Personal Hygiene for Food Handlers
The personal hygiene standards that food handlers must follow to prevent food contamination, including handwashing, clothing, and illness reporting.
Personal hygiene is one of the most important defences against food contamination. People naturally carry bacteria on their skin, hair, and in their nose, mouth, and gut. Without proper hygiene practices, these bacteria can transfer to food and cause illness. UK food safety regulations require food handlers to maintain a high standard of personal cleanliness and wear suitable, clean protective clothing. EHOs will observe staff hygiene practices during inspections and may ask staff about handwashing procedures. Poor personal hygiene is a common contributing factor in food poisoning outbreaks.
Key Points
- Wash hands for 20 seconds with soap and water — sanitiser is not a substitute
- Wear clean protective clothing, hair covering, and minimal jewellery
- Report vomiting, diarrhoea, or skin infections immediately
- Exclude from food handling for 48 hours after vomiting/diarrhoea symptoms stop
- Use blue waterproof plasters to cover cuts and grazes
Handwashing
Handwashing is the single most important personal hygiene practice in food safety. Hands must be washed: before handling food, after handling raw food (especially meat and poultry), after using the toilet, after touching your face, hair, or nose, after handling waste, after cleaning, after taking a break, and after handling money. The correct technique takes 20 seconds: wet hands, apply soap, rub all surfaces including between fingers, under nails, and wrists, rinse thoroughly, and dry with a single-use towel. Hand sanitiser is not a substitute for handwashing — it can be used as an additional step but never instead of soap and water.
Protective Clothing and Appearance
Food handlers should wear clean protective clothing that covers their everyday clothes. Hair must be tied back and covered with a hat or hairnet. Beards should be covered with a beard snood. Remove jewellery (except a plain wedding band) as it harbours bacteria and can fall into food. Keep fingernails short, clean, and free from nail polish or false nails. Do not wear strong perfume or aftershave in food areas. Outdoor clothing and personal belongings should be stored away from food preparation areas. Change protective clothing daily or more frequently if it becomes soiled.
Fitness to Work
Food handlers have a legal duty to report certain symptoms to their supervisor: vomiting, diarrhoea, skin infections (especially on hands or arms), discharge from eyes, ears, or nose, and any condition that could lead to food contamination. Staff with vomiting or diarrhoea must be excluded from food handling for at least 48 hours after symptoms stop. Cover cuts and grazes with a blue waterproof plaster. If a food handler has been diagnosed with a notifiable disease (e.g., Salmonella, E. coli O157, Hepatitis A), they must not return to food handling until cleared by their doctor or local authority.
Frequently Asked Questions
When should food handlers wash their hands?
Before starting work, before handling food, after handling raw food, after using the toilet, after touching face/hair/nose, after handling waste or cleaning, after sneezing or coughing, after handling money, after taking a break, and when moving between tasks. When in doubt, wash your hands.
Can food handlers wear jewellery?
Food handlers should remove all jewellery except a plain wedding band. Watches, bracelets, rings with stones, earrings, and piercings can harbour bacteria in crevices that are difficult to clean, and small items can fall into food. Some businesses prohibit all jewellery including wedding bands — follow your company policy.
How long should food handlers be off work with sickness?
Food handlers with vomiting or diarrhoea should be excluded from food handling for at least 48 hours after their last symptoms. This is because people can still shed harmful bacteria for 48 hours after feeling better. For certain notifiable diseases, longer exclusion periods apply and medical clearance may be required.
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