1. Personal Hygiene and Hand Washing
FOOD SAFETY
Personal Hygiene and Hand Washing
GORDON FOOD SERVICE Training
Updated December 2010

2. FOOD SAFETY: Personal Hygiene and Hand Washing
Purpose
Objectives
By the end of this training module, you will be able to:
Identify the importance of personal hygiene
Identify proper hand washing procedures.
Identify general personal hygiene guidelines pertaining to glove use, personal appearance, health and food handling.
To provide information needed to practice good personal hygiene in the workplace to help prevent foodborne illness outbreaks.
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3. Why is good hygiene important?
FOOD SAFETY: Personal Hygiene and Hand Washing
Why is good hygiene important?
A person can host dangerous pathogens that when transferred to food can cause foodborne illness.
Good hygiene helps protect the people eating the food you make from becoming sick.
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4. FOOD SAFETY: Personal Hygiene and Hand Washing
A person’s hands can be the most contaminated things in the kitchen!
Be aware of what you are touching and wash hands accordingly.
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5. When to wash hands:          
FOOD SAFETY: Personal Hygiene and Hand Washing
When to wash hands:
 When entering a food prep area
 Before putting on gloves and in between glove changes
 Before handling clean equipment and serving utensils
 Before handling or serving food
 After handling raw foods and working with RTE (ready-to-eat) foods
 After handling soiled dishes, equipment or utensils
 After returning to a food prep area from any other area (includes restroom)
 After taking a break, eating, drinking or smoking
 After sneezing, blowing a nose or coughing
 After touching your face, hair or exposed parts of arms          
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6. Wash hand correctly! Use a hand washing sink, NOT a food prep sink.
FOOD SAFETY: Personal Hygiene and Hand Washing
Wash hand correctly!
Use a hand washing sink, NOT a food prep sink.
Bacteria washed off your hands may contaminate food.
Wet hands & wrists with warm water.
The water should be as hot as your hands can comfortably stand.
The 2005 FDA Food Code recommends a minimum temperature of 100 degrees F (38 degrees C).
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7. 20 seconds Wash hand correctly!
FOOD SAFETY: Personal Hygiene and Hand Washing
Wash hand correctly!
Apply soap; Rub hands together vigorously.
Wash between fingers, back of hands, palms, fingernails, under rings, wrists, and forearms.
Total time washing should be at least 20 seconds.
20 seconds
*The 2005 Food Code and FDA Employee Health and Personal Hygiene Handbook specifies seconds of vigorous rubbing plus time for washing/rinsing must be at least 20 seconds total.
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8. Handwashing Rinse hands and arms thoroughly under warm water.
FOOD SAFETY: Personal Hygiene and Hand Washing
Handwashing
Rinse hands and arms thoroughly under warm water.
Repeat until hands are clean.
Dry hands with individual paper towel or air-dry machine.
Turn off the water faucet with paper towel and if exiting a restroom,
to touch the handle of the door.
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9. Sanitizer use Sanitizer is NOT a substitute for washing your hands.
FOOD SAFETY: Personal Hygiene and Hand Washing
Sanitizer use
Sanitizer is NOT a substitute for washing your hands.
Sanitizers are NOT effective unless you wash your hands first!
Sanitizers only work on clean hands.
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10. FOOD SAFETY: Personal Hygiene and Hand Washing
Glove use
Gloves are to protect the food, not to keep the hands of the employee clean.
Change gloves between each
activity- do not wash or reuse gloves.
It is very important to wash your hands after taking gloves off, and before putting gloves on.
Gloves are NOT a substitute for washing your hands!
Discard any torn or damaged gloves.
If you have a cut or wound on your hands, cover with a waterproof covering and a disposable glove (do not rely on the glove alone).
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11. Personal Hygiene is Important!
FOOD SAFETY: Personal Hygiene and Hand Washing
Personal Hygiene is Important!
Bathe or shower daily.
Avoid unsanitary habits and actions.
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12. Hair and Nail Care Hair Keep hair completely restrained
FOOD SAFETY: Personal Hygiene and Hand Washing
Hair and Nail Care
Hair
Keep hair completely restrained
Wear hair net or cap covering all hair (including facial hair)
Keep hair off collar and neck
Nails
No Fingernail Polish
No Artificial Nails
Keep nails short and clean
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13. Clothing Wear clean clothes free from stains or spots.
FOOD SAFETY: Personal Hygiene and Hand Washing
Clothing
Wear clean clothes free from stains or spots.
Clothes should be free of rips or tears.
Wear clean aprons. Change apron if the one you are wearing is soiled.
Shoes must have closed-toes and have a clean appearance.
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14. FOOD SAFETY: Personal Hygiene and Hand Washing
Jewelry
Avoid wearing jewelry such as dangling ear rings, necklaces and bracelets.
These items can get caught in equipment and cause injury to the employee, or fall into the food and cause harm to the person eating.
Rings and wrist watches are not recommended because they create a warm, moist environment that is a perfect place for bacteria to hide.
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15. FOOD SAFETY: Personal Hygiene and Hand Washing
Food Handling
When picking up foods or ice, use tongs, plastic gloves or other appropriate
utensils.
Avoid coughing and sneezing around
food areas.
Avoid touching face or hair.
Do not use your mouth to temporarily
hold objects such as ID tags, etc.
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16. Food Handling Avoid smoking in food prep and storage areas.
FOOD SAFETY: Personal Hygiene and Hand Washing
Food Handling
Avoid smoking in food prep and storage areas.
Avoid leaning or sitting on food prep or food storage areas.
If you are ill you should not handle foods!
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17. Illness or Injury Report any illness to direct supervisor immediately.
FOOD SAFETY: Personal Hygiene and Hand Washing
Illness or Injury
Report any illness to direct supervisor immediately.
Report any cuts, sores or infections to direct supervisor immediately.
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18. YOU! Personal Hygiene Depends ON
FOOD SAFETY: Personal Hygiene and Hand Washing
Personal Hygiene
Depends ON
YOU!
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19. Questions? Gordon Food Service Nutrition Resource Center
FOOD SAFETY: Personal Hygiene and Hand Washing
Questions?
Gordon Food Service Nutrition Resource Center or
Gordon Food Service Food Safety Awareness
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