Good Personal Habits:
Bathe or shower daily.
Keep fingernails clean and trimmed at all times.
Keep hands away from mouth, nose, arms and any other source of contamination while working.
Do not eat, drink or smoke in the food preparation area.
Proper Clothing:
Clean, washable outer garments or uniforms.
Hairnet, caps or other suitable covering to confine hair.
Do not wear fingernail polish or jewelry when preparing food.
Good Health:
Report cold symptoms or any illness to your supervisor and avoid contact with food and utensils.
Gloves shall be worn to touch food and food contact surfaces when an employee has any cuts, sores, rashes, casts or wears nail polish, artificial nails or jewelry.
Handwashing:
Wash hands and arms with soap and warm water for at least 20 seconds at a designated sink, paying attention to areas between fingers and under the nails.
Wash your hands:
- Before preparing food.
- Before dispensing or serving food or handling utensils.
- Between working with raw food and working with ready-to-eat food.
- After touching bare human body parts.
- After using the toilet room.
- After each break.
- After handling soiled utensils or equipment.
- After coughing, sneezing, using tobacco, eating or drinking.
Glove Usage:
Gloves are not to be used in place of proper handwashing and should be changed and disposed as often as handwashing is required. Hands should be washed before gloves are used.
Bare Hand Contact with Ready-to-Eat Food:
Bare hand contact with ready-to-eat food should be avoided as much as possible. Food handlers assembling sandwiches, salads, or plating ready-to-eat food may contact the food with their bare hands but should use utensils as often as possible.
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Food Handler's Guide for Retail Food Facilities
Housing Inspection Bureau