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PERSONNEL 2d. Hygienic practices PUBLIC HEALTH SIGNIFICANCE Good hygienic practices must be followed by all food workers to prevent the introduction of contaminants into food and to prevent the possibility of transmission of disease through food. Workers must wash their hands after touching their hair, face, nose or other body parts. Finger nails must be kept trimmed and clean. Hands must be free of a excess number of rings where disease-causing bacteria can collect and contaminate food. Food workers must not use common towels or aprons to wipe or dry their hands. Towels used over and over again become contaminated and each time a worker wipes his/her hands on a common towel their hands also become contaminated. |
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