Discuss the guidelines for grooming and personal hygiene of food service staff.

1. 1 · Open in two lines. Food handlers are a major source of food contamination. Good grooming and personal hygiene are the first line of defence in food service.
2. 2 · Why it matters. Staphylococcus aureus in the nose, throat and cuts; Salmonella, E. coli and hepatitis A from unwashed hands.
3. 3 · Grooming.
   • Daily bath; clean uniform and apron.
   • Hair covered; nails short, no polish.
   • Minimal jewellery; closed shoes.
4. 4 · Draw the hand-washing steps. [Four boxes: wet → soap and rub 20 seconds → rinse → dry with paper towel]
5. 5 · When to wash hands. Before work and ready-to-eat food; after raw food, toilet, face, phone, garbage, money and chemicals.
6. 6 · Habits and health.
   • No smoking, spitting, eating; no coughing over food.
   • Cover cuts; taste with a clean spoon.
   • Report illness; regular medical checks.
7. 7 · In food service. In a hospital diet kitchen one infected handler can make many weak patients ill.
8. 8 · Close in one line. Clean hands and healthy handlers make safe food.

Scoring tip: Hand washing earns the most marks; give the steps, the time and the occasions.