Personal Hygiene

Wash hands frequently and properly

Shower daily. Use antibacterial mild soap and
use a deodorant as need
Wear clean, neat clothes and comfortable
shoes, it is better to have your toes enclosed,
than slip-ons
Use clean aprons over your house dress or
street clothes before cooking or handling food
Wear hair restraints and tuck in your bang. If
needed, use clean hand gloves (disposables
or change if dirty worn out or torn)
 Reminders when to
Hand-wash
Before
–handling food for
cooking or serving before
eating or feeling others
 Reminders when to
Hand-wash
After – preparing and cooking food
touching raw food
using the restroom
picking up something from the
floor touching your hair, face , skin
smoking, sneezing, coughing
handling money, pens, telephone
throwing waste or garbage
clearing table, dirty dishes, dirty
 The Importance of Hand-
washing and Good
Personal Hygiene
Think of the things your hands touch during a
typical work-day. You may take out the trash,
cover a sneeze, scratch an itch or mop up a
spill. When you touch your face or skin, run
your fingers through your hair or bread, use
the toilet or blow your nose, you transfer
potentially harmful germs to your hands.
Staphylococcus Aureus, Hepatitis A and
Shigella spp. Are examples of pathogens that
may be found in and on the human body and
can be transferred to foods by hand contact.
Using approved cleaning compounds
(soap or detergent), vigorously rub
surface of fingers and fingertips, front
and back of hands, wrists and forearms
(or surrogate prosthetic devices for
hands or arms) for at least 20 seconds.
Remember, soap, warm water and
friction is needed to adequately clean
skin. A significant number of germs are
removed by friction alone. A brush can
be helpful when cleaning hands.
However, the brush must keep clean
and sanitary.
Thoroughly rinse under clean warm
running water and clean under and
Dry hands using a single service paper
towel, an electric hand dryer or clean
section of continuous rolled cloth towel (if
allowed in your area).
Do not dry hands on your apron or a dish
towel. In addition to proper hand-washing,
fingernails should be trimmed, filed and
maintained so that hand-washing will
effectively remove soil from under and
around them. Unless wearing intact gloves
in good repair, a food employee must not
wear fingernail polish or artificial
fingernails when working with exposed
food.
Hand sanitizing lotions and chemical
hand sanitizing solution may be used by
food employees in addition to hand
washing. Proper washing helps to
remove visible hand dirt and the
microorganisms it contains. Hand
sanitizing lotions must never be used as
a replacement for hand-washing.