Personal Hygiene Guidelines for Serving Food to the Public

According to the U.S. Centers for Disease Control and Prevention (CDC), "each year roughly 1 out of 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases." Most such illnesses are preventable, and every part of the food production chain is responsible for food safety, from growers through manufacturing to food service and sales. Food handlers can help to prevent some of these illnesses by developing good hygiene.

Cleanliness

• Food handlers should bathe or shower every day, and wash their hair frequently. Wash and dry your hands before handling food, and frequently while working. Scrub all parts of your hands, including fingernails, between your fingers and the backs of your hands, rubbing with soap for at least 20 seconds. Rinse thoroughly and use disposable paper towels or an air dryer to dry your hands. Don't use a towel that others have used.

Contaminating Food Preparation Areas

• Don't contaminate a food handling area by eating, smoking or working with a wound on your hand. If you do have a wound on your hand, cover it with a bandage and wear disposable gloves when handling food. Wash and dry your hands before putting on the gloves, and change gloves regularly. If the wound is infected, report it to your supervisor and ask to work in some other area, rather than handling food, until it heals.

Hair Control

• Keep your hair under control, wearing a hat or hairnet to avoid loose hair contaminating food. If you have long hair, tie it back, out of the way, to keep hair from falling into food. If you have a beard, ask your supervisor about wearing a net for beards. Wear a clean apron and clean clothing every day at work.

Keeping Your Hands Clean

• Avoid touching your nose, mouth, hair or clothing when preparing or serving food. Wash your hands after coughing, sneezing, blowing your nose, handling garbage, touching your face, smoking or touching animals. Avoid wiping your hands on your apron or clothing. Use disposable paper towels when you need to wipe your hands.

Working When Ill

• Don't work when you are sick, to avoid contaminating food or a food handling or storage area. Wear a mask if you are allergic and might have to cough or sneeze. Don't go to work if you are vomiting or have diarrhea, have a fever or have developed jaundice. If you are diagnosed with hepatitis A, escherichia coli, shigella, salmonella typhi or norovirus, do not go to work, and tell your supervisor about the diagnosis. You may have exposed others before you knew you were sick.