Course handoutFood and kitchen knowledge
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?
Further reading
- Food Standards Australia New Zealand — Health and hygiene – advice for food handlershttps://www.foodstandards.gov.au/business/food-safety/health-and-hygiene-advice-for-food-handlers
- Safe Food Victoria — Personal hygiene for food handlershttps://www.safefood.vic.gov.au/personal-hygiene-food-handlers
- Food Safety Information Council — Food safety tipshttps://www.foodsafety.asn.au/food-safety-tips/
Official guidance can change — always check the source.