HTF211 - FOOD HYGIENE AND SANITATION

Topic - PERSONAL HYGIENE IN FOOD FLOW

Name: MUHAMMAD NAWWAR ALAUDDIN BIN MOHD AFFANDI

Student ID: 2021110037

Group: THM1101AB

Prepared for: MADAM FATIMAH BINTI ABD GHANI

Page Content
1 Cover Page
2 Table of Contents
3-4 Introduction
4-5 Current Practices of personal hygiene
5-6 Poor Food Hygiene Practices
6-7 Risks of Bad food hygiene
7-8 Food Hygiene Practices Procedures
8-9 Conclusion & Recommendation
10 References
 INTRODUCTION

Food is made up of edible items like meat, bread, and vegetables that can be consumed
raw, fresh, cooked, processed, or semi-processed. Food is a nutrient-dense substance that
we consume to keep our key life processes running smoothly. It is a basic need, a
fundamental right, and a requirement for optimum health. Food hygiene refers to methods
that avoid microbial contamination of food at all stages of the supply chain, from farm to
table. Food safety is a similar but larger term that refers to ensuring that food is free of any
contaminants and risks. Both terms are commonly interchanged in practise. Food hygiene is
essential for generating and maintaining sanitary and healthful conditions for the production
and consumption of food. The importance of food hygiene cannot be overstated when it
comes to food safety. It describes the activities that directly involve food, such as food
storage, preparation, and cooking. Customers obtain food that is safe and as stated thanks
to good procedures in these areas. The handling or preparation of food ingredients or
products in a food establishment and their service to a consumer is referred to as food flow.
At each step, food must be handled securely. This is the steps of the food flow process
purchasing, storage, holding, preparation, cooking, and servicing. Although, personal
hygiene in food flow is an important. This is because there might be pathogens on hair or
skin that are not clean. Personal hygiene refers to the way you look after your body. Bathing,
hand washing, tooth brushing, and other hygiene practises are all part of this routine. Every
day, you come into contact with millions of bacteria and viruses from the outside world. They
can stay on your body for a long time and, in certain situations, make you sick. Personal
cleanliness habits can assist you and those around you avoid food contamination.
 CONTENT

Personal hygiene must be practiced by all food handlers from the start to finish in every food
flow process. To insure the food is safe the food handler must maintain a high level of
personal hygiene. This is a very simple thing to do in just a few steps. First and foremost,
they must have a proper body hygiene and habits by taking regular showers before they are
ready to handle food. In addition, they must wear the right clothing while handling food. The
clothing must be in a certain condition, it must be suitable for food handling, clean, and
protective. Furthermore, the hair must be tied back if the hair is long and wear a suitable
head covering such as a hat or a hair net. Other than that, Cleaning and sanitising are often
carried out separately. The term hygienic in the Code refers to a food contact surface or
utensil that does not contain germs at a level that would allow infectious disease
transmission or compromise food safety. Sanitisers are chemicals that can kill bacteria that
cause food poisoning and other illnesses. Sanitizers may not work as well if all apparent
contamination has not been removed from the food contact surface or utensil. Detergent,
water, and agitation are frequently used to clean, with visible dirt and detergent being
washed and removed with clean water. Besides that, food handlers are highly suggested to
wear an apron, face mask and not to wear any type of watches or hand jewellery while
wearing gloves during handling food as the accessories might have contain germs and it will
contaminate the foods that are being handled. Furthermore, washing hands is the most
important aspect in food flow process. The food handlers are only required to wash hands
when needed, as an example after they go to the toilet or after throwing out the garbage to
cleanse their hands from any unwanted germs to prevent foodborne illnesses. Also, after
washing their hands it is highly suggested for them to use a single service towel that to dry
hands this is because single use towels are laundered every day after it is being used to
keep the towel hygienic. In addition, the food handlers that are sick are not allowed to handle
food and has to be treated as soon as possible to prevent an illness spreading towards other
food handlers. Also moreover, for tasting the food that is being produce the food handlers
must use a separate spoon or utility for one time use only to prevent cross contamination
from the spoon. However, eating, chewing gum, or smoking during working is banned at the
place where there are food being handled. Last but not least, when servicing the food, the
finish product must be shielded by a sneeze guard. This is to prevent the food from the
exposure to respiratory droplets from coughing, sneezing and talking. This is the proper way
of personal hygiene practices that should be done by the food handlers in every steps of
food flow from purchasing, storage, holding, preparation, cooking, and servicing food items.

Poor Food Hygiene Practices

Bad food hygiene practises can have major effects, including health consequences for
individuals who consume the food produced, as well as substantial legal action against those
who are accountable for poor food hygiene standards. For example, allowing bacteria to
multiply under optimal growth conditions by leaving food out for too long. Those who
consume the food will become seriously ill, most likely with food poisoning, as a result of
poor food hygiene practises. Food poisoning is usually treated at home, with symptoms such
as vomiting and diarrhoea being treated. Serious food poisoning, on the other hand, may
necessitate immediate medical intervention. The bacterial food poisoning can both induce
gastroenteritis, which causes severe vomiting and diarrhoea. When big groups of people
gather together, gastroenteritis can readily spread and cause widespread disease. As a
result, inadequate food hygiene standards affect not just those who consume food, but also
those who come into touch with sick individuals, making it a severe public health concern.
 Risks of Bad Food Hygiene

1.Product Recall

If poor hygiene practises have resulted in food contamination, you'll need to recall a variety
of tainted foods to prevent people from eating them and becoming ill.

2.Reputational Damage

Bad hygiene practises will be closely examined and judged. As a result, the media and press
will disseminate the most recent tales about poor food hygiene practises, resulting in a loss
of trust in the food industry.

3.Reduced Staff Morale

Those food handlers who work for an unclean food business that uses unsanitary food
procedures will start looking for work that is reputable and won't hurt clients. Employee
morale would suffer if employers encourage them to work in filthy surroundings.

Food Hygiene Practices Procedures

Handwashing thoroughly minimises the risk of contaminating food with microorganisms from
your own body. Use soap and warm water to wash your hands, paying special attention to
the backs of your hands, wrists, between your fingers, and beneath your fingernails.
Immediately after washing your hands, thoroughly dry them. Always use a clean towel,
paper towel, or an air dryer to dry your hands. The most crucial thing is to have thoroughly
dry hands. To dry your hands, don't use a tea towel or your clothes.

Wash hands after:

-going to the toilet

-handling raw food

-blowing your nose

-handling garbage

-touching your ears, nose, mouth or other parts of the body

-smoking

-every break

-handling animals.

If using disposable gloves, replace them on a regular basis, just as you would if you weren't
wearing them. Before putting on gloves, wash and dry your hands.

2.Food handler health and working

Because food handlers have the potential to contaminate food, companies and employees
must take precautions to guarantee that no illness spreads among people working in the
business. If you are vomiting or have diarrhoea, you should not go to work. Return to work
only once your symptoms have subsided for at least 48 hours. If you are unsure, you should
get guidance from your doctor. If you have a food-borne sickness, don't go to work.
Gastroenteritis, including viral gastroenteritis such as hepatitis A and E, sore throat with
fever, and fever with jaundice are all examples of these disorders. If you're sick, such as with
a cold or the flu, or if you have sties or other eye infections, you must notify your supervisor.

3.Skills and knowledge

Food handlers must be aware of how their activities may affect the food's safety.
Food handlers should be aware of the following:

-how to locate and follow workplace information

-about their own food handling operations

-how to identify and correct or report situations or procedures that do not meet the business’
food safety obligations

-who to report food safety issues to within the business

-their responsibilities in relation to health and hygiene requirements.

-Everyone working in a food premises are encouraged to be trained in safe food handling.

Recommendations

It is everyone's obligation to ensure food safety. From farmers and producers to retailers and
consumers, it should be ensured throughout the food production chain. For example, the
USDA suggest practical guidance to sellers and buyers in the process of food preparation.
These are completely safe to clean, separate, cook, chill, and utilise. The first step is to
clean. In soil, water, animals, and people, a diverse spectrum of hazardous bacteria can be
discovered. Hands, clothes, and utensils, particularly cutting boards, are carriers of them.
Foodborne infections can be spread by even the tiniest of contacts. In addition to the facts,
the myth must be debunked. If products appear to be clean, this does not mean they are.
What's more amazing is that about 15-20 harmful germs in food can make someone sick. To
ensure that the food is of good quality, strict adherence to sanitary laws is required at all
stages of the cooking process. This need is dependent on the chef's work. Every imaginable
indicator suggests that people should wash their hands before beginning the process of food
preparation. Before cooking, make sure that all surfaces and kitchen equipment are clean.
People must remember to keep their kitchens and food safe from numerous insects, vermin,
and animals. Poisoning is reduced as a result of this method. There are three types of food
preparation: cold, primary, and heat-treated. Pre-processing is required for all products
thoroughly cleaned of dirt and inedible parts and washed. They can only be dealt with after
that. Preliminary food preparation is critical for sanitary reasons since it reduces microbial
contamination significantly. Separate, on the other hand, refers to a division of raw
ingredients from ready-to-eat foods. Meat, poultry, fish, and their fluids can all contain
harmful bacteria that can spread to other foods after cooking. Furthermore, adequate
product and prepared food storage is required to retain their high quality. It's important to
remember that raw meat, seafood, and poultry must be separated not only during cooking,
but throughout the whole food preparation process. Everything should be kept in containers
in the refrigerator to avoid any contact between raw and cooked food. If people follow all of
the advice, they can avoid a lot of health problems. It's cool, or keeping food at safe
temperatures, in addition to the facts. People chill and freeze perishable things to store
them. Microbial growth is slowed by chilling, and their survival is halted by freezing. Foods
that are frozen can be kept for far longer than those that are chilled. It's crucial to keep in
mind that the common cold does not eliminate microorganisms. As soon as a frozen or cold
product is thawed, it begins to degrade swiftly. As a result, these meals should be kept in the
refrigerator.

Conclusion

One of the most important things that determines population health is nutrition. A healthy diet
promotes normal child development, prevents disease, extends people's lives, boosts
productivity, and allows them to adapt to their surroundings. One of the most pressing
concerns today is meeting the demand for high-quality food. The challenge is exacerbated
by the necessity for a speedy remedy to ensure the items' safety. A deteriorating
environmental situation has had a particular impact on food quality, flooding the market with
poor imported food. The most significant problem endangering people's lives, however, is a
lack of attention to food safety. As a result, particular food safety guidelines must be
followed, such as cleaning, separating, cooking, chilling, and using safe water.
 REFERENCES

Canadian Institute of Food Safety. (June 20, 2019). Why Food Safety Training is Important.
Retrieved June 17, 2021, from https://www.foodsafety.ca/blog/why-food-safety-training-
important

Australian Government Department of Health. (November, 2010). 7 Personal Hygiene.

Delta Net International. (June 29, 2020). What are the Consequences of Poor Food Hygiene
Practices?. Retrieved June 17, 2021, from https://www.delta-net.com/health-and-safety/food-
safety-topic/faqs/what-are-the-consequences-of-poor-food-hygiene-practices

Centre for Food Safety. (July 11, 2017). Basic Requirements of a Food Safety Plan.
Retrieved June 17, 2021, from
https://www.cfs.gov.hk/english/programme/programme_haccp/programme_haccp_basics_lin
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