Personal hygiene Icelandic International Development Agency (ICEIDA) Iceland United Nations...

Personal hygiene

Icelandic International Development Agency (ICEIDA)

Iceland

United Nations University Fisheries Training Programme (UNU-FTP)

Iceland

National Aquatic Resources Research and Development Agency (NARA)

Sri Lanka

Department of Fisheries and Aquatic Resources (DFAR)

Sri Lanka

Quality and safety issues in fish handling-----

A course in quality and safety management in fishery harbours in Sri Lanka

NARA, DFAR, ICEIDA and UNU-FTP

Content

• What is personal hygiene?• Why is it important?• How are diseases spread?

Learning objectives

After this lecture participants will be familiar with:• sources of bacterial contamination from people

• how to control the contamination

Personal hygiene

• Means maintaining a clean body and clean clothing

Food handlers

• can carry bacteria that can cause illness in people who eat the food handlers have prepared

Fish handler Fish as food Sick consumer

Personal hygiene

• This is important because dirt and microorganisms present on the skin and on outdoor clothing can be transmitted to the food

• Micro organisms can also be transmitted to the food via cough, colds and wounds

In fact, people are one of the most common source of food contamination

Don´t forget to wash your hands after you have ……………………..

Source of bacterial contamination from persons

• Intestinal waste (faeces) is a major source of bacterial contamination (Salmonella, Shigella and enterococci)• Because of poor personal hygiene, the bacteria found in faeces are

often found in foods

Employee hygiene

• Food can carry several illness• Respiratory disease, e.g. cold, sore throats, pneumonia,

scarlet fever and tuberculosis

• Gastrointestinal disease, e.g., vomiting, diarrhoea, dysentery

• Typhoid fever

• Infectious hepatitis

Droplets are usually formed by sneezing, coughing and talking

(From Fundamental og Microbiology; Frobisher et al.)

How microbes from people contaminate food

• Skin, fingers, fingernails, jewellery, hair, eyes, mouth, nose, throat, lungs,waste (faeces)• Employees may carry a disease-causing microorganisms

even if they do not have symptoms of the illness

• Handwashing is the most important action

1. Wet hands

2. Soap

3. Lather

4. Brush5. Rinse

6. Soap-Lather

7. Rinse

8. Dry withpaper towel

Handwashing - CCP

Hazards:Crosscontaminationfrom humans, dirtycontainers,utensils, packagesand raw food

Recommended handwashing procedure

Effect of handwashing

....touch hair

.....use nail varnish

....finger in the nose

....sneeze on the fish

What is not allowed.......

Microbes on hair

Transmission of infectious micro organisms

indirect airborne

Direct airborne

contact

via hand and objects

dust borne

settles in dust

wafted into air

(From Fundamental og Microbiology; Frobisher et al.)

How to control?

• Protective clothing (hairnet, coats, trouser, aprons, gloves and boots) are used to protect the food and the processing environment against contamination from people.

• Hand washing with soap and water removes more bacteria than quick hand washing. Very important especially after using toilet, blowing their nose, handling anything dirty, handling money or smoking

Boots ????

Ice plant

Ice in bag

References

• Marriott, G. M.(1997). Essentials of food sanitation. Chapman and Hall. New York and London

• Training material from UNU-FTP and Icelandic Fisheries Laboratories

• Guide to Hygiene within the Fish Industry (2000). Eastfish - Fachpresse Verlag, Michael Steinert, An der Alster 21, D-20099, Hamburg

• Frobisher, M., Hinsdill, R.D., Crabtree, K.T., and Goodheart, C.R. (1974). Fundamentals of microbiology. W.B. Saunders Company, England and Canada.