Hazard Analysis Critical Control Points
Personal Hygiene
Cross-contamination can cause foodborne illnesses.
Foodhandlers usually are the cause
of cross-contamination. A foodhandler is a worker who is in direct contact with
food. You can help prevent foodborne illnesses by practicing good hygiene.
Hygiene is using good grooming habits to maintain
health. You also must know how to properly wash your hands, wear protective
clothing, and report illnesses. Tiny microorganisms can be spread to food by
foodhandlers in many ways. Good hygiene is the best defense.
Good grooming means that you should arrive
at work clean. Bathe daily with soap and water, and wash your hair regularly.
Always wear deodorant to work. Your fingernails should be clean, short, and
trimmed neatly. It is never appropriate to wear acrylic fingernails or nail
polish while working in a commercial kitchen. Acrylic fingernails can fall off
into food and become a
physical hazard. Nail polish can chip off
and fall into food, becoming a chemical hazard.
In brief personal hygiene
includes the following:
Clothes
Hands are not the only way microorganisms can
spread. Clothes can also spread bacteria to the food you handle. Dirt can be
tracked into the workplace on your shoes and clothes.
Always wear clean clothes to work. Most foodservice
establishments will provide, or make
available, a uniform for you to wear. Uniforms help protect you from spills and
cuts, and also make you look more professional on the job.
Your shoes also should be appropriate for the
workplace. Make sure they are comfortable.
You will be on your feet for many hours at
a time. Choose shoes with slip-resistant soles. These will help you avoid
accidents. Never wear open-toed shoes at work.
Protective Clothing
In addition to the clean clothes or
uniform you wear to work, you will wear protective clothing. It is clothing that is worn to help lower the chances of food
contamination.
Foodhandlers often wear gloves to help prevent
cross-contamination. Gloves act as a wall between your hands and the food you handle.
This helps prevent cross-contamination.
Wash your hands thoroughly before putting on
gloves. Never use soiled or torn gloves.
You must change gloves after each separate
task. Change gloves every four hours if you perform the same task. Always
change gloves immediately after handling any raw food.
Hair
Many microorganisms live in human hair and
can be easily transmitted to food. Make
it a habit to always have clean hair when you arrive at work. Microorganisms
can
easily grow in dirty, oily hair. Tie back
longer hair in a hair restraint. A hair restraint is any barrier that holds back head or
facial hair to keep it from contaminating food.
Some establishments have regulations aboutthe type of
hair restraints to be used. In general, a good hair restraint, such as a
hairnet, will keep your hair away from food. It also
will keep you from having to touch your hair while on
the job. Some foodhandlers wear a chef’s hat. These hats can come in a variety
of shapes and sizes, but they all keep hair away from food and off of the face.
Foodhandlers with beards should wear beard restraints.
What should you do with your hair
when working in a kitchen?
