SITXFSA001_Use_hygienic_practices_for_food_safety_LG_V2-0 (2).pdf

If you do wear nail polish check it regularly for

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If you do wear nail polish, check it regularly for chips, or wear gloves while handling food. Jewellery Individual establishments will generally set their own standards for compliance. Many establishments limit the type of jewellery that you wear to plain banded rings, sleepers for pierced ears, plain and simple watches, and minimal or no visible body piercings. Avoid wearing jewellery (such as watches, rings) with stones as they may fall into food. Make sure you clean watch bands regularly as perspiration and food can build up between metal links or soak into leather bands. When washing your hands, clean under and around any rings thoroughly. Hair Did you know that we lose about 100 hairs each day? To prevent hair from contaminating food or falling on utensils or people, long hair should be tied back when handling or serving food. This prevents you from wanting to touch it and contaminate your hands, and it is safer. In a food preparation area, regardless of its length, hair should be covered with a chef’s hat, cap or hairnet. If wearing hair accessories such as pins, clips, elastic bands or decorative items, make sure they are firmly secured to your hair so they won’t fall out. Shampoo hair regularly, as clean hair is also a sign of good personal health.
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SITXFSA001 Use hygienic practices for food safety 2013 Edition 41 Skin Skin particles carry bacteria and, because we shed skin all the time, the bacteria can easily be transferred. Make sure you bathe daily and look after your skin. If wearing personal clothing at work, consider how much uncovered skin is exposed to food and food contact surfaces. This is both a hygiene and a safety issue. Oral hygiene The smell of bad breath from your waiter, bar attendant or tour leader will put you off your food. Most of us have had bad breath, whether we were aware of it or not. Clean your teeth and tongue twice a day and use a breath freshener, especially after smoking, eating and drinking beverages such as coffee. Bandages One of your responsibilities, discussed in the previous section, was to cover or protect any wounds such as cuts or abrasions. You must use organisation-approved bandages and dressings. This means, for example, using blue coloured waterproof bandaids. If a bandaid falls off while preparing or serving food, it can be seen easily. Your workplace’s first aid kit should stock these brightly coloured dressings. Make sure you remove any flesh-coloured one you may have put on at home, and replace it with an organisation-approved one while at work. If you are using fabric bandages for a sprain or more significant wound, you should be using plastic disposable gloves to cover the injured finger or hand. What personal habits could contaminate food? Many areas of your body contain high levels of bacteria. Touching them, and then handling food or touching food contact surfaces immediately afterwards, could be a source of cross-contamination. You could unknowingly be spreading dangerous micro- organisms.
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