個人衛生
Personal HYGIENE
派對食品製作證書
(PARTY FOOD PRODUCTION CERTIFICATE)
掌握正確手部衛生，確保食品安全製作
"Mastering Proper Hand Hygiene to Ensure Food Safety"
第1課 LESSON 1
個人衛生
Personal HYGIENE
手部衞生
(Hand hygiene)
其他良好習慣
(Other proper habits)
甚麼時候我們需要洗手？
"When do we need to wash our hands?"
處理生熟食物前後
Before and after handling
food
如廁後
After going the toilet
觸摸面部後
After touching your face
咳嗽、打噴嚏或擤鼻子後
After coughing, sneezing, or blowing your nose
戴上手套前與脫下手套後Before and after wearing hand gloves
完成清潔工作後
After cleaning up
處理髒物如金錢、垃圾
After handling dirty things such as money and garbage
接觸化學品後、吸煙後
After handling chemicals and smoking
正確洗手步驟
TO PROPERLY WASH YOUR HANDS
準備階段
PREPARATION STAGE
1.把衣袖拉到手肘
Pull your sleeves to your elbows
2.以流動清水弄濕雙手
Wet your hands with running water
清潔階段
CLEANING STAGE
3.塗上梘液 Apply soap
4. 徹底搓手20秒，包括前臂、手腕、手掌、手背、手指及指甲底
Rub your hands thoroughly for 20 seconds, including your forearms, wrists, palms, backs of your hands, fingers, and nail bases.
完成階段 COMPLETION STAGE
5.徹底沖洗 Rinse thoroughly.
6.以抹手紙抹乾雙手，避免共用抺手巾 Dry your hands with a paper towel; avoid sharing towel.
7.如果水龍頭非自動或腳踏操作，使用抹手紙關上 Use a paper towel to turn off the tap if not automatic or foot operated.
洗手設施基本要求
HAND WASHING FACILITIES
酒精搓手液
ALCOHOL-BASED HAND SANITIZER
梘液和水在清潔雙手
CLEANING HANDS WITH SOAP AND WATER
哪一種方式更能除污垢油脂及殺死引起食物中毒的病菌？
WHICH METHOD IS BETTER AT REMOVING DIRT AND GREASE AND KILLING BACTERIA THAT CAUSE FOOD POISONING?
酒精搓手液
ALCOHOL-BASED HAND SANITIZER
梘液和水在清潔雙手
CLEANING HANDS WITH SOAP AND WATER
哪一種方式更能除污垢油脂及殺死引起食物中毒的病菌？
WHICH METHOD IS BETTER AT REMOVING DIRT AND GREASE AND KILLING BACTERIA THAT CAUSE FOOD POISONING?
梘液和水在清理含油分的表面、污漬以及減少食源性微生物的數量較搓手液好，故此直接處理食物人員應經常以梘液洗手
Food handlers should wash hands with liquid soap and water frequently as alcohol hand sanitizers work less effectively at removing grease, dirt and foodborne microorganisms.
如非直接處理食物人員之雙手沒有明顯污垢， 可用酒精搓手液潔手， 否則亦應以梘液洗手
For non-food handlers, alcohol-based hand sanitizers can be used for cleaning hands when they are not visibly dirty. Otherwise wash hands with liquid soap and water.
塗上酒精搓手液後， 應待雙手完全乾透， 才可觸摸餐具等食物接觸面
Rub hands with alcohol hand sanitiser
until they are completely dry before touching any food contact surfaces
such as cutleries
酒精搓手液應存放在遠離高溫或明火的地方
Alcohol hand sanitisers should be
stored away from high temperatures or flames.
手套使用GLOVE USE
即棄手套是有助安全處理食物的工具，尤其是當手上有傷口或處理即食食物例如沙律時：
DISPOSABLE GLOVES ARE A TOOL TO HELP HANDLE FOOD SAFELY, ESPECIALLY WHEN THERE ARE WOUNDS OR CUTS ON HANDS, OR WHEN HANDLING READY-TO-EAT FOOD, SUCH AS SALADS.
適時更換手套：
CHANGE GLOVES AT THE APPROPRIATE TIME:
在處理生與熟的食物之間
Between handling raw and cooked foods
在完成每項工作，例如處理垃圾後
After completing each task, such as handling garbage
適時更換手套：
CHANGE GLOVES AT THE APPROPRIATE TIME:
手套出現破損弄污時
When gloves are torn or dirty
手套被手汗弄濕
When gloves are wet with hand sweat
適時更換手套：
CHANGE GLOVES AT THE APPROPRIATE TIME:
轉換工作崗位或換班時
When switching jobs or shifts
使用食物鉗等工具也可避免徒手接觸食物
Using tools such as food tongs can also avoid bare hand contact with foods
良好習慣 PROPER HABITS
雙手洗淨後如果觸摸任何表面，便會再次弄髒並沾上致病菌。保持良好衞生習慣能有效減低食物交叉污染的機會：
If you touch any surfaces after washing your hands, they may become dirty again and contaminated with pathogenic bacteria. Maintaining proper hygiene is effective in preventing cross-contamination of food:
During food preparation, avoid touching your nose, mouth, hair and skin. Do not pick your nose. Do not bite your nails and lick your fingers.
配製食物時避免接觸鼻、口、頭髮和皮膚；不要挖鼻孔；不要咬指甲和舔手指
Do not cough or sneeze over food. Wash hands after coughing or sneezing.
不要對着食物咳嗽或打噴嚏，咳嗽或打噴嚏後要洗手
建議用勺子把食物舀到小碟裏試味，如直接用勺子試味，不要重覆使用，以免食物受到污染。配製食物時避免閒聊
It is better to use a spoon to take a small amount of food into a small dish for tasting. If tasting directly from a spoon, do not reuse it to prevent contamination of food. Avoid long conservation while preparing food.
Do not spit.
切勿隨地吐痰
切勿在食肆範圍內吸煙
Do not smoke in food premises.
Avoid long conversation while preparing food.
配製食物時避免閒聊
避免在食物配製範圍內進食
Avoid eating in food preparation areas.
教材資料來源﹕
食物安全中心﹕
https://www.cfs.gov.hk/tc_chi/trade_zone/safe_kitchen/Hand_hygiene.html