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Running head: HYGIENIC PRACTICES FOR FOOD SAFETY
Hygienic practices for food safety
Name of the student
Name of the university
Author’s note
HYGIENIC PRACTICES FOR FOOD SAFETY 1
Response to question 1
Appropriate washing facilities for hands must be planned, installed and located in
order to:
 Minimizing the risk of contaminating food
 Enabling fast and productive cleaning
 Enable fast and thorough cleaning of neighbouring areas
 Ensure the unwanted pests do not have breeding grounds
 Taps must have sensors for water movement, soap containers must be placed near the
taps, and paper towels or hand dryers that are disposable must be readily available.
The procedures to wash hands for making sure that all the bacteria is washed away are
as follows:
 wet he hands with warm water
 To have a generous lather, use enough soap
 Working the lather between the fingers and across the nails to ensure that each one is
secure.
 The region of the hand is lathered and scrubbed correctly
 Rinse the hands with warm water, washing them down to the wrist from the tips of the
fingers, which helps the fingertips to be as clean as possible. For 30 seconds, this
should be done.
 Using a disposable paper towel or air dryer to dry hands well

The personal items that can harbour bacteria are:
 Dirty clothes
 Watches
 Earrings
 Rings
 Caps
 Jewellery
 Facial and nose rings
 Band-Aids
 Hair
When a person handles food, he must report about illness because food handler have
a responsibility towards suppliers, customers and staff, and when he is sick he must ensure
them that he cannot touch the food. Handling food when sick will also cause many people to
fall ill. People must see a doctor to have a medical certificate indicating that you are unfit for
work if you are feeling unwell. To avoid spreading infectious diseases to other persons, it is
the duty of the food handler not to contaminate food and surfaces. Thus, in order to maintain
a healthy atmosphere for workers and clients, it is his duty to ensure that reporting protocols
are followed.
The steps taken to report personal health issues are as follows:

 One must either remove oneself from the food preparation area or remain at home if
the person is coughing or sneezing.
 If the person is having an infection because of a cut or abrasion, before entering the
food preparation area, he must cover it with a watertight bandage.
 He must remain at home if suffering from contagious illness. For instance, influenza,
gastroenteritis, etc.
As per the food safety standards, food workers must be aware of:
 Food safety programs
 Food equipment and premises
 Application and interpretation
 Practices for food safety and general standards
Hygiene procedures can be followed along with the identification of food hazards by
implementing following criteria:
 Follow the procedures for organisational hygiene.
 Report safety hazards that violate procedures for hygiene
 Immediately,
 Identification of food hazards that can affect the health and safety of individuals,
peers, and themselves.
 Remove or mitigate the danger to hygiene and report for follow-up as necessary.
The leading causes of food-borne disease and food contamination bacteria, pathogens
and microbes which contaminate the food and beverages and when a person consumes it
he/she falls ill.
Food contamination can be prevented by following the below hygiene steps:
 Wearing clean clothes
 Avoid ad habits while handling food like licking fingers, touching or picking nose,
touching hair, scratching and other bad habits.
 Wearing disposable gloves
 Do not handle food when one is sick.
 Do not cough or sneeze in the place of work.
HACCP stands for Hazard Analysis critical control point.
The systematic mitigation strategy to food safety is HACCP. It tackles physical,
environmental, and biological hazards rather than finished product inspection as a means of
prevention.

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Running head: HYGIENIC PRACTICES FOR FOOD SAFETY

Hygienic practices for food safety

Name of the student

Name of the university

 Minimizing the risk of contaminating food

 Enabling fast and productive cleaning

 Enable fast and thorough cleaning of neighbouring areas

 Ensure the unwanted pests do not have breeding grounds

 wet he hands with warm water

 To have a generous lather, use enough soap

 The region of the hand is lathered and scrubbed correctly

 Using a disposable paper towel or air dryer to dry hands well

The personal items that can harbour bacteria are:

 Facial and nose rings

The steps taken to report personal health issues are as follows:

the person is coughing or sneezing.

food preparation area, he must cover it with a watertight bandage.

 Food safety programs

 Food equipment and premises

 Application and interpretation

 Practices for food safety and general standards

implementing following criteria:

 Follow the procedures for organisational hygiene.

 Report safety hazards that violate procedures for hygiene

peers, and themselves.

he/she falls ill.

Food contamination can be prevented by following the below hygiene steps:

 Wearing clean clothes

touching hair, scratching and other bad habits.

 Wearing disposable gloves

 Do not handle food when one is sick.

 Do not cough or sneeze in the place of work.

HACCP stands for Hazard Analysis critical control point.

The systematic mitigation strategy to food safety is HACCP. It tackles physical,

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