PERSONAL HYGIENE ISSUES - INJURIES (QIAN YI)

Hygiene is the practice of keeping oneself and one's living and working areas clean in order to prevent illness and disease. It is the science of preserving health. 

Focus of personal hygiene: 

{handling injuries}

Injuries occur when you are hurt in some part of your body as a result of an accidental event. 

1) Injuries in relation to contamination of food

Any kind of break in the skin, such as wounds, can harbour harmful microorganisms that may cause contamination of food and foodborne illnesses. 


Some useful terms to know: 

• Microorganisms are small, living organisms that can only be seen with a microscope. The majority of micro-organisms are less than 0.1mm in diameter and can therefore only be seen under a microscope. Only some microorganisms cause illness. 

• Contamination is the introduction of, or the presence of hazard in food. The source of the contamination affecting the food supply can be chemical, physical, or biological. 

• In the case of injuries, the source of contamination would most probably be physical and biological. 

• Why physical? Simply because careless food handling can mean that a bandage could fall into the food and result in illness or injury when the food is consumed.

• Biological contaminants constitute the main source of food-borne illnesses. The predominant biological agents, however, are disease-causing microorganisms known as pathogens, which are responsible for for up to 95 percent of all food-borne illnesses. Only about 1 percent of microorganisms are actually pathogenic. 

Food-borne pathogens
Adapted from: http://www.truckfoodfinds.
com/ron-simon-interview.html

• Food-borne illness is a disease carried or transmitted to people by food. Food-borne illnesses caused by biological contaminants fall into two subcategories: intoxication and infection. 

• Intoxication occurs when a person consumes food containing toxins from bacteria, moulds, or certain plants and animals. Once in the body, these toxins act as poison. Botulism is an example of an intoxication.

• In an infection, the food eaten by an individual contains large numbers of living pathogens. These pathogens multiply in the body and generally attack the gastrointestinal lining. 

• Symptoms- scaling, weeping or discharge from lesions

• Cause: Food-borne illnesses are caused by adulterated foods, meaning, foods unfit for human consumption. Children, the elderly, and anyone whose immune system is already under siege generally will have more difficulty than a healthy adult in combating a food-borne illness. 

Warning against injuries: 

Damaged skin from injuries can become infected with bacteria such as Staphylococcus aureus, commonly found on skin and hair, and this may lead to food poisoning. 

The growth and survival of all bacteria is dependent upon environmental factors, for example: 

• Aerobic bacteria require the presence of oxygen to grow. 



Aerobic bacteria

Adapted from: https://seven-eight-science.
wikispaces.com/aerobic+bacteria

• Anaerobic bacteria do not require oxygen and may even die when exposed to it. 



Anaerobic bacteria

Adapted from: http://www.therabreath.com/anaerobic-bacteria.html

• Facultative bacteria are able to function with or without oxygen. 

There are a number of ways in which micro-organisms can gain access to a wound:

• Direct contact: for example, transfer from equipment or the hands of carers
• Airborne dispersal: micro-organisms deposited from the surrounding air
• Self-contamination: physical migration from the patient's skin or gastrointestinal tract

2) Importance of good personal hygiene in the kitchen

> Avoid contamination from raw to ready-to-eat foods, especially if food handlers themselves have been infected.

> Protect consumers from food poisoning caused by bacteria commonly found on open wounds or cuts on bodies of food handlers.

> Eliminate the opportunity for pathogenic micro-organisms from being transferred to food and spread to consumers.

 > Prevent good reputation of the company or the food service operator from being affected.

3) Practices to ensure an appropriate degree of personal hygiene

Some food services have a policy that anyone with an open wound cannot work with food until the injury completely heals.

> Food handlers with open cuts or wounds on the exposed parts of their bodies should not be allowed to handle food or to come into contact with food utensils, equipment and food contact surfaces, unless such cuts or wounds are completely protected by impermeable or waterproof gloves or dressings.

> Brightly coloured bandages should be used so that they can be seen easily should they fall off. Wear disposable gloves over the top of the bandage if you have wounds on your hands. Disposable gloves and bandages should also be changed regularly. 

(A plaster or bandage will protect the injured area from friction, bacteria and contamination, as well as absorb wound fluid and create conditions in which the wound can heal undisturbed.)

> If you cut yourself, wash the wound under cold water. If the wound is shallow and bleeding stops, dry the skin around the wound with paper, a clean cloth or cotton wool and cover with a waterproof coloured plaster or bandage.

Adapted from: http://www.amazon.co.uk/
Blue-Detectable-Plasters-Standard-
prepared/dp/B00447MYN6

https://www.esafetysupplies.com/HIGH-FIVE-Medical-
Exam-Non-Sterile-Disposable-Gloves-Textured-Case.html

> If the wound is deep, apply pressure to it to restrict the bleeding. Raise it above the heart or seek medical attention.