The public catering system has existed for a long time and is always in demand, because not a single person wants to be hungry. The main representatives of the personnel of public catering establishments are cooks and waiters.

For waiters, unhealthy factors are:

Night shift work;

Load on the nervous system, constant stress;

Noise in the hall of a restaurant, cafe, bar, etc.;

Load on the musculoskeletal system;

Tobacco smoke pollution while serving customers in the area for smokers.

For chefs, unhealthy factors are:

Work in conditions of high temperatures;

Load on the musculoskeletal system, including a long forced working position;

Air pollution by products generated during cooking; - contact with allergens, irritating substances;

Night shift work;

Lifting and moving weights.

Sleep disturbances, hypertension, neuroses, circadian rhythm disturbances, endocrine diseases, secondary immune deficiency and even oncological diseases are the consequences of the constant influence of occupational hazards. Occupational burnout syndrome, varicose veins of the lower extremities are formed, hearing is reduced, diseases of the spine, flat feet, bronchial asthma, chronic obstructive pulmonary disease, and various forms of allergies appear. Working at elevated temperatures provokes cardiovascular diseases (myocardial infarction, stroke), skin diseases (rosacea). Fungal infections are an occupational disease in confectioners. Mandatory conditions for the prevention of occupational diseases are regular medical examinations, equipment of workplaces in accordance with sanitary norms and rules, compliance with safety regulations and labor discipline at the workplace. In addition, it is necessary to make personal efforts to maintain a healthy lifestyle and reduce the impact of occupational hazards:

1. To prevent problems with the musculoskeletal system, you need to do morning exercises and physical breaks at the workplace every day, as well as give yourself additional physical activity. In other words, provide yourself with a full-fledged motor mode. Wear comfortable light shoes with low heels, if necessary, use orthopedic insoles or special orthopedic shoes. Learn how to lift and move weights, use carts and strengthen your back muscles with special exercises.

2. To prevent diseases of the respiratory system, stay in the fresh air for at least 30-60 minutes, and ventilate the room during the day.

3. To avoid diseases of the gastrointestinal tract, you need to adhere to a balanced diet. If you already have diseases, then follow the recommendations of the doctor and follow a special diet.

4. To prevent the syndrome of professional burnout and neuropsychic overstrain, you should master the techniques of auto-training and quick calming. For example: take a deep breath and exhale several times, slowly counting to ten.

5. In the case of shift work, coordinate the mode of work and the time of entering the shift with their biological rhythms (“lark”, “owl”).

6. To prevent varicose veins, periodically change the static load to dynamic, wear compression stockings, socks, stockings, tights (as recommended by a doctor). During breaks, take off your shoes and rest your feet, stroking your legs with a clasping movement of your hands from your fingers to your hips to improve blood flow. At home, you can do a contrast shower for the legs, for 5-10 minutes, raise your legs above your head in a lying position.

7. If an occupational disease worsens or is most pronounced at work (allergies, bronchial asthma, and others), then it is better to change the type of activity and learn another profession.

Take care of yourself, be healthy.

1.1. Definition of personal hygiene for hospitality workers 4

1.2. Sanitary and hygienic training of personnel of hospitality enterprises. 4

Chapter 2. Hygienic requirements for the care of the skin and mucous membranes. Sanitary clothing 6

2.1. General requirements for personal hygiene of employees of hospitality enterprises 6

2.2. Skin care, hair, nails, oral cavity. eight

2.3. Hygiene of clothes and shoes 9

Chapter 3. Consequences of non-observance of personal and labor hygiene of employees of hospitality enterprises 12

3.1. The concept of personal hygiene at work 12

3.2. Fatigue and measures to prevent it. thirteen

3.3. Occupational diseases of employees of hospitality enterprises associated with violation of the rules of personal hygiene. 17

Conclusion 20

Literature 22

Introduction

The topic of this work– personal hygiene of employees of hospitality enterprises.

Relevance This work is due to the fact that at present there are many institutions and hospitality enterprises: restaurants, cafes, hotels, tourist bases, bases and rest houses with a very extensive infrastructure. About 30% of the entire working-age population works in the hospitality sector in our country alone. And since any specialty in this field of activity is serving people, they are subject to increased requirements for observing personal and labor hygiene.

Objective - consider the requirements for personal hygiene of employees of hospitality enterprises.

It should be noted that all persons entering public catering enterprises are subject to medical examinations, the purpose of which is to prevent patients or bacteria carriers from working. This prevents the possibility of contamination of food products and finished culinary products with pathogenic microbes and the spread of infectious diseases transmitted through food.

According to a special instruction approved by the Chief Sanitary Doctor of the Russian Federation, medical examinations of employees of food enterprises are carried out by doctors in medical institutions. All employees entering the hospitality industry are subject to a medical examination by a therapist. Thereafter, they visit a therapist once every three months. In addition to being examined by a therapist, certain categories of catering workers (waiters, cooks, barmaids) upon admission to work are subject to examination by a venereologist with appropriate laboratory tests. Subsequently, these workers are examined by a venereologist quarterly.

The tasks of the work are as follows:

1. Consider the concept of personal hygiene for employees of hospitality enterprises.

2. To study the requirements for the hygiene of clothes, shoes, hair, nails, body.

3. Consider the consequences of non-compliance with the requirements of personal and labor hygiene for employees of hospitality enterprises.

Chapter 1. The concept of personal hygiene of catering workers.

1.1. Definition of personal hygiene for hospitality workers

Personal hygiene is the observance of hygienic rules of behavior at work and at home. The concept of personal hygiene includes a whole range of activities. In contact with food, inventory, equipment, catering workers can seed them with pathogens of various infectious diseases, intestinal infections, food poisoning and poisoning, as well as helminth eggs. Therefore, personal hygiene is essential for the prevention of these diseases.

Cleanliness is a prerequisite for the culture of customer service, it is necessary to maintain a certain sanitary regime in production. one

contact dermatitis

Contact dermatitis (eczema) is a condition in which one or more areas of the skin become dry, red, painful, or itchy. Those who work with food in the kitchen develop contact dermatitis twice as often as people of any kind. Due to frequent contact with water, the skin suffers greatly, becomes inflamed and becomes susceptible to various irritating substances.

Contact dermatitis can be so severe that you have to leave work, probably forever, as it takes a long time to be treated.

Dermatitis for a cook is also bad because of this disease it can be painful to wash your hands, then there will be problems with hygiene, write on profmedlab.ru If this disease is detected in time, the consequences will be much less serious. Therefore, you need to regularly check the skin - for redness, and if necessary, consult a doctor.

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To prevent the development of contact dermatitis in cooks, you need to follow simple rules:

1. Contact with detergents, water and food as little as possible. Explain to the employer that the dishwasher will allow employees to visit the doctor less often and go on sick leave. Use tongs and forks to avoid touching food. If you need to cut or grind something, use the technique to the maximum.
2. Wear waterproof when possible.
3. Moisturize your hands with cream. Choose a cream that works with food: it should be in a dispenser, be hypoallergenic, absorb quickly, be free of nut butter, and not have a strong odor.
4. Dry your hands with a cotton or paper towel after each wash.

Infections in the kitchen

Be sure to wash your hands after contact with them to avoid transferring dangerous bacteria like salmonella to other foods and becoming infected yourself. If you work in (they should be disposable, non-latex), you should wash your hands before and after putting them on.

It is best to remove jewelry when it is time, as it can accumulate bacteria, detergents, and water, which can contribute to dermatitis or infection.

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Injuries and burns in the kitchen

A very serious danger for people who work in the kitchen is injury and burns. There are many safety rules to minimize risks. We will present the main ones.

1. If something falls, crumbles or spills, it must be removed immediately. It is better to wipe the liquid with a paper towel, and not with a mop: it is more reliable.
2. The floor must be level. If this is not the case, then it is necessary to eliminate the unevenness as soon as possible, and temporarily protect this area.
3. In the kitchen, there should be no bags, drawers or cables in the aisles.
4. The floor covering must be suitable (not slippery, even if something is spilled on it). Cleaners need to know how and with what to care for it, because the requirements vary depending on the type of coating.
5. If you need to move a pot of liquid, use a cart. The liquid should not be hot, the pan should not be overfilled, in any case it is worth covering it with a lid.

1. The kitchen needs good ventilation that will cope with smoke and steam, then there will be excellent visibility and the risk of carbon monoxide poisoning will be minimal. Carbon monoxide can accumulate in the kitchen and cause headaches, confusion, dizziness, and nausea.
2. At the entrance from the street, lay a good carpet so that you can dry your feet and not leave wet marks in the kitchen.
3. Work must be organized in such a way that employees do not have to run around the kitchen and rush. Everyone should have their own workplace.
4. Choose good shoes with non-slip soles. Cloth and open-toed shoes are not suitable.
5. The kitchen should have good lighting.
6. Use potholders. If the oven is deep, wear long protective gloves.
7. Clothing should not be too loose so that the mixer or meat grinder does not suck in the sleeves. By the way, this is another reason not to wear jewelry.
8. Wear long-sleeved cotton clothing and an apron. This will protect you from oil splashes and scalding steam.
9. Open the oven from the side of the oven.
10. Do not put your hand into a meat grinder or a running coffee machine.

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If the implementation of any of these rules is beyond your control, demand from the employer that everything is organized in accordance with safety regulations: your safety and health depend on this.

Quite often, kitchen staff get cut. Usually the hand that does not hold the knife suffers. Therefore, in the case where incorrect movement of the knife can lead to serious injury, it is recommended to put on a chain mail glove on the other hand. For example, when separating meat from bones with a large knife.

To prevent cuts, observe the following rules:

1. Choose a knife that suits the task.
2. Make sure the knife is always sharp.
3. Cut on a stable surface.
4. Carry the knife blade down. Do not carry the knife with other items or in your pocket.
5. Store knives in a safe place.
6. Do not leave a knife on the table you are working on.
7. Don't try to catch a falling knife.
8. Do not open cans with a knife.

Diseases of the musculoskeletal system

Pain in the back, arms or neck becomes a problem for chefs. There are several reasons for this. First of all, the position of the body is to blame: often you have to stand in an uncomfortable position or for a long time without turning anywhere. If at the same time only the neck moves, then most likely it will hurt. As is the back. Repetitive movements, especially uncomfortable ones, are also harmful. Constant lifting of the arms harms the tendons or shoulder joint bag and leads to sprain. Therefore, make sure that the position does not cause discomfort, change your position regularly. If there is a small bench, then you can put your legs alternately on it - this will facilitate the situation.

Lifting weights takes a toll on your back. It is important to follow the elementary rules for lifting loads, then the consequences will not be so bad. For example, you can’t turn around with something heavy on your hands, you need to lift the burden by straightening your knees, and not pull it from the floor on straight legs. If weights are often brought into the kitchen, it is better to use trolleys and install automatic doors. Everything that is heaviest and most frequently used should lie on a shelf at waist level.

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Overheating in a hot shop

Working in a hot shop can lead to overheating, which is deadly. Therefore, it is very important to know the warning signs. Heat exhaustion occurs when a large volume of blood flows to the periphery for cooling, and in the vital organs it is lacking. This leads to dizziness, blurred vision, nausea and loss of energy. Since the brain may eventually suffer, you need to take the person to a cool room, lay him down and raise his legs. If it doesn't get better after a few minutes, call an ambulance.

Heat stroke is more serious. In this state, the person stops sweating and the body temperature can rise quickly. Symptoms of heat stroke are severe headache, confusion or loss of consciousness, red face, dry, hot skin without sweat. In this case, it is imperative to call an ambulance, and before it arrives, send the person to a cool room and remove excess clothing from him. Heat stroke can lead to death.

To prevent overheating, you need to drink (but not coffee or alcohol) during work, take breaks in a cool room and wear cotton clothes. If you feel unwell, tell your colleagues immediately.

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Phlebeurysm

Cooks stand for a long time, this affects the health of the legs. Stagnation of blood in the legs contributes to the development of varicose veins. To reduce the risk, physical activity, maintaining a normal weight is necessary. We recommend that you take breaks from work, lie down and raise your legs if possible, and do not wear tight clothing that presses at the waist, groin or squeezes the legs. If varicose veins still occur, then you can wear compression stockings. If they do not help, vein sclerosis is performed using injections of a special solution / foam or surgery.

Neglect of professional risks often leads to disability. Prevent occupational diseases, or at least do not delay with a medical examination by a doctor if any symptoms occur. At an early stage, dealing with a problem is usually much easier than in a neglected case.

The main representatives of the staff of catering establishments

The factors that a person comes into contact with in the workplace are of decisive importance in shaping a person's health and have a very large influence on him.

In this article, we will focus on the factors of occupational hazard for the staff of public catering establishments (restaurants, cafes, bars, etc.).

The work of this group of people is directly related to the performance of specific functions of institutions. They are waiters and chefs.

Occupational hazards affecting employees of catering establishments

Factors of industrial hazard that waiters face in the process of work

• work on a night shift with a 24-hour operation of the institution or work at night,
• stress on the nervous system (work stress),
• noise in the restaurant
• load on the musculoskeletal system,
• air pollution by products generated during cooking while staying in the kitchen and tobacco smoke during customer service in the area intended for smokers.

Occupational hazards faced by cooks in the course of their work

• work in conditions of high temperatures,
• load on the musculoskeletal system, including that associated with a forced working position,
• air pollution by products formed during cooking,
• contact with other allergenic and irritating substances,
• night shift work,
• lifting and moving weights.

The severity of the impact of a particular factor is different for each workplace and is assessed during the so-called special assessment of working conditions (1, 2).

The impact of night shift work

Night shift work is considered to be staying at the workplace and performing labor functions from 22.00 to 06.00.

The main mechanism of the influence of work at night is a violation of the normal functioning of the epiphysis (pineal gland). There is a failure of the rhythm of sleep / wakefulness and contact with natural light, a violation of the normal daily rhythm of the synthesis of the main hormone secreted by the pineal gland.

This hormone is called melatonin. Deviation in its release leads to disruption of the normal functioning of the nervous, endocrine and immune systems (7, 8).

In addition to diseases associated with disorders of the nervous system (sleep disorders, hypertension, neuroses), night shift work can also lead to secondary immune deficiency and even to oncological diseases (lung cancer, prostate and rectal cancer, lymphomas and some other diseases ) (7, 14).

Impact of stress

In addition, contact with, for example, pineapple can also lead to non-allergic contact dermatitis due to the calcium oxalate it contains (10).

Classical allergic contact dermatitis, proceeding according to the fourth type of immunopathological reactions, is possible with chronic contact with, which contain nickel, cobalt, chromium and some other metals in the course of professional activity (10).

In addition, there are a number of chronic diseases in the development of which the immune system is involved:

• chronic obstructive pulmonary disease and rosacea,
• chronic rhinitis of a non-allergic nature associated with exposure to tobacco smoke,
• chronic conjunctivitis of a non-allergic nature associated with exposure to tobacco smoke.

The presence of such features of work as stress, the need to work in night shifts, work in the absence of natural light (permanent stay in the kitchen or in a warehouse that does not have windows, the location of the institution in the basement), especially against the background of non-compliance with working hours, contributes to the formation of recurrent bacterial and viral infectious diseases (7,8).

Medical examinations of employees of public catering establishments: legal aspects

Thus, employees performing the main functions in public catering establishments are exposed to a whole range of potentially harmful working conditions in the course of work that can cause both chronic somatic and psycho-neurological, and allergic and immunopathological diseases.

The severity of various occupational hazard factors is individual for each workplace (1, 2).

Literature

1. Ministry of Health and Social Development of the Russian Federation: Order dated April 12, 2011 No. 302n “On approval of the lists of harmful and (or) hazardous production factors and work, during the performance of which mandatory preliminary and periodic medical examinations (examinations) are carried out, and the procedure for conducting mandatory preliminary and periodic medical examinations (examinations) of employees engaged in hard work and work with harmful and (or) dangerous working conditions.
2. Federal Law of December 28, 2013 No. 426-FZ “On Special Assessment of Working Conditions”
3. Lagutina G.N. Risk factors for back pain. - In the book: Occupational risk for the health of workers (Guide) / Ed. N.F. Izmerova and E.I. Denisov. - M.: Trovant, 2003. - S.315-320.
4. Atamanchuk Aleksey Alekseevich "Occupational hazards as a risk factor for the development of hypertension" 14.02.04 - occupational medicine Abstract of the dissertation for the degree of candidate of medical sciences Moscow - 2013
5. “The fight against harm. or health is more expensive "Journal "Occupational Health and Safety at Industrial Enterprises", 2012, N 7
6. Shumilina E. V. "Peculiarities of interpersonal interaction between waiters and customers" Federal State Educational Institution of Higher Professional Education "Volgograd Academy of Public Administration" Supervisor - Ph.D. D., A. V. Yunda
7. Vasiliev A.A. Seasonal and age-related changes in the immune status of the personnel of the Mining and Chemical Combine of the Krasnoyarsk Territory. cand. honey. Sciences Federal State Budgetary Institution State Scientific Center of the Russian Federation Institute of Immunology of the Federal Medical and Biological Agency of Russia Moscow 2009. pp. 27 - 49
8. Shuvatova E.V. Clinical and immunological characteristics of the personnel of the Mining and Chemical Plant of the Krasnoyarsk Territory and the population living near the production. dis. cand. honey. sci. State Scientific Center of the Russian Federation Institute of Immunology of the Federal University "Medical-Biological and Extreme Problems" under the Ministry of Health of Russia Moscow 2004. pp. 11 - 28
9. P.V. Kolkhir Evidence-based allergology-immunology. "Practical Medicine" Moscow 2010
10. Sarah Mattessich; Justin Finch, MD Contact Dermatitis: An Overview Medscape Medical news May 11, 2015
11. Neil Osterweil "Workplace Smoke Exposure High for Blue Collar Workers" Medscape Medical news November 18, 2013
12. Megan Brooks "High Job Stress May Boost Stroke Risk"" Neurology. Published online October 14, 2015
13. Linda Brookes, MSc "Why Should You Care About the Air?" Medscape Family Medicine September 10, 2015
14. Marie-Élise Parent; Mariam El Zein; Marie-Claude Rousseau; et al. "Night Work and the Risk of Cancer Among Men" Am J Epidemiol. 2012;176(9):751-759
15. Nate Seltenrich "Take Care in the Kitchen: Avoiding Cooking-Related Pollutants" Environ Health Perspective. 2014;122(6)
16. Larry Millikan, MD "The Proposed Inflammatory Pathophysiology of Rosacea: Implications for Treatment" Skinmed. 2003;2(1)
17. Susan Breitner; Kathryn Wolf; Annette Peters; Alexandra Schneider "Short-term Effects of Air Temperature on Cause-specific Cardiovascular Mortality in Bavaria, Germany" Heart. 2014;100(16):1272-1280.
18. "Noise-Induced Hearing Loss"
19. Tatiana Cristina Fernandes de Souza; André Reynaldo Santos Périsse; Marisa Moura "Noise Exposure and Hypertension: Investigation of a Silent Relationship" BMC Public Health. 2015;15(328)

Lecture plan:

1. Hygiene of catering workers

A prerequisite for providing consumers with healthy food is the observance of personal hygiene rules by employees of catering establishments. Failure to comply with these requirements can not only reduce the quality of the food being prepared, but also cause infectious diseases and food poisoning. It is important to follow the rules of personal hygiene not only at work, but also at home. It is also necessary to fulfill them in order to maintain one's own health.

Employees of public catering establishments are obliged to keep their body clean, take a bath or shower at least once a week and change underwear and bed linen. In enterprises where there are shower facilities, you should wash daily before work. When washing in the morning, in addition to washing hands up to the elbows, face, ears, it is necessary to brush your teeth.

Especially carefully you need to monitor the cleanliness of hands, as they are constantly contaminated from contact with door handles, clothes, etc. During work, you need to wash your hands as they become dirty, as well as after smoking, visiting the restroom. Germs can be transmitted through dirty hands dysentery and typhoid fever (these diseases are called diseases of "dirty hands"). In order to avoid such contamination, you need to rinse your hands with a weak solution of bleach (0.2%) each time after washing your hands with soap and water. Nails should be cut short and kept clean; use a brush to clean nails when washing hands. Employees who are in direct contact with food raw materials, semi-finished products and finished products are given a production manicure to keep their nails clean.

It is necessary that in the kitchen, preparation, cold shop there is a washbasin, soap, a brush and a clean towel; there should also be a weak solution (0.2%) of bleach to disinfect hands after washing (Fig. 15).

Of great importance is clean sanitary clothing: gowns, jackets, aprons, etc., which protect products from the possibility of contamination with microbes from workers' personal clothing. Sanitary clothing should be made of white, easily washable material and systematically disinfected, and after washing, ironed with a hot iron.

Cooks should change their sanitary clothes daily, because if they get dirty, they can serve as a source of contamination of food with microbes, including pathogens of infectious diseases. It is not allowed to use the restroom in sanitary clothes. Persons working in the washing and vegetable shops, where there is a lot of moisture, are given overalls - aprons and sleeves made of oilcloth, rubber shoes, etc.

The head must be covered with scarves or caps so that the hair does not accidentally get into food. It is impossible to stab sanitary clothes with pins, needles, wear combs, brooches and other jewelry at work, in order to avoid the possibility of them getting into food. At the end of work, sanitary clothes should be hung in a special closet. Dirty clothes should be stored separately.

When sneezing and coughing, it is necessary to cover your mouth and nose with a clean handkerchief so that splashes of mucus containing microbes separated from the nasopharynx do not fall on food and dishes.

Sanitary requirements for personal hygiene of personnel are regulated by Ch. XIII Sanitary Rules. Persons entering a catering establishment for work undergo preliminary upon admission and periodic medical examinations, professional hygiene training and certification in the prescribed manner. Without training and certification, graduates of higher, secondary and special educational institutions are allowed to work during the first year after their graduation. Before the production practice, students must undergo both a medical examination and hygienic training in the prescribed manner.

The results of medical examinations, information about the transferred infectious diseases, marks on the passage of hygienic training and certification are entered in a personal medical book.

Restaurant employees are required to:

Leave outerwear, shoes, headwear, personal items in the dressing room;

Before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap, scarf or put on a special hairnet;

When preparing dishes, culinary products and confectionery products, remove jewelry, watches and other breakable objects, cut nails short and do not varnish them, do not fasten overalls with pins;

Do not smoke or eat at the workplace (eating and smoking - in a specially designated room or place).

Locksmiths and other workers engaged in repairs in production and storage facilities work in workshops in clean sanitary (or special) clothes, carry tools in special closed boxes. When carrying out work, it is necessary to exclude contamination of raw materials, semi-finished products and finished products. Each institution should have a first aid kit with a set of medicines for first aid.

2. Permission to work at catering establishments

When applying for a job in a public catering enterprise, each employee must first undergo a medical examination and laboratory examination for the carriage of pathogens of typhoid fever, dysentery, paratyphoid fever, as well as helminthic.

Cooks, storekeepers and other workers in direct contact with food products must undergo a mandatory medical examination at least once a month and an examination for bacterio- and helminthic carriage at the request of sanitary supervision.

The administration provides each employee subject to a medical examination with a personal sanitary book, which records the results of a medical examination, checks for bacterio- and helminthic carriage, information about infectious diseases that have been transferred, and about passing an exam in the sanitary minimum.

Catering workers should monitor their health, be especially attentive to intestinal disorders, boils (chiria) or other pustular skin lesions, and immediately consult a doctor in case of illness.

To prevent pustular diseases, it is important to keep the body clean, lubricate cuts, abrasions and scratches with iodine or brilliant green in a timely manner, and also treat burns.

In order to protect catering workers from contracting typhoid fever, paratyphoid fever and dysentery, they are given protective vaccinations, thanks to which they become immune to the causative agents of these contagious diseases. These vaccines are harmless.

Questions for self-control:

1. 
   The procedure for passing medical examinations of persons applying for work in a public catering organization?
2. 
   What is included in a complete set of sanitary clothes for a cook?
3. 
   Personal hygiene rules that food service workers must follow?
4. 
   Rules for washing and disinfecting workers' hands?
5. 
   Why are people with pustular skin diseases, cuts, burns, abrasions not allowed to work in the shops?