People are the

simple most
common source of
contamination.
Everyone carries
many types of
harmful bacteria
and viruses on and
in their bodies.
 On the skin and hair.
Germs can be In the mouth, throat,
everywhere and and nose.
especially on people Under dirty
fingernails.
On dirty uniforms and
soiled clothes.
In pimple or boil or
other infection.
In bodily wastes
 In sick employees, the
number of bacteria or viruses
in the body is much greater.
 Some signs that your body is
infected with large amounts
of harmful germs are a sore
throat, skin infection, fever,
nagging cough, runny nose,
upset stomach, or diarrhea.
If you have any of these
signs, go and report your
health problem. Do not wait
until it is too late.
 PERSONAL HYGIENE

Personal hygiene practices can be divided

into three categories :
Personal cleanliness,
 Proper working clothes,
 Personal habit to avoid
1.Personal cleanliness

A. Bath or shower daily

Your skin is an ideal place for

bacteria to grow. Bathing
daily with plenty of soap
and warm water will
reduce the amount of
bacteria on your skin.

Bacteria grows every four

hours, so it would be better
to take a shower 6 times a
day, at least 3 times a day!
B. Keep hair clean
and well trimmed
Your hair also
provides a good
place for bacteria
to grow, always
keep it clean and
trimmed above
the collar of your
work jacket.
C. Keep fingernails
short, well
trimmed and
clean
Long and ragged
fingernail is very
difficult to keep
clean and they
provided a good
place for dirt
bacteria to hide.
D. Wash hands often
Hands are the number one source
of contaminations. They must
be kept clean at all the time to
prevent spreading bacteria to
everything you touch.
 Before starting to work and after
each work break.
 After each visit to the toilet.
 After touching raw meats,
poultry, or seafood.
 After touching equipment,
utensils, or work surfaces that
are not cleaned.
 After coughing, sneezing, or
touching your face or hair.
 After smoking a cigarette.
 After handling garbage, boxes of
food supplies or anything on the
deck.
2.Proper work clothes

The contamination of food

can also prevented by
foodservice employee
wearing the correct work
clothes.
Wear a clean work jacket,
pants and apron to work
everyday.
Dirty work clothes give
bacteria a good place to
grow and multiply.
Touching the dirty clothes
will start the
contamination cycle,
bacteria spread from dirty
clothes to the hands and
to the food
 Hats and hairnets must
always be worn while
working in the galleys.
Hair provides another a
good place for bacteria
to live. Hats and
hairnets prevent hair
from falling into the
food, and they also stop
persons from touching
their hair and scalp. Do
not wear jewelry while
working.
 Wedding ring and
simple style of watches
can be worn.
 3.Personal habits to avoid.

 Do not smoke in any part of the

Galleys.
 Do not eat snacks or meals in the
galleys.
 Avoid scratching your head or face,
playing with your hair, picking up
your nose, and wiping your mouth
with your hands.
 Wash your hands only in the sinks
provided for hand washing.
 Do not taste food with your finger
or use the same spoon to taste
several food items.
 Do not spit on the decks or into
sinks. Harmful bacteria can be
spread in a way that is similar to
coughing and sneezing.
LOGO

II. Sanitation
 1.SANITATION

Costumers often
judge your food
based on the
cleanliness of your
establishment.
If they see an eating
area or an open
kitchen that is visibly
dirty, they likely to
be worry of the food
they are being
served.
 Cleaning and Sanitizing
help prevent the spread of disease-causing
germs from surface to surface and food to
food.
 CLEANING ;
refers to removing
the visible dirt.
 SANITIZING ;
is the process of removing or reducing the
number of pathogenic microorganisms on a
clean surface to safe levels.
Cleaning system can be Cleaning system
done manually or
machinery

1. Using 3 bucket system :

Red bucket (warm

water, soap and sponge)
for WASHING

Grey bucket (warm

water) for RINSING

White bucket (warm

water with 50 - 200 ppm
of chlorine) for
SANITIZING
 Food Contamination Prevention

What is cross-contamination?
By definition, cross-contamination is
the transfer of disease-causing by
microorganisms, such as bacteria and
viruses, from one food to another.
 How does it happen ?

Contaminated food may come

in direct contact with other
foods, or one food may drip
contaminated juices on
another food.
Uncontaminated food may
come in contact with a
contaminated utensil, piece
of equipment, or work
surface.
Food handlers with dirty hands
or wearing soiled uniforms
may contaminate food
 How do you help to prevent it ?
 Train employees how cross-
contamination occurs and how to
help prevent it from happening.
 Hang posters throughout the
kitchen/galley to remind employees
of food safety procedures.
 Keep food separate in the kitchen by
creating color-coded zones.
 Uses color-coded equipment and
utensils to reinforce cross-
contamination prevention training.
 Clean and sanitize all equipments,
utensils, and food contact surfaces.
 Store food in the proper food safety
storage order.
 Provide dedicated containers and
utensils for handling ice.
When to wash your hand?

1. Before and after

handling food
2. After using the restroom
3. After touching your hair,
face, or body
4. After shaking hands
5. After sneezing,
coughing, or using
handkerchief
6. After smoking, eating,
drinking, or chewing
gum
7. After using any cleaning,
polishing or sanitizing
chemical.
8. After taking out the
garbage, clearing off
tables, etc
Proper handwashing

Wet hands
Apply soap
Lather
vigorously–20
seconds
Rinse
thoroughly
Dry hands
LOGO

Thank you