This presentation discusses the importance of personal hygiene in the kitchen for food safety. It outlines proper procedures for hand washing, uniforms, and personal hygiene practices. Key points include washing hands before and during food preparation, wearing clean uniforms without jewelry, and maintaining good personal hygiene like showering daily and keeping hair and nails clean. Following these practices prevents contamination of food from people's bodies and actions. Proper hand washing involves wetting, soaping, scrubbing all surfaces for 20 seconds, rinsing, and drying with a paper towel.

1. PRESENTATION ON
PERSONAL HYGIENE
Hospitality Management

2. AGENDA
•Why Personal Hygiene in Kitchen
•What is Personal Hygiene
•Proper Uniform
•Hand washing

3. WHY PERSONAL HYGIENE IN KITCHEN?
For Food Safety
Preventing or reducing Contamination of food by
--------------People or
--------------by their actions or inactions

4. What we mean by PERSONAL HYGIENE
• Shave and Shower daily
• Always wear clean and complete uniform
• Do not touch any part of your body with hands. If done so, wash hands
immediately
• Short clean and covered hair.
• Fingernails should be short and clean
• No jewelry- watches, rings, body piercing
• Do not sneeze, blow or cough
• No spitting, tobacco or gum to be chewed
• Always wash hands before starting work
• No open cuts or wounds
• Prevent the body, anything from our body or anything we are wearing coming in
contact with food or food contact surface

5. PROPER UNIFORM
• Clean and COMPLETE Uniforms- chef coat, apron, scarf, shoe
• Clean and Close toe shoes, no heels
• Hair restraints- hairnets, caps
• No Jewelry- watches, rings, body piercing
• No Nail polish, false fingernails
• No false eyelashes

6. HAND WASHING
Food handlers are expected to wash their hands whenever
their hands are likely to contaminate food. This includes
washing their hands:
• immediately before working with ready-to-eat food;
• immediately after handling raw meat or processed (or cut) fruit or
vegetables
• immediately after using the toilet
• before they start handling food or go back to handling food after
other work
• immediately after smoking, coughing, sneezing, using a handkerchief
or disposable tissue, eating or drinking
• after touching their hair or any other body part

7. STEPS IN PROPER HAND WASHING:
WET hands
SOAP hands
SCRUB back of hands, wrists, between fingers, under fingernails, arms almost to elbows
RINSE in clean water
DRY with paper towel
CLOSE TAP with paper towel
OPEN DOOR with towel
DISCARD towel in appropriate manner