10 Personal Hygiene Fundamentals (English)

Food safety begins with good personal hygiene because food service workers can unintentionally spread bacteria and pathogens to the foods they prepare and serve. To prevent contamination and the risk of a foodborne illness outbreak, food service staff must understand and follow basic personal hygiene protocols¹

Staff should wash their hands before handling foods, between different kitchen tasks, and after using the restroom. When washing their hands, the team should use warm water and soap for a minimum of 20 seconds.When soap and water are not readily available, the CDC recommends the use of an alcohol-based hand sanitizer or hand wipe.³

We recommend promoting hand hygiene compliance in your facility with Sani Professional^® Instant Sanitizing Hand Wipes, which come in portable canisters and can be housed permanently in various wall brackets or floor stands. Our Instant Sanitizing Hand Wipes also come in individual packets for use on-the-go, or to provide to your guests.

Additional personal hygiene precautions include:

• We recommend that the team avoids unnecessary contact with ready-to-eat foods such as salads, cooked meat, or fruit.⁴
• If a team member coughs or sneezes into their hands, always ensure they wash their hands thoroughly and replace any gloves.⁴
• Remind staff members never to touch their face, hair, jewelry, or clothing while preparing food.