MODULE 4: PERSONAL HYGIENE AND SAFETY

WHAT IS HYGIENE?
Hygiene is the science that deals with the prevention of disease
and the preservation of health. Hygiene means more than
cleanliness - it ensures that the food that we serve is free of
disease or physical contaminants.

PERSONAL HYGIENE
A chef has a responsibility to the public to follow very high
personal hygiene standards. In some operations, these standards are checked and upheld by
management and in others, individuals are left to their own devices which leads to some questionable
food preparation ethics.

It is also a requirement of your job to maintain hygiene standards and one can be dismissed from a
position for not doing so continually.
How a chef appears in a restaurant will have a direct impact on what the guest thinks of you as a
professional and whether they trust you to prepare food for them.
Food handlers must:
• be in good health
• have hygienic personal habits
• wear the correct, clean, protective clothing
• be aware of the potential danger of poor hygiene practices
WHY IS PERSONAL HYGIENE IMPORTANT?
As an employee in the food service industry, you are in direct contact with food that customers will be
consuming and therefore you have a responsibility to the public to follow very high personal hygiene
standards.

When handling food, you can cause customers physical harm by contributing to contamination.
Contamination can be separated into 3 distinct types:

1. biological
2. physical
3. chemical

1. Biological Contamination:
Food serves as a carrier for many illnesses. Poor hygiene
practices can promote the growth and spread of harmful
bacteria, parasites and viruses causing biological
contamination resulting in illness and even fatalities.

2. Chemical contamination:
The result of irresponsible practices and misuse of insecticides and kitchen chemicals

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 3. Physical contamination:
This is generally a result of irresponsible work practices or bad personal hygiene/unmonitored hygiene
policies such as when jewellery, nails, hair, parts of broken equipment, plastic or plasters find their way
into food when the handlers are not focusing on the job at hand.

WEARING THE CORRECT UNIFORM: PERSONAL PROTECTIVE EQUIPMENT (PPE)

The uniform policy is one of the most important elements of personal hygiene:

• Uniforms should be made from durable, but light and easily washable
material.
• Wear a double-breasted chef’s jacket to protect against spills and to
swop around for a clean appearance.
• Press-studs or Velcro fastenings on uniforms are more hygienic.
• Keep your sleeves rolled down, for hygiene and safety purposes.
• Wear long trousers to protect your legs.
• Aprons should be knee length or longer to protect the legs.
• Wear a hat (skullcap or toque) when in the kitchen and a hairnet if all
hair is not covered by the hat.
• Wear a necktie to absorb perspiration and protect the neck from fluctuating temperatures.
• Wear closed, non-slip black leather shoes to protect your feet. Keep your feet dry and clean and wear
cotton socks.
• Clean, comfortable underwear is as important as a clean uniform.
• Do not enter the kitchen in outdoor clothing – it can contaminate food. Where possible do not wear
your kitchen uniform outdoors, for the same reason.
• Change your uniform daily.
• For reasons of food and personal safety, simple stud earrings and plain wedding bands are the only
permissible jewellery in kitchens.
• Gloves might be required in certain preparation areas or for certain reasons: food allergies, religious
reasons, public food perception/handling or per establishment policies. Thin latex or vinyl gloves are
worn for those that are allergic to latex.

The advantages of wearing gloves are that they act as a

barrier to cuts, reduce bacterial contamination and create
a public perception that there is a high level of hygiene.
However, they could cause skin infections in some people.
Gloves can also create a false sense of security, as hands
sweat more in gloves and as a result become a breeding
ground for bacteria if not changed frequently. Chefs also
tend to wash their hands less frequently when wearing cloves, contributing to cross-contamination.
Gloves are also an added cost and are not environmentally friendly, adding to landfills.

GOOD & BAD HYGIENE HABITS

The consequences of poor hygiene include the contamination of the food you serve and possibly the
spreading of illness.
THE GOOD
• Keep your hair clean and tied back.

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• Keep your nails short and clean, with no artificial nails or nail polish.
• Keep facial hair to the minimum or it should be covered with a net.
• Use a tissue to blow your nose and sneeze in and wash your hands afterwards. The pathogenic
bacteria staphylococcus aureus is found in many adults’ mouths and noses and can be spread
easily through coughs and sneezes.
• Bath/shower and shave daily and apply unscented deodorant. This is not only for customers but also
to consider your colleagues. Kitchens are hot and perspiration smells and your body odour can cause
a very uncomfortable work environment for you and your team.
• Cover cuts, burns and sores with coloured plaster dressings.
• Cover piercings to avoid bacteria entering the holes and possibly contaminating food should you
touch your face by accident.

THE BAD
• Touching your ears
• Do not wear earrings.
• Wearing cosmetics or false eyelashes –encourages sweating and could cause chemical contamination.
• Biting your nails.
• Smoking around food, when a cigarette is taken from the mouth, germs from the mouth are
transferred to the fingers and then to the food. Smoking near food is a legal offence. Hands must be
washed properly after smoking.
• Touching parts of your body and or face while working.
• Chewing gum in the kitchen while working, produces a lot of salivae that could fall into food. It also
affects your pallet and ability to taste the food you cook.

TASTING IN THE KITCHEN

Chefs do not eat their meals in the kitchen but designated break
areas.
When tasting the following rules should apply:

• Taste food with a clean spoon each time washed and

sanitised.
• NEVER taste with fingers or palm.
• NEVER lick fingers.
• Never use preparation utensils e.g. ladles, knives, serving spoons, and jugs for tasting.
• When tasting, do not stand over a pot of food that you are preparing, as food that you taste could
fall from your mouth into the food, contaminating it. Especially if the food is hot and burns your
mouth!

EFFECTIVE HAND WASHING

The most common method of contaminating food is by having dirty hands. Therefore, all habits
pertaining to hands as mentioned above should be strictly adhered to.

For effective hand washing, the kitchen should have a separate sink for hand washing, with hot and cold
running water, liquid anti-bacterial soap, disposable paper towels for hand drying and sanitiser.

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Hand washing stations should include:

• A separate dedicated basin/sink for hand washing – not the scullery or prep-bowl sink
• Hot and cold taps
• Liquid antibacterial soap
• Disposable paper hand-towel
• Sanitiser
• Rubbish bin with lid

To wash hands properly:

• Remove any large pieces of product that might clog a drain (dough etc.).
• Wet your hands under hot (43℃) running water.
• Use a non-perfumed anti-bacterial soap or gel to provide a good lather over the top and palms of
your hands, between your fingers, around your wrists and lower forearms for 20-30 seconds.
• Clean under your fingernails with a nail brush - only if it is disinfected regularly or disposable.
• Rinse your hands thoroughly with clean water.
• Dry your hands well with disposable paper towels.
• Spray with hand sanitiser.

When to wash your hands:

• After changing into your uniform

• After coughing or sneezing
• Before and after administering first aid
• After blowing your nose
• After touching raw food or waste products
• After handling cleaning materials
• After going to the toilet
• After breaks/eating
• After smoking
• Between tasks to prevent cross-contamination
• At the beginning and end of a shift as you enter or leave the kitchen
• After handling money
• After touching any part of the body
• After handling deliveries
• After handling keys
• Before and after using cell phones or computers
WOUNDS, ILLNESS, AND INFECTION
While working in a kitchen you will inevitably suffer a slight injury on occasion. From a hygiene point,
these must be covered:

• Prevent blood and bacteria from the injury site from contaminating any food
• Prevent bacteria from raw food, from infecting the wound

Waterproof and colourful, especially blue plasters (very few foods are blue) are best to use as a dressing.
These can be easily spotted if they fall off. Metal detectable plasters are used in large food production
operations, scans/X-Rays can pick up the small metal strip in the plaster along the production process.

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When to use plasters:

• Plasters are worn to cover any open cuts or wounds on the hands and fingers when preparing food.
(must also be worn on open wounds on any other exposed areas of skin)
• Plasters should cover the entire cut, wound or blister.
• Plasters should be worn for the duration of the shift and replaced often during food preparation.
• Plasters should be replaced regularly and especially before going into the dining room or when
dishing food from a display/ buffet.
• Gloves are worn over plasters for further hygienic protection.
• To cover piercings

Spots, boils, rashes and certain skin conditions can also be a concern for food handlers, as they could be
infected with the pathogen Staphylococcus aureus. Avoid touching your face and report any skin
conditions, (especially on your hands) immediately to your superior. You might be given non-food-related
duties to perform until it has cleared up or a doctor has certified you fit to work with food.

Any illness should be reported to supervisors as soon as possible, as it could not only be a danger to
customers but also to those around you. You work very closely with your colleagues in a kitchen and if a
condition is contagious, you could affect an entire team, leaving the business at risk.

Illness or symptoms to report to your supervisor:

• Diarrhoea
• Vomiting
• Colds
• Skin infections
• Sore throats
• Congested eyes
• Gastrointestinal upset
• Hepatitis A
• Suspected food poisoning (vomiting, diarrhoea, stomach cramps)

Suffering from foodborne illnesses, are extremely dangerous for a food handler and you should not work
if you display any of these signs (diarrhoea, vomiting, nausea, and discharges from ears, eyes and nose).

When you show symptoms of any of the above conditions, it is advisable to seek medical attention
immediately and to report the results/ sick leave immediately (doctor’s sick leave certificate) to your
supervisor. It is also important that the doctor declare you fit and safe for work before you return.

A carrier of bacteria and viruses can either be:

Healthy: You feel healthy and show no symptoms of illness, yet you are carrying the virus/bacteria. In
this case, it is important to report symptoms of illness in those that live with you as a precautionary
measure.

Or

Convalescent: You are recovering from the virus or bacteria but you continue to be a carrier and need
to get clearance from a doctor before you can continue work as a food handler.

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PERSONAL SAFETY
INJURIES RESULTING FROM MANUAL HANDLING OF EQUIPMENT OR INGREDIENTS
If incorrect manual handling of equipment or ingredients is followed it could result in serious personal
injury. Back or spinal injuries, muscular injuries, fractures, sprains, cuts and bruises can all result from
incorrect handling.

To reduce the risk of injury when moving large objects; assess the task, including weight, size,
temperature and distance if it is to be carried.
• Assess the environment: Flooring, space, activity in the kitchen, identify any hazards such as
obstructions in the path.
• Ensure the correct lifting procedure is used: Bent knees, keeping the object close to the body.
• Ensure any transport equipment such as trolleys are available and stationary.
• Ask for assistance.
REDUCING THE RISK OF PERSONAL INJURY IN THE
USE OF MACHINERY AND EQUIPMENT
Working with equipment includes potential risk, which is
why focusing on the work at hand should always be
encouraged. Equipment and machinery can cause injury
and harm through:
• Entrapment or entanglement
• Severe burns from spilling or splashing oil, hot food
spillage
• The impact from falling or tipping equipment.
• Electrocution from electrical equipment that is incorrectly maintained or cleaned while still plugged in.
• Not using safety guards on slicing equipment.
REDUCE THE RISK OF PERSONAL INJURY BY KEEPING YOUR WORK AREA TIDY
A professional workspace is a tidy, specific task-focused workspace. This is not only safer but most often
allows for greater efficiency. Working professionally will earn you respect in the kitchen environment.

• Assess your environment and space

• Plan and declutter your workspace.
• Focus on one task at a time
• Prevent unnecessary stacking – clean as you go.
• Ensure the floors around your work area are clean and dry.
• Ensure enough lighting and ventilation.
• Use your workspace efficiently and follow production flow.

MODULE OUTCOMES
LEVEL 2 DIPLOMA IN PROFESSIONAL COOKERY (7100-12)
Unit: 703
The learner will:

1. Understand the importance of health and safety in the catering and hospitality industry
2. Be able to identify hazards in the catering and hospitality workplace
3. Understand how to control hazards in the workplace
4. Understand how to maintain a healthy and safe workplace

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Unit: 202
The learner will:
1. Understand how individuals can take personal responsibility for food safety
2. Understand the importance of keeping him/herself clean and hygienic
3. Understand the importance of keeping the work areas clean and hygienic
4. Understand the importance of keeping food safe