proper hand washing

1. 1
NVCFI – Food Processing, Packaging and Labelling |
Semi Final
 Hands are visibly soiled.
 After using the washroom (includes changing diaper).
 After blowing your nose or sneezing in your hands.
 Before and after eating, handling food, drinking or smoking.
 After touching raw meat, poultry or fish.
 After handling garbage.
 Visiting or caring sick people.
 After handling pets, animals or animal waste.
 Wash your hands with clean running water (warm or cold) and apply soap.
 Rub your hands together to make lather and scrub them well; be sure scrub the backs of your hands,
between your fingers, and under your nails.
 Continue rubbing your hands for at least 20 seconds.
 Rinse your hands well under running water.
 Dry your hands using a clean towel or air dry.
SELF-LEARNING MODULE
FOOD PROCESSING, PACKAGING AND LABELLING
Semi Final | Lesson 2 | AY 2021-2022
TEACHER: MARIA MERLLAN E. MIER, LPT
LESSON PROPER
Proper Hand washing
Washing is the single most effective way to prevent the spread of infections. "Germs" (a general term for
microbes like viruses and bacteria) can be spread casually by touching another person. You can also catch
germs when you touch contaminated objects or surfaces and then you touch your face (mouth, eyes, and
nose). "Good" hand washing techniques include using an adequate amount of soap, rubbing the hands
together to create friction, and rinsing under running water.
The following are different situations where people can pick up "germs".
Ensuring that employees wash their hands properly after using the washroom is very important in
reducing disease transmission of stomach "flu" and other gastrointestinal infections. Using soap and lathering up
is very important (rinsing hands in water only is not as effective). Use comfortably warm, running water. Hands
should be washed for a minimum of 15 -20 seconds, longer if the hands are visibly oiled.
What is the right way to wash your hands?

2. 2
NVCFI – Food Processing, Packaging and Labelling |
Semi Final
A. Keeping Oneself Clean
KEEP SANITATION HIGH IN THE LABORATORY
1. Always wash your hand with soap and water before starting to work, after wiping spilled foods or
sweeping up or after sneezing.
2. Always wear fresh, clean aprons and change or wash them whenever they get dirty.
3. Keep fingernails short and clean.
4. Make it a habit to start the day with bath or shower and change into fresh clothes every day.
5. Comb or brush your hair neatly in place.
6. Do not wear jewelries, spangled hairnet or wristwatch in the laboratory.
7. Wear hairnet, cap or hat which covers the hair and prevents it from falling.
B. Keeping the range clean
1. Wait until the range is cool before starting to clean.
2. Remove burned food particles by scraping with the blunt scraper.
3. Wash range daily. Do not allow grease to collect on range.
4. Soak top grids in water to which a detergent has been added.
5. Use a stiff bristle brush or blunt scraper to remove cake- on materials.
6. Grates and burners from gas range by scouring in pot sink with an alkaline type of detergent.
7. For electric ranges, remove grease films with the use of alkaline detergent and warm water. Be sure
water does not get into the electrical elements.
8. Rinse with clean water and dry with dry cloth.
9. Wipe surface made of iron with clothes treated with cooking oil to prevent rusting.

3. 3
NVCFI – Food Processing, Packaging and Labelling |
Semi Final
C. Keeping the refrigerator clean
1. Defrost the refrigerator once a week. Remove from the electrical connections and take out all foods in
the shelves.
2. Throw away foods that are unusable. Most leftover foods should be used up within 2 days unless the
food has been quick frozen.
3. Thoroughly wash outside and inside walls and shelves with detergent and warm water solution.
4. Rinse with clean water then wipe with a clean cloth to dry. Do not use cleaning powders that will
scratch the finish of the refrigerator. Neither should ammonia and scouring pads be used.
D. Keeping the mixing machines clean
1. Wash bowl and beater after each use.
2. Dry beater and bowl with clean cloth before storage.
3. Clean beater shaft and body with warm water. Dry thoroughly and store.
E. Keeping the food clean
1. Do not handle foods and ingredients when hands are cut or infected.
2. Do not work around the products or ingredients when sick.
3. Keep perishable foods and food supplies either cold or hot.
4. Refrigerate foods properly.
5. Do not return materials that have dropped to the floor or which touch dirty surface.
6. Do not store food supplies and equipment under possible points of contamination.
7. Check pans and ingredients for any foreign materials during processing.
8. Fresh food should always be washed before use.
9. Keep all ingredients bin covered except when transferring the ingredients.
10. Keep partially used bags of ingredients folded about.
11. Brush bags and wipe off dust from cans before opening.
12. Do not dump fresh vegetables on top of old ones. Use ingredients in proper rotation.
13. Keep off all ingredient container off the floor, covered and upside down.
F. Keeping the laboratory clean
1. Do not chew, eat, smoke or play inside the laboratory.
2. Do not comb hair or make yourself up in the laboratory.
3. Always return tools and implements to their proper places.
4. Keep the cabinet doors closed to prevent accidents and rodents from entering the cabinet.
5. Keep on hand a regular size notebook for notes and diagrams.
6. Keep personal belongings out of the working area.
7. Do not lean or sit on the equipment’s and work tables.
8. Wipe off immediate any spilled water or oil on the floor, it might cause an accident.
9. Floors should be swept after each laboratory session.
10. Provide waste container in convenient place.

4. 4
NVCFI – Food Processing, Packaging and Labelling |
Semi Final
WASTE MANAGEMENT
Waste management is the collection, transport, processing or disposal, managing and monitoring of
waste materials. The term usually relates to materials produced by human activity, and the process is generally
undertaken to reduce their effect on health, the environment or aesthetics. Waste management is a distinct
practice from resource recovery which focuses on delaying the rate of consumption of natural resources. The
management of wastes treats all materials as a single class, whether solid, liquid, gaseous or radioactive
substances, and tried to reduce the harmful environmental impacts of each through different method. Proper
waste management plays a very important role especially in the kitchen where foods are being prepared and
cooked.
WASTE MANAGEMENT PROCEDURES AND TECHNIQUES
1. Waste avoidance is engaging in activity that prevents generation of waste. Waste segregation is the
process of dividing garbage and waste products in an effort to reduce, reuse and recycle materials.
2. Waste reduction is the minimization of wasteful consumption of goods.
3. Re-use is the process of recovering materials intended for some purpose without changing their
physical and chemical appearance.
4. Recycling is the treatment of waste materials through a process of making them suitable for
beneficial use and for other purposes.

5. 5
NVCFI – Food Processing, Packaging and Labelling |
Semi Final
5. Composting is the controlled decomposition of organic matter by microorganism mainly bacteria
and fungi into a humus like product.
6. Waste disposal refers to the proper discharge of any solid waste.