Handwashing and personal hygiene

Why hygiene matters around food, and what official guidance for food handlers covers.

Theory and discussion only · Community education, not accredited training

Key takeaways

01Germs that cause food poisoning can be on anyone, even people who feel well.
02Official guidance lists clear moments to wash hands, including between raw and ready-to-eat food.
03Anyone with vomiting or diarrhoea shouldn’t handle food until 48 hours after symptoms stop.

In this course

01Why hygiene matters around food

Safe Food Victoria explains that bacteria which cause food poisoning can be on anyone, even people who are healthy. They can pass to food when we touch our nose, mouth, hair or clothes, and then touch food.

02When official guidance calls for handwashing

Before starting to handle food, and when coming back to it
Between handling raw food and ready-to-eat food
After using the toilet, or helping a child with toileting or nappies
After coughing, sneezing, blowing your nose, eating, drinking or smoking
After touching hair, nose or mouth, handling rubbish or animals, or cleaning

03Personal hygiene in food settings

Clean clothes and an apron; long hair tied back or covered
Short nails, no nail polish, and plain rings or sleeper earrings only
Cuts fully covered, ideally with a brightly coloured waterproof bandage
Tongs or gloves, not bare hands, for ready-to-eat food
Phones and personal items kept away from food areas

04Illness and handling food

Tell your supervisor if you feel unwell, even with a cold or eye infection
Don’t handle food while you have vomiting, diarrhoea or fever
Safe Food Victoria: return only after symptoms have stopped for 48 hours
If unsure, ask a doctor for advice

05Hygiene expectations for food handlers in Victoria

Knowing how to find and follow workplace food safety information
Knowing how to spot and fix, or report, unsafe practices
Knowing who to report food safety problems to
Knowing their own health and hygiene responsibilities

Talk it over

Which handwashing moments are easiest to forget in a busy kitchen?
Why might someone keep working with food when they feel unwell? How could a group make it easier to speak up?
How do hygiene customs around food differ between the cultures you know?
Why do you think gloves don’t replace handwashing?

Reflect

Which piece of hygiene guidance was new to you, or surprised you?

Think of a time you shared food with others. What hygiene habits did you notice?