|| Hand Hygiene || Food Hygiene || Toilet Hygiene ||  Science of Skin Skin consists of Three Layer: Epidermis Dermis Subcuntaneous Tissue Epidermis is made up of millions of microscopic cells and contains many cracks that provide harborage for resident and transient mocro-organisms. Staphylococcus epidermis, Staphylococcus saprophyticus, Enterobacter spp. and yeasts are found throughout the epidermal layer. The presence of resident micro-organisms is important in preventing pathoges from colonizing the skin. We, therefore, would not want to sterilize the skin, even if it was possible. The only pathogen included as a resident micro-organism on healthy skin is Staphylococcus aureus, although it is only likely to be present in relatively low numbers.  When to wash hand
 How to wash hands [See figure in number] Wet your hand Apply Soap 1. Lather 2. Rub inside your finger 3. Rub outside your finger 4. Rub your palms together 5. Rub your thumbs 6. Rub your wrist Dry your hands The microbes on our food that can cause food poisoning are usually controlled by heating (cooking) and/or chilling (refrigerating) our food, but given the chance they can easily spread around the kitchen – via our hands, chopping boards, cloths, knives and other utensils. If they are allowed to cross-contaminate other foods – especially cooked and ready-to-eat foods – they can make us ill. Good kitchen hygiene and good personal hygiene are important to help control the spread of harmful germs. Food premises must be continually cleaned to ensure all food contact surfaces and equipment do not contain food poisoning organisms. Cleaning and sanitising preparation benches, chopping boards, cooking utensils and equipment used in the preparation of food is essential for the safe operation of any food business. Basic steps for effective cleaning Clean with detergent and hot water. Cleaning removes dirt and particles from the surface but does not kill all bacteria. Particles inhibit the effectiveness of sanitisers. Only clean surfaces can be sanitised. Sanitisers need contact time to work, so items such as utensils should be left to soak. Allow tableware and utensils to drip dry . This will prevent them from becoming re-contaminated when wiping with dirty cloths and tea towels. Difference between Cleaning and sanitising Cleaning is the physical removal of visible particles, grease and dirt, whereas sanitising is the use of heat or chemicals to reduce the numbers of bacteria. Neither cleaning nor sanitising removes or kills all bacteria. The removal of all bacteria is called sterilisation and is not a method required for normal food business practice. General food handling hygiene Hands: Wash hands frequently and always after each visit to the toilet. Fingers: Do not apply fingers to the mouth, eye, ear, nose or scalp during the handling of food. Abrasions: Do not handle food unless all cuts, sores and skin breaks are covered with clean, waterproof dressings. Handling: Avoid touching food with fingers or hands - use a fork or tongs. Utensils: Maintain all utensils in a clean condition at all times. Towels: Use disposable towels where possible, especially for the wiping of Hands: Avoid the use of tea towels as they are often used for many purposes and encourage cross-contamination. Hair: Keep hair out of food - wear a head covering. Mouth: Cover your coughs and sneezes - do not use your breath to open any bag or wrapper. Smoking: Do not smoke while preparing or serving food. Dust: Protect all food from dust. Pests: Protect all food from flies, vermin and pests. Garbage: Keep garbage in watertight, fly-proof containers.
Binary Fission of Bacteria  The word "toilet" came to be used in along with other . It originally referred to the toile, French for "cloth", draped over a lady or gentleman's shoulders whilst their hair was being dressed, and then (in both French and English) by extension to the various elements, and also the whole complex of operations of and body care that centered at a dressing table, also covered by a cloth, on which stood a and various brushes and containers for powder and make-up: this ensemble was also a , as also was the period spent at the table, during which close friends or tradesmen were often received. A dirty toilet is an unpleasant sight but is it hazardous? Each gram of faeces contains around 100,000,000, 000,000 bacterial cells. While most of these are harmless some can cause sickness. The washroom is therefore an area for potential cross-infection for hepatitis-A or bacteria such as those shown below. The risks of picking up infection are low but if you come into contact with them, harmful micro organisms can enter the body easily through hand-to-mouth or hand-to-food contact.
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