Literature Review On Personal Hygiene

CHAPTER 2
Literature review
Personal hygiene

It is vital that good personal hygiene is maintained by people who are handling food. Contamination can occur and infect a lot of the people who are going to consume the food being prepared by the Sisekelo Hostel staff. This is why it brings a major concern to the schools who have hostels and even more concern to me because although this is a big issue it tends to be over looked (North Devon Council 2015) Proper Personal hygiene practices is very important in food preparation because it can cause food contamination and food poising. Personal hygiene may be described as the principle of maintaining cleanness and grooming of the external body
If personal hygiene standards are not met then there will

Kitchen hygiene is important because it involves the preparation for food.
North Devon Council (2015) stated that kitchen hygiene is one of the most important factors and step to consider when in the process of producing your food. They further stated that it is closely related to personal hygiene this then brings me to the point of how important personal hygiene is important that are all inter linked students have the right to receive healthy and safe food. Kitchen hygiene includes;
• Cleaning all surfaces with detergent is an important step in kitchen hygiene it will reduces the chances of contamination.

• Cleaning all floors must be clean so that all microorganisms are kept away from the food since floor is clean there will be no cross contamination. • Washing dishes with the proper process by washing with warm water and detergent to ensure that all germs are removed and are safe for future use.

• Washing utensils- all utensils should be used and washed in warm water with

According to NORTH Hygiene (2014) you should keep your fridge at the correct temperature so that the fridge is working to its fullest and its best.
Storing meat
According to Department of Health (2013) it is particularly important to store meat safely in the fridge to stop bacteria from spreading and avoid food poisoning.
• Store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge, so they can't touch or drip onto other food.
• Follow any storage instructions on the label and don't eat meat after its use-by date.
• Keep cooked meat separate from raw meat.
Freezing and defrosting The Department of Health (1998) further stated that it is safe to freeze meat and fish as long as you:
• freeze it before the use-by date this is important because then food becomes dangerous and toxic to the body
• defrost meat and fish thoroughly before cooking – lots of liquid will come out as meat thaws, so stand it in a bowl to stop bacteria in the juice spreading to other things
• defrost meat and fish in a microwave if you intend to cook it straight away, or put it in the fridge to thaw so it doesn't get too warm
• cook food until it's piping hot all the way