Most people carry some type of food poisoning organism at one time or another. And food handlers have moral and legal responsibility to observe high standards of personal hygiene and cleanliness to ensure that do not contaminate food. Personal hygiene includes:
1. Regular Bath
2. Hands and Skin
3. No Wrist Watches
4. Nose, Mouth and Ear
5. Hairs
1. Regular Bath:
As the commercial kitchens are very hot so the environment causes sweat. So taking regular bath is necessary for a person working there because sweating result in unbearable smell and also gives excess growth to bacteria.
2. Hands And Skin:
Hands must be neat and clean all the time and should be properly washed with a liquid or medicated soap and use hand sanitizer and dry them with a paper towel or hand dryer. Always wash your hands before entering the kitchen after working on meat or poultry and especially after using toilets. Solid soap and towel must be avoided as they transfer germs on large scale. No nail polish is allowed as it is flammable. And edges of nails are place for bacteria to live.
3. No Wrist Watches:
As it is human psychology that one takes extra care of it therefore in commercial kitchen where huge tasks of cooking are performed, one would not properly concentrate on his work.
4. Nose, Mouth And Ear:
One should always move away from the food while you are sneezing. Brush your teeth regularly and avoid smoking because it is harmful for health and spoil the environment. Clean wax from the ears as it contains environmental bacteria and germs.
5. Hairs:
Hairs should be free of dandruff and should be properly combed and covered. If a man has a beard, he should cover it with a beard net.
Dress Code:
1. Pants (black or gray check).
2. Scarf (to absorb sweat).
3. Chef cap (to prevent hair fall).
4. Shoes (should be comfortable and not be pointed).
5. Apron (to prevent pants from getting dirty).
6. Double braes coat (should be white and made up of pure cotton as it is cool and absorbent).
No comments:
Post a Comment