23 4.3: Grooming, Clothing, and Other Personal Hygiene Practices

4.3 Grooming, Clothing, and Other Personal Hygiene Practices

Pathogens can be found on skin, in hair, and on clothing. Therefore, it is essential that the food employee shower daily before work. Heavily scented lotions, perfumes and colognes should be avoided. These smells can make detecting burning, spoiled or unsafe food more difficult by overwhelming the senses of your and your coworkers. Wearing clean and appropriate clothing helps to make sure contaminants are not transferred from clothing to food contact surfaces and keeps the food employee safe. Each operation should have a dress code to go along with the hygiene policy that clearly states in writing what is acceptable dress for those working with food.

Food employees should use a hair-restraint like a hat or hair net to keep hair off of food contact surfaces or from becoming a physical contaminant in food. False eyelashes should also be avoided as they can fall off into the food , becoming a physical or biological hazard.

Aprons help food employees keep their outerwear clean. But if the food employee is not careful, the apron can become a source of pathogens that can be spread and lead to foodborne illness. Aprons should stay in the food preparation area. Whenever the food employee leaves the food preparation area, the apron should stay behind. Aprons should not be worn into the bathroom or non-food prep areas of an operation.

Soiled linens should be kept away from food preparation areas and should be handled with care by food employees. Personal items like purses, bookbags, and jackets should also not be in food preparation areas.

Food employees must also work to minimize the chance that food or a food contact surface comes in contact with saliva. Eating, drinking, smoking, gum and/or tobacco chewing are the primary ways saliva can contaminate foods. These activities should not take place in areas where food is prepared or served, nor in warewashing areas. Food employees can have a drink in the food preparation area if the container is covered by a lid and has a straw or sip-lid cover. The beverage container should be kept away from food contact surfaces and the food employee should use extra caution when drinking to prevent contamination. Tasting food for quality assurance is also allowed but must done so in a manner that minimizes the risk of contamination. Food should be tasted by transferring it to an appropriate single use container and with the use of a single use utensil. Both should be discarded after use.

Jewelry and hair ornaments can help an individual express their personal style. But these elements can also harbor pathogens that can lead to contamination or pose as a physical hazard. The only jewelry permissible in food preparation areas is a plain band. Earrings, bracelets, watches, chains, and other body piercings can get caught on equipment or can fall out, making them a possible contaminant.