Personal Hygiene and Sanitary Food Handling
Food handlers can transmit bacteria causing illness. In fact, humans are the major source of food contamination. Their hands, breath, hair, and perspiration contaminate food, as can their unguarded coughs and sneezes, which can transmit microorganisms capable of causing illness. Transfer of human and animal excreta by workers is a potential source of pathogenic microorganisms that can invade the food supply.By necessity, the food industry is focusing more on employee education and training and emphasizing that supervisors and workers be familiar with the principles of food protection. In multiunit chain operations, the negative effects of public opinion often spiral outward to uninvolved units.
PERSONAL HYGIENE
The word hygiene is used to describe an application of sanitary principles for the preservation of health. Personal hygiene refers to the cleanliness of a person’s body.
The health of workers plays an important part in food sanitation. People are potential sources of microorganisms that cause illness in others through the transmission of viruses or through food poisoning.
Employee Hygiene
Ill employees should not come in contact with food or equipment and utensils used in the processing, preparation, and serving of food. Human illnesses that may be transmit-ted through food are diseases of the respiratory tract, such as common cold, sore throat, pneumonia, scarlet fever, tuberculosis, and trench mouth; intestinal disorders; dysentery; typhoid fever; and infectious hepatitis. In many illnesses, the disease-causing microorganisms may remain with the person after recovery. A person with this condition is known as a carrier.When employees become ill, their potential as a source of contamination increases.
Staphylococci are normally found in and around boils, acne, carbuncles, infected cuts,and eyes and ears. A sinus infection, sore throat, nagging cough, and other symptoms of the common cold are further signs that microorganisms are increasing in number. The same principle applies to gastrointestinal ailments, such as diarrhea or an upset stomach. Even when evidence of illness passes, some of the causative microorgan-isms may remain as a source of recontamination. For example, Salmonellae may persist for several months after the employee has recovered.
Skin
This living organ provides four major functions: protection, sensation, heat regulation, and elimination. Protection is an important function in terms of personal hygiene. The epidermis (outer layer of skin) and the dermis (inner layer of skin) are tough, pliable, elastic layers that provide resistance to damage from the environment. The glands of the dermis secrete perspiration and oil. The skin functions as a working organ through constant deposition of perspiration, oil, and dead cells on the outer surface. When these materials mix with environmental substances such as dust, dirt, and grease, they form an ideal environment for bacterial growth. Thus, the skin becomes a potential source of bacterial contamination. As the secretions build up and the bacteria continue to grow, the skin may become irritated. Food handlers may rub and scratch the area, thereby transferring bacteria to food. Improper hand washing and infrequent bathing increases the amount of microorganisms dispersed with the dead cell fragments. Contamination results in shortening the product’s shelf life or in foodborne ill-ness.
Foodborne illness may occur if a food handler is a carrier of Staphylococcus aureus or Staphylococcus epidermis, two of the pre-dominant bacterial species normally present on the skin. These organisms are present in the hair follicles and in the ducts of sweat glands. They are capable of causing abscesses, boils, and wound infections fol-lowing surgical operations.
Resident bacteria of the skin, which are not easily removed, live in microcolonies that are usually buried deep in the pores of the skin and protected by fatty secretions of the setaceous glands. The microorganisms in the resident group are more frequently Micrococcus luteus and S. epidermis, whereas the bacteria most associated with the transient group are S. aureus.
Fingers
Bacteria may be picked up through the hands touching dirty equipment, contami-nated food, clothing, or other areas of the body. When this occurs, the employees should use a hand-dip sanitizer to reduce transfer of contamination. Plastic gloves may be a solution (although their use has been considered controversial by sanitation experts who maintain that their use may allow massive contamination). They help prevent the transfer of pathogenic bacteria from the fingers and hands to food and have a favorable psychological effect on those observing the food being handled in this way.
The use of gloves offers both benefits and liabilities. A clean contact surface may be attained initially and bacteria that are sequestered on and in the skin are not per-mitted to enter foods as long as the gloves are not torn or breached in some way.
Fingernails One of the easiest ways to spread bacteria is through dirt under the fingernails. Employees with dirty fingernails should never handle any food. Washing the hands with soap and water removes transient bacteria, and the use of an antiseptic or sani-tizer in hand soap controls resident bacteria. Hospitals have demonstrated that an alcohol containing a humectant can be very beneficial in controlling and removing both transient and resident bacteria with-out hand irritation
Jewelry
To reduce safety hazards in an environment containing machinery, jewelry should not be worn in food processing or foodservice areas. Also, it may be contaminated and fall into food.
Hair
Microorganisms (especially staphylococci) are found on hair. Employees who scratch their heads should use the hand dip before handling food and should wear a head cover. The necessity for wearing hair coverings in food processing areas should be considered a condition of employment for all new employees and should be made known at the time when they are hired. Disposable hair covers should be worn beneath hard hats. The use of “overseas” type paper hats is not a good sanitation practice as not all of the hair is restrained.
Eyes
The eye itself is normally free of bacteria but mild bacterial infections may develop. Bacteria can then be found on the eyelashes and at the indentation between the nose and eye. By rubbing the eyes, the hands are contaminated.
Mouth
Many bacteria are found in the mouth and on the lips. During a sneeze, some of the bacteria are transferred to the air and may land on food being handled. Furthermore, smoking should be prohibited while working. Various disease-causing bacteria, as well as viruses, are also found in the mouth, especially if an employee is ill. These microorganisms can be transmitted to other individuals, as well as to food products, when one sneezes.
Spitting is usually prompted after smoking, due to an irritating taste in the mouth or when one has a head cold. This practice should never be permitted in food processing establishments. Spitting is unsightly and is a mode of disease transmission and product contamination. Brushing the teeth prevents the buildup of bacterial plaque on the teeth and reduces the degree of contamination that might be transmitted to a food product if an employee gets saliva on the hands or sneezes.Nose, Nasopharynx, and Respiratory TractThe nose and throat have a more limited microbial population than does the mouth. This is because of the body’s effective filtering system. Particles larger than 7 µm in diameter that are inhaled are retained in the upper respiratory tract. This is accomplished through the highly viscid mucus that constitutes a continuous membrane overlying the surfaces within the nose, sinuses, pharynx, and esophagus.
Approximately half of the particles that are 3 µm or larger in diameter are removed in the remaining tract, and the rest penetrate the lungs. Those particles that do penetrate and lodge themselves in the bronchi and bronchioles are destroyed by the body’s defenses. Viruses are controlled through virus-inactivating agents found in the normal serous fluid of the nose.Sinus infection results from the infection of the membrane of the nasal sinuses. The mucous membranes become swollen and inflamed, and secretions accumulate in the blocked cavities. Pain, dizziness, and a run-ning nose result from the pressure buildup in the cavities. Precautions should be taken if employees with nasal discharges must handle food products. An infectious agent is present in the mucous discharge, and other organ-isms, such as S. aureus, could be present.
A sore throat is usually caused by a species of streptococci. The primary source of path-ogenic streptococci is the human being, who carries this microbe in the upper respiratory tract. “Strep throat,” laryngitis, and bronchi-tis are spread by the mucous discharge of carriers. Streptococci are also responsible for scarlet fever, rheumatic fever, and tonsillitis. These conditions may be spread through employees with poor hygienic practices.Influenza, commonly referred to as flu, is an acute infectious respiratory disease that occurs in small to widespread epidemic out-breaks. It gains entrance to the body through the respiratory tract. Death may result from secondary bacterial infections by staphylo-cocci, streptococci, or pneumococci.
Excretory Organs
Intestinal discharges are a prime source of bacterial contamination. Approximately 30 to 35% of the dry weight of the intestinal contents of humans is composed of bacterial cells. Streptococcus fecalis and staphylo-cocci are generally the only bacteria found in the upper part of the small intestine; Particles of feces collect on the hairs in the anal region and are spread to the clothing. When employees go the washroom, they may pick up some of the intestinal bacteria. A lack of personal hygiene is responsible for this type of contamination. For this reason, employees should wash their hands with soap before leaving the washroom and should use a hand-dip sanitizer before handling food.Both viruses and bacterial disease organisms can be found in food products. Intesti-nal viruses may be spread through food products. In these cases, the product acts as a carrier for the viruses. Unlike bacterial contaminants, they cannot multiply in the food.The intestinal tracts of humans and animals carry the most common forms of bacte-ria, which, when multiplied sufficiently, are toxic or poisonous to the body. The infections or poisons range from slight to severe and may result in death. Salmonella, Shigella, and enterococci bacteria causing different types of intestinal disorders are the most common.
Personal Contamination of Food Products
The intrinsic factors that affect microbial contamination by people are as follows.Body location. The composition of the normal microbial flora varies depending on the body area. The face, neck, hands, and hair contain a higher proportion of transient microorganisms and a higher bacterial density. The exposed areas of the body are more vulnerable to contamination from environmental sources. When environmental conditions change, the microbial flora adapt to the new environment.Age. The microbial population changes as a person matures. This trend is espe-cially true for adolescents entering puberty. They produce large quantities of lipids known as sebum, which promotes the formation of acne caused by Propionibacterium acnes.Hair. Because of the density and oil production, the hair on the scalp enhances the growth of microbes such as S. aureus and Pityrosporum.pH. The pH of the skin is affected through the secretion of lactic acid from the sweat glands, bacterial pro-duction of fatty acids, and diffusion of carbon dioxide through the skin. The approximate pH value for the skin (5.5) is more selective against transient microorganisms than it is against the resident flora. Factors that change the pH of the skin (soap, creams, etc.) alter the normal microbial flora.Nutrients. Perspiration contains water-soluble nutrients (i.e., inorganic ionsand some acids), whereas sebum contains lipid (oil)-soluble materials such as triglycerides, esters, and cholesterol. The role of perspiration and sebum in the growth of microorganisms is not fully understood.
Hand Washing
Microorganisms found on the hand sur-faces may be transient bacteria or resident bacteria. Transient bacteria are picked up accidentally by food handlers and are transient in that they reside on the hands only temporarily (e.g., E. coli). Residual microorganisms permanently reside on the hand surfaces and are the normal or resident microflora of the skin (e.g., Staphylococcus epidermidis).The first line of defense against disease is frequent and effective hand washing by food handlers. Approximately 38% of food contamination is attributable to improper hand washing. Hand washing is conducted to break the transmission route of themicroorganisms from the hands to another source and to reduce resident bacteria.
Pseudomonas aeruginosa, Klebsiella pneumoniae, Serratia marcescens, E. coli, and S. aureus can survive for up to 90 minutes when artificially inoculated on the fingertips
Hand washing for 15 seconds (as opposed to the average of 7 seconds) with soap and water, which act as emulsifying agents to solubilize grease and oils on the hands, will remove transient bacteria. Increased friction through rubbing the hands together or by using a scrub brush with soap can reduce the number of transient and resident bacteria than is done by quick hand washing. Hand washing and dry-ing efficacy against resident flora ranges from 35 to 60%. Because proper hand washing is essential to attain a sanitary operation, mechanized hand washers are being used A typical unit is located in the processing area. When workers enter the area, they must use the washing unit. This equipment is respon-sible for increased hand washing frequency by 300%. The use of antiseptic products for hand cleansing can reduce bacterial load on the hands and thus decrease the possibility of cross-contamination.
Alcohol hand rub, gel, or rinse sanitizers that contain at least 60% alcohol have been incorporated as a disinfection step after washing hands with soap and water. The alcohol present will evaporate in approximately 15 seconds. This hand sanitizer is an effective sanitizer that improves personal hygiene and does not contribute to the emer-gence of microbial resistance. Use of this hand sanitizer before handling food is gener-ally considered to be a safe practice. Ethanol is more effective at destroying viruses than isopropanol; however, both alcohols are effective for the destruction of bacteria, fungi, and viruses.
These practices should be conducted to ensure personal hygiene:
*Physical health should be maintained and protected through practice of proper nutrition and physical cleanliness.
*Illness should be reported to the employer before working with food so that work adjustments can be made to protect food from the employee’s illness or disease.
*Hygienic work habits should be developed to eliminate potential food con-tamination.
*During the work shift, hands should be washed after using the toilet; handling garbage or other soiled materials; handling uncooked muscle foods, egg products, or dairy products; handling money; smoking; coughing; or sneezing.
*Personal cleanliness should be maintained by daily bathing and use of deodorants, washing hair at least twice a week, cleaning fingernails daily, using a hat or hair net while handling food, and wearing clean underclothing and uniforms.
*Employee hands should not touch foodservice equipment and utensils. Disposable
gloves should be used when contact is necessary.
*Rules such as “no smoking” should be followed, and other precautions related
to potential contamination should be take
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