Key Features:
No. of pages: 75
Table of Content:
CHAPTER ONE
INTRODUCTION
CHAPTER TWO
REVIEW OF RELATED LITERATURE
CHAPTER THREE
RESEARCH METHODOLOGY
CHAPTER FOUR
DATA ANALYSIS AND PRESENTATION
CHAPTER FIVE
DISCUSSION OF FINDINGS, SUMMARY AND CONCLUSION
References
Questionnaire
Introduction:
Personal hygiene is the science of healthy living of an individual. International Journal of Medical Research & Health Sciences, 2018, It has been reported that washing hands with water and soap could reduce the diarrheal and respiratory diseases by 44% and 23% respectively.
Human body usually carries food poisoning bacteria on their skin, noses or in the intestinal tract. Thus, food handlers should keep themselves clean by washing their hands, wearing a clean cloth and avoid jewelry inside restaurant to avoid cross contamination.
In additional, outbreaks of food borne diseases mostly associated with restaurant and food handlers play a major role in transmitting pathogens passively from
contaminated source to food product. Therefore, poor personal hygiene of food handlers can act as source of infection.
Food and Drug Administration (FDA) classified five main responsible pathogens for food borne diseases which include: norovirus, Salmonella Typhi, E. coli, Shigella spp. and Hepatitis A virus.
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