Topic 2 Personal hygiene and good practice

People who work with food are one of the most common routes of contamination, above all through their hands. The good news is that they are also the best barrier.

What the rules say

Regulation (EC) No 852/2004, in Annex II, Chapter VIII, asks two things of every person who works in a food-handling area:

• To keep a high degree of personal cleanliness and wear clothing that is suitable, clean and, where necessary, protective.
• Anyone who suffers from or carries a disease that can be passed on through food, or who has, for example, infected wounds, skin infections, sores or diarrhoea, must not handle food when there is a risk of contaminating it, and must report the illness or symptoms to the business immediately.

Hands

When to wash them

• When you start your shift and when you come back from any break.
• After going to the toilet.
• After touching raw food (meat, fish, eggs, vegetables with soil) and before touching cooked or ready-to-eat food.
• After touching rubbish, cleaning products, money, your mobile phone, your face, your hair or your nose.
• After coughing, sneezing or blowing your nose.
• After eating, drinking or smoking (always outside the work area).
• Before putting on gloves and every time you change them.

How to wash them

1. Wet them with running water.
2. Use enough soap to cover the whole surface.
3. Rub your palms, the backs of your hands, between your fingers, your thumbs, your fingertips and nails, and your wrists.
4. Rinse well.
5. Dry them thoroughly with single-use paper and turn off the tap with the paper if it is not automatic.

The WHO estimates that a complete wash takes between 40 and 60 seconds. The regulation requires washbasins with hot and cold water and materials for washing and drying hands hygienically (Annex II, Chapter I).

Clothing, hair, nails and jewellery

• Clean work clothes, used only for work. Do not come from home wearing them or wear them to go outside during breaks.
• Hair tied back and covered with a cap or hairnet, so that hairs do not fall into the food. Beards covered if the business says so.
• Short, clean nails, without nail polish or false nails: dirt builds up underneath and pieces can fall into the food.
• No rings, bracelets, watches or hanging earrings. They collect dirt, stop you washing properly and can fall into the food.
• Do not wipe your hands on your apron or carry a cloth on your shoulder.

Wounds and illness

• Cuts and wounds: cover them with a waterproof dressing (ideally one in a colour that can be seen if it falls into the food) and, if they are on your hands, also wear a glove.
• Diarrhoea, vomiting, fever, skin infections or infected wounds: tell your supervisor before you start work. This is an obligation under the regulation, not a favour. The business will decide whether you can do a different task or must stay at home.
• A mild cold does not always stop you working, but wash your hands even more carefully, do not cough or sneeze towards food and use single-use tissues.

Habits that have no place in the work area

• Smoking, eating or chewing gum.
• Coughing or sneezing over food.
• Tasting food with your finger or with the same spoon you use to stir.
• Touching your face, hair or nose while you work.
• Using your mobile phone and then touching food without washing your hands.
• Letting outsiders or animals into the preparation area.

The WHO five keys

The WHO sums up food hygiene in five keys that apply to any kitchen, shop or food preparation area. You will see them explained in this course:

1. Keep clean (this topic and topic 3).
2. Separate raw and cooked food (topic 4).
3. Cook thoroughly (topic 4).
4. Keep food at safe temperatures (topic 4).
5. Use safe water and raw materials (topics 3 and 4).