Personal Hygiene and Hand Hygiene
Hand Hygiene
Hands are the main vehicle for transferring pathogens to food. Food handlers must wash hands before starting work, after using the toilet, after handling raw food, after touching face/hair, after cleaning, after handling waste, and after breaks. The correct method: wet hands, apply soap, rub for at least 20 seconds (including backs, between fingers, under nails), rinse, and dry with a disposable towel or air dryer. Hand sanitizers are not a substitute for handwashing when hands are visibly soiled or after using the toilet.
Personal Hygiene Practices
Food handlers must wear clean, washable outer clothing and hair restraints. Jewellery (except a plain wedding band) and nail polish are prohibited because they can harbour bacteria or fall into food. Cuts and wounds must be covered with a waterproof, brightly coloured dressing (and a glove if on the hand). Illness reporting is critical: staff with vomiting, diarrhoea, jaundice, fever, sore throat with fever, or infected wounds must report to the manager and be excluded from food handling. Exclusion periods vary-e.g., 48 hours after last episode of vomiting/diarrhoea.
Traps in Questions
- Thinking gloves replace handwashing-they do not; hands must be washed before donning gloves and gloves changed regularly.
- Assuming a sick worker can work if they wear gloves-exclusion is required for certain symptoms.
- Forgetting that eating, drinking, and smoking are prohibited in food preparation areas.
Worked Example / Rule of Thumb
A chef has diarrhoea and asks if he can work if he wears gloves. Answer: No-he must be excluded and report to the manager; gloves do not prevent contamination. Rule of thumb: When in doubt, wash hands; if unwell with GI symptoms, stay out.