People can spread bacteria and viruses to food without noticing. That is why your own hygiene is one of the most important rules. The requirement is in Annex II, Chapter VIII of the Hygiene Regulation and in section 21 of the Hygiene Guidance.
When must you wash your hands?
Wash your hands often. As a minimum:
- just before a work process
- after errands outside the production room
- after going to the toilet
- after blowing your nose
- after using gloves
You must also wash your hands when you switch between raw and ready-to-eat products, for example from meat to vegetables. The same applies when you switch between dirty and clean work, for example from emptying the bin to preparing food. If you both take money and touch food, you must wash your hands often.
How to wash your hands
- Take off rings and your watch.
- Rinse your hands under lukewarm water.
- Use soap and spread it well.
- Wash for about 15 seconds. Remember between the fingers, the fingertips and around the nails.
- Rinse the soap off completely under running water.
- Dry your hands thoroughly. Use a paper towel to turn off the tap if you can.
Hand sanitiser cannot replace handwashing. It can be used as a supplement. Hand sanitiser does not work against norovirus, which causes the winter vomiting bug (roskildesyge). Soap and water do.
The hand basin
The hand basin must be a separate basin. It must not be the same as a basin for food or for washing up. Beside it there must be hand soap and a hygienic way of drying hands, for example paper towels. There must be running hot and cold water. There must always be a hand basin in toilet areas. It is a good idea to put up handwashing instructions by the basins. Never use the washing-up sink to wash your hands.
Gloves
Using gloves is not a general requirement. Many businesses use them anyway, for example in bakery shops.
- Use disposable gloves and change them often.
- Gloves for unpackaged food must be suitable for contact with food.
- Gloves do not replace handwashing. You can spread bacteria while wearing gloves. They can give a false sense of security.
- Take the gloves off when you take money or touch something dirty.
Clothing and hair
- You must wear clean clothing suited to your work. It need not be freshly washed every day, but it must not be visibly dirty.
- Change into clean work clothes if you move from less clean work to cleaner work. Care staff who also prepare food, for example, must change clothes between care and the kitchen.
- Work clothes must be kept so that they do not get contaminated. Cleaning products must not be stored together with the clothes.
- Tie your hair up and cover it if necessary.
Smoking and other habits
There should be no smoking in rooms with food. Smoke and ash can contaminate the food. Wash your hands before you start again after a smoking break. The same goes for e-cigarettes and nicotine pouches: the business decides on them in its own rules, but hands must be washed.
Wounds and injuries
An infected wound is a risk to the food, because bacteria from the wound can get into it. This also applies to boils and an inflamed finger. Tell your manager, so that together you can work out what you can do until the wound has healed.
Does this only apply to employees?
No. The rules on personal hygiene also apply to others who enter the production areas, for example tradespeople, suppliers and visitors.
Remember
- Wash your hands often and thoroughly: about 15 seconds with soap and water.
- Gloves and hand sanitiser are a supplement, not a replacement.
- Clean clothes, hair tied up, no smoking near food.