MODULE 2 GOOD PERSONAL HYGIENE It is all about you!

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MODULE 2GOOD PERSONAL HYGIENEIt is all
about you!
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What you cannot see can cause foodborne illness.
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Common foodborne diseases spread by poor hygiene

• Hepatitis A
• Norwalk virus
• Shigella spp.
• Escherichia coli 0157H7
• Salmonella typhi
• Staphylococcus aureus

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Handwashing steps

• Warm water
• Soap
• Lather
• Friction for 20 seconds
• Rinse
• Dry With paper towel

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Disposable gloves and hand sanitizers

• When using disposable gloves
• Wash hands before applying
• Change at appropriate intervals
• Dispose after each use
• Hand sanitizers
• are NOT a substitute for handwashing

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Cuts and abrasions

• Clean the wound
• Cover with clean dry bandage
• Cover with disposable glove
• Change gloves at appropriate
• handwashing intervals

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Tobacco use

• Never while preparing or
• serving food
• Never around equipment or
• dishwashing areas
• ONLY in designated break
• areas
• Wash hands after using
• tobacco products

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Hair restraints

• Acceptable Hats, nets, and
• hair coverings
• Wear restraints consistently
• Restrain beards
• Secure long hair under
• restraints

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Non-acceptable practices

• Coming to work when ill
• Poor personal hygiene
• Un-clean work clothes
• False fingernails and nail polish
• Jewelry
• Uncovered cuts and burns

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Handwashing demonstration