Good Personal Hygiene....

---

Keeping the food you serve safe from contamination by organisms on your hands and body....

Safe Foodservice Workers follow strict personal hygiene rules....

• Hands are clean and sanitary

• hands are washed to the elbow, with running hot water and dispenser soap, for 20 seconds or more.
• nails are worn short, without artificial nails or polish, and are cleaned with a nail brush soaked in sanitizer.
• hands and nails are dried with an air dryer or disposable paper towel.
• water is turned off with a fresh, dry paper towel.

• Hair is clean and brushed prior to putting uniform on.
• loose hair is covered with a net or clean hat in preparation areas.
• loose hair is secured and sprayed with restrictive agent in service areas.

• Uniforms are clean daily.
• aprons are protective clothing and are changed as they become dirty.
• aprons and clothing are NEVER used to wipe hands.

• Do not wear jewelry in preparation areas.
• earrings should be less than 1/2" long and should not dangle.
• no necklaces or chains are allowed.
• a plain wedding band is often allowed, but not encouraged as they can be a source of contamination.

• Are in good health.
• Federal law prohibits workers with a communicable disease from working in foodservice areas.
• Wounds are covered with waterproof bandages and latex gloves.
• Employees with open sores or infected wounds are not allowed to work in foodservice areas.
• Employees with respiratory infections, coughs, or diarrhea should not work in foodservice areas.

Employers are encouraged to develop sick leave and health policies which protect the workers and customers from illnesses that may be transmitted from sick workers.

Return to Sub-topic - Personal Hygiene Return to Basic Steps

Return to Table of Contents Return to Chapter 3 Return to FBI Sources