If an employee is ill and is coughing, sneezing, or has discharges from the eyes, nose, or mouth, this individual should not work with exposed foods. Eating, drinking, and using tobacco should be prohibited while working with an exposed food. All of these practices could transfer harmful microorganisms from a person's mouth to an exposed food. Handling of animals is strictly prohibited within a food retail establishment. If an employee touches an animal, hands should be cleaned and sanitized immediately.
Food safety begins with and relies on the cleanliness of the food handler.
Personal cleanliness involves knowing when and how hands and other parts of the body should be washed before touching food. Proper use of hair restraints and gloves are a part of good personal hygiene. Careful control and knowledge of personal health and certain personal habits, such as eating, drinking, and smoking, are also important in reducing the likelihood of foodborne illness. Hand Washing Handling and preparing foods with hand contact is a common way to transfer foodborne hazards to and from foods. It is important to ensure that the hands of a food handler are kept clean before, during, and after handling foods.