(2) Before preparing food.
(3) After handling soiled or contaminated equipment or utensils.
(4) After each visit to the toilet.
(5) After smoking.
If workers fail to wash their hands at these times, they can contaminate the food with
b. To encourage frequent handwashing, the food service facility must have
enough handwashing basins convenient for employees to use. Handwashing basins
should be located in the kitchen, work areas, and restrooms.
c. Sinks for washing dishes or for the preparation of vegetables must not be
used for handwashing. Bacteria washed off the hands can contaminate the sink and
then later be transferred to the vegetables or to the utensils or equipment cleaned in the
sinks. Only single-service paper or cloth towels, continuous roll towels, or a mechanical
hand dryer should be used for hand drying. A supply of clean towels should always be
Hair contains thousands of bacteria and can be a major source of contamination.
For this reason, the Army requires personnel working in food preparation and service
areas to wear effective hair restraints, such as hair nets or caps. This is to prevent hair
from contaminating food or surfaces that food may contact. Hair nets and other hair
restraints also discourage employees from scratching and touching their hair and scalp,
a habit which further contaminates their hands.
Persons involved in food processing or who handle surfaces that food may
contact are required to wear light-colored uniforms. They must keep their uniforms
washed and neat. Employees should not wipe their hands on their uniforms and should
avoid constantly touching and readjusting clothing. Dirty uniforms are both unattractive
and dangerous. The dirt and soil contain bacteria that can contaminate food.
RESTRICTIONS ON THE USE OF TOBACCO
Smoking is another dangerous practice that can contaminate food. Smoking
allows droplets of saliva to fall on the smoker's fingers. These saliva droplets contain
thousands of bacteria that will contaminate whatever the smoker's fingers touch,
including food. In addition, the end of the cigarette placed in the smoker's mouth will
also become contaminated by the bacteria in saliva. If the smoker lays the cigarette