The Importance of Personal Hygiene in Food Preparation

When my husband and I decided to open a coffeehouse-cafe, we soon learned the importance of personal hygiene, with regard to food preparation. We were also required to read a food safety handbook, and to be tested on proper hygiene, as well as food storage and preparation. There are so many ways to put others at risk, when handling food. Recent statistics in some states, have confirmed that over half of food borne illnesses can be traced directly back to food handlers and improper hygiene. If a few simple rules are followed, then food safety will not be a problem. One outbreak of food borne illness can ruin the reputation of a restaurant or cafe, as well as make many people severely ill.

There are so many areas of concern, that it would be impossible to cover all of them. But failure on the part of food servers to wash their hands, (or to wash them properly) is one of the biggest threats to consumers. There is so much contamination that can occur in a kitchen, such as improperly handling raw foods, and then handling cooked foods without sanitizing the hands or utensils. Another threat to consumers is an exposed sore or wound that harbors bacteria. Any injury should be completely covered with a bandage. The handling of ready to eat foods with bare hands can also present a danger. It is wise to wear food server disposable gloves, whenever possible. However, gloves are not a substitute for hand washing, and it is imperative to change your gloves, if you have in any way contaminated them.

Other instances where hand washing is so vital include: after using the restroom, after handling garbage, after taking a break, after touching dirty dishes, after using cleaners or chemicals, after smoking, drinking, or eating, and after coughing, sneezing, or blowing your nose. Food should never be prepared by someone who is experiencing nausea, vomiting, diarrhea, or other communicable diseases. Cooks or servers with a fever, jaundice, or food borne illness should also not report to work. Kitchen workers or servers, with certain serious illnesses, may be required to be cleared by a physician, before returning to work.

Guidelines for proper hand washing state that the water should be hot (at or above 110 degrees), and soap should be used. Lather and scrub hands (both front, back, and wrists) for a minimum of 20 seconds. (Very few people actually wash their hands long enough to kill all the germs.) Nails should also be cleaned. Then rinse under hot running water, and dry with a paper towel, that will be used only once, or a warm blow dryer. Take care not to contaminate the hands once again by touching dirty surfaces, such as doors, countertops, or handles on appliances. Food service kitchens are required to have a separate hand washing sink, to prevent food contamination.(Some states may permit hand sanitizers, but check your local guidelines.)

Many state guidelines require the use of gloves, deli tissue, or utensils such as tongs, when handling foods that are ready to eat. Check with your county concerning rules in your area.

A person handling food should be clean, and clothed in fresh apparel. Hair should be pulled back from the face, and from the food being prepared. In the past, it was required that a food server either wear a hat, or a hair net. (I have noticed that many places have become lax with this rule, and it is so easy for hair to contaminate food.) The use of an apron is suggested, and jewelry (other than a wedding ring) is discouraged. Not only can it be a hazard in the kitchen working area, but it can also harbor bacteria.

Smoking, or chewing tobacco or gum is prohibited, as saliva carries bacteria and viruses that can easily be transmitted to food. Food should never be sampled from the cooking or serving dish. A small amount should be placed in a separate dish, for sampling with a clean spoon, that will not come in contact with the prepared food to be served to others.

Whether cooking for your family, or for a business, personal hygiene is an important and vital part of food safety.

Sources: http://www.healthmad.com/Healt h/10-Tips-for-personal-hygiene -when-handling-food.6802
http://www.fsafood.com/foodsaf ety/07.html