This document discusses the personal hygiene habits that are important for food service workers to practice in order to prevent the spread of foodborne illness. It notes that food workers should not come to work if they are ill and should wash their hands frequently, especially after touching raw foods and before handling ready-to-eat foods. The document also recommends keeping hair, nails, and clothing clean, using deodorant and avoiding gum chewing while working. Employers are responsible for ensuring food handlers follow proper hygiene practices like handwashing and excluding ill employees from food preparation. Maintaining good personal hygiene habits helps food service workers perform their jobs safely and comply with health regulations.

1. Personal Habits of
Food Service Worker
C o u r t n e y M a e B . M e n d o z a
C a r e n E . A l v a r e z

2. Introduction
In today’s environment, it seems that personal
appearance remains a key driver for employee identity.
All food service employees must follow standard
operating procedures.
It is very important that head start food workers
practice personal hygiene to reduce the risk of food
borne illnesses.
Knowing how to control and maintain personal
hygiene is substantial to any food service operation.

3. Employee Health
A worker with an illness such
as a cold, cough or
infection, or other
communicable disease, cuts or
burns could easily contaminate
food.
An employee who has been
exposed to an infectious
disease should consult a doctor
before returning to work.
Some persons may appear
healthy but still harbor bacteria
that can contaminate food.
These people are called
“carriers”
Working while ill is also a
common but unfortunate
practice due to the need for
continued income and
employees feeling good
enough to work, but bad
enough to spread their germs!

5. Personal Hygiene
Personal Hygiene - may be described as the
principle of maintaining cleanliness and grooming of
the external body.
Set of practices associated with the preservation
of health and healthy living.
Deals with the promotion and preservation of
health.
Prevention of the spread of disease
A condition or practice conducive to the
preservation of health, as cleanliness

6. Habits

7. Hair: Question
When you see someone with really
greasy or flaky hair, what is your first
response?

8. ❣ Hair
under personal hygiene
Washing your hair every day or every other day
can help control oily hair.
Each strand of hair has its own sebaceous (oil)
gland, which keeps the hair shiny and
waterproof.

9. Body Odor: Questions
Do you have a body odor?
In what situation do you feel that
people’s body odor become
unbearable?

10. ❣ Body Odor
under personal hygiene
Due to puberty, perspiration and sweat takes
place that secretes different chemicals into the
sweat the has a different odor/smell.
The best way to keep clean is to bathe or shower
every day, use a deodorant & a perfume.

11. Teeth: Questions
What are some ways to keep your teeth
clean? - Why is it important?

12. ❣ Teeth : Brushing
under personal hygiene
Brushing and flossing properly, along with
regular dental checkups, can help prevent tooth
decay and gum disease.
Brushing also stimulates the gums, which helps to keep
them healthy and prevent gum disease.
❣ Teeth : Bad Breath
under personal hygiene
Bad breath is caused by odor-producing bacteria
that grow in the mouth.
When a person doesn’t brush and floss
regularly, bacteria accumulate on the bits of food left in
the mouth and between the teeth.

13. Healthy Food Handler
Food Handler - anyone who handles food
or items that may come into contact with
food, such as eating and drinking utensils
All food handlers are legally obliged to comply
with the health and hygiene requirements set out
in the Food Safety Standards.

14. Hygiene Requirements of Food
Handlers:
Take all practicable
measures to ensure the
body
Take all practicable
measures to prevent
unnecessary contact
with ready to eat food
Ensure clothing is clean
Must noot
eat, sneeze, blow, cough
, spit or smoke around
food or food surfaces
Wash hands whenever
hands are likely to be a
source of contamination
Wash hands before
working with ready to
eat food after handling
raw food

15. Employer’s Responsibility
A food business must ensure food handlers do
not handle food if there is a possibility of
contamination through food-borne illness.
A food business must maintain easily accessible
hand washing facilities and supplies of warm
running water, soap or other items to thoroughly
clean hands.
A food business must ensure food handlers have
skills and knowledge in food safety and food
hygiene matters relevant to their work.

16. Personal Habits of Food
Workers
Workers who have a cold, the
flu or another communicable
illness should inform their
supervisor and not handle
food.
Report to work in good
health, clean and dressed in
clean attire.
Change apron when it
becomes soiled.
Keep fingernails
trimmed, filed and maintained.
Bathe daily, using deodorant
and washing hair regularly.
The habit of not wearing any
jewelry while handling food
Treat and bandage wounds and
sores immediately. When
hands are bandaged, wear
single-use gloves to cover the
bandage.
Do not chew gum while on
duty.
Wear suitable and effective
hair restraints while in the
kitchen.

17. Personal Habits : Cleanliness
The outer clothing of all employees must be clean.
Employees must maintain a high degree of personal
cleanliness during all periods of duty.
Hair nets, head bands, caps or other effective hair
restraints must be worn by all persons engaged in the
preparation and service of food to keep hair from food
and food-contact surfaces.
Personal Habits : Clothing
Shoes and clothing must be comfortable in order to
avoid fatigue, poor posture and to prevent accidents.
Garments should not be too loosely (falling) or tightly
worn.

18. Personal Habits : Hand Washing
Employees must wash their hands and exposed
portions of their arms
Personal Habits : Finger nails
Food employees must keep their fingernails trimmed,
filed, and maintained
Many germs get caught underneath long nails and can
get into food while it is being prepared; once there,
they will multiply, causing the food to become
contaminated.

19. Personal Habits : People in Kitchens
Only authorized individuals, necessary for the
operation of the food service establishment, or as part
of an organized educational event, are allowed to be in
the food preparation or utensil washing areas
Personal Habits : Cleaning Procedure
Food employees must clean their hands and exposed
portions of their arms
Thoroughly rinse with clean water
Employees must pay particular attention to the areas
underneath the fingernails and between the finger

20. Personal Habits : Smoking
Employees must not smoke or use tobacco in any form
while working in the preparation
Smoking is not permitted in food storage and
preparation areas or in areas where utensils are cleaned
or stored
Personal Habits : Illness
Disease can be passed from person to person
As a food service employee, your health habits affect
you and your work and the health of those around you