Summary
Highlights
Personal hygiene is crucial for food safety. A food handler's lack of hygiene can lead to food contamination and customer illness. The human body carries germs that can transfer to food, so practicing good hygiene protects against foodborne illnesses.
Handwashing is one of the most important steps in food safety. It's essential to wash hands before going on duty, before handling any food or utensils, after touching raw food, after handling eggs, after touching your body, after handling trash or dirty dishes, and after contact with toxic substances. Double handwashing is required after using the restroom or returning from a break. Hands should be dampened with warm water, soaped, and scrubbed for 10-15 seconds, including under fingernails with a brush. Rinse thoroughly and dry with a single-use towel. Do not use hand lotion as it may promote bacterial growth.
Plastic gloves can also spread germs; wash hands before and after wearing gloves, and change gloves between tasks. Hand sanitizers do not replace handwashing. Aprons are not towels; do not wipe hands on them. If an apron becomes dirty or is touched, hands must be re-washed, and a fresh apron should be used.
Infected food employees cause a significant portion of foodborne disease outbreaks. Bare hand contact with ready-to-eat food should be minimized. Suitable utensils or single-use gloves should be used. Barehand contact with ready-to-eat food is sometimes permitted if certain conditions are met, including employee training, use of multiple control measures (e.g., double handwashing, nail brushing, hand antiseptic), and proper documentation.
Personal grooming is vital for a clean work environment. This includes daily bathing, wearing clean clothes, keeping hair clean and restrained, short and clean fingernails, and avoiding nail polish, false fingernails, jewelry, cosmetics, perfumes, or colognes, as these can contaminate food.
Food workers must refrain from eating, drinking, or smoking in food preparation or storage areas. These activities should only occur in designated break areas, followed by thorough handwashing. Coughs and sneezes must be covered, and hands washed immediately afterward. Drinking in high-heat areas may be permitted with specific containers (lid and straw/handle) to prevent contamination. Employees must not sit or lean on food preparation surfaces.
Employees cannot handle animals (except certain display tank animals) while on duty. Animals are not allowed in the restaurant except for service animals or police dogs. Only assigned employees are permitted in food preparation, storage, or dishwashing areas. Visitors and children are generally excluded from these areas due to germ transmission risks and safety concerns.