This Food Protection Connection CE article appeared in the September/October 2026 issue of Nutrition & Foodservice Edge magazine. To view a PDF of this article click HERE.
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Personal Hygiene and Food Safety: The Basic Role of Keeping it Clean
By: Jessy Sadler, SNS
People trust that the food they consume is prepared safely every time, whether it is in a school, hospital, restaurant, or catering setting. Yet despite the latest and most advanced technology with food equipment and food handling standards, foodborne illness continues to remain a common public health challenge.
Foodborne pathogens can be transmitted through several routes, including the fecal-oral route, contact with contaminated surfaces or equipment, or cross contamination between raw and ready-to-eat items.
The recent increase in cyclosporiasis outbreaks is a great example of how a contaminated food can quickly affect public health. This foodborne illness, caused by the microscopic parasite Cyclospora cayetanensis, results in severe diarrhea. Unlike many other foodborne pathogens, Cyclospora does not spread directly from person to person, meaning direct contact alone cannot transmit the illness.
According to the Centers for Disease Control and Prevention (CDC), food handlers who do not practice proper handwashing after using the restroom can introduce this parasite to fresh produce and prepared foods. From May 1, 2026 through the Edge press deadline on August 24, the CDC reported 17,180 laboratory-confirmed domestic cases of cyclosporiasis. Of these cases, 922 required hospitalization, and two resulted in death. While proper refrigeration, cooking temperatures, and safe storage all play a major role in prevention, the simplest and most powerful defense against foodborne illness outbreaks remains personal hygiene among those who handle food.
WHY PERSONAL HYGIENE MATTERS
Every one of us naturally carries thousands of microorganisms. Even though most are harmless, some — such as norovirus, Salmonella, Staphylococcus aureus, Shigella, and hepatitis A — can be transferred to food and may cause outbreaks. As we learned recently, contaminated food can reach hundreds, if not thousands, of people before a problem is discovered. Food handlers who fail to wash their hands properly, work while sick, or overlook basic cleanliness can easily introduce these pathogens into the food.
Hands and handwashing
Hands are the most used “tool” in the kitchen, which makes dirty hands one of the most common routes for spreading pathogens. Effective hand hygiene can dramatically reduce the transfer of pathogens from either surfaces, raw foods, or a worker’s own body to ready-to-eat food. The CDC estimates that consistent proper handwashing can prevent about 40 percent of
diarrhea-related illnesses and about 21 percent of respiratory infections, such as the common cold. Handwashing must occur at key transition points: before starting work and after breaks; before handling ready‑to‑eat food; after restroom use; after handling raw meat, poultry, or seafood; after touching the face, hair, or clothing; after coughing, sneezing, or using a tissue; after handling garbage or chemicals; and after eating, drinking, or smoking.
Some additional hand care practices include, but are not limited to:
- Keeping fingernails short, clean, and free of debris. Artificial nails and chipped polish can trap bacteria; many local codes require gloves if these are worn.
- Covering cuts or wounds with a waterproof bandage, then a glove. Open wounds can harbor bacteria and increase contamination risk.
- Avoiding habits that transfer microbes such as touching the face, nose picking, nail-biting, or touching hair while working with food.
How to wash hands the right way
Consistent and correct handwashing is essential. The CDC recommends following this five-step process every time hands are washed:
- Wet hands with clean running water.
- Apply soap and lather well.
- Scrub backs of hands, between fingers, thumbs, and under nails for at least 20 seconds.
- Rinse thoroughly under running water.
- Dry with a clean towel or air dryer.
Hand sanitizers
Section 2‑301.12 of the Food Code states that in certain situations alcohol-based sanitizer may be helpful and used, such as after proper handwashing or when hands are not visibly soiled. But sanitizer does not remove dirt, food particles, or chemical residues, and it’s less effective against some viruses such as norovirus. It should never replace handwashing, especially when hands are visibly dirty or after using the restroom.
Glove use
Gloves do provide a barrier but are only effective when used properly. Hands have to be washed properly before putting on gloves. Other practices include changing gloves between tasks (especially when switching from raw to ready‑to‑eat foods), replacing torn or dirty gloves immediately, never washing or reusing disposable gloves, and changing gloves after touching non‑food surfaces (phones, trash, etc.).
Personal cleanliness and professional appearance
Because food safety starts before an employee enters the kitchen, regular bathing, clean uniforms, and good oral hygiene all contribute to reducing the chance of introducing contaminants into the kitchen. Clothing should be changed if it gets spilled on or gets dirty during a shift. Employees should also avoid eating, drinking, or chewing gum in food prep areas, smoking or vaping near food, and excessive touching of the face or hair while preparing food.
Hair restraints and jewelry
Hair is considered a physical contaminant and can harbor bacteria. Section 2‑402.11 of the Food Code states that food employees are required to wear hair restraints such as hats, hair nets, or beard restraints, to keep hair from falling into food or equipment. Because jewelry poses similar risks, rings, bracelets, watches, and other jewelry can interfere with effective handwashing and become physical hazards if they fall into food or equipment. The Food Code addresses this in Section 2‑303.11, prohibiting food employees from wearing jewelry while preparing food, handling food-contact surfaces, or working in areas where food is prepared, except for a plain ring such as a wedding band.
Sickness reporting and exclusion policies
One of the biggest risks to food safety is allowing symptomatic sick employees to keep working. Pathogens like norovirus and hepatitis A are highly contagious and can be spread by a single infected worker. According to the CDC, norovirus alone is responsible for 58 percent of all food related outbreaks in the United States. In section §2‑201.11 of the FDA Food Code, food handlers must immediately report symptoms that could indicate a contagious illness, which include: vomiting, diarrhea, fever, sore throat with fever, or jaundice.
MAKING GOOD HYGIENE A HABIT
Personal hygiene becomes a habit when clear expectations are introduced during staff orientation and when those expectations are continuously modeled and reinforced. Managers (or the person in charge) play a critical role in reinforcement by providing ongoing, practical hands-on training, modeling proper practices, and recognizing good hygiene performance. Posting a simple, easy-to-follow, and concise hygiene checklist can help serve as a reminder but also as a useful coaching tool managers can reference during training or corrective action conversations.
Remember, food safety is the result of consistent expectations, accountability, and the understanding that every person who touches food is responsible for the health of the people they serve.
About the Author
Jessy Sadler, SNS
Jessy Sadler has worked in school food service for over 10 years and currently serves as the Nutrition Director at Johnston Community School District in Johnston, Iowa. She holds a School Nutrition Specialist (SNS) credential with a Master’s Degree in Nutrition Science from Eastern Michigan University and a B.S. in Nutrition and Dietetics with a minor in Wellness from Bradley University. Sadler is a certified food safety instructor and provides food safety training to many professional groups, and serves as a subject matter expert for nationally accredited food safety organizations developing exam content and question development.
