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Personal Hygiene

  • Norman G. Marriott
  • M. Wes Schilling
  • Robert B. Gravani
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

Food workers are potential sources of microorganisms that cause illness and food spoilage. Hygiene is a word used to describe sanitary principles for the preservation of health. Personal hygiene refers to the cleanliness of a person’s body. Parts of the body that contribute to the contamination of food include the skin, hands, hair, eyes, mouth, nose, nasopharynx, respiratory tract, and excretory organs. These parts are contamination sources as carriers, through direct or indirect transmission, of detrimental microorganisms.

Management must select clean and healthy employees and ensure that they practice good personal hygiene. Employees must be held responsible for personal hygiene so that the food that they work with remains safe and wholesome.

Keywords

Bacteria Contamination Disease transmission Employees Handwashing Hygiene Skin 

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Norman G. Marriott
    • 1
  • M. Wes Schilling
    • 2
  • Robert B. Gravani
    • 3
  1. 1.Virginia Polytechnic Institute State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceMississippi State UniversityMississippiUSA
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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