Food Handler Hygiene and Workplace Safety

18 items · Cooking · Easy difficulty · 20 min

Quick hygiene and safety checklist for food handlers in restaurants and catering.

• Wear a clean uniform and change it daily

  Wash work clothes separately; replace stained or soiled garments immediately.

• Keep hair restrained and remove jewelry before handling food

  Use hairnets or caps; avoid bracelets and rings that trap food.

• Perform proper handwashing
• Wet hands, apply soap, and scrub for 20 seconds covering all surfaces

  Include backs of hands, between fingers, and under nails.

• Rinse hands and dry with a single-use towel or air dryer

  Dry completely to avoid recontamination.

• Use a towel to turn off taps and open doors after washing

  Prevents recontamination of clean hands.

• Use gloves when handling ready-to-eat food

  Change gloves between tasks, after breaks, and when torn.

• Follow illness exclusion policy and report symptoms like vomiting or fever

  Stay home and inform manager; seek medical advice if needed.

• Avoid working with open wounds; cover cuts with waterproof bandages and gloves

  Replace bandage if wet or soiled.

• Control cross-contact with allergens by labeling and separating ingredients

  Use separate utensils and surfaces for allergen-free orders.

• Thaw food safely using refrigeration, cold running water, or microwave

  Never thaw at room temperature; cook immediately after microwave thawing.

• 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.

• Use a calibrated food thermometer and record temperatures in the log

  Calibrate per manufacturer and initial each entry.

• Clean and sanitize work surfaces and equipment after each task

  Follow label contact times and allow surfaces to air dry.

• Store cleaning chemicals separately and label them clearly

  Keep chemicals in original containers with safety data sheets available.

• Maintain a daily pest control log and inspect for signs weekly

  Note date, area, and findings; attach photos if possible.

• Record pest findings (date, location, signs) and notify the manager

  Include bait checks, droppings, or entry points.

• Arrange professional pest treatment promptly if infestation signs appear

  Keep records of service visits and treatments.

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