Safety and Sanitation in Cooking, Baking, and Storing Food
Personal Hygiene when Cooking
Wash your hands often and carefully.
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.
Paper towel is preferred.
Wash your hands for at least 20 seconds with soap and warm water before and after handling food.
Wash your hands when changing from cooking one food to another.
Wash your hands 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.
Personal Protective Equipment (PPE)
PPE includes specialized clothing or equipment worn by a worker for protection against becoming contaminated or contaminating others.
Blood, saliva, or other body fluids may carry infectious materials such as hepatitis C, HIV, or other blood-borne or body fluid pathogens. These could be spread by food service workers with open cuts, by improper sanitation of equipment, improper preparation techniques such as returning a spoon to the food after tasting, or improper sanitation procedures.
PPE in food service includes disposable gloves, aprons or covering of clothing, hair coverings, and disposable masks if it is in a healthcare facility.
Such personal protective equipment prevents contact with potentially infectious materials by placing a physical barrier between the infectious material and the worker.
In food service, food must be kept safe and these pathogens must not be passed to others.