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Personal Hygiene
What is personal hygiene?
Personal hygiene can be described as the principle of maintaining
cleanliness and grooming of the external body. It is in general, looking
after yourself. Failure to maintain personal hygiene can have many
implications. Not only is there an increased risk of an infection or
illness, but also it will lead to contamination of work surfaces and food
handled.
What is involved?
Hand wash
Make sure you wash your hands regularly with warm water for 20 seconds
If you fail to wash your hands after doing any of the above, we would lose 4 points
during USPH(United States Public Health) inspection
When would you wash hands?
What to do if Hand wash facilities are missing or out of order
Washing hands with soap and water is the best way to reduce the number of germs on them in
most situations. If soap and water are not available, use an alcohol-based hand sanitizer that
contains at least 60% alcohol. Alcohol-based hand sanitizers can quickly reduce the number of
germs on hands in some situations, but sanitizers do not eliminate all types of germs and might
not remove harmful chemicals.
Hand sanitizers are not as effective when hands are visibly dirty or greasy.
How do you use hand sanitizers?
Apply the product to the palm of one hand (read the label to learn the correct amount).
Rub your hands together.
Rub the product over all surfaces of your hands and fingers until your hands are dry.
ALSO FOR HYGIENE REASONS EACH DAY YOU SHOULD: –
Tell the manager before work if they have had any diarrhoea, vomiting or skin problems. Or if
someone they have been in close contact with has had similar symptoms. Sometimes we go
to work anyway, because we don’t want to let our team down. Why is this bad? Because
instead of you being ill and not working for a couple of days all your colleagues can get ill too
and need lots of days off.
Cover cuts and sores with waterproof, blue dressing
Do not wear jewellery (staff who prepare food can only wear a simple wedding band ring.
Other food handlers may also wear a watch and sleeper earrings. No other jewellery should
be worn as per company policy)
Do not wear nail varnish or false nails, keep nails short
Do not wear strong perfume or aftershave etc. But do wear a deodorant to avoid body
odours
Do wash and shower every day and keep yourself very clean
Do not eat, drink or smoke while working (transfer of bacteria from mouth to food).
Do not cough, spit or pick nose in food area
Do not touch or scratch hair and face
Do not breath on glassware or cutlery to help polish it
If you need to taste food you should do it with a clean, sanitised spoon – not a finger. You
should never touch the actual bowl of the spoon, only the handle. You must use a clean
spoon each time.
Why do we wear protective clothing?
To protect the food from the handler.
What properties should protective clothing have?
light (so that dirt can be seen),
washable (all uniform must be washed in the ships laundry because they use special cleaning
chemicals that help to kill bacteria),
no pockets (things in pockets can fall out and land in food),
no buttons or potential physical contaminants (can fall off and into food),
disposable (things like gloves and hair nets need to be thrown away after each use)
Think about these items of protective clothing what are the reasons for wearing them?
Hats and hair nets – stops hands touching hair and ears (sources of Staphylococcus aureus)
and stops hair falling into the food (contamination). Counter staff, stewards and waiters
don’t have to wear hair nets, but must have short or tied back clean, tidy hair.
Beard snood – the same, but for facial hair.
Apron/chef jacket/trousers – protect the food from contamination that might be on the food
handler’s own clothes. To keep food safe freshly cleaned uniform should be worn each day,
or more often if needed.
Dedicated work shoes – to stop any contamination from the soles of outdoor shoes from
entering the kitchen. Also for health and safety reasons – e.g. to prevent slips.
Plastic disposable apron – should be worn for dirty jobs and then thrown away.
Gloves – You must wear clear gloves to handle any ready-to-eat food such chopping lemon
and lime garnishes, handling sandwiches etc. You should also wear gloves to cover any
plasters on your hands and stop them falling into food. Normally, if hands are kept clean
there should be no need to wear gloves. If your supervisor instructs you to wear gloves for a
job you should wear Purple gloves for ‘clean jobs’ and blue gloves for ‘dirty jobs’. You should
never wash gloves – put on a new pair instead. You should only ever wear one pair of gloves
at a time. If caught with the wrong gloves in the wrong area, we would lose 4 points
during USPH inspections
MULTIPLE CHOICE QUESTIONS (CHOOSE THE RIGHT OPTION)
20-30C
30-40C
60-70C
Air dryer
Apron
Paper towel
Alcohol based sanitizers are as effective as Hand washing
True
False
If you wear a glove it is not necessary to wash hands
True
False
WHICH AMONG THE FOLL OWING IS THE RESPONS IBILITY OF AN F & B
ASSISTANT?
Separate Garbage
Use deodorant
Necklace
Watch
Wedding ring
Bracelets
Why must we not scratch our heads, arms etc during work?
Because they cause cross contamination
When you cut your finger what color plaster should you wear?
Red
Skin toned
Blue
Green
Public Health is the foundation for all FBAS roles. It is essential that correct processes are
followed within Galleys, Bars and Restaurants at all times to minimise any potential impacts on
health.
As a Food and Beverage Assistant, you will play a key role in maintaining the health and well-
being of both crew and passengers.
The Company’s Public Health programme is based on the standards and requirements
described in the United States Centres for Disease Control and Prevention (CDC) 2011 Vessel
Sanitation Program (VSP) Operations Manual.
The Vessel Sanitation Program helps to prevent and control the introduction, transmission and
spread of Gastrointestinal Illnesses (GI) on cruise ships.
The Vessel Sanitation Program ensures standards comply with Public Health requirements by:
Providing health education and current public health information to the cruise ship industry,
the travelling public, public health professionals, health authorities and the media.
VSP Inspections
Enforcement Officers visit between once and twice a year to inspect ships. The scores relating
to inspections are then posted publicly. Inspections can be made by:
Health Canada
South Eastern Sydney Vessel Inspection Programme (commonly known as NSW Health)
OUTBREAK PREVENTION
Sanitation is the key to prevent and control the introduction, transmission and spread of
Gastrointestinal Illnesses (GI) on cruise ships. There are three progressive “Sanitation
Response” Level Procedures which are put in place depending on the incidence of such illness
on board. It is important that you are aware of these so that you can respond appropriately to
any potential risk of outbreak.
1:32
1:16
1:64
1:32
1:16
1:64
CLEANING
Dry-The dry methods are suction cleaning (use of a vacuum cleaner) and mop sweeping.
Sweeper Mops have long horizontal heads, which are pushed along, without lifting from the
floor.
The mop heads are made of nylon acrylic or polyester which build up static electricity and
attract dry dust particles.
Wet- This is the use of water and General Purpose Cleaner. Greasy or moist dirt can be
removed including that which has lodged in the crevices of rough surfaces.
This is not suitable for some wood surfaces or most fabric coverings.
Damp -Damp Dusting is a wet method and is suitable for removing dirt from most types of
furniture.
It is not suitable for any parts of furniture that are upholstered with a fabric or for wood which
has not been sealed.
When cleaning we must wash, rinse and then sanitise. The wash bucket is red and should be at
a temperature of 32-43ºC. The rinse bucket is yellow and should be at a temperature of 32—
43ºC. The sanitise bucket is green and should be at a temperature of 24ºC and should have a
sanichlor strength of 50—200 ppm. Change the water in the wash and rinse buckets when:
They are dirty
When it is cold
At the end of each service period
If the strength drops below 50– ppm.
DISHWASHERS/ GLASS WASHERS / POT WASH MACHINES
POT WASH:-
In the pot wash change the water regularly in the wash, rinse and sanitise sinks. The wash sink
should be 43-60ºC and soapy. When the water gets greasy and dirty change it, as dirty water
cannot clean anything properly. The rinse tank should be 43-60ºC and change the water
regularly, when it gets oily/ dirty. The sanitise tank should be 77ºC and the items should be in
the sink for atleast 30 seconds. The Sanichlor strength should be 50– 200 PPM (parts per
million). All washes should have a temperature probe so that you can make sure that the
temperatures of your sinks are correct. Also clean under sink bars after every wipe down, so
that water does not become greasy. Make sure you clean the scuppers under the sink. If the
temperatures are higher or lower please inform your supervisor
3 Sink compartment