Fingernails are clean and free of polish to prevent

Fingernails are clean and
free of polish:
To prevent accumulation of dirt and bacteria.
Clothing must be clean wear clean clothes or a clean apron.
Cuts and sores must
always be covered
With a coloured dressing or bandage to prevent food
contamination and ensure easy identification once the bandage
fall into the food.
Food handlers with any
communicable disease
must
Report to manger., supervisor or team leader (senior personnel)
any signs of infection including diarrhoea, sore throat, fever
cough, abrasions and nose or eye discharge in order not to be
engaged in handling of food.
Cover all hand cuts and
sores with clean
bandages
That are coloured to prevent food contamination.
Use of Gloves In cases where rings are difficult to remove.
Provide a variety of glove
sizes
For tight fitting.
( Dubeja, 2018).
Other Good Personal Hygiene Practices- Personal hygiene can be a sensitive subject for
some people, but because personal cleanliness is vital to food safety, as a manager, you
must address the subject with every food handler.
General Personal
Cleanliness
To prevent person-food cross contamination.
Tasting food By using two spoons one to get out the food and the second one
which goes to the mouth after transferring the foodstuff from
the first to then second. This prevents contamination of germs
from the mouth to the food.
13 Cross-contamination occurs when microorganisms are
transferred from one surface or food to another. A food
borne illness can result if cross-contamination is
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allowed to occur in any of the following 3 ways:
Unsafe food should be kept at these temperature to forestall food contamination micro-
organism, this can be available in the food
Person to food normally occurs when a person goes to the toilet and come touch food
without washing hands.
Food to food contamination may occur if raw meat is allowed to drip onto ready to eat food
stored at a lower shelf in a fridge.
Equipment to food cross contamination occurs in situations where meat slicer that has been
used to cut raw meat is used to cut cooked food.
(William Angliss Institute & Mac-smith and Associates, 2012).
14 Employees must be carefully trained to recognize and
prevent cross-contamination of microorganisms
between food and food- contact surfaces. 5 ways to
prevent cross- contamination include the following:
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1 Implementing a personal hygiene program that includes policies that addresses critical
hand practices like proper hand washing and hand care.
2 Reminding employees to wash their hand effectively and regularly such as after using
the rest room, handling raw meat seafood or even poultry.