Personal Hygiene in the Catering and Hotel Industry

To ensure that their own health and hygiene not pose a risk to service users and colleagues

In terms of food hygiene, personal hygiene must be observed through effective hand washing, tying hair back, not wearing jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods. All guidelines must also be followed when cooking food thoroughly, ensuring that food is defrosted correctly, washing hands before serving and eating food.

All healthcare workers are required to report anything that effects the environment. For example speaking to a senior staff member or manager straight away, explaining the problem so it can be dealt with properly. Reportable incidents: deaths, major injuries, some work-related diseases; dangerous occurrences – where something happens that does not result in an injury, but could have done; registered gas fitters must also report dangerous gas fittings they find, and gas conveyors/suppliers must report some flammable gas incidents. RIDDOR applies to all work activities but not all incidents are reportable

As a health care professional, I will help to ensure that work environment is safe by following the rules. Trashing materials in appropriate cans is the most important for all employees in the building. Knowing my responsibilities for my own health and safety in the workplace. If I found something unsafe condition, I will report immediately to my employer. Using personal protection equipment is important for your own safety.

On reflection I have learned by being with the IPCT the importance of sending samples off when the first episode of diarrhoea and vomiting occurs leasing with team members. The IPCT emphasises prompt screening of suspecting patients for a norovirus as early detection of the signs can prevent an outbreak on the ward. I have become aware that the mode of transmission of norovirus means it is not always possible to avoid becoming infected (Nursing Times 2011). The trust provides mandatory training to inform nursing staff on the most recent infection control measures in practice. Hence, good hygiene and the isolation of infected individuals can limit the spread. Good communication is important with all visitors and staff, including cleaners.

Own health or hygiene might pose a risk to individuals or others at work by causing infections, causing illness or causing fatalities, this can be prevented by washing hands thoroughly before preparing food and after going to the toilet, covering mouth/ turning away when coughing, applying/ replacing old plasters, disposing of used tissues, taking sick leave if ill etc.

1.1 Each employee's has a role and responsibility in the prevention and control of infection. they must conduct themselves in a healthy and appropriate manner applying good hygiene in everything they do, whether it be ensuring they wear personal protective equipment (PPE), good food hygiene, cleaning up after themselves or supporting an individual take medication.

|Control is required to ensure that the risks of any infection, as a result of bad handling of food, are minimised. | | | |

In addition, risk assessments should be undertaken for example; each person who has a catheter; PEG feed; pressure sore; or other factor which makes them more susceptible to the risk of infection. Ultimately anyone within the home who can cause infection are subject to risk assessment under the COSHH Regulations and Management of Health and Safety at Work Regulation 1992. It is important that infected residents are isolated and infected staff excluded from work, until 48 hours after the symptoms have settled. Management of cases should be planned following a risk assessment, which should consider continence, personal hygiene, overall health, likelihood of physical contact with other residents or their food, the facilities available and the vulnerability of other residents. The local HPU can advise on this process. Infected residents should, if possible, have sole use of a designated toilet or commode as long as their symptoms persist. In the case of a likely norovirus infection, they should keep a designated toilet facility for 48 hours after their symptoms have settled.

Food Hygiene Legislation 2006 focuses the responsibility on food business operators to produce food safety. It states that the methods you use to ensure food safety is maintained should be effective and proportionate.

Rashes of sickness like the ones we’ve seen this summer really speak to the importance of handwashing and diligent adherence to health codes when you work in the food industry--but it’s possible that some things slip through the cracks.

Pitman Hall is Ryerson’s largest residence located on 160 Mutual St. which is home to nearly 1000 students. The inspection was completed at the residence’s cafeteria where meals were served three times a day on a daily basis. According to DineSafe, this establishment was inspected twice by the Toronto Public Health, where the inspectors evaluate based on the Ontario Food Premises Regulation. The inspection results shows the establishment passed, meaning no infractions were found while inspecting. During inspection, its important food inspectors follow the site-specific risk categorization process to determine the risk levels of the food premises. Risk categorization management (RCM) is a tool that will permit the board of health to deliver a reliable approach to inspection developing and resource distribution, while enhancing public health protection towards food safety. (By notifying the food establishment owner knows

Although there are huge amounts of HCAI problems (REF), staff continually fail to carry out basic hand hygiene. This leads to diminished quality of care and patient safety.

The Food Hygiene, Health and Safety Act provides food hygiene regulations for people who work in the hospitality industry it reviews the legislation which regulate hygiene, health & safety practices. The Chefs role in the safe preparation and service of food is critical and the law states that a food handler has a legal responsibility to ensure that food is maintained in a hygienic & safe manner.

It is possible that people do not wash their hands as often as they should. Handwashing prevents both diarrhoea and respiratory infections effectively whendone properly and at