Personal Hygiene

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University of Wisconsin-Milwaukee Restaurant
Operations

• Personal Hygiene
• Proper Hand Washing Techniques
• Kitchen Safety

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Objectives

• Understand workplace safety
• Identify the hazards that cause injuries and
  illnesses
• Follow policies and procedure on safety
• Implement safety plan of action
• Promote safety first

Safety - A small investment for a rich future
author unknown
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What is Personal Hygiene

• Sanitary health habits that
• include keeping the body,
• hair, teeth clean, wearing
• clean clothes and washing
• hands regularly especially
• when handling food and
• beverage.

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Food Handlers Can Contaminate Food When

• They have a food borne illness
• They show symptoms of gastrointestinal illness -
  relating to the stomach or intestine
• They have infected lesions (wounds or injuries)
• They live with or are exposed to a person who is
  ill
• They touch anything that may contaminate their
  hands

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Good Personal Hygiene

• Follow hygienic hand practices
• Maintain personal cleanliness
• Wear clean and appropriate uniforms and following
  strict dress standards
• Avoid unsanitary habits and actions
• Maintain good health
• Report illnesses

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Personal Hygiene Practices

• Restrict Food Handlers with the following
• Symptoms
• Fever
• Diarrhea
• Vomiting
• Sore Throat
• Jaundice

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Proper Hand Washing

• As fundamental as it might seem, many food
  service employees fail to wash their hands
  properly and as often as necessary.
• It is the responsibility of management to train
  employees proper hand washing techniques and
  practices.

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When to Wash Hands

• Before starting to work with food, utensils or
  equipment
• During food preparation, as needed
• When switching between raw foods and ready-to-eat
  foods
• After handling soiled utensils and equipment
• After coughing, sneezing, using a tissue, or
  using tobacco products
• After eating and drinking
• After using the bathroom
• After touching your skin
• After handling animals
• After using cleaners or chemicals

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DOUBLE Wash Procedure

• It is mandatory to double wash hands to
• remove possible fecal pathogens and
• other pathogenic microorganisms from
• skin surfaces
• Upon beginning a work shift
• When entering the kitchen
• After using the toilet
• After cleaning up or touching body fluids.

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The 6 steps of Hand Washing

• Roll sleeves and wet hands with warm water
  (Approx.110F (43C)
• Using soap, not a hand sanitizer solution, work
  up a soapy
• lather that covers hands and forearms.
• Rub hands together for at least 20 seconds make
  sure to
• wash palms, back of hands, between fingers and
  forearms.
• Use a fingernail brush to clean under fingernails
  and
• between fingers. Rinse hands and
  forearms in warm water.
• Dry hands with single-use paper towels, cloth
  roller, or air
• dryer. If the faucet is not automatic, turn it
  off with the
• elbows or use a paper towel.
• Tool One fun way to teach this is to have the
  employee sing Happy Birthday while lathering
  their hands.

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Hand Maintenance

• Food, and harmful substances can get caught under
  both long and short fingernails.
• Fingernails need to be kept short
• Nail polish, false fingernails may be difficult
  to keep clean and
• food, and harmful substances can get caught
  under both long and short fingernails
• Cuts and sores on hands, including hangnails,
  should be treated and kept covered with clean
  bandages.
• If hands are bandaged, clean gloves should be
  worn at all times to protect the bandage and to
  prevent it from falling off into food.
• Until the injury heals, you may need to move the
  food handler to another job, where they will not
  handle food or touch food-contact surfaces.

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Gloves

• Gloves should never replace hand washing
• Hands must be washed before putting on when
  changing to a fresh pair.
• Gloves used to handle food are for single use
  only and should never be washed and reused.
• Gloves Should Be Changed
• As soon as they become soiled or torn
• Before beginning a different task
• At least every 4 hours during continual use and
  more often when necessary
• After handling raw meat and before handling
  cooked or ready-to- eat food

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Beverage
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Kitchen Safety

• Slips and Falls
• Strains and Sprains
• Cuts/Slices
• Burns
• Equipment

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Slips and Falls 60,000 workers get injured
annually due to accidents

• How to prevent Slips Falls
• Understand how accidents happen
• Identify trouble areas
• Eliminating or minimizing hazards of slips and
  falls

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Eliminate Hazards

• Trouble Areas Causes by Slips and Falls
• Wet or oily surface
• Occasional Spills
• Loose, unanchored mats
• Too little friction or traction on the surface
• Wear non-slip soles, leather upper closed toes
• Illness and fatigue
• Obstructed view
• Poor lighting
• Clutter in your way
• Uneven clutter Surface
• Accidents can happen from procedures not followed
  correctly and a poor
• attitude towards accidents.

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Eliminating or Minimizing Hazards of Slips
Falls

• Safety signs - humorous signs are more
  effective then simple signs
• Inspect floors regularly for cracks or uneven
  surfaces
• If you spill something on the floor, clean it up.
  Keep a mop or such handy for this purpose
• Keep work environment clean and safe
• Traffic areas should be clear of objects and
  clutter
• Watch where you walk check floor openings
• Secure Mats and etc.
• Keep working area well lit
• Do not Horseplay
• Use adequate equipment for the job at hand

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Incorrect Correct Lifting
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Proper Lifting

• Examine the load. Make sure there is no surprises
  before you got it in mid air
• Bend at the knees and hips. Do not bend at the
  waist
• Get a firm footing. Keep your shoulder width
  apart
• Keep your back upright
• Tighten stomach muscles
• Lift with your legs
• Keep the load close
• Lift smoothly
• Turn with your feet. Avoid Twisting
• When unloading, lower the load slowly using your
  legs, not your back

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Avoid Back Injury

• Lift with you legs, not from a stooped position
• Keep the load close to you
• Get help with heavy loads
• Warm up before attempting a big lift
• Break down the loads whenever possible
• Avoid twisting when you lift
• Check your path before you start the lift
• Mechanical assistance should also be used to
  minimize repetitive movements or motions such as
  are found in production areas
• Don't hold an awkward position for too long.
  Pause often to stretch and straighten out
• Changing the pattern or process in which work
  flows may also improve productivity

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Strains and Sprains

• Most back injuries can be attributed to
• one of these five causes
• Posture
• Body Mechanics/Work Habits
• Stressful Living
• Loss of Flexibility
• Poor Conditioning

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Machine, Knives, and Glass Protection

• Get trained before operating equipment
• Turn off machine when cleaning machines use
  safety guards
• Always cut away from the body on a proper cutting
  surface
• Keep the blade sharp grip clean
• Never leave knife lying in water
• Point the cutting edge away from the hand when
  wiping the blade
• Lay knife flat and away form counter edge
• If a knife falls never catch it
• A sharp knife is safer because it is less likely
  to slip and cut you
• Store glassware in proper racks

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Burns

• Assume that all objects on the range and the
  range itself are hot
• Use dry mitts or potholders to move pots, pans
  and etc.
• Keep utensils handles away form burners and do
  not let handles stick out beyond the ranges edge
• Direct steam away from you when removing the lid
  by raising the far edge of the lid with a mitt or
  potholder
• Keep grease from building up on fryer and frying
  area
• Do not overfull fryers
• Do not leave grease unattended
• Tilt food containers away from you as you insert
  them into the well
• Avoid reaching across steam tables when serving
  food
• Be sure equipment is cool before cleaning it

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Equipment

• Turn off and unplug equipment before cleaning
• Use appliances only for there intended purposes
• Safety locks and devices should be in place for
  equipment
• Keep an eye on all electrical cords. Watch for
  any breaks or cuts, or frayed areas
• Do not overload circuits by using multiple plugs,
  extension cords or the like
• Do not use appliances near the sink or other
  water. If one falls in, it can electrocute anyone
  nearby. If you must have a wall socket near the
  sink, make sure it has a "Ground Fault
  Interrupter" type socket assembly
• Do not run extension cords across the floor
• Do not put metallic inside microwave
• Make sure ventilation is working properly

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Chemicals

• Drain cleaners, bleaches and strong acids can be
  dangerous. Never mix different types of these
  products, explosions or dangerous gasses may
  result. Make sure these are always used strictly
  according to the directions on the package, and
  make sure that the containers are properly sealed
  when not in use.
• Carbon monoxide results from incomplete burning
  of fuel. Monoxide poisoning can result from
  improperly adjusted or poorly vented gas
  appliances. Have you're professionally checked
  occasionally. Also, never use charcoal briquettes
  or the like to cook or heat indoors.
• Volatiles, such as cleaning fluids, gasoline,
  kerosene and such are often flammable, can easily
  cause fires and explosions, and should never be
  stored in a kitchen.
• Pesticides such as bug killers, roach poison and
  rodent bait should be considered dangerous. If
  you get them on your hands, wash them off. When
  you use them, make sure there is no uncovered
  food they can get into. Be sure they are not
  accessible to children or pets. Store carefully,
  and preferably not in the kitchen.
• If you must store cleaning chemicals and other
  possibly toxic non-food items in the kitchen,
  always store them on shelves below foodstuffs, so
  if they leak, they can't get into your food.

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Safety Operating Procedures

• Employees should be knowledge about
• The following department safety procedures
• Incident Reports
• Accident Reports
• Near Miss Reports
• Safety Concern Reports

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Restaurant Operations

• Summary
• Raise employees awareness in safety and provide
  training so that they
• can safely carry out their responsibilities
• Minimize health and safety incidents by
  utilizing a team approach to safety
• Promote safety management practices universally

Safety First" is "Safety Always."  Charles M.
Hayes