Personal Hygiene Practices for Food Workers

According to the Centers for Disease Control and Prevention (CDC), "More than 200 known diseases are transmitted through food." The CDC further estimates that cases of food poisoning cause between 6 and 81 million illnesses and 9,000 deaths annually in the United States. Practicing good hygiene when handling food, whether at home or in a food service business, can significantly reduce your risk of food poisoning.

Washing

• The estimated annual cost of food poisoning in the United States is $152 billion.

  Individuals who are going to be working around food should shower or bathe daily. They should also regularly and thoroughly wash their hands with soap and hot water, and dry them with clean towels, disposable towels or an air dryer. Hair, especially long hair, should be covered by either a hat or a hair net. Fingernails should be washed regularly, and should be kept short and free of nail polish; nail polish can chip and contaminate food.

Clothing

• When working with food, it is important to wear clean clothing. The regular washing of clothing can be as important as washing your hands or hair. Additionally, clean, disposable, non-absorbent gloves and a clean apron should be worn at all times during the food preparation process; these should be replaced as soon as they become dirty. Jewelry, as a rule, should not be worn.

Health

• As a rule, sick people should not handle food. Although this may be unavoidable for the at-home chef, when working in food services, employees should let their supervisors know when they are not feeling well. Every employee, regardless of how she is feeling, should avoid touching her face, nose or mouth when handling food, or coughing and sneezing near food. Any cuts or wounds should be covered by a clean, waterproof bandage. It is also recommended that bandages be brightly covered so that they can be easily seen if they come off.

Environment

• It is also important to consider the food preparation and storage environment. Utensils should be used for handling food; when food must be tested or tasted, disposable utensils should be used or the utensils should be set aside for washing after use. Spare clothing or personal items should be kept out of food storage and preparation areas; it is also important not to chew gum, change babies, eat or smoke in areas where food is stored or prepared.