Personal hygiene

1. Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka National Aquatic Resources Research and Development Agency (NARA) Sri Lanka United Nations University Fisheries Training Programme (UNU-FTP) Iceland Icelandic International Development Agency (ICEIDA) Iceland Personal hygiene Quality and safety issues in fish handling ----- A course in quality and safety management in fishery harbours in Sri Lanka NARA, DFAR, ICEIDA and UNU-FTP

2. Content • What is personal hygiene? • Why is it important? • How are diseases spread?

3. Learning objectives After this lecture participants will be familiar with: • sources of bacterial contamination from people • how to control the contamination

4. Personal hygiene • Means maintaining a clean body and clean clothing

5. Food handlers • can carry bacteria that can cause illness in people who eat the food handlers have prepared Fish handler Sick consumer Fish as food

6. Personal hygiene Don´t forget to wash your hands after you have …………………….. • 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

7. 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

8. 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

9. Droplets are usually formed by sneezing, coughing and talking (From Fundamental og Microbiology; Frobisher et al.)

10. How microbes from people contaminate food • Skin, fingers, fingernails, jewellery, hair, eyes, mouth, nose, throat, lungs,waste (faeces) • Employees may carry a disease-causing microorganisms even if they do not have symptoms of the illness • Handwashing is the most important action

11. Recommended handwashing procedure 8. Dry with 1. Wet hands paper towel 7. Rinse 2. Soap Handwashing - CCP Hazards: Cross contamination from humans, dirty 6. Soap- 3. Lather containers, Lather utensils, packages and raw food 5. Rinse 4. Brush

12. Effect of handwashing

13. What is not allowed....... ....touch hair ....finger in the nose .....use nail varnish ....sneeze on the fish

14. Microbes on hair

15. Transmission of infectious micro organisms indirect airborne Direct airborne contact via hand and objects wafted into air dust borne settles in dust (From Fundamental og Microbiology; Frobisher et al.)

16. 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

17. Boots ???? Ice plant Ice in bag

18. References • Marriott, G. M.(1997). Essentials of food sanitation. Chapman and Hall. New York and London • Training material from UNU-FTP and Icelandic Fisheries Laboratories • Guide to Hygiene within the Fish Industry (2000). Eastfish - Fachpresse Verlag, Michael Steinert, An der Alster 21, D-20099, Hamburg • Frobisher, M., Hinsdill, R.D., Crabtree, K.T., and Goodheart, C.R. (1974). Fundamentals of microbiology. W.B. Saunders Company, England and Canada.