Food and Personal Hygiene

Preparing food requires a basic level of knowledge of hygiene that can be easily overlooked. Below is a guide on personal hygiene, food preparation will be covered in a separate lesson.

‍

Why Personal Hygiene Matters

• Foodborne Illness: Poor hygiene can spread pathogens (e.g., Salmonella, E. coli) via hands, hair, or clothing.
• Cross-Contamination: Germs from raw foods, pets, or unclean surfaces can transfer to ready-to-eat items.
• Legal & Reputational Risks: Restaurants and caterers face fines, closures, or lost customers due to violations.

‍

Universal Hygiene Practices

(Applies to home kitchens, restaurants, and catering)

1. Handwashing

• When:
  • Before handling food.
  • After touching raw meat, eggs, or seafood.
  • After using the restroom, coughing/sneezing, or handling trash.
• How:
  1. Wet hands with warm water.
  2. Lather with soap for 20 seconds (scrub nails, palms, wrists).
  3. Rinse thoroughly.
  4. Dry with a single-use towel or air dryer.

2. Attire & Grooming

• Clothing: Wear clean, washable aprons/clothes.
• Hair: Secure long hair with a hat, net, or ponytail.
• Jewelry: Remove rings, bracelets, and watches (harbor bacteria).
• Nails: Keep short, clean, and polish-free (chips can contaminate food).

3. Illness Policy

• Do NOT handle food if you have:
  • Vomiting, diarrhea, or fever.
  • Open wounds (unless covered with a waterproof bandage + glove).
  • Contagious illnesses (e.g., flu, strep throat).

‍

Environment-Specific Guidelines

A. Home Kitchens

• Common Risks:
  • Handling pets then touching food.
  • Using the same cutting board for raw meat and veggies.
• Best Practices:
  • Designate separate cutting boards: Red for raw meat, Green for produce.
  • Wash reusable grocery bags regularly.
  • Avoid licking spoons/tasting food with the same utensil.

B. Restaurants

• Regulations: Follow FDA Food Code and local health department rules.
• Key Protocols:
  • Gloves: Required for ready-to-eat foods (change after touching raw items).
  • Uniforms: Provide staff with clean uniforms daily.
  • Health Inspections: Train staff to pass surprise inspections (e.g., proper food storage).
• Tool: Use color-coded knives/boards to prevent cross-contamination.

C. Catering & Events

• Challenges: Mobile kitchens, limited handwashing stations, outdoor environments.
• Best Practices:
  • Set up portable handwashing stations with soap, water, and paper towels.
  • Transport food in sealed, labeled containers.
  • Use gloves and tongs for buffet service (avoid bare-hand contact).
  • Keep hot foods >135°F (57°C) and cold foods <41°F (5°C) during transit.

‍

Common Mistakes & Fixes

Mistakes and Solutions

• Mistake: Wiping hands on apron.
  • Solution: Use single-use towels or disposable wipes.
• Mistake: Touching face/hair while cooking
  • Solution: Tie hair back; use a head covering.
• Mistake: Reusing tasting spoons
  • Solution: Use a new spoon each time or wash immediately.
• Mistake: Not washing produce
  • Solution: Rinse under running water (even pre-washed greens).

‍

Training & Reinforcement

• Home Cooks:
  • Post handwashing reminders near sinks.
  • Involve kids in hygiene routines (make it fun!).
• Restaurants/Caterers:
  • Conduct monthly hygiene workshops.
  • Use posters like "Glove Up for Safety!" in prep areas.
  • Implement a HACCP plan for critical control points.

‍

Resources

• FDA Food Safety Guidelines: www.fda.gov/food
• WHO 5 Keys to Safer Food: WHO Food Safety
• Printable Handwashing Posters: CDC Handwashing Resources

‍