENCES TO BUSINESS AND HEALTH

• Risks should be avoided in all types of business and in health, by achieving

this allows stability and security of the work carried out to be achieved for
this, different legal guidelines and security codes are taken into account that
allow a favorable stability for the business , but if an imbalance is achieved
in which the staff is legally or health harmed, it can cause the business to
achieve deterioration and catastrophic losses, also a consequence in the
health of the entire business of customers who are consumers of it.
THANK YOU EVERYONE