When should food employees wash their hands?

They should do this immediately after engaging in activities that contaminate the hands and:

  • When entering a food preparation area
  • Before putting on clean, single-use gloves and between glove changes
  • Before engaging in food preparation
  • Before handling clean equipment and serving utensils
  • When changing tasks and switching between handling raw foods and working with RTE (Ready to Eat) foods
  • After handling soiled dishes, equipment, or utensils
  • After touching bare human body parts
  • After using the toilet
  • After coughing, sneezing, blowing the nose, using tobacco, eating, or drinking
  • After caring for or handling service animals or aquatic animals

FDA Employee Health and Personal Hygiene Handbook

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1. Can food employees work if their symptoms are from a non-infectious condition?
2. Do food employees have a responsibility to prevent foodborne illness?
3. If an infected wound, cut, or burn is covered can an employee continue working?
4. What types of exposure must food employees report to management?
5. What hand washing steps do employees need to follow?
6. What other precautions can a food employee take to prevent the spread of foodborne illness?
7. What should food employees do if they are not feeling well and their skin or eyes turn yellow?
8. What should food employees do if they have a sore throat with fever?
9. What should food employees do if they have an infected wound, burn or cut on their hand or arm?
10. What should food employees do when they have symptoms of vomiting or diarrhea?
11. When should food employees wash their hands?
12. Where can food employees learn more about preventing foodborne illness and following effective food safety practices?