FOLLOW WORKPLACE

HYGIENE
PROCEEDURES
ACTIVITY 1
DEFINE THE FOLLOWING TERMS:

Hygiene

Food borne illnesses

contamination
microorganisms
cross contamination
food poisoning

Name four types of microorganism

What are the health conditions that can contribute to hygiene problems
DEFINE THE FOLLOWING TERMS
HYGIENE
CONTAMINATION
MICROORGANISMS
CROSS CONTAMINATION
FOOD POISONING
FOODBORNE ILLNESS
TERMS DEFINED

HYGIENE-the degree to which people keep themselves or their environment clean, especially to prevent disease.

CROSS CONTAMINATION –This is the physical movement or transfer of harmful bacteria from one person, object or place
to another.

MICROOORGANISM - a microscopic organism, especially a bacterium, virus, or fungus that may cause harm to the body.

CONTAMINATION- the unintended presence of harmful substance or organism especially in food

FOOD BORNE ILLNESSES - Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is
any illness resulting from the spoilage of contaminated food by pathogenic bacteria, viruses, or parasites that contaminate
food

FOOD POISONING- also called foodborne illness, is illness caused by eating contaminated food, infectious organisms
including bacteria, viruses.
TYPES OF MICROORGANISM
HAZARDS IN FOOD HANDLING
THERE ARE THREE CLASSIFICATION OF HAZARDS

BIOLOGICAL – Wastes from hospitals and research facilities may contain disease-causing organisms that could
infect site personnel. Like chemical hazards, etiologic agents may be dispersed in the environment via water and
wind.

CHEMEICAL - Are present when a worker is exposed to any chemical preparation in the workplace in any form (solid,
liquid or gas). Some are safer than others, but to some workers who are more sensitive to chemicals, even common
solutions can cause illness, skin irritation, or breathing problems.

SAFETY - These are the most common and will be present in most workplaces at one time or another. They include
unsafe conditions that can cause injury, illness and death.

PHYSICAL - Are factors within the environment that can harm the body without necessarily touching it.
ACTIVITY 2

For the table below fill in suitable examples for each of the following hazards
ALL EXAMPLES SHOULD BE IN RELATION TO HYGIENE

PHYSICAL HAZARDS CHEMICAL HARDARDS BIOLOGICAL HAZARDS

Explain how each of the hazards above affects the hospitality industry
HEALTH HAZARDS EXAMPLES
WHAT ARE SOME FACTORS
THAT CONTRIBUTE TO
PERSONAL HYGIENE?
FACTORS THAT CONTRIBUTE TO HYGIENE
PROBLEMS

 Poor personal hygiene as it relates to bathing or showering dental, hair and nail care

 Improper hand- washing technique and frequency

 The presence of health conditions like colds diarrhea and vomiting

 Smoking in food preparation areas

 Eating or chewing of gum in food preparation areas

 Touching body parts

 Handling money and food

 Unsanitary equipment and facilities

Why is it important for food service workers to
maintain good health and practice proper
hygiene and grooming standards?
Reasons why food service employees must maintain
proper personal hygiene
Good personal hygiene is essential for any food handler and minimizes the risk of food contamination.
Most people carry harmful bacteria on their bodies and can unwittingly transport them to food.
Touching your mouth, nose, hair or even your clothing can spread bacteria and cause contamination.

Good personal hygiene habits go a long way with customers. You are handling their food, and they
want to see food handlers that look professional and put-together, as opposed to food handlers that
follow poor hygiene habits.
Reasons why food service employees must maintain
proper hygiene
Good personal hygiene is important in most situations, but it’s especially crucial for food
handlers in a kitchen setting. Proper food handling, which includes good personal hygiene, is
an important element in food safety.

But personal hygiene isn’t just about appearances it’s about preventing food poisoning.
Everyone carries a certain level of bacteria. Touching your eyes, mouth, nose, hair, or clothing,
and then proceeding to touch food without washing your hands promotes the spread of that
bacteria.
PRACTICING CLEAN HABITS IS THE ONLY WAY TO
ACHIEVE SATISFACTORY HYGIENE STANDARDS

 Wash hands frequently and always after using toilet

 Bath and shower regularly

 Keep hair clean and covered

 Never touch body parts or object then touch food

 Avoid wearing jewelry rings and watches

 Cover burns, boils and bruises with waterproof dressing

 Taste foods with clean spoon

 Keep fingernails short

 Never handle food if you are sick e.g.. diarrhea or vomiting

ACTIVITY 3
What are some things we can do in
our workplace to contribute to
effective hygiene
WASH YOUR HANDS
 BEFORE PREPARING FOOD

 AFTER VISITING THE REST ROOM

 BETWEEN HANDLING RAW MEATS,FISH POULTRY CHEESE AND OTHER FOOD ITEMS TO AVOID CROSS CONTAMINATION

 AFTER HANDLING WASTE AND GARBAGE

 AFTER EATING ,DRINKING SMOKING

 AFTER TOUCHING BODY PARTS

ALWAYS WASH YOUR HANDS

 before and after your work shift.

 after visiting the restroom.

 before and after wearing gloves.

 if your hands become dirty or come in contact with hazardous or contaminated substances.

 after sneezing or coughing into your hands or a tissue

 before and after eating

 after handling trash or after any cleanup activity

 after handling money

 after touching dirty equipment

ACTIVITY 4

Outline seven(7)steps for proper hand washing procedure

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HYGIENE IN THE WORKPLACE
Every workplace has a hygiene standard that demonstrates the values of the organization. When employees exhibit good
personal hygiene at work, this helps:

 promote good health and well-being for all personnel.

 prevent the spread of illness.

 limit distractions and safety concerns due to poor hygiene and housekeeping issues.

 set a good example for others.

 provide an atmosphere of cleanliness, orderliness and safety.

 make the workplace more pleasant for others.

 reduce stress due to tension among employees who have different opinions on personal hygiene and job site cleanliness.
WORK AREA CLEANLINESS

Keep your work area tidy, and clean up after yourself, including after using the restroom or any other common areas.
Throw away garbage, wipe down surfaces, and pick up anything that fell on the floor or the ground. Throw away trash
at the end of your work shift that may have accumulated throughout the day, including food wrappers, used paper
towels or tissues, beverage containers, etc.

Do not keep any food at work that is not in a sealed container. Throw away any uneaten food, that is kept at work or
in a work fridge, at the end of every week. Wash reusable dishes daily, including mugs, insulated thermos containers
and utensils.
WORK AREA CLEANLINESS

Use garbage cans and do not litter. Trash bins should be emptied regularly and not allowed to overflow. Trash
should never be spilling onto the floor.

Wipe down the microwave after using. Always place a paper towel, paper plate or other cover on the top of any
food cooking in a microwave to prevent splatter.

If you notice ants, vermin, or droppings in any work or common area, notify management immediately.
ACTIVITY 5

In one paragraph explain why it is necessary for employees to follow workplace hygiene procedures, state at least
one example to explain your reasons.

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HELPFUL MEASURES THAT ENHANCES
PROPER HYGEINE AT WORK
 Healthy drinking water can be supplied by employer and in specific cases, employees can have their own
bottles with them.

 At the toilets and washrooms, employers could provide good cleaning materials e.g. hand sanitizers, tissues
etc. There should be clearly set rules for maintaining and using shared facilities. Employers are to arrange
regular pest control activities. Sick employees should not be pressurized to come to the workplace as this could
put other employees at risk. Statutorily as well, there is provision to put such employees under quarantine leave
HELPFUL MEASURES THAT ENHANCES PROPER
HYGEINE AT WORK
 Employees are to maintain good personal hygiene – such as maintaining clean and odorless body by daily
bath, wearing clean clothes, taking plain and healthy food, maintaining clean short nails, preventing bad breath,
maintaining dental hygiene, washing hands after using toilet, sneezing, touching anything dirty, keeping
workstation clean and all other surface areas and equipment.

 The workplace may become a den of microbes making it susceptible to detrimental health consequences, if
proper hygiene and sanitation measures are not followed. It may directly harm the people working nearby, but
still worse is that it can weaken people’s immune system. Harmful microbes may be present at keyboards,
sink/door handles, dispensers, computer mice, desk-phones and other items. Make use of disinfectant to clean
the desk area. Do not leave any uneaten foodstuffs for longer periods as they aid microbial growth.

 These simple personal habits and care cost little but matter most for keeping us fit and productive at work and
out of workplace as well.
How can hygiene in the workplace
be improved?
How can hygiene in the workplace be improved
 Introduce a hygiene policy. This policy should clearly explain what you expect from staff. It should also set out
what the company is prepared to offer the staff.

 Regular cleaning. Simply put, regular cleaning - of toilets, workplaces and the office - is one of the most effective
ways to improve hygiene. If possible, you should hire outside cleaning companies to clean the office after hours.

 Provide toiletries to employees. Ask your employees to maintain a hygienic workplace by providing them with
toiletries. For example, disinfectant bottles, soap, boxes of tissues and clean tissues.

 Internal communication. Regularly remind employees of the importance of personal hygiene. Let them know how
much it means to your company. It is also best practice to set a good example.

 NEVER BE AFRAID TO ASK QUESTIONS AND WHEN IN DOUBT ASK A QUESTION

As an employer what are some
hygiene procedures you should have
at the workplace?
Hygiene procedures you should have at the workplace
 Accelerated, deep and periodic cleaning schedule

 Making sure your employees don’t come to work if they are seriously ill

 Proper waste management

 Designated eating and drinking areas

 Limiting the number of people present & monitoring space usage

 Hand sanitization & washing

ACTIVTY 6

Each trainee should research any information about the unit topic FOLLOW WORKPLACE

HYGIENE PROCEDURES of their choice and share and explain to the class.

This activity will be graded.

Hazard Analysis Critical Control Points (HACCP)

HACCP

This is a management system in which food safety is addressed through the analysis and
control of biological, chemical, and physical hazards from raw material production,
procurement and handling, to manufacturing, distribution and consumption of the finished
product.

Critical control point (ccp)

a step at which control can be applied and is essential to prevent or eliminate a food safety
hazard or reduce it to an acceptable level.
7 STEPS OF HACCP
1. Identify the hazards

Look at each step (e.g. purchasing, delivery, storage, preparation, cooking, chilling etc.) in your operation and identify what can go
wrong e.g. Salmonella in a cooked chicken product due to cross contamination with raw meat (biological hazard), contamination of
uncovered food with detergent(chemical hazard) or a piece of broken glass fallen into an uncovered food (physical hazard).

2. Determine the critical control points (CCPs)

Identify the points in your operation that ensures control of the hazards e.g. cooking raw meat thoroughly will kill pathogens such as
E. coli. Eg.Ground beef. When cattle are slaughtered and processed, E. coli bacteria in their intestines can get on the meat.

3. Establish critical limit(s)

Set limits to enable you to identify when a CCP is out of control e.g. when cooking beef burgers, the centre of the burger must reach a
minimum temperature of 75°C (or an equivalent time temperature combination e.g. 70°C for 2 minutes) to ensure pathogens are
destroyed.
7 STEPS OF HACCP CONTINUED
4. Establish a system to monitor control of the CCP

When CCPs and critical limits have been identified it is important to have a way to monitor and record what is
happening at each CCP. Eg. monitoring temperature and time. However, how you monitor and how often will depend
on the size and nature of your business. Monitoring should in all cases be simple, clear and easy to do e.g. probe
refrigerated food to ensure that it is being maintained below 5°C.

5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under
control

When monitoring indicates that a CCP is not under control, corrective action must be taken e.g. the temperature of the
food in a refrigerator rises to 10°C due to a technical fault. Discard the food and repair the refrigerator using the
manufacturer’s instructions to ensure the correct temperature of 5°C is achieved.
7 STEPS OF HACCP CONTINUED

Establish procedures for verification to confirm the HACCP system is working effectively

Review and correct the system periodically and whenever you make changes to your operation e.g. when replacing an
oven verify that the time/temperature settings in the new oven achieves the minimum safe cooking temperature for a
particular dish by probing the food.

7. Establish documentation concerning all procedures and records appropriate to these principles and their
application

For the successful implementation of HACCP based procedures, appropriate documentation and records must be kept
and be readily available. It is unrealistic to operate HACCP based procedures or to demonstrate compliance with the
current legislation without providing evidence such as written records.
STORAGE OF FOOD
STORAGE OF FOOD ITEMS
Potentially hazardous food is food that must be stored under special temperature conditions – to prevent the
growth of food poisoning bacteria, or to

prevent the formation of toxins in the food

Potentially hazardous food focuses on high protein, high moisture, low acid

foods –Special attention must be paid to „potentially hazardous foods‟ to make sure

they are stored correctly at the right temperature (that is, out of the

Temperature Danger Zone [5°C - 60°C]).

POLICES AND PROCEDURES WORKPLACE MAY HAVE
Equipment maintenance – and the need to keep food equipment, utensils(including food thermometers) and areas
properly maintained to ensure they operate as required (for example, it is important for refrigerators, freezers and

hot and cold holding units to reach the temperatures they are supposed to reach

Use of food thermometers – to check food and equipment temperatures

Pest control – to control vermin (insects, flies, rats etc.)

Waste disposal – to enable the proper removal of waste from kitchens and from the garbage storage area

Food recalls – to allow unsafe food to be recalled and safely disposed of