Food Safety Training Course Co-financiado:

Personal Hygiene

microorganisms hands food! Hand and nail washing 3| 10 Personal hygiene Importance of correct hand washing? Short nails, vigorously clean and nail polish free! Frequently wash hands correctly

Hand and nail washing How to correctly wash your hands? 6. Dry hands well, especially in between fingers, with single-use paper towels. 1. Wet hands and forearms up to the elbows with hot water. 2. Soap hands and forearms well with a sufficient amount of disinfecting liquid soap. 3. Vigorously scrub interdigital spaces, thumbs and back of your hands, for at least 20 seconds. 4. Brush nails with an appropriate brush, which must be kept clean and dry between uses. 5. Rinse hands and forearms well with hot water to remove all traces of soap. The greatest risk of food contaminations in your hands 4| 10 Personal hygiene

When should you wash your hands? 5| 10 Personal hygiene Hand and nail washing

- Disposible; - Impermeable; - Always clean. Utilization of gloves The use of gloves does not exclude hand washing! - Handling ready to eat foods; - Protection against lesions on the handlers hands; Gloves 6| 10 Personal hygiene

- Light coloured - Clean and in good state - No exterior pockets - Wash resistant material - Exclusive of the work place Uniform characteristics -Rubber, light colour, closed Footware Hair net-Cover the hair, with no hair pins 7| 10 Personal hygiene

Personal behaviour 8| 10 Personal hygiene

Periodic medical exams Communication of ALERT symptoms: - Jaundice - Diarrhoea - Vomiting - Fever - Sore throat - Visible infected skin lesions (furuncles, cuts, etc.) - Ear, eye or nose infections. Illnesses and lesions 9| 10 Personal hygiene

Immediate and periodic Revised and updated Practical cases, demonstrations, fixation of warnings at the workplace … Food handler training Visitors All personal hygiene rules must be followed Give out visitor kits with disposible pieces -Hair net -Lab coat -Shoe protections 10| 10 Personal hygiene