Personal Hygiene
A good personal hygiene can prevent the food spoilage and contamination. Failure to keep up a standard of hygiene can increase the risk of getting an infection and illness. Frequent hand washing is needed in order to prevent cross contamination of food. This is because when a hand touches something, there is a risk of contamination with harmful bacteria or chemical. Thus, the hands are keeping needed to wash with soap and water before and after every meal as well as after visiting the toilet. Hands should be dried with a clean towel after washing. While handling food, touching the nose, mouth, ears or other parts of body is also avoided. However for nails, they should be kept short and clean and nail vanish should not be
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Bare hand contact with ready-to-eat food is not allowed because this will transfer the viruses, bacteria or parasites from hands to the food. Besides that, hair in food also can be a source of bacterial and microbial contamination. Thus, brushing or combing hair is not allowed during food preparation. Hair should be tied and covered where necessary to ensure a good food product integrity. Moreover, jewellery and plain wedding band should not be worn because this kind of things can carry the bacteria. Furthermore, especially for the food handler in food industry, smoking, spitting, eating and drinking are not allowed in the food handling or storage area. This is because saliva which could contaminate the food would be generated through these action. In addition, food handlers should put on the clean outer clothing like aprons during handling the food in order to minimize the contamination. Moreover, if food handler have cuts or wounds, should be make sure that they are completely covered by a brightly coloured and waterproof wound strip. Bright coloured of wound strip is used so that it can been seen easily if it is …show more content…
Pest infestation can put your food product and your health at risk because the pest introduce the bacteria that can contaminate the food and cause diseases. Pest such as flies, cockroaches, rat, mice, birds, ants are the main sources of food contamination. There are a lot of measures can be taken to control the pest. Windows and doors in a food preparation area or food premises that open from time to time to the outside should be screened and repair the defects in the building wall, crack in the windows and gaps around the pipes. This is to prevent the access of the pests. Besides that, electronic fly killers should be installed to control flies that can spread pathogens to our food and cause food poisoning. This device works by attracting the flying insects to a blue ultra-violet light and then electrocuting them. Moreover, using of fly spray is not allowed to kill the pest because fly spray may contain some chemicals, and will cause some possible contamination to the food stuff. In addition, regular checking and inspecting for the signs of pests like rodent droppings, insect egg cases and dead insects should be carried out in order to keep them out of the food preparation and storage area. Moreover, a licensed pest controller can be hired to visit the food premises regularly. Furthermore, all the food areas should be kept in a clean condition. Food spillages should be avoided as it may attract pests.
• Wash your hands thoroughly before and after preparing food and after using the bathroom. Make sure people who live with you wash their hands often too. If soap and water are not available, use hand sanitizer.
Today was quite a nice experience. There were a lot of volunteers in the office so it's kind of hard to have a lot of one-on-one time with patient. I ended up working closely with the hygienist for most of my time there. She showed me her day to day experiences and some techniques she uses to calm patients. It’s important to experience working with every dental professional. As a future dentist I'll be interacting with the entire dental team including the hygienist, so today I decided to stick with the hygienist.
More than 375,000 nail technicians face possible health hazards everyday (“Health Hazards”). Today’s salons are investing in the latest products. Sanitation is the most important in any salon to prevent disease or injury to cosmetologists and for clients. The ingredients in these hair products are becoming stronger for some clients to handle. Cosmetologists need to understand how to keep ourselves and our clients safe. Tools, implements, and cleaning furniture is the most important. Customers are always going to be coming in and out of the salon. Cosmetologist will not always know who the person is in the salon. Wash and sanitize your hands before and after a client. Wearing personal protective equipment (PPE) will also help prevent disease (Frangie). To prevent disease and bacteria, cosmetologists need to sanitize the tools and furniture before and after they give a service to a client.
This literature review will analyze and critically explore four studies that have been conducted on hand hygiene compliance rates by Healthcare workers (HCWs). Firstly, it will look at compliance rates for HCWs in the intensive care units (ICU) and then explore the different factors that contribute to low hand hygiene compliance. Hospital Acquired infections (HAI) or Nosocomial Infections appear worldwide, affecting both developed and poor countries. HAIs represent a major source of morbidity and mortality, especially for patients in the ICU (Hugonnet, Perneger, & Pittet, 2002). Hand hygiene can be defined as any method that destroys or removes microorganisms on hands (Centers for Disease Control and Prevention, 2009). According to the World Health Organization (2002), a HAI can be defined as an infection occurring in a patient in a hospital or other health care facility in whom the infection was not present or incubating at the time of admission. The hands of HCWs transmit majority of the endemic infections. As
When picking a health habit that I would like to challenge myself, there were many that I want to choose but I want to choose something that I know that I can fully commit to it and know that I can do it. I want to start something small and then in the future if I want to challenge myself then I will gradually go for a health habit that is more challenging. The health habit that I decide to go with was eliminating my intake on soft drinks or drinks that have high sugar including drinks that contain high-fructose corn syrup. In addition, I want to drink more water because I notice that I do not drink enough water, therefore, I want to incorporate that into my life. I chose this health habit because I notice that my intake of sugar is high and I want to stop myself from doing it but I cannot be commit to it.
...the bacteria killed. (Clark 2005) Continuously something which the most of the people do wrong is defrost meat and poultry in the room temperature, they left the food above two hours and the bacteria have the temperature and the time to growth, always the defrost must become to the refrigerator or microwave. (Clark 2005) Also something important for the protection of Campylobacter is the washing of fruits and vegetables. (Clark 2005) It is important because the fruits and vegetables don’t cook and the people consume these raw. (Clark 2005) Some other things of protection are the careful contact with animals and hand washing. (Clark 2005) In my opinion the Campylobacter species is a serious bacterium and the people must be protecting better. They have to know what really happen with the position of food because the years have changed and not everything is as old.
(2014) shed light on two key components for infection control, which includes protecting patients from acquiring infections and protecting health care workers from becoming infected (Curchoe et al., 2014). The techniques that are used to protect patients also provide protection for nurses and other health care workers alike. In order to prevent the spread of infections, it is important for health care workers to be meticulous and attentive when providing care to already vulnerable patients (Curchoe et al., 2014). If a health care worker is aware they may contaminate the surroundings of a patient, they must properly clean, disinfect, and sterilize any contaminated objects in order to reduce or eliminate microorganisms (Curchoe et al., 2014). It is also ideal to change gloves after contact with contaminated secretions and before leaving a patient’s room (Curchoe, 2014). Research suggests that due to standard precaution, gloves must be worn as a single-use item for each invasive procedure, contact with sterile sites, and non-intact skin or mucous membranes (Curchoe et al., 2014). Hence, it is critical that health care workers change gloves during any activity that has been assessed as carrying a risk of exposure to body substances, secretions, excretions, and blood (Curchoe et al.,
Moreover, it is important that foods be stored properly to avoid contamination and spoilage of the foods (CFISIG, 2004; BCCDC, 2010). The storage of foods in these rooms was well organized and properly maintained. All foods had lids on the containers and the dough and pizza racks had covers on them. Furthermore, there were no foods that were stored on the floor and raw products were not stored with ready to eat products. This will ensure that the food will not be contaminated from events such as water leakages or spills and will also help facilitate cleaning the floor under these products. In addition, the sanitary condition of the dry storage room is imperative to prevent the attraction of pests. The dry storage room contains food sources, is relatively warm, and provides shelter. All of these conditions are favourable to pests, which is why the dry storage room must be maintained in a sanitary manner to prevent the attraction of pests. The dry storage room at this facility was well maintained. All foods were on shelves a few feet off the ground, their containers closed, there were no signs of spills on the floor, and there were no
Many studies are done on the causes of the spread of infectious disease, and their conclusion has been due to the transfer of germs, bacteria or viruses from one person to another. All the studies come down to the fact that proper hand washing technique can prevent the spread of those diseases. “Every year, lives are lost because of the spread of infections in hospitals. Health care workers can take steps to prevent the spread of infectious diseases. These steps are part of infection control” (Medline Plus). People feel sick or even lose their life because of infectious diseases that are passed by germs from one to another. When it comes to health care providers they have to be really careful because they can become the transferring agent of diseases. When they go from one ill patient to another, they can bring one patient’s germs to another. They need to take the simple precaution of hand washing in between patients to stop diseases from spreading. Health care providers have to be cautious about germs not just for their patients, but also for their own families. Because they can ta...
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Hand washing is simple, easy, and quick. It prevents the spread of bacteria, especially the spread of diarrheal illness. Washing hands with the use of soap and water before and after any activities (e.g. preparing food, eating, cleaning, treating, using toilet, blowing nose, cough, or sneezing, touching garbage, etc.) is the best prevention a person can do to stay healthy, not only for himself/herself, but also to other people around them. When people wash their hands using soap and water, they are removing germs. Germs that can get people sick. Hand washing is very simple but hard to individuals and community if they are not driven. It is recommended by Centers for Disease Control and Prevention (CDC) to clean hands, protect people,
To have a good health, a mind, an abundant source of energy for activities of daily living requires both a process of care and health protection are formed from very many measures of care and good habits are different on the spirit of "area of the U.S. into the great". This must be done in a long time, not just on one day two is you have to have a overall health as desired. Therefore, co 9 good habits for health that you should do every day.
Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by the employee. Being around a customer with bad hygiene could possibly hinder the customer from having a memorable time at the restaurant. Having good manners is also mandatory for every staff member so that no problems can surface between the staff and customers. Steve Marchetti explained that each employee are to meet the minimal standards set forth in the employee handbook and also deliver on the company?s commitment to their customers (Marchetti). A restaurants commitment...
Food Sanitation is more than just cleanliness. It includes all practices involved. It is protecting food from the risks of contamination, harmful bacteria and foreign bodies. Food safety is the responsibility in every person who involved in food service. Serving safe food is the top priority for food service employee.
General; Everything which come into contact with food, the environment in which food is (stored, handled, prepared, served and consumed), the whole internal and external environment shall be cleaned and where necessary sanitized regularly to prevent the possible contamination of food.