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Food Handler Hygiene and Workplace Safety

Easy 18 items · 20 min
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testuser Published 3 weeks ago
Cooking

This quick checklist helps restaurant and catering food handlers follow basic personal hygiene and workplace safety practices to reduce contamination risk. Inspired by World Health Organization guidelines on Food Handler Hygiene and Workplace Safety. Always consult a qualified healthcare professional.

Inspired by World Health Organization (WHO) guidelines. Always consult a qualified healthcare professional where applicable.

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  1. Wear a clean uniform and change it daily — Wash work clothes separately; replace stained or soiled garments immediately.
  2. Keep hair restrained and remove jewelry before handling food — Use hairnets or caps; avoid bracelets and rings that trap food.
  3. Perform proper handwashing
  4. Wet hands, apply soap, and scrub for 20 seconds covering all surfaces — Include backs of hands, between fingers, and under nails.
  5. Rinse hands and dry with a single-use towel or air dryer — Dry completely to avoid recontamination.
  6. Use a towel to turn off taps and open doors after washing — Prevents recontamination of clean hands.
  7. Use gloves when handling ready-to-eat food — Change gloves between tasks, after breaks, and when torn.
  8. Follow illness exclusion policy and report symptoms like vomiting or fever — Stay home and inform manager; seek medical advice if needed.
  9. Avoid working with open wounds; cover cuts with waterproof bandages and gloves — Replace bandage if wet or soiled.
  10. Control cross-contact with allergens by labeling and separating ingredients — Use separate utensils and surfaces for allergen-free orders.
  11. Thaw food safely using refrigeration, cold running water, or microwave — Never thaw at room temperature; cook immediately after microwave thawing.
  12. Cook and hold hot food at safe temperatures; check regularly with a thermometer — Keep hot foods at 60°C/140°F or above; discard if left in danger zone.
  13. Use a calibrated food thermometer and record temperatures in the log — Calibrate per manufacturer and initial each entry.
  14. Clean and sanitize work surfaces and equipment after each task — Follow label contact times and allow surfaces to air dry.
  15. Store cleaning chemicals separately and label them clearly — Keep chemicals in original containers with safety data sheets available.
  16. Maintain a daily pest control log and inspect for signs weekly — Note date, area, and findings; attach photos if possible.
  17. Record pest findings (date, location, signs) and notify the manager — Include bait checks, droppings, or entry points.
  18. Arrange professional pest treatment promptly if infestation signs appear — Keep records of service visits and treatments.
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