Kitchen and Personal Hygiene Lesson

Personal and

Kitchen Hygiene

Family and Consumer Science

 Watching a short

video, you will have
ONLY two (2)
minutes to write
down no less than 5
things displaying
improper hygiene
while working in the
kitchen.

Vocabulary

Kitchen Safety – refers to the

prevention of accidents in the
kitchen

Food Sanitation – keeping food in

a clean and healthy condition

Hygiene – the practice of being clean.

Health Hazards – things which

are dangerous to your health

Fill in the Blanks

The science or practice of being clean.

Fill in the Blanks

The study of food.

Fill in the Blanks

The chemical substances found in food.

Fill in the Blanks

The food we eat everyday.

Hygiene

Proper hygiene and the proper handling of food is
very important in the
prevention of food spoilage
and food poisoning.

Kitchen Hygiene

 Clean work surface before you use them.

 Cover all food in the cupboard

 Waste bins should be emptied as

soon as they are full. Wash them
out regularly

 Sweep up crumbs and mop up

food spilled quickly. Food scraps
encourage pest.

 Sweep and wash the kitchen floor

regularly. Make sure that tools
and equipment are clean before
you store them

Personal Hygiene in
the Kitchen

 Do not cough or spit over food.

 Do not wipe your nose and handle food.

 Do not lick your fingers during food preparation.

 Always wash your hand before handling food.

 Keep nails short and clean

 Cover or tie your hair back

and do not touch your face
or hair during food preparation

 Use a clean apron to

protect your clothes

 Cover all cuts and sores

with a water proof
dressing.

Multiple Choice

If you have poor personal hygiene, it can impact your physical, mental, and emotional health.

• TRUE

• FALSE

Multiple Choice

______ your hands before preparing food

• wash
• lick
• wipe
• brush

Multiple Choice

Keep finger nails .............. 

• short
• clean
• short and clean
• bitten and clean

Multiple Choice

Wear a ....... apron

• funky
• wet
• dirty
• clean

Multiple Choice

Never ...... your fingers or utensils and put them back into food.

• lick
• wash
• pick

Food Contamination

 These are the harmful chemicals and microorganisms that are in food which can cause illness.

 There are three (3) types of hazards in a food manufacturing process:

Food Contamination

 Physical – anything that can

be visibly seen and is not

originally part of the food.

Examples: hair, jewelry, glass.

Food Contamination

 Chemical – cannot be seen

in food. You may smell or

taste them in food.



Examples: cleaning chemicals, paint, medication.

Food Contamination

Biological - harmful microorganisms

present on food and eaten. The are

commonly found on our bodies, waste

bins, pets, and other animals, raw meat,

unwashed fruits and vegetables. You

cannot see, smell, or taste microbes.

Multiple Choice

Happens when a food becomes contaminated by some kind of chemical substance.

• Physical contamination

• Microbial contamination

• Chemical contamination

Multiple Choice

Happens when a food has been contaminated by microorganisms.

• Physical contamination

• Microbial contamination

• Chemical contamination

Multiple Choice

Happens when food has been contaminated by a foreign object.

• Physical contamination

• Allergenic contamination

• Chemical contamination

Multiple Choice

Which hazard is caused by: Bleach

• Physical

• Chemical

• Biological

Multiple Choice

Which hazard is caused by: False Nails

• Physical

• Chemical

• Biological

Multiple Choice

Which hazard is caused by: Influenza (The Flu)

• Physical

• Chemical

• Biological

Pest in the
Kitchen

 Pest spread diseases. They

eat uncovered food and food
scraps, so clear all food
away.

 Deal with pest quickly or

they will increase! Examples
of pests include rats,
roaches, flies, etc.