Menu
Temporary Food Facilities Training - Risk Factor 3
Risk Factor Number 3: Poor Personal Hygiene Of Food Handlers
Even healthy people have harmful bacteria and viruses living on and in their bodies. It is important that a high standard of personal hygiene is practiced to prevent contaminating food. Food handlers with the following symptoms may not work with food:
- Upset stomach, nausea, or vomiting
- Sore throat or sinus infection
- Coughing or sneezing
- Diarrhea
- Fever
- Open cuts on hands
Hand Washing Facility
An accessible hand washing setup will encourage hand washing and help to eliminate bacteria and viruses on your hands, which can get into food and make people sick.
Hand washing facility requirements:
- Booths that handle only prepackaged food, such as bottled or canned beverage, chips, candy bars, etc., do not require a handwashing setup.
- Booths in which open food is handled are required to have a handwashing facility located inside the booth.
- Each handwashing facility shall be equipped with warm (minimum 100ºF) running water under pressure through a mixing valve or combination faucet, handwashing cleanser (soap), single-use paper towels.
- Handwashing facility shall be equipped with a 5-gallon water tank and a 7.5-gallon waste water tank.
- Approved hand washing facilities must be provided within or immediately adjacent to food handler restrooms.
- Alternative hand washing facilities may be allowed when deemed adequate by the Environmental Health Division.
