This document outlines a course on hygiene. It begins with definitions of key terms like hygiene, health, disease, and the differences between communicable and non-communicable diseases. It then describes different types of hygiene including medical, home, food, and personal service hygiene. Specific practices are provided for each type. The document emphasizes the importance of hygiene for preventing disease transmission and discusses common modes of disease transmission like air, water, excreta, and contaminated food.

1. Hygiene
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2. Course outline:
Introduction
Definitions
Types of hygiene
The difference between communicable diseases
and non communicable diseases.
Examples of communicable and non
communicable diseases
Importance of hygiene in daily life
Modes of disease transmission
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3. Introduction
 In the manufacture of food, pharmaceutical,
cosmetic and other products, good hygiene is a key
part of quality assurance i.e. ensuring that the
product complies with microbial specifications
appropriate to its use. The terms cleanliness (or
cleaning) and hygiene are often used interchangeably,
which can cause confusion. In general, hygiene mostly
means practices that prevent spread of disease-
causing organisms. Since cleaning processes (e.g.,
hand washing) remove infectious microbes as well as
dirt and soil, they are often the means to achieve
hygiene. 3

4. Definition
Hygiene refers to the set of practices perceived by a
community to be associated with the preservation of
health and healthy living. Hygiene practices are
employed as preventative measures to reduce the
incidence and spreading of disease.
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5. Health:
The World Health Organization (WHO) defined
health in its boarder sense as a state of complete
physical, mental and social-well being and not
merely the absence of disease or infirmity.
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Definition (cont)

6. Definition (cont)
Disease
Any deviation from or interruption of the normal
structure or function of any body part, organ, or
system that is manifested by a characteristic set of
symptoms and signs and whose etiology,
pathology, and prognosis may be known or
unknown.
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7. OR disease is a state of discomfort in which the
normal functioning of the body is disturbed, e.g.
malaria, conjunctivitis, typhoid, chickenpox
tuberculosis, etc
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8. Definition (cont
Communicable diseases:
Communicable diseases are diseases that can be transmitted
from one individual directly to another individual. Body
excretions provide the mode for transmission. Some
communicable diseases can be spread by casual contact, such
as colds, flu and tuberculosis from respiratory droplets, such
as from coughing, sneezing or runny noses.
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9. Other communicable diseases require contact
with blood from an infected individual, such as
Hepatitis B and the Human Immunodeficiency
Virus (the virus that cases AIDS). Other
communicable diseases require intimate contact
with an infected individuals body fluids or
genitalia, such as Chlamydia, herpes and syphilis
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Definition (cont)

10. Definition (cont)
Non- communicable disease:
A disease is said to be non- communicable if it
does not spread from one person to another, e.g.
Heart diseases, Stroke, Cancer, Asthma, Diabetes.
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11. Types of hygiene
Medical hygiene
Home and everyday life hygiene
 Culinary (food) hygiene
Personal service hygiene
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12. Types of hygiene (cont)
 Medical hygiene
 Medical hygiene pertains to the hygiene practices related to the administration
of medicine, and medical care, that prevents or minimizes disease and the
spreading of disease.
 Medical hygiene practices include:
 Isolation or quarantine of infectious persons or materials to prevent spread of
infection.
 Sterilization of instruments used in surgical procedures.
 Use of protective clothing and barriers, such as masks, gowns, caps, eyewear and
gloves.
 Proper bandaging and dressing of injuries.
 Safe disposal of medical waste.
 Disinfection of reusable (i.e. linen, pads, uniforms)
 Scrubbing up, hand-washing, especially in an operating room, but in more
general health-care settings as well, where diseases can be transmitted[4]
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14. Types of hygiene (cont)
Home and everyday life hygiene
Home hygiene pertains to the hygiene practices that
prevent or minimize disease and the spreading of
disease in home (domestic) and in everyday life
settings such as social settings, public transport, the
work place, public places etc.
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15. Types of hygiene (cont)
Hygiene in home and everyday life settings plays an
important part in preventing spread of infectious
diseases. It includes procedures used in a variety of
domestic situations such as hand hygiene, respiratory
hygiene, food and water hygiene, general home
hygiene (hygiene of environmental sites and
surfaces), care of domestic animals, and home
healthcare (the care of those who are at greater risk of
infection
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16. Types of hygiene (cont)
 Culinary (food) hygiene
Culinary hygiene pertains to the practices related to
food management and cooking to prevent
food contamination, prevent food poisoning and
minimize the transmission of disease to other foods,
humans or animals. Culinary hygiene practices specify
safe ways to handle, store, prepare, serve and eat food.
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17. Types of hygiene (cont)
Culinary practices include:
Cleaning and disinfection of food-preparation areas and equipment
(for example using designated cutting boards for preparing raw meats
and vegetables). Cleaning may involve use of chlorine bleach, ethanol,
ultraviolet light, etc. for disinfection.
Careful avoidance of meats contaminated by trichuris worms,
salmonella, and other pathogens; or thorough cooking of questionable
meats.
Extreme care in preparing raw foods.
Institutional dish sanitizing by washing with soap and clean water.
Washing of hands thoroughly before touching any food.
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18. Types of hygiene (cont)
Washing of hands after touching uncooked food
when preparing meals.
Not using the same utensils to prepare different
foods.
Not sharing cutlery when eating.
Not licking fingers or hands while or after eating.
Not reusing serving utensils that have been licked.
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19. Types of hygiene (cont)
Proper storage of food so as to prevent contamination
by vermin.
Refrigeration of foods (and avoidance of specific
foods in environments where refrigeration is or was
not feasible).
Labeling food to indicate when it was produced (or,
as food manufacturers prefer, to indicate its "best
before" date).
Proper disposal of uneaten food and packaging.
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20. Types of hygiene (cont)
Personal service hygiene
Personal service hygiene pertains to the practices
related to the care and use of instruments used in the
administration of personal care services to people:
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21. Types of hygiene (cont)
Personal service hygiene practices include:
Sterilization of instruments used by service providers
including hairdressers, aestheticians, and other
service providers.
Sterilization by autoclave of instruments used in body
piercing and tattoo marking.
Cleaning hands.
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22. Importance of hygiene to life
With the kind of health risks that are posed to the
human race today, it has become vital to stay as
hygienic as possible. In fact, most of the new-
world diseases like bird flu and swine flu have
been attributed to lack of hygiene. And if we fight
lack of hygiene today, it will have good effects on
the generation after us too.
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23. Modes of disease transmission
Air
Water
Excreta and sewage disposal
Contaminated food
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