Do you know the importance of Personal Hygiene for Chefs? Well… Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the first step in preventing food-borne disease is good Personal Hygiene for Chefs.
With this article you will learn all the details of Personal Hygiene for Chefs along with Do’s for Personal Hygiene, Don’ts for Personal Hygiene, Procedure for Washing Hands and Guidelines for Using Disposable Gloves. Kindly check out this best guide for Personal Hygiene for Chefs.
🟢Do’s for Personal Hygiene
- Bath or shower daily.
- Wear clean uniforms and aprons.
- Keep hair neat and clean. Always wear a hat or hairnet.
- Keep mustaches and beards trimmed and clean. Better yet, be cleanly shaven.
- Wash hands and exposed parts of arms before work and as often as necessary during work, including…
- After eating, drinking, or smoking.
- After using the toilet.
- After touching or handling anything that may be contaminated with bacteria.
- Cover cough and sneezes, and then wash hands.
- Keep your hands away from your face, eyes, hair, and arms.
- Cover cuts or sores with clean bandages.
- Use spoons for a tasting, not your finger.
🔴Don’ts for Personal Hygiene
- Do not work with food if you have any communicable disease or infection.
- Keep fingernails clean and short. Do not wear nail polish.
- Do not smoke or chew gum or tobacco while on duty.
- Do not sit on worktables.
- Avoid wearing jewelry in the kitchen.
- Do not use kitchen sinks for personal washing or for spitting.
🧤Procedure for Washing Hands
- Wet your hands with hot running water. Use water as hot as you can comfortably stand, but at least 100°F (38°C).
- Apply enough soap to make a good lather.
- Rub hands together thoroughly for 20 seconds or longer, washing not only the hands but the wrists and the lower part of the forearms.
- Using a nail brush, clean beneath the fingernails and between the fingers.
- Rinse hands well under hot running water. If possible, use a clean paper towel to turn off the water to avoid contaminating the hands by contact with soiled faucets.
- Dry hands with clean single-use paper towels or a warm-air hand dryer.
✅Guidelines for Using Disposable Gloves
- Wash hands before putting on gloves or when changing to another pair. Gloves are not a substitute for proper hand-washing.
- Remove and discard gloves, wash hands, and change to a clean pair of gloves after handling one food item and before starting work on another.
- In particular, never to fail to change gloves after handling raw meat, poultry, or seafood. Gloves are for single use only.
- Remember that the purpose of using gloves is to avoid cross-contamination.
- Change to a clean pair of gloves whenever gloves become torn, soiled, or contaminated by contact with an unsanitary surface.
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