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Coronavirus (Covid-19): service updates, support and health advice.

Food handlers personal hygiene

One of the most common causes of food poisoning is poor hygiene on the part of food handlers.

All food handlers should:

  • regularly wash their hands with hot water and antibacterial soap, especially after going to the toilet, in between handling raw and cooked food, after breaks for eating, drinking or smoking as well as after coughing, sneezing or blowing the nose, after touching hair, handling waste food or refuse and after using cleaning chemicals
  • clean cuts, burns and sores cover with an appropriate waterproof dressing
  • keep fingernails clean and short. Nail varnish should not be worn
  • wear clean protective clothing and a head covering. Outdoor clothing must not be brought into food rooms
  • remove jewellery, hair grips and watches
  • not wear strong-smelling perfume
  • report any illness/disease which may be transmitted through food
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