Personal hygiene A course in quality and safety management in Quality and safety issues in fish handling ----- A course in quality and safety management in fishery harbours in Sri Lanka NARA, DFAR, ICEIDA and UNU-FTP Delivering time 45 minutes Icelandic International Development Agency (ICEIDA) Iceland United Nations University Fisheries Training Programme (UNU-FTP) National Aquatic Resources Research and Development Agency (NARA) Sri Lanka Department of Fisheries and Aquatic Resources (DFAR)

Content What is personal hygiene? Why is it important? How are diseases spread? During this lecture you will learn about personal hygiene and why it is important. About part of the body that need to be cleaned or covered. When and how to wash hands to keep food safe. How diseases are spread and how people can take responsibility for personal hygiene. Follow slide

Learning objectives After this lecture participants will be familiar with: sources of bacterial contamination from people how to control the contamination

Means maintaining a clean body and clean clothing Personal hygiene Means maintaining a clean body and clean clothing Personal hygiene refers to the cleanliness of a person´s body and clothes. Food workers need to be healthy and clean to prepare safe food.

Food handlers can carry bacteria that can cause illness in people who eat the food handlers have prepared In fact people are the most common source of food contamination. Hands, breath, hair, sweat, coughs, and sneezes all carry microorganisms. Even if a food handler does not feel sick, he or she could still be carrying microorganisms that can cause illness if they get into food. Supervisors and workers need to understand the importance of protecting food. Food borne disease outbreaks are very bad for business. Fish handler Fish as food Sick consumer

Personal hygiene Don´t forget to wash your hands after you have …………………….. This is important because dirt and microorganisms present on the skin and on outdoor clothing can be transmitted to the food Micro organisms can also be transmitted to the food via cough, colds and wounds In fact, people are one of the most common source of food contamination Follow slide People are one of the most common source of food contamination

Source of bacterial contamination from persons Intestinal waste (faeces) is a major source of bacterial contamination (Salmonella, Shigella and enterococci) Because of poor personal hygiene, the bacteria found in faeces are often found in foods When employee use the rest room, they may get some intestinal bacteria on their hands. If they do not wash their hands properly the microorganisms will spread to any food that they touch. Because of poor personal hygiene, the bacteria found in faces are often found in food. Therefore, employee should wash their hands with soap before leaving the washroom, and use a hand-dip sanitizer before handling food. The intestine of humans and animals carry common bacteria,m such as Salmonella, Shigella, and enterococci. When these bacteria multiply, they are pathogenic (disease causing). They cause intestinal disorders and slight or severe infections, and may even cause death.

Employee hygiene Food can carry several illness Respiratory disease, e.g. cold, sore throats, pneumonia, scarlet fever and tuberculosis Gastrointestinal disease, e.g., vomiting, diarrhoea, dysentery Typhoid fever Infectious hepatitis Employees who are ill should not come to work. They should not touch food or equipment and utensils used to process, prepare, and serve food. food can carry several illness including: Respiratory disease, e.g. cold, sore throats, pneumonia, scarlet fever and tuberculosis Gastrointestinal disease, e.g., vomiting, diarrhoea, dysentery Typhoid fever Infectious hepatitis After people recover from the disease they often become carriers. This means that they still carry the disease-causing microorganisms in or on the body. e,g an employee may carry Salmonella for several months after recovering from salmonellosis

Droplets are usually formed by sneezing, coughing and talking Talk to slide Sneeze contains lot of bacteria on the droplets flying around (From Fundamental og Microbiology; Frobisher et al.)

How microbes from people contaminate food Skin, fingers, fingernails, jewellery, hair, eyes, mouth, nose, throat, lungs,waste (faeces) Employees may carry a disease-causing microorganisms even if they do not have symptoms of the illness Handwashing is the most important action To understand why employee need good personal hygiene, it helps to look at different parts of the body that can be source of microbial contamination. Next slides shows that bacteria live on different parts of the body and how handwashing affects the number of bacteria. The skin constantly deposits sweat, oil and dead cells on its outer surface. When these materials mix with dust, dirt and grease they for an ideal place for bacteria to grow. Therefore, bacteria from skin can contaminate food. Contaminated food has a shorter shelf life or may cause foodborne illness. Washing hands reduces the number of bacteria and dead cells that can be shed into the food. Bacteria may be picked up by the hands when they touch dirty equipment, contaminated food, clothing or parts of the body. Plastic gloves can be used after proper handwashing to help preventing pathogenic bacteria on the fingers and hands from reaching the food. One of the easiest ways to spread bacteria is through dirt under the fingernails. Food handlers should not have long fingernails or artificial fingernails. Food handlers should not wear jewelry in food processing area it can cause a safety hazard if caught in machinery or they can fall into or come in contact with food. Hair carries microorganisms, especially staphylococci. Therefore, food handlers should use hairnet. Eyes do not normally carry bacteria but employee with an eye infections rub their eyes and their hands will be contaminated Many bacteria are found in mouth and on the lips. It is easy to show this by asking someone to press his or her lips on a surface of sterile agar medium in a petri dish. Smoking should not be allowed at work because the smoke can carry bacteria from the mouth and hands pick up bacteria when they carry smoking implements to the mouth. During a sneeze some bacteria are released into the air. Spitting should never been allowed in food processing area. Spitting spreads disease, contaminates food, and does not look good. The nose and throat have a fewer bacteria than the mouth. The hairs and mucus in the upper respiratory tract filter out most of the microbes that are breathed in, the rest are destroyed by the body defences. An employee who has a cold should use a hand-dip sanitizer after blowing his/her nose. Otherwise the bacteria can be transferred to the food being handled. Employees should use their elbows or sshoulders to block sneeze or cough.

Recommended handwashing procedure 8. Dry with 1. Wet hands paper towel 7. Rinse 2. Soap Handwashing - CCP Hazards: Cross contamination from humans, dirty 6. Soap- containers, 3. Lather Lather utensils, packages and raw food People who are working in the food industry have to aware of the importance of handwashing, Improper ahndwashing causes about 25% of foodborne illnesses. Handwashing with soaps and water removes the bacteria. Rubbing the hands together or using a scrub brush removes more bacteria than a quick handwashing. This slides illustrates teh recommended double handwashing procedure. Read through the slide. 5. Rinse 4. Brush

Effect of handwashing Talk to slide By washing hand carefully both with soap and clean water and in the end by sanitizer then the results can be really good as shown in this picture.

What is not allowed....... ....touch hair ....finger in the nose Talk to slide Examples of some bad habits not allowed while processing or handling food or fish .....use nail varnish ....sneeze on the fish

Microbes on hair Talk to slide Lot of microbes can be transported to food by hair if the hair is not covered.

Transmission of infectious micro organisms indirect airborne Direct airborne contact via hand and objects wafted into air Direct. Many microorganisms are transferreed directly from one persone to another through close contact. Respiratory disease are transferred via tiny particles released from the nose and mouth through talks, sneeze or coughs. The particles can be suspended in the air, attached to dust, for a long time. Indirect. The host (infected person or animal) of an infectious disease may transfer organisms to water, food, objects, or soil. Dorknobs, telephones, pencils, books, washroom fittings, clothing, money, and knives can all transfer infections from one user to another. e.g. salmonellosis dysentery and diphteria are diseases that can be spread indirectly. dust borne settles in dust (From Fundamental og Microbiology; Frobisher et al.)

How to control? Protective clothing (hairnet, coats, trouser, aprons, gloves and boots) are used to protect the food and the processing environment against contamination from people. Hand washing with soap and water removes more bacteria than quick hand washing. Very important especially after using toilet, blowing their nose, handling anything dirty, handling money or smoking Food organizations should have clear and strict personal hygiene rules. The rules should be clearly posted on the wall. The policies should cover personal cleanliness, clothing, good food-handling practices and use of tobacco. The employee should use protective clothing like hairnet, trouser, aprons, gloves and boots and it is used to protect food and the processing environment against contamination from the people NOT TO PROTECT PEOPLE TO BE CONTAMIANTED FROM THE FOOD /FISH. Employee should wash their hands after using toilets, blowing their nose, smoking, handling anything dirty, and handling money.

Boots ???? Ice plant Ice in bag Discuss pictures It is important that special boots or footwear is used in ice making plants. Otherwise bacteria from the ground outside can by brought into the plant and contaminate the ice Ice plant Ice in bag

References Marriott, G. M.(1997). Essentials of food sanitation. Chapman and Hall. New York and London Training material from UNU-FTP and Icelandic Fisheries Laboratories Guide to Hygiene within the Fish Industry (2000). Eastfish - Fachpresse Verlag, Michael Steinert, An der Alster 21, D-20099, Hamburg Frobisher, M., Hinsdill, R.D., Crabtree, K.T., and Goodheart, C.R. (1974). Fundamentals of microbiology. W.B. Saunders Company, England and Canada.