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Area Two Level One Certification Course KDE SCN.  Understand the importance of good personal hygiene;  Identify ways to maintain proper personal hygiene.

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Presentation on theme: "Area Two Level One Certification Course KDE SCN.  Understand the importance of good personal hygiene;  Identify ways to maintain proper personal hygiene."— Presentation transcript:

1 Area Two Level One Certification Course KDE SCN

2  Understand the importance of good personal hygiene;  Identify ways to maintain proper personal hygiene according to district/department policies and procedures;  Use proper hand-washing techniques.

3  Personal hygiene is the basic concept of cleaning, grooming and caring for our bodies.  It is very important to have good personal hygiene in food service because it prevents the spread of foodborne illness.

4 Personal Hygiene before you come to work: - Don’t alter or modify your uniform; - Ensure that your uniform fits properly; - Put on clean clothes; - If you are sick, use sick leave. - Vomiting - Diarrhea - Fever - Skin lesions

5 Personal Hygiene while at work: - Store your personal items such as wallets, purses and jewelry; - Always wash your hands when necessary.

6  Wash hands before applying sanitary gloves.  Do not blow into gloves to put them on.  Discard in trash if torn, soiled or if an interruption in operation occurs.  Wash hands after removing gloves.  It is always important to have gloves that fit properly.  Replace damaged gloves as needed.

7 FINGERNAILSJEWELRY  Keep fingernails trimmed, filed and maintained so edges and surfaces are clean and smooth.  No fingernail polish. (KY Food Code)  No artificial nails. (KY Food Code)  No jewelry on hands or arms, except plain wedding bands.  No watches or bracelets.

8  Always wear effective hair restraints while in the food prep area (hats, hair covering or net, beard restraints, clothing that covers body hair, etc.)

9  This should occur only in designated areas.  Wash hands before returning to work.  Exception- closed beverage containers with a lid and straw are allowable if handled so to prevent contamination of employee’s hands, exposed food, equipment, utensils, linens and single service articles.

10 Hand-washing is essential to good personal hygiene.

11  Use the hand washing sink only!  These sinks will be provided with hand cleansers and hand drying supplies.  DO NOT wash your hands in food prep sinks, utensil sinks, service sinks or mop sinks.

12  This is an example of signage that can be displayed by hand washing sink.

13  Before beginning work.  When changing tasks.  When soiled or contaminated.  Before putting on gloves.  When switching between raw & ready- to-eat food prep.  After handling soiled equipment or utensils.  After using the restroom.  After coughing, sneezing, using a tissue, using tobacco products, eating or drinking.  After engaging in other activities that could contaminate the hands.

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15  Lather hands and exposed parts of the arm.  Vigorously rub hands together for at least 20 seconds.  Pay particular attention to area underneath fingernails and between fingers.  Rinse with clean water.  Dry thoroughly with a single use paper towel or hand drying device.

16 Hand sanitizer is NOT an appropriate substitute for hand washing!

17 Proper hand washing is a highly effective and simple way to prevent the spread of germs thus keeping students safe.

18  From this presentation, you should be able to understand the importance of good personal hygiene;  Identify ways to maintain proper personal hygiene according to district/department policies and procedures;  Use proper hand-washing techniques.

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