Topic 2: Safety and Sanitation

Personal Cleanliness in Food Safety

One extremely important aspect of food safety is personal cleanliness.

Several factors affect food safety in the kitchen:

how foods are handled and stored
how equipment is used and cared for
how efficient and sanitary the work habits are

People in the kitchen are important, too!

The chef should have clean hair that is either tied back or covered by a hat or hairnet.
Fingernails should be short.
Hands should be clean and sanitized.
A clean uniform or apron should be worn.
When possible always wear closed-toed shoes or protection footwear.

Personal Protective Equipment (PPE) is equipment worn by workers for protection against being contaminated by hazardous materials or from passing contamination to others. In cooking, examples of personal protective equipment are aprons, hats or hairnets, and gloves.

The chef or food-service person should not wear

nail polish
hand jewellery
perfumes or other fragrances, including hand lotion
loose-fitting clothing that could catch fire

Personal Hygiene when Cooking

Wash your hands often and carefully.

Hand washing is one of the best ways to prevent the spread of food-borne illness.

Wash your hands well . . .
- Wet your hands with warm, running water.
- Lather well with regular soap.
- Rub your hands together for about 15 to 20 seconds.
- Rub all parts of your hands and wrists.
- Rinse well under warm, running water.
- Dry your hands with a clean towel.
- Paper towel is preferred.

Wash your hands for at least 20 seconds with soap and warm water before and after handling food.
Wash your hands when changing from cooking one food to another.
Wash your hands after sneezing, handling money, or using the bathroom.
Wear gloves whenever possible, especially if you have cuts or open sores.
Sanitize work surfaces to reduce bacteria and prevent food-borne causes of illness.
Do not wear loose clothing (especially sleeves) near a gas range.

Page updated

Report abuse