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Personal Hygiene and Hand Washing

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  • Identify the important of personal hygiene
  • Identify proper hand washing procedures
  • Identify general personal hygiene guidelines pertaining to glove use, personal appearance, health and food handling

To provide information needed to practice good personal hygiene in the workplace to help prevent foodborne illness outbreaks.

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Personal Hygiene and Hand Washing

Purpose:

Objectives:

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Why is good hygiene important?

  • A person can host dangerous pathogens that when transferred to food can cause foodborne illness.
  • Good hygiene helps protect the people eating the food you make from becoming sick.

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Your Actions that can Contaminate Food

  • Scratching your scalp
  • Running fingers through your hair
  • Wiping or touching your nose
  • Spitting in the food service operation
  • Touching a pimple or an infected wound
  • Wearing a dirty uniform
  • Coughing or sneezing into your hands
  • Rubbing your ear

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Personal Hygiene and Hand Washing

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Hand

A person’s hands can be the most contaminated things in the kitchen! Be aware of what you are touching and wash hands accordingly.

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Washing

Personal Hygiene and Hand Washing

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When to wash hands

  • When entering a food prep area
  • Before putting on gloves and in between glove changes
  • Before handling clean equipment and serving utensils
  • Before handling or serving food
  • After handling raw foods and working with RTE (ready-to-eat) foods
  • After handling soiled dishes, equipment or utensils
  • After returning to a food prep area from any other area (includes restroom)
  • After taking a break, eating, drinking or smoking
  • After sneezing, blowing a nose or coughing
  • After touching your face, hair or exposed parts of arms

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Wash Hands Correctly

  • Use a hand washing sink, NOT a food prep sink
    • Bacteria washed off your hands may contaminate food
  • Wet hands and wrists with warm water
    • The water should be as hot at your hands can comfortably stand

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Wash Hands Correctly!

  1. Rinse under clean, running warm water.
  2. Apply soap.
  3. Rub together vigorously for at least 10-15 seconds between fingers, back of hands, palms, fingernails, under rings, wrists and forearms.
  4. Thoroughly rinse under clean, running warm water.
  5. Dry hands with individual paper towel or air-dry

machine.

    • Turn off water faucet with paper towel and if

exiting a restroom, to touch the handle of the door.

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Sanitizer Use

  • Sanitizer is NOT substitute for washing your hands.
  • Sanitizers are NOT effective unless you wash your hands first.
  • Sanitizers only work on clean hands.

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Personal Hygiene and Hand Washing

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Glove Use

  • Gloves are to protect the food, not to keep the hands of the employee clean.
  • Change gloves between each activity; do not wash or reuse gloves.
  • Wash your hands after taking gloves off, and before putting gloves on.
  • Gloves are NOT a substitute for washing your hands.

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Personal Hygiene and Hand Washing

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Personal Hygiene is Important

Bathe or shower daily.

Avoid unsanitary habits or actions.

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Personal Hygiene and Hand Washing

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Hair Care

  • Keep hair completely restrained
  • Wear hair net or cap covering all hair (including facial hair)
  • Keep hair off collar and neck

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Personal Hygiene and Hand Washing

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Nail Care

  • No fingernail polish
  • No artificial nails
  • Keep nails short and clean

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Personal Hygiene and Hand Washing

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Clothing

  • Wear clean clothes free from stains or spots.
  • Clothes should be free of rips or tears.
  • Wear clean aprons. Change apron if the one you are wearing is soiled.
  • Shoes must have closed-toes and have a clean appearance.

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Jewelry

Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.

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Personal Hygiene and Hand Washing

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Food Handling

  • When picking up foods or ice, use tongs, plastic gloves or other appropriate utensils.
  • Avoid coughing and sneezing around food areas.
  • Avoid touching face or hair.
  • Do not use your mouth to temporarily hold objects such as ID tags, etc.

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Food Handling

  • Avoid smoking in food prep and storage areas.
  • Avoid leaning or sitting on food prep or food storage areas.
  • If you are ill, you should not handle foods.

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Illness or Injury

Report any illness to direct supervisor immediately.

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Report any cuts, sores or infections to direct supervisor immediately.

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One, who maintains cleanliness keeps away diseases.

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Sam Veda

Personal Hygiene and Hand Washing

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Thank you.

If you have questions,

Please contact the Nutrition Resource Center at:

1.800.968.4426

nrc@gfs.com

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