Proper employee hygiene through clothing, health practices, and hand care prevents pathogen spread and ensures food safety. Food handlers must wear headgear like hats or hairnets to confine hair, preventing it from falling into food and reducing touching of the scalp, where Staphylococcus bacteria thrive. Servers not handling food should tie back long hair for hygiene.

Wear clean outer clothing such as uniforms or aprons, changing as needed, and never wipe hands on them to avoid pathogen transfer. Avoid working when sick with symptoms like diarrhea, vomiting, or coughing, report Staphylococcus infections to management, and return only after being symptom-free for 24–48 hours. Keep nails trimmed and clean to prevent bacteria buildup, avoid jewelry like rings or watches (except minimal wedding bands), and refrain from nail-biting or face-touching, washing hands immediately if it occurs.

Cover hand injuries with gloves and bandages. Smoking in kitchens is prohibited, as ashes contaminate food and smoking dirties hands. These measures—proper attire, health precautions, and hand hygiene—minimize contamination risks, protect customer health, and ensure a clean, compliant food environment.

Read more About the lesson (Optional)

You’ll learn how proper clothing, health practices, and hand care for food handlers prevent contamination and ensure food safety. Let’s dive in!

Employee Clothing and Headgear

Proper attire minimizes the risk of contaminating food:

• Headgear: Food handlers must wear headgear (e.g., hat, hairnet, visor, bandana) to confine hair, preventing it from falling into food and discouraging touching the hair or scalp, where pathogenic bacteria like Staphylococcus can live.
  • Servers: Those who do not handle food (e.g., servers) are not required to wear headgear but should tie long hair back to maintain hygiene.
• Outer Clothing: Food handlers must wear clean outer clothing (e.g., uniforms, aprons) and change them as often as necessary to avoid contamination.
  • No Wiping Hands: Never wipe hands on clothing, uniforms, or aprons, as this can transfer pathogens to food.

Working While Ill

Food handlers must avoid working when sick to prevent spreading pathogens:

• Symptoms to Avoid: Do not work if experiencing diarrhea, vomiting, coughing, or other symptoms of illness.
• Staph Illness: Report all cases of Staphylococcus infections to management.
• Return to Work: Be symptom-free for at least 24 to 48 hours before returning to work.

Food Handler Hands

Proper hand care is critical for hygiene:

• Nails: Keep nails trimmed and clean; unkept nails can trap and grow Staphylococcus bacteria.
• Jewelry: Wear minimal to no jewelry (e.g., rings, piercings, watches), as they can harbor bacteria. Wedding bands should not be worn during food handling.
• Habits: Avoid nail-biting or touching the face, as these actions can transfer pathogens. Wash hands immediately if this occurs.
• Injuries: Do not work with unprotected cuts or rashes on hands; cover them with gloves and bandages.

No Smoking in Kitchens

Food handlers must not smoke in the kitchen for two food safety reasons:

1. Ashes: Cigarette ashes can fall into food, causing contamination.
2. Hand Contamination: Smoking contaminates hands, which can then transfer pathogens to food.

Why This Matters

Proper clothing, health practices, and hand care prevent the spread of pathogens like Staphylococcus, reducing the risk of foodborne illness. Adhering to these hygiene standards ensures compliance with public health regulations and protects customers. Check course resources for more guidance on employee hygiene practices.

Key Takeaways:

• Wear headgear (hat, hairnet) and clean clothing, avoid wiping hands on uniforms, and tie back long hair for servers.
• Do not work when sick (e.g., diarrhea, vomiting); report staph infections and be symptom-free for 24–48 hours before returning.
• Keep nails trimmed, avoid jewelry and face-touching, cover hand injuries, and don’t smoke in kitchens to prevent contamination.