MODULE 4

THE SAFE
FOOD
HANDLER
Presented by Group 8
 PRESENTATION SCOPE

A. Food Contamination Through Food Handlers

B. Good Personal Hygiene

C. Hand Hygiene
 INTRODUCTION

What are the consequences of not washing your hands? In

food industry, the cleanliness and personal hygiene of food
handlers are very important. Food handlers can contaminate
the food. It is imperative that even healthy humans can be a
source of contamination that may lead to a foodborne illness.
 FOOD CONTAMINATION
THROUGH FOOD HANDLERS
Food handlers can cause foodborne illnesses by transferring pathogenic
microorganisms to the food that they touch. There are factors that affect
microbial contamination by people including the following:

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Body location Age Hair pH Nutrients
BODY LOCATION

The number and diversity of the normal

microbial flora varies depending on body
location. The exposed area of the body
including face, neck, hands, and hair, among
others, is more vulnerable to contamination
from the environment.
 AGE

The microbial population changes as a person

matures. Adolescent population produces high
amount of sebum (a lipid type), which
promotes the acne formation.
 HAIR

The hair on the scalp enhances the growth of

Staphylococcus aureus due to oil density and
production.
 PH

The approximate pH value of human skin is 5.5, which

is more selective against transient microorganism
than it is against the resident flora. Skin pH is also
affected through lactic acid production from sweat
glands bacterial production of fatty acids, and carbon
dioxide diffusion through the skin. Factors that change
pH of skin include soap, cream, and lotion that may
alter the normal microbial flora.
 NUTRIENTS

The role of perspiration and sebum in microbial

growth is not fully understood though the
former may Jud por contain inorganic ions and
some acids while the latter may contain oil-
soluble materials including triglycerides and
cholesterol.
 THE FOLLOWING ARE SOME EXAMPLES ON
HOW A FOOD HANDLER CAN CONTAMINATE
THE FOOD:

Having a foodborne illness, i.e., Salmonellosis, Shigellosis,

Showing symptoms of an illness related to stomach and/or
intestine (gastrointestinal illness);
Having infected wounds or cuts (infected lesions);
Living with or are exposed to a person who is sick of ill; and
Touching anything that may contaminate their hands.

Picking a nose, rubbing an ear, scratching the scalp. touching a pimple, or running fingers
through hair can contaminate food. It is a fact that 30 to 50% of healthy adults carry S.
aureus in their noses and about 20 to 35% carry it on their skin. Given the situation that this
organism contaminates a food handler's hand and accidentally touch a food, the
consequence may be severe. As such, food handlers should pay extra precaution to what
they do with their hands and should maintain good personal hygiene.
 GOOD PERSONAL HYGIENE

The word hygiene is used to describe an application of sanitary principles for health
preservation. Good personal hygiene is one of the keys to foodborne illness prevention.
Good personal hygiene practices (CPH) should be observed at all times during flow of food.

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General Personal Proper Work Good Hygiene
Cleanliness Attire. Practices (CHP)
GENERAL PERSONAL
CLEANLINESS

Personal cleanliness should be maintained

including bathing or showering before work and
keeping the hair clean.
PROPER WORK ATTIRE

Dirty clothes may harbor pathogens and may

give customers a bad impression. It is imperative
then that a strict dress code should be followed
including:
Wearing a hair restraint and facial restraint if deemed necessary:
Wearing of clean clothing or uniform daily
Removing of aprons when leaving food preparation areas;
Removing of jewelry, and
Wearing of appropriate shoes.
GOOD HYGIENE PRACTICES
(CHP)
Policies Food establishment should set
guidelines in observing good hygiene practices
to cover the following:
Eating and drinking policy,
Smoking policy;
Chewing of gum;
Tasting of food; and
Reporting illness and injury.
 HAND HYGIENE
Taking a shower every day is the single most effective means of preventing the spread
of microorganisms which can cause foodborne poisoning.

Employees can be a significant source of harmful microorganisms. Proper

handwashing, as indicated in Figure 3.8, can be the most effective action workers can
take to control direct and indirect contamination of food, utensils, and equipment.

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When to Wash Correct Way to Proper Use of an Use of Gloves
Hands Wash Hands Alcohol-based
Hand Sanitizer
WHEN TO WASH HANDS

Before starting to work with food and food.

contact surfaces;
During food preparation;
When switching between raw foods and ready.
to-eat foods;
After handling dirty food-contact surfaces;
After coughing and sneezing;
After smoking;
After eating and drinking;
After touching bare human body parts; and
After using the toilet.
CORRECT WAY TO WASH
HANDS
Before washing your hands, remove any jewelry,
Only wash your hands in sinks designated for handwashing. Do not wash your
hands in utensil, food preparation, or service sinks;
Roll up sleeves and wet hands with warm water, Lather with soap to covers
hands and forearms;
Rub hands together for at least 20 seconds: make sure to wash palms, back of
hands, in- between fingers, and forearms;
Use a fingernail brush, if provided, to clean under fingernails and between
fingers;
Rinse hands and forearms in warm water. Keep fingertips pointed down while
rinsing;
Dry hands with single-use paper towels or cloth roller towel; and
Apply sanitizer.
RESULTSFIGURE 3.8. PROPER
HANDWASHING PROCEDURES
Proper hand care complements proper
handwashing just to ensure that transfer of
microorganisms is prevented. Simple
guidelines may be implemented as follows:

Keeping fingernails short and clean;

Prohibiting the use of false fingernails
and nail polish; and
Covering cuts and wounds with
clean and sanitized bandage.
PROPER USE OF AN ALCOHOL-
BASED HAND SANITIZER
As an alternative to handwashing, alcohol-based hand sanitizers may be used
when soap and water are not available. They are actually more effective than soap
and water in killing bacteria and viruses that cause disease. However, not all hand
sanitizers are created equal. Some "waterless" hand sanitizers do not contain
alcohol. Use only the alcohol-based products. The Center for Disease Control (CDC)
recommends choosing products that contain at least 60 percent alcohol.

To use an alcohol-based hand sanitizer:

Apply about teaspoon of the product to the palm of your hand;
Rub your hands together, covering all surfaces of your hands, until they
are dry; and
Wash your hands if your hands are dirty as sanitizers will not be
effective.
 USE OF GLOVES

The wearing of gloves is not a substitute for proper handwashing.

Ensure to wash hands properly before putting gloves on. Bacteria
multiply inside gloves. Individuals with a cut or lesion on the hand
or wrist must also have the wound covered with a waterproof
(impermeable) bandage in addition to the glove.
 USE OF GLOVES

Use gloves for the following:

Handling Ready-to-Eat (RTE) foods such as salads and delis;
When utensils are not suitable, mixing by hands, and kneading; and
Non-infected hand abrasions like simple burns, cuts, and chapped
skin.

Use gloves safely by:

Storing/dispensing in a manner to prevent contamination;
Prohibiting the use of damaged gloves;
Using proper fit;
Prohibiting reuse of gloves;
Replacing hourly or as deemed appropriate and
Avoid latex gloves due to possible skin allergy reaction.
 A WARM
THANK YOU
TO ALL OF YOU!