Safety and Sanitation in Cooking, Baking, and Storing Food

Personal Cleanliness

One extremely important feature in Food Safety is personal cleanliness.

Safety in the kitchen in dependent upon such factors as

  • the handling and storage of food
  • the use and care of equipment
  • the efficiency of work habits

People in the kitchen are important, too!

  • The Chef and helpers should have clean hair that is either tied back or controlled by a hat or hairnet.
  • Finger nails should be short (and clean).
  • Hands should be clean and sanitized.
  • Uniforms or aprons should be clean.

The chef or food-service person should not wear

  • nail polish
  • hand jewellery
  • perfumes


Personal Hygiene when Cooking

Wash your hands often and carefully whether cooking in a commercial kitchen or cooking at home.

  • Hand-washing is one of the best ways to prevent the spread of food-borne illness.

Wash your hands well . . .

  • Wet your hands with warm, running water.
  • Lather well with regular soap.
  • Rub your hands together for about 15 to 20 seconds.
  • Rub all parts of your hands and wrists.
  • Rinse well under warm, running water.
  • Dry your hands with a clean towel, preferably disposable paper towels.

Wash your hands

  • for at least 20 seconds with soap and warm water before and after handling food
  • when changing from cooking one food to another
  • after sneezing, handling money, or using the bathroom

Wear gloves whenever possible, especially if you have cuts or open sores.

Sanitize work surfaces to reduce bacteria and prevent food-borne causes of illness.

Do not wear loose clothing (especially sleeves) near a gas range.