1) Oral Hygiene and Oral health: - ‘Oral hygiene’ includes all the processes for keeping the mouth clean and healthy. Good oral hygiene is necessary for the prevention of dental caries, periodontal diseases, bad breath and other dental problems.

• Tooth brushing
• Flossing Teeth
• Plaque Teeth
• Teeth Bleeding
• Inflamed Gums
• Yellow Teeth

2) Food Hygiene: -

• Food Safety Level: -

a) Those who handle wrapped foods.
b) Those who handle foods that do not need to be kept hot or in a refrigerator.
c) Those who need to enter food premises but do not handle the food e.g. delivery personnel, cleaners, and maintenance staff.
Biological Hazards of ‘Food Hygiene’

• Bacteria
• Viruses
• Parasites
• Spoilers
• Infective Pathogens
• Toxin Producers
• Spore formers.

Chemical Hazards : ‘Chemical hazards’ in food processing can include chemicals which are intentionally added to foods, incidental or unintentionally added chemicals, as well as naturally occurring toxins. They are: -

• Preservatives: sulfating agents, nutritional additives, such as niacin and color additives.
• Drug residues:
• Cleaning Compounds:
• Sanitizers:

`Physical Hygiene Hazards`

• Metal Fragments
• Nuts and Bolts
• Glass and Plastic
• Wood splinters
• Nut shells
• Fruit Pits
• Bone fragments.

Bacteria that cause food poisoning are found in many foods, including:

• meat and meat products - such as minced meat and pâtés
• poultry - such as chicken or turkey
• seafood - fish and shellfish
• eggs and raw egg products (such as mayonnaise)
• un-pasteurized milk (or milk contaminated after pasteurization)
• soft and mould-ripened cheeses
• Cooked foods - such as fried rice.

`Improving` Food Hygiene`:

Wash your hands

• wash your hands and nails before handling food, when you switch between handling cooked and uncooked foods, and after going to the toilet;
• use warm water and soap for washing, cold water is less effective;
• rinse your hands well and dry them on a clean hand towel, not on the dishcloth or your apron;
• cover up cuts and sores with a waterproof plaster.
Store food correctly into `Refrigeration`
• Store fresh food shopping in the fridge within two hours of purchase - sooner if the weather is hot.
• Store meal leftovers in the fridge within two hours of preparation - sooner if the weather is hot. Don't keep leftovers for longer than two days.
• Always follow 'Use by' dates on food.
• Follow any instructions on the packet to keep fresh food in the fridge.
• don’t overlook other instructions - for instance 'once opened, keep refrigerated' or 'once opened, consume within three days'.
• Raw food such as meat should be stored in airtight containers and kept at the bottom of the fridge to prevent juices or blood from dripping onto other food.
• Defrost frozen foods in the fridge - not at room temperature.
• Don't overfill the fridge - food may not cool properly.
• Keep the fridge at less than 5°C and the freezer at -18°C.
• Avoid cross-contamination of food
• wash up using warm soapy water - use rubber gloves if necessary
• wipe down and disinfect surfaces and utensils regularly, using a detergent or dilute solution of bleach - always read the safety instructions first.
• always use a clean plate to serve food.
• Follow recipe or packet instructions on cooking time and temperature, ensuring the oven is pre-heated properly.
• Food should be piping hot before serving.
• Take special care that pork, sausages, burgers and poultry are cooked through and aren't pink in the middle. Using a clean skewer, pierce the meat. When cooked properly, the juices run clear.

SPECIAL DELIVERY

If you are cooking for a large party, an over-filled fridge may not cool the food. Party foods that normally need to be refrigerated shouldn't be left out on the sideboard for hours. When preparing a picnic, take the food out of the fridge at the last minute and use a cool bag to keep it chilled and covered until you eat. If you are handling food, consider taking antiseptic hand wipes. For barbeques, only start cooking when the charcoals are glowing red with a layer of grey ash. Move the food around the grill and test the centre with a clean skewer to check it is cooked through. Charred on the outside doesn't mean it's cooked on the inside. Serve food straight away or keep it in a hot oven until you are ready to eat.
Take care not to cross-contaminate raw and cooked meat by using separate utensils. a dirty restaurant, dirty toilets, dirty cutlery or crockery, staff in dirty uniforms, dirty fingernails, long hair not tied back hair or insects in food, hot food that is not cooked through properly and cold food that is served lukewarm - if you are concerned about what you are served, don't eat it.

Hand `Hygiene`

What is hand hygiene?

Hand hygiene is a general term that applies to routine hand washing, antiseptic hand wash, antiseptic hand rub, or surgical hand antisepsis.

What are indications for hand hygiene?

The Indications of `Hand Hygiene` substantially is to stop the risk of bacteria transmission from one patient to another if he has number of pathogens in a form of disease. Hospital based studies implies, compliance of health-care associated infections stops the spread of microorganisms outbreak on a large scale and infections decreased as hand hygiene measures improved.

Indications for hand hygiene include the following:

For `Doctors`
• Before and after treating each patient (e.g., before glove placement and after glove removal).
• After barehanded touching of inanimate objects likely to be contaminated by blood, saliva, or respiratory secretions.
• Before leaving the dental operator’s room.
• When hands are visibly soiled.
• Before re-gloving, after removing gloves that are torn, cut, or punctured.

What are the different types of hand hygiene?

• Routine Hand wash
• Antiseptic Hand wash
• Antiseptic Hand rub
• Surgical Antisepsis {Removal/destroying up of `Bacterial Infection`}

How should hand care products be stored?

Hand care products, including plain (non-antimicrobial) soap and antiseptic products, can become contaminated or support the growth of microorganisms. Liquid products should be stored in closed containers and dispensed from either disposable containers or containers that are washed and dried thoroughly before refilling. Soap should not be added to a partially empty dispenser, because this practice of "topping off" might lead to bacterial contamination of soap and negate the beneficial effect of hand cleaning and disinfection. Store and dispense product as per the convenience.

Do hand lotions affect the integrity of gloves?

Petroleum-based lotion formulations are often recommended to ease the dryness resulting from frequent hand washing and more recently to prevent dermatitis resulting from glove use. Frequent hand washing with soaps and antiseptic agents can cause chronic irritant contact, Lotions that contain petroleum or other oil emollients should only be used at the end of the workday. Select a water-based product. At the time of product selection, information should be obtained from the manufacturer regarding interaction between gloves, lotions, dental materials, and antimicrobial products.

`Occupational Hygiene` : Working for a Healthier Workplace

• `Occupational hygiene` is about recognizing, evaluating and controlling health hazards arising from work. These can include hazardous substances, electromagnetic fields, noise and vibration, poor workplace design, or excessive heat or cold, and can cover a wide range of environments. Foundries are hazardous environments which require proper control to minimize risk while allowing the work to continue.

Knowledge map for `Occupational Hygiene`:

• encourage knowledge reuse, and prevent reinvention
• uncover ‘islands’ of expertise, and emerging communities of practice, and suggest ways to connect them;
• enhance information location, problem solving, decision making, and customer response;
• highlight opportunities for learning and leverage of knowledge;
• provide an inventory and evaluation of intangible assets and tacit knowledge.