Personal Hygiene Knowledge, Practices and Attitude in Industrial Sanitation

Muhammad Prasetya KurniawanDepartment of Agro-Industrial Technology

Faculty of Agricultural Technology

Gadjah Mada University

Assessment1. Quiz (individual, pre- or post test, weekly report) 10%2. Final exam (individual and group) 30%3. Big paper and presentation* (groups,,final report) 60%

Big paper scope1. Identify and observe location and target respondents (Demographic information,

awareness of personal hygiene practices, knowledge level of food safety information, Awareness of food safety concerns)

2. Data collection method and ethique3. Data analysis and interpretation 4. Final report deadline Friday (Kliwon) December 4th, 2015

Big paper format1. TITLE

2. INTRODUCTION

3. Literature review

4. MATERIALS AND METHODS1) Study Design and Sampling Procedure2) Instrument Development and Data Collection Procedure3) Data Processing and Analysis

5. RESULTS1) Socio-Demographic Characteristics of the respondents2) Knowledge, Attitude and Practice of Food Safety (ex. Mean and SD of knowledge, attitude and

practice score on food safety and Percentage distribution of level of knowledge, attitude and practice of food safety)

3) Factors Influencing Food Safety Knowledge, Attitude and Practice (ex. Age in years, Training, Knowledge score, Attitude score, Duration of vending (yrs), Marital status, etc.)

6. DISCUSSION AND ANALYSIS

7. REFERENCES

Introduction

• Current statistics identify increasing numbers of

reported food poisoning cases in Indonesia.

• A large majority of these cases stem from incorrect

food handling and hygiene practices within the food

industry.

• Every person working in the food industry has a

responsibility to prepare food that is safe and

suitable to eat.

• This presentation will assist you with this

responsibility.

Personal hygiene objectives

• Assist food businesses achieve the requirements of the Food Safety

Standards.

• Provide food handlers with the necessary skills and knowledge of food

safety and hygiene matters relevant to their work activities.

• Raise the level of compliance with food legislation throughout the

food industry.

• This is important because dirt and microorganisms present on the skin

and on outdoor clothing can be transmitted to the food

• Micro organisms can also be transmitted to the food via cough, colds

and wounds

• In fact, people are one of the most common source of food

contamination

Source of bacterial contamination from persons

• Intestinal waste (faeces) is a major

source of bacterial contamination

(Salmonella, Shigella and

enterococci)

• Because of poor personal hygiene,

the bacteria found in faeces are

often found in foods

Employee hygiene• Food can carry several illness

• Respiratory disease, e.g. cold, sore throats, pneumonia, scarlet fever and tuberculosis

• Gastrointestinal disease, e.g., vomiting, diarrhoea, dysentery • Typhoid fever• Infectious hepatitis• Droplets are usually formed by sneezing, coughing and talking

(From Fundamental og Microbiology; Frobisher et al.)

How microbes from people contaminate food

1. Skin, fingers, fingernails, jewellery, hair, eyes, mouth, nose, throat, lungs,waste (faeces)

2. Employees may carry a disease-causing microorganisms even if they do not have symptoms of the illness

3. Handwashing is the most important action

Effect of handwashing Microbes on hair

Transmission of infectious micro organisms

indirect airborne

Direct airborne

contact

via hand and objects

dust borne

settles in dust

wafted into air

(From Fundamental og Microbiology; Frobisher et al.)

Prevention: Personal Hygiene What is not allowed.......Actions that can contaminate food…

How to control?

• Protective clothing (hairnet, coats, trouser, aprons, gloves and boots) are used to protect the food and the processing environment against contamination from people.

• Hand washing with soap and water removes more bacteria than quick hand washing. Very important especially after using toilet, blowing their nose, handling anything dirty, handling money or smoking

1. Wet hands

2. Soap

3. Lather

4. Brush5. Rinse

6. Soap-Lather

7. Rinse

8. Dry withpaper towel

Handwashing - CCP

Hazards:Crosscontaminationfrom humans, dirtycontainers,utensils, packagesand raw food

Recommended handwashing procedure

Example questions for personal assessment1. How often do you wash your hands before and after eating?

2. How often do you wash your hands after using toilets?

3. How frequent do you wash your hands using soap and warm water?

4. Do you know the relation between insects and foodborne diseases?

5. Do You know any bacteria’s names?

6. Is it important to read food safety articles?

7. It is not safe to leave leftovers food at kitchen temperature (Agree, Neutral, Disagree)

8. It is dangerous for a sick man to work with food (Agree, Neutral, Disagree)

9. It is Important to have food safety education (Agree, Neutral, Disagree)

(Afifi and Abushelaibi, 2012)

References

1. Anonim. 1999. Guidelines for Developing GMPs and SOPs. North American Meat Processors et al.

USAHariyadi dan Dewanti, Ratih. 2007. Mikrobiologi dan Keamanan Pangan Beku. Food Review Vol. II/

No. 7 Juli 2007.

2. Anonim. 2008. Pengendalian Hama di Lingkungan Pabrik. Food Review Vol. III/ No. 10 Oktober 2008.

3. Anonim. 2007. Food Service Management. Food Review Vol. II/ No. 11 November 2007.Haryadi, Yadi.

2008. Pengendalia Infestasi Serangga di Industri Pangan. Food Review Vol. III/ No. 10 Oktober 2008.

4. Hanan S. Afifi and Aisha A. Abushelaibi. 2012. Short communication: Assessment of personal hygiene

knowledge, and practices in Al Ain, United Arab Emirates. Food Control 25 page 249-253

5. Louise Fielding, Leanne Ellis, Debbie Clayton, and Adrian Peters. 2011. An evaluation of process specific

information resources, aimed at hazard analysis, in Small and Medium Enterprises in food

manufacturing. Food Control 22 (2011) 1171-1177