Personal Hygiene Standards

Overview

Personal hygiene is the foundation of food safety. All food service staff must maintain the highest standards of personal cleanliness to prevent contamination and protect public health.

Hand Washing Procedure

Hand washing is the single most important personal hygiene practice. Staff must wash hands:

• Before starting work
• After handling raw food
• After using the restroom
• After touching face, hair, or body
• After handling waste or chemicals
• After sneezing or coughing

Proper technique: Wet hands with warm water, apply soap, scrub for at least 20 seconds including between fingers and under nails, rinse thoroughly, and dry with a clean paper towel.

Uniform and Appearance

• Clean uniform must be worn at all times
• Hair must be tied back and covered with a hair net
• Nails must be kept short and clean; no nail polish
• No jewelry except a plain wedding band
• Non-slip, closed-toe shoes required

Health Reporting

Staff must report the following conditions to a supervisor immediately:

• Diarrhea or vomiting
• Jaundice (yellowing of skin/eyes)
• Sore throat with fever
• Infected wounds or cuts
• Any communicable disease

Personal Items

• No eating, drinking, or chewing gum in food preparation areas
• Personal items must be stored in designated lockers
• Mobile phones must not be used in food preparation areas