Personal Hygiene in the Catering and Hotel Industry

3576 Words Mar 25th, 2009 15 Pages
Personal Hygiene:

Principles of Personal Hygiene:

In any food establishments, food handlers are either the first line of defense or the cause for the need for defense. This is because most types of foods can be contaminated and it is the responsibility of the food handler to ensure the safety of the consumers by eliminating or minimizing the contamination to safer levels for consumption. How to lessen, prevent, and eliminate contamination that causes food borne illness will be the focus of the study. Personal hygiene controls include all precautions taken by food handlers to protect food from contamination and to reduce the risk of food poisoning and food borne illness.
If good personal hygiene practices are not applied, food may be
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Food handling staff must, by law, report illness to their manager. In particular, they must report any skin, nose, throat, stomach or bowel trouble or if they have any infected wounds.
It is good practice to encourage staff to also report if anyone in their household is suffering from diarrhea, stomach upset or vomiting. Food handlers suffering from any of the above complaints must be excluded from food handling until they have fully recovered.
It is recommended that staff should not return to work until they have been free of gastro-intestinal symptoms (vomiting/diarrhea) for 48 hours. Staffs who have been taking anti-diarrhea medication should not return to work until they have been symptom-free for at least 48 hours after stopping the use of the medication. Certain infections including dysentery, E.coli O157, typhoid and paratyphoid require formal exclusion and then medical clearance before returning to food handling duties.

6. Entrance to Visitors and Non Food Handlers to Food production areas:
To ensure that people who visit food preparation areas are clean, hygienic and do not contaminate the food in any manner. A visitors log should be maintained and all visitors who are entering food preparation areas needs to be given “Visitor Health Questionnaire” a form to be filled.
In the event the Visitor has some Medical problems that would affect the safety of food being prepared or served in the Hotel then they

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