PERSONAL HYGIENE OF FOOD HANDLERS

A food handler must as far as possible prevent bacteria from entering food by maintaining a high standard of personal hygiene and by being aware of all possible sources of contamination in the kitchen.

Germs or bacteria are to be found in and on the body and they can be transferred on to anything with which the body comes in contact. Personal cleanliness is essential to prevent germs getting into food. In discussing personal hygiene, the following points should be considered:

Personal Cleanliness:

A food handler should make it a point of duty to take a bath or shower at least two or three times a day: otherwise terms can be transferred on to the clothes and so on to food, particularly in warm weather. The clothes worn during preparation and service of food should be kept clean always. A pride in one's appearance promotes a high standard of cleanliness and physical fitness.

Hands:

Hands must be washed thoroughly and frequently after using the toilet before commencing work and during the handling of food. They should be washed in hot water, with the aid of a nailbrush and bactericidal soap. This can be dispensed in fixed container in liquid or gel form and is preferable to bar soap, which can accumulate germs when passed from hand to hand. After washing, hands should be rinsed, and dried on a clean towel, suitable paper towel or by hand hot-air drier. The fingernails should be cut low and brushed always as dirt can easily lodge under them.

Rings, watches and jewellery should not be worn where food is handled, except a plain wedding ring or band.

Hair:

Hair should be washed regularly and kept clean and covered where food is being handled. For women hair gear should be used to cover while the men should cut their hairs short always. Hair that is not cared for is likely to come out or shed dandruff, which may fall into food. The hair should never be scratched or combed or touched in the kitchen, as germs could he transferred via the hands to the food. It is not proper for one to see panicles of hair in a food one is eating.

Nose:  

The nose should not he picked or touched when food is being handled. Ideally, paper handkerchiefs should he used and then discarded and the hands washed afterwards. The nose is the area where there arc vast numbers of harmful bacteria, especially staphylococcus aurous. Food handlers should not also sneeze over food in order not to spray droplets onto it.

Mouth:    

There are many germs in the area of the mouth therefore the mouth or lips should not he touched by the hands or utensils, which may come into contact with food. No cooking utensils should be used for tasting food, nor should fingers he used for that purpose. Coughing, talking. Laughing or quarrelling over food should be avoided. Spilling is an objectionable habit and should not he done where food is handled, it can spread genus. Sound teeth are essential to good health. They should be kept clean and food handlers should visit their dentist regularly so that their teeth can be kept in good repair.

Ears: 

The ear holes should not be touched while in the kitchen as germs can he transferred 10 food from the hand.

Feet: 

Food handlers stand for hours: therefore, care of the feet is important. The feet should he washed regularly and the toenails kept clean and short. Tired feel can cause general fatigue, which leads to carelessness, and these results in a lowering of standard of hygiene.

Cuts, Burns and Sores:

It is particularly important to keep all cuts, burn, scratches and similar openings of the skin covered with a waterproof dressing. A food handier with septic wound such as boil carbuncle, whitlow, sore, pimples, etc should not be allowed to handle food because staphylococcus bacteria live there. If the septic wound is properly healed, the food handler should he allowed to continue his or her work in the kitchen.

Cosmetics:   

The use 01 cosmetics should not be allowed in a place where food is handled.   Where permissible, it should be used in moderation and put on a clean skin, not used to cover up dirt.

Smoking and Snuffing:  

Smoking and snuffing must never be taken in food handlers in a place where food is handled, because when taken, germs from the mouth or nose will be transferred to the finger and oil to food.

When the cigarette is put down, the end which has been in the mouth can transfer germs onto working surfaces. Ash or snuff on food is most objectionable and it should be remembered that the use of snuff or smoking where there is food is an offence against the law,

Sleep and Relaxation: 

Persons working in a food premises require adequate sleep and relaxation as they arc on the move and very busy all the lime.   In a hot weather the tempo of work is very fast. The work should be done on shift basis and off-duties given to enable the staff have some periods of rest and relaxation.

They should also be given free periods for exercise and recreation. Swimming, walking or cycling, etc may be suitable ways of obtaining both exercise and fresh air.

Wholesome Food and Water:  

A well-balanced diet, correctly cooked, and pure water will assist in keeping food handlers fit.   The habit of 'picking' that is eating small pieces of food while working is bad.  It spoils the appetite and does not allow the stomach to rest.

Meals should be eaten regularly; long periods without food arc also bad for the stomach. Wholesome water is ideal for replacing liquid lost by perspiring in a hot kitchen.

High-Risk Foods

Foods which encourage the growth of bacteria are usually high in protein and moisture e.g. meat, poultry, eggs, milk and any food where these are   ingredients.  Special   precautions must  be   taken  when preparing high-risk foods to ensure that:

1.      They are not contaminated during preparation especially if they will be eaten raw or partially cooked.

2.     They are not left in a warm temperature for any longer than is absolutely necessary for their preparation so that there will be little time for any bacteria present to multiply. They should be served hot (above 63°C (145°F) or cold (straight from the refrigerator).

Meat and Meat-Products

Meat and meat products responsible for outbreak of food poisoning are:

1.            Freshly roasted meat

2.            Chickens

3.            Cold meats

4.            Stews

5.            Minced meat                                                                 

6.            Pies and sausages

7.            Fish, etc.

Dairy Products

The dairy products are as follows:

1.            Milk

2.            Cream e.g. ice-cream and salad cream

3.            Evaporated milk                                                              

4.            Condensed milk

5.            Dried food

6.            Cheese, etc.                                                       .

Eggs and Egg - Products

Raw eggs are ideal for bacterial growth. A small proportion of eggs carry salmonella inside the shell. Therefore eggs must be cooked properly before eaten. Duck eggs are more frequently contaminated with salmonella inside the shell and should be thoroughly cooked.

Eggshells are often contaminated; so care must be taken to prevent transfer of bacteria from the shell to the raw egg or any other food in the kitchen. (Trickett 1986).

Low - Risk Foods

Certain foods do not normally cause food poisoning because they do not provide bacteria with the nutrients they required for growth and multiplication, foods with high concentration of sugar, salt, acid; fat or dry foods will not support the growth of food poisoning bacteria e.g.:

1.            Jams, syrup, honey, salted meat, anchovies, etc;

2.            Fatty foods.

3.           Acid foods e.g. pickles and citrus fruit.   

4.           Dry foods.

5.            Canned foods, etc.

Food Legislation

Food as an essential necessity of life should be perfectly kept clean and safe before being consumed by man. Therefore, .laws or legislations should guide food hygiene practices.

Use laws and legislations are essential elements in public health administration,  not  only  for  the  control  of various  activities  but increasingly as a means of facilitating or permitting the execution of activities that promote health. Various laws and decrees regarding the safety of food have been passed right from the time Nigeria started a purposeful government. And these laws and decrees are made by the three tiers of government (e.g. Federal State and Local government) and they are mostly enforced by the Environmental Health Officers to ensure that wholesome foods are sold to members of the public.

The Public Health Ordinance CAP 56 vol. 1 of 1917 was the first enactment in connection with Public Health in Nigeria. This law has been reviewed for umpteenth time but has not deviated from its main objective of healthy living. (Oreyomi ibid).  Any contravention of these laws or decrees is prosecuted and a fine or imprisonment or both meted.

As a result of the low standard and poor quality of food offered for sale for human consumption, the Federal Ministry of Health set up a committee, which will look into the affairs of maintaining a high standard of food in the country. This committee formed the Foods and Drugs Section of the Ministry, which is almost found in all the stales of the Federation. In 1974, this unit set 'up a standard for food and food handlers known as Food and Drugs Act. This Act therefore forbids the sale of any article of food which:

1.         Has in it or upon it any poisonous or harmful substances.

2.         Is unlit for human consumption or food which is adulterated.

3.         Consists in whole or in part any filthy, disgusting, rotten or diseased substances.

4.         No person shall soil any article of food or any other drug or cosmetic, which was manufactured,                    packaged or stored under unsanitary condition.

5.         No person shall slaughter for sale or consumption any dead and /or diseased animal for food of man.

6.         No person shall corrupt or foul the water of any stream, spring. and well, tank reservoir or place so as to render it less fit for the purposes, which it is originally used.

7.         No person shall sell any article of food or drug, which docs not comply with the standard weight or measure as required by law for such food or drug.

Whether it is the Food and Drug Act or the Public Health Law a food handler is deemed to have committed an offence as soon as the food which is not fit, is prepared and/or sold for human consumption.

Some of the laws or legislations under Food Hygiene Practices in Nigeria are as follows:-

1. The Sale of Food Ordinance, Eastern Nigeria Laws. !%3 CAP 117, Vol. 6 Section 1 - 20 or CAP 202. Vol. 6 Section ! - 20 Laws of Nigeria, 1948.

2. The Protection of Foodstuffs Byelaws made under Section 31 of the Township Ordinance (Lagos Area) CAP 93 Vol. 8

.V Public Health Laws CAP 103, Vol. 6 Laws of Eastern Nigeria 1963. Public Health Laws (Subsidiary Legislation) made under Public Health Rules Part II Slaughter House and Sale of Meat section 2S-41.

4.         The Public Health Laws of Nigeria and Lagos 1948 CAP 182 Vol. 5 Sections 3, 14 - 16 and 41

5.         Western State of Nigeria Public Health Laws CAP 103 Vol. 5 of ll>59. Part          IV Sale of Food. Section 34 - 36.

6.         Public Health Laws CAP 165 Vol. 9 Section 55, sub-section 1 -4 of the Laws of the Federation of Nigeria and Lagos, 1958.

7.          Foods and Drug Decree. 1974 Nigeria

S. Public Health Laws of Lagos State of Nigeria CAP 160 Vol. VI of 1994.

National Agency for Food and Drug Administration and Control (NAFDAC) Decree No. 15 of 1993. Environmental Sanitation Edict (Rivers Slate of Nigeria) 1984.

Issuance of Licenses For Food And Beverage Services

There are three licenses needed for food and beverage service:

1.         Of-License

2.         On-License

3.         Off and on License

Off-License

Off License is a permission or certificate given to an alcoholic liquor seller permitting him or her to sell out his or her drinks to the consumers only to be consumed outside the premises of sale.

On-License

On License is a permission or certificate given when the drink is sold and consumed inside the premises of sale and not taken outside.

Off and on License Off and On License is a permission or certificate given to sell out drinks for the consumers to be consumed within or without the premises of sale. As the name implies, it is the combination of the two licenses.

Other licenses available for food and beverage service are:-

1.          Restaurant License: This license can be granted by the liquor licensing Authority of the Local Government Area for premises which are structurally built or adapted for such purpose or intended to he used for habitual provision of the main mid-day and or the main evening meal'. This license also supports the sale or supply of intoxicants on the premises to people to take table meal there but such liquor must be ancillary to the meal. In other words, customers must not only frequent there merely to drink but they must take a meal. Drink can be bought before or after meal.

2.          Residential License:  This license may be granted for premises used or intended to be used for the purpose of habitually providing food and lodging, including breakfast and at least one of the customary main meals. Residential License with authorize the sale or supply of alcoholic beverage on the premises to people residing there or to their private friends. Under this license, the drinks can be sold or supplied at anytime because there is no licensing (permitted) hour. The conditions for this license are that; there should be at least one room for non-drinkers or children to use in taking their meal. Any abuse of this license could lead to its withdrawal.

3.          Combined License:    This license is granted for premises in which the conditions required   for both the restaurant and residential licenses are met. e.g. A private hotel with a public dining room attached. However, the conditions for the former licenses are also applicable to the combined licenses. This is also called tavern.

Permitted Hour

This is the time during which food and drink can be bought consumed in such premises depending on the type of license available in such premises e.g. Off-License should commence not earlier than Ham and slop not later than 7pm.   On-License should stop by 8pm, while "Off and On-License" or combined license should stop by 9pm or 10pm. These rules are not strictly observed nowadays.

In a residential restaurant, it is 24 hours operation because its license does not specify its hours of operation. It is equally important to note that extended hours of operation may be granted on special occasions, which is legally demanded e.g. during market days, New Year Eve, Airshow etc. were extended hour certificate will be obtained. This certificate may extend the normal hour up to 12 mid-night or lam during which a drink-up time of 30 minutes will be allowed after the service of drink has ceased.

Notification For License or Certificate

Application for a license or an extension to the normal permitted hours will be made to the authority concerned e.g. The Chief Environmental Health Officer of the Local Government Area depending on the exact nature of the license or certificate required. There are certain conditions to be fulfilled and procedure to follow. The procedure must be strictly adhered to otherwise, the application will fail.

WEIGHT AND MEASURE LEGISLATION AS IT AFFECTS FOOD AND BEVERAGE OPERATION:

The measures set up or required before the establishment or permitted to man a food and beverage service center are costly. The time taken before obtaining a license also hinders this business operation. The penalties set aside for this operation is another cankerworm e.g. giving the specific time that selling should commence and stop a law that a non-licensed restaurant should not sell or supply liquor but can only buy it outside for the guest if demanded with the guest money without making any interest does not allow the food, and beverage, operators.

The law protecting young people under the age of 18 from selling or purchasing or consuming alcohol also affects this operation.

.

Consumers Legislation As It Affects Food And Beverage Service Operator.

Consumers require clean and safe food from the food service operatives. If substances or chemicals or other foreign particles are found on food the consumer has the right to call on the authority concerned and claim / some damages e.g. Food poisoning, food-borne infection or food or beverage not of nature or of substance demanded.

The consumers need a comfortable environment for relaxation with sanitary conveniences. When these facilities are not available, the service operatives may have difficulties with the consumers. Meals are expected to be readily in supply to the consumers also. A drink-up time of 30 minutes may be upset to the consumer who may have the wage to consume more.

Factors That May lie Responsible For The Loss Or Refusal To Be Granted With A License

1.            If the premises are unsuitable due to the risk of fire, traffic, infection, etc

2.            If the license of the applicant is not considered as fit

3.            If they feel that the premises are not used or intended to be used for the purpose stipulated in

the license.

4.            If the customary main meals arc not being habitually served

5.            If mainly unaccompanied persons who are under 18 years of age

are using the premises.

REFERENCES

Akinhola. A.A. (1982) Problems of Food Hygiene in a Developing Health Service. A Paper Presented at the Annual Health Congress of the Society of Health, Benin City, Nigeria.

Benenson, S. Abram (1985) Control of Communicable Diseases in Man. 4n edition. American Public Health Association, U.S.A.

Dcekina, J,O. (19X4) Food Hygiene in Nigeria. A Paper Presented in a Seminar or Workshop organized by EHOs in Port Harcourt City Council Hall, Port Harcourt.