Overview:
This topic will address the importance of personal hygiene and how this condition can be attained and maintained. An understanding of the meaning of food sanitation will be established and why the maintenance of effective personal hygiene is important to all businesses that require effective sanitation. The role of people in the maintenance of effective personal hygiene will be addressed.
The role of carriers will be elucidated, including convalescent, chronic, and contact carriers and direct and indirect disease transmission will be discussed. Also, discussion will include how the different parts of the human body can contribute to contamination and infection. The protection role of the skin will be mentioned and the difference between resident and transient microbial flora will be addressed. The role of two species of Staphylococci, as carried by employees, will be mentioned and how these two microorganisms can be controlled. Infectious diseases that can be carried by employees will also be discussed.
The role of fingers and fingernails in the transmission of microorganisms to others and food will be discussed. Furthermore, the controversy of wearing gloves will be addressed including benefits and liabilities of this practice. Contamination from other body parts (including excretory organs) will be mentioned and how the spread of microorganisms and viruses (i.e. the common cold) can be reduced.
Since the first line of defense against disease is frequent and effective hand washing, the importance of motivation, reinforcement, incentives, and modeling through supervisors and managers practicing appropriate hand washing, these techniques will be recognized and discussed to reduce resident and transient bacteria. Also, recommended hand washing will be discussed-including mechanized hand washing. Furthermore, antimicrobial agents that exert a continuous and antagonistic action on emerging microorganisms while enhancing the effectiveness of hand soap at the time of application will be mentioned. Additional discussion will relate to requirements for hygienic practices. Also, the role of facilities, employee supervision, and employee responsibilities will be discussed.
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