The document discusses the importance of personal hygiene and cleanliness. It states that hygiene helps prevent the spread of illness and disease and helps people feel good. Maintaining cleanliness through practices like regular bathing, hair washing, dental hygiene and hand washing can reduce bacteria. Food handlers must observe strict personal hygiene practices like being free from infections, maintaining clean clothing and protective gear, and properly washing hands to prevent contaminating food.

1. Observe Personal
Hygiene
and Good Grooming
Prepared by:
CARMELINE PRECY D. LLORCA-COLANDOG

2. •Hygiene is more than just being
clean. It is defined as one of the
practices that helps people stay
healthy.
•Practicing good personal hygiene is
smart for two reason.
•First, it helps prevent people from
catching and spreading illness and
disease.
•Second, it helps people feel good about

3. •Cleanliness is an important
issue; poor hygiene is seen as
unacceptable and unhealthy
lifestyle.

4. •Good hygiene includes thorough and regular
washing of one’s body (especially hands),
washing one’s hair, brushing and flossing
teeth, and caring for gums.
•These grooming habits will reduce the threat
of bacteria that constantly reside in the body.

5. Directions: Write TRUE if the statement is correct and FALSE if
the statement is wrong. Write your answer in your activity
• __________ 1. Food handlers should maintain a high
degree of personal cleanliness.
• __________ 2. People suffering from or a carrier of a
disease should not be allowed to enter any food handling
area.
• __________ 3. Washing of hands should be done after
preparation of food.
• __________ 4. Workers should be well-groomed, that is to
say, make up is a must for girls.
• __________ 5. Smoking or spitting anywhere is allowed
during food preparation.

6. • __________ 6. A mask should be worn to cover
the mouth during food preparation
• __________ 7. An apron or a laboratory gown
that is fitted, cleaned, and pressed must be worn.
• __________ 8. Medical examination of a food
handler should be carried out if clinically or
epidemiologically indicated.
• __________ 9. Hands should be washed only
after using the toilet.
• __________ 10. It is advisable to work or prepare
foods even with infected wounds or cuts.

7. • __________ 11. Coughing and sneezing can spread
bacteria, viruses, and parasites.
• __________ 12. Sweating causes the body to have
odor.
• __________ 13. Poor hygiene can cause diseases and
conditions like heart disease, strokes; and diabetes.
• __________ 14. Personal hygiene is not important to
keep up your appearance and self – esteem.
• __________ 15. Picking your nose does not cause
health problems.

8. Good Manufacturing Practices (GMP)
Requirements on Personal Hygiene
1.Health Status.
People known, or suspected, to be suffering from, or
to be a carrier of a disease should not be allowed to enter
any food handling area. It is a likely that they could
contaminate food. Any person so affected should
immediately report illness or symptoms of illness to the
management.
• Medical examination of a food handler should be
carried out, if clinically or epidemiologically indicated.

9. 1.Illnesses and Injuries. The following conditions
should be reported to the management so that
any afflicted persons need to subject themselves
to medical examination and be excluded from
handling food.

10. • Diseases of the
respiratory tract, such
as common cold, sore
throat, pneumonia,
scarlet fever,
tuberculosis, and
trench mouth.
• Respiratory tract
infections spread
microorganisms such
as staphylococci, which
are indigenous to
portions of the
respiratory tract

11. • Intestinal disorders, such as
dysentery, typhoid fever and
infectious hepatitis. People
suffering from intestinal
disorders usually shed a lot of
intestinal bacteria such as
Shigella, Salmonella, etc.
which may be transmitted to
food by dirty hands.
• A person suffering from
salmonellosis for example,
may shed as many as 10 cells
per gram of feces, during
illness (ICMSF,1988).

12. • c. Skin disorders, such as sores,
abrasions, and lesions, infected ears, boil
scabies and severe rashes. The usual sites
for harboring staphylococci are cuts, burns,
abrasion, and pustular lesions.
• When infected persons handle food, the
hazard of passing staphylococci from skin
surfaces to food increases.
• Pre - employment physical examination is
usually required for every person
intending to work in a food plant in order
to establish freedom from above diseases.

13. •3. Personal Cleanliness. Food handlers
should maintain a high degree of
personal cleanliness.
•They should wear suitable protective
clothing, head covering, gloves, facial
masks, and footwear.
•Suitable waterproof dressing should
cover cuts and wounds, wherein
personnel are permitted to continue
working.

14. Proper personal hygiene is critical in
any food service premise.
• Personal hygiene includes:
1. Showering and bathing regularly
2. Keeping hair clean and covered or tied back
3. Keeping clean clothing and footwear that is used at
work
4. Handwashing regularly
5. Using clean utensils for tasting food
6. Using separate cloths for cleaning and wiping plates

15. Hand Washing
• Personnel should always wash their hands when
personal cleanliness may affect food safety, as
shown in the following practices:
a.Sneezing, coughing, or touching your mouth or
nose
b.Smoking or using toothpicks
c.Cleaning and wiping tables, food preparation
surfaces, or equipment
d.Handling soiled object, garbage, or money

16. • a. At the start of food handling activities.
• b. Immediately after using the toilet
•c. After handling raw food or any
contaminated material, where this could
result in the contamination of other food
items. They should avoid handling ready to-
eat food when unsure of cleanliness in the
process of preparing it.

17. HAND WASHING TECHNIQUE

18. Processor’s Outfit as Part of Personal
Hygiene
Apron Hairnet Face mask Gloves

19. PERSONAL PROTECTIVE EQUIPMENT
(PPE) IN FOOD (FISH) PROCESSING
•Personal Protective Equipment (PPE)
•is a very important aspect in
ensuring safety in food
manufacturing plant.
Food handling safety tools provide
protection to the workers from possible
infections and food contamination.

20. Below are required laboratory outfits
during Food (Fish) Processing.
• 1. Hair Covering/hairnet prevents hair from falling into
the food products.
• 2. Face Mask serves as a barrier to airborne
contamination of food during sneezing, coughing and
talking.
• 3. Apron reduces the risk of contamination and helps
maintain cleanliness.
• 4. Glove reduces the risk of contamination from hands.

21. The processes of cleaning the Personal
Protective Equipment (PPE)
• The PPE should be washed and cleaned regularly
with a soft brush and soapy solution to remove any
dried debris and stains.
• Basin can be used to soak, rinse, sanitize, and
then rinse the PPE again.
• After washing, place the PPE in another bin with
clean water to rinse out any remaining soap and
sanitizer.

22. Directions: Choose the letter of the best answer. Write the
chosen letter in your activity PAPER.
• 1. It is an equipment that will protect
workers against work related hazards and
infections.
A.Apron
B.Gloves
C.Hairnet
D.Personal Protective Equipment (PPE)

23. • 2. Which of the following refers to the science of
good health that denotes
• cleanliness and freedom from the risk of
infectious diseases?
• A. Cleanliness
• B. Hazards
• C. Hygiene
• D. Sanitation

24. • 3. When is the proper time of handwashing
that should be observed by personnel to
ensure food safety?
• A. Before writing
• B. After brushing teeth
• C. While washing dishes
• D. Immediately after using the toilet

25. •4. It is a protective equipment worn to keep
clothes clean while doing something dirty such as
cooking and cleaning.
A.Apron
B.Face mask
C.Gloves
D.Hairnet

26. • 5. The following are Good Manufacturing Practices
(GMP) on personal hygiene except:
• A. Hazard analysis
• B. Health status
• C. Illness and injuries
• D. Personal cleanliness

27. • 6. It refers to a Personal Protective
Equipment (PPE) that prevents the worker’s
hand from getting dirty or injured.
A.Apron
B.Face mask
C.Gloves
D.Hairnet

28. 7. Which of the following should be
considered a personal hygiene protocol?
•A. Drinking water
•B. Eating fruits
•C. Proper hand washing
• D. Sleeping

29. • 8. It is defined as one of the practices that helps
people stay healthy
• which includes thorough and regular washing of
one’s body.
• A. Grooming
• B. Hygiene
• C. Safety
• D. Sanitation

30. •9. It is a bacteria transmitted to food caused
by bare hands contact.
•A. Campylobacter
•B. Clostridium
•C. Listeria
•D. Salmonella

31. •10. The following are intestinal disorder
except:
•A. Dysentery
•B. infectious hepatitis
•C. Pneumonia
•D. Typhoid fever

32. •11. It is a Personal Protective Equipment
(PPE) that prevents hair from falling into
•the foods products.
•A. Apron
•B. Face mask
•C. Gloves
•D. Hair net

33. •12. Which of the following
disease is associated to skin
infection?
•A. Dysentery
•B. Hepatitis
•C. Scabies
•D. Sore throat

34. •13. The following are personal hygiene
practices in food service premises except:
•A. Showering and bathing
•B. Hand washing regularly
•C. Using clean utensils for tasting
•D. Keeping the hair clean even not covered
or tied

35. •14. It is a PPE that reduces the
risk of contamination from hands
•A. Apron
•B. Face mask
•C. Gloves
•D. Hair net

36. •15. The following are the hand
washing techniques except:
•A. Apply enough soap to cover all
hand surface
•B. Dry hand thoroughly to sunlight
•C. Rub hands palm to palm
•D. Wet hands with water

37. ANSWERS
•1. D
•2. C
•3. D
•4. A
•5. A
•6. C
•7. C
•8. B
•9. D
•10. C
•11. D
•12. C
•13. D
•14. C
•15. B

38. ANSWERS
1.True
2.True
3.False
4.False
5.False
6.True
7.True
8.True
9.False
10.False
11.True
12.True
13.False
14.False
15.True