Personal hygiene and the handler's habits
The food handler is both the main barrier against contamination and its main source. Their habits make the difference.
Hand washing
When: when starting work and after a break, after using the toilet, after touching raw food, rubbish, money, your phone or your face, after coughing, sneezing or blowing your nose, when changing task and before touching ready-to-eat food.
How: with hot water and soap, rubbing palms, backs, between the fingers, nails and wrists for 40-60 seconds; rinse and dry with single-use paper or an air dryer, never with a kitchen cloth or your clothes.
Clothing and appearance
- Work clothes used only for work, clean, changed often and preferably light-coloured; put on when you arrive and never worn in the street.
- A cap or hairnet that covers all your hair; closed, non-slip footwear.
- No rings, bracelets, watches or earrings; nails short, clean, unpainted and no false nails.
- Beard covered or trimmed; no strong perfumes.
Wounds and gloves
Any wound on the hands is covered with a waterproof, visibly coloured (blue) plaster and a glove on top. Gloves do not replace hand washing: use them clean, change them when you change task and throw them away when you finish.
Habits forbidden while handling food
- Eating, drinking, smoking or chewing gum in the work area.
- Coughing or sneezing over food; touching your nose, mouth or hair.
- Tasting food with your fingers or with the same spoon several times.
- Using your phone in the preparation area without washing your hands afterwards.