Ideally, employees with cuts and abrasions should be removed from food preparation activities and placed in low-risk activities, such as cleaning detail or working a cash register. Proper handwashing is the single most important means of preventing the spread of disease. A foodservice worker infected with Hepatitis A can unknowingly pass this disease after inadequate handwashing. The asymptomatic carrier can pass the disease for 2 weeks before they show any onset of symptoms. DO wear clean clothes and keep your hair clean and confined.
Dirty clothing carries disease-causing microorganisms which can contaminate clean hands.
Oily, dirty hair can carry and hold large numbers of disease-causing bacteria. DO keep your fingernails short and trimmed. Ragged nails harbor bacteria and are difficult to keep clean. Long false nails can break off into food and present the same hazards as ragged nails. Chipping polish can also contaminate a food product.