Premises and personal hygiene

Abstract

Objectives: The objective of this document is to give a descriptive protocol on the importance of good personal hygiene of food handlers whilst also tackling the aspects of well-maintained and constructed premises. This long essay gives a solid set of guidelines on how a food handler should present himself to work , the duties he needs to carry out prior to starting work (that is the washing of hands as an example) ,things needed to be carried out during the working hours and those practices/habits which should be avoided. A detailed explanation on cleaning and disinfecting techniques are also included in document, together with a list of chemicals which can be used , depending on the needs of the consumer. This is followed by a cleaning schedule derived from a private restaurant. Information on the ideal construction of the premises is also included, several factors are mentioned such as the proper kitchen design and layout, the construction material best suited for industrial kitchens and the number of sanitary lavatories/ wash hand basins provided for the number of staff amongst others. Last but not least the aspect of pest control is tackled. Different measures need be taken to prevent an infestation of pests, and with the definition pest comes to mind a great number of potential organisms which could cause damage to food supplies besides causing considerable risks to the safety of food intended for human consumption.