Section 2:
Personal and environmental hygiene
Section 2 overview
- Download introduction transcript (PDF, 25KB)
Section 2 menu
Section 2 overview (p. 1)
- Objectives (p. 1)
Personal hygiene: sources of contamination (p. 2)
- Unclean hands (p. 2)
- Sickness and injury (p. 4)
- Behaviour (p. 5)
- Hair and jewellery (p. 5)
- Activity: Grubby chef (p. 5)
Enviornmental hugiene: how to control contamination at the source (p. 6)
- Design and layout of work areas (p. 6)
- Types of pests (p. 7)
- How pests contaminate food (p. 7)
- How to control pests
(p. 8)
- Activity: Pest prevention - food preparation area (p. 9)
- Activity: Pest prevention - garbage disposal area (p. 9)
- Managing Pest Control (p. 9)
At the end of this section you will be able to:
- explain the four personal sources of contamination
- outline the correct procedure for hand washing and list when you should wash your hands
- state the "Ten golden rules of hygiene"
- identify and control pests.
