What should food handlers do to maintain personal hygiene?

Maintaining personal hygiene is crucial for food handlers to prevent foodborne illnesses and ensure food safety. Washing hands frequently and properly is the best practice as it removes dirt, bacteria, and viruses that can contaminate food. This action is essential before handling food, after using the restroom, after coughing or sneezing, and after touching raw meat or poultry.

Handwashing is a proactive measure that significantly reduces the risk of food contamination. Proper techniques include using warm water, soap, scrubbing for at least 20 seconds, and drying hands with a clean towel or air dryer. This practice demonstrates a commitment to food safety and helps protect consumers from potential foodborne diseases.

While wearing gloves is important in certain situations, it is not a substitute for handwashing. Gloves can still become contaminated, and if handlers do not wash their hands before putting them on or after taking them off, they can inadvertently spread pathogens. Avoiding uniforms would not address hygiene, and limiting handwashing to after using the restroom neglects many other times when handwashing is necessary.