Hygiene continues all shift. Wash your hands at key moments, keep them away from your face and phone, and cover cuts. These hygiene habits matter more than disposable gloves, which spread bacteria just like hands if not changed.
Why it matters
Hands carry bacteria from raw food, bins and phones onto plates. Everyone who handles food or dishes, porters included, shares responsibility.
Key ideas
When to wash hands
Wash before handling food, and after raw meat, bins, cleaning, breaks, the toilet or touching your face. Use the handwash sink only.
Using gloves correctly
Gloves never replace handwashing. Wash before putting them on, and change them between tasks or if they tear.
Covering cuts
Use a brightly coloured waterproof plaster, often blue, so it is easy to spot if it falls into food.
Step by step
- 1
Wash your hands whenever you change task.
- 2
Taste with a clean spoon, using a fresh one each time.
- 3
Cough or sneeze away from food, then wash your hands.
- 4
Remove your apron before breaks or using the toilet.
- 5
Report cuts, sores or new symptoms.
Do
- Keep your phone away from food areas.
- Use tongs or clean gloves for ready-to-eat food.
- Change a dirty apron, especially after raw meat.
Common mistakes
- Don't touch your face, hair or phone while preparing food.
- Don't wipe your hands on your apron or a shoulder cloth.
- Don't eat, chew gum or smoke in food areas.
The situation
You're wearing gloves to prepare raw chicken when the chef asks you to plate a salad.
What a professional does
You remove the gloves, wash your hands and put on fresh ones, then use a clean board. Gloves that touched raw chicken would carry bacteria onto the salad.
Useful phrases
“Two seconds, chef. I'm changing gloves.”
“Chef, I've cut my finger. Where's the first-aid kit?”
Pro tip
Keep a pot of clean tasting spoons at your station.
Quick check
You've just taken the bins out. What must you do before touching food?
Think about it, then show the answer
Wash your hands at the handwash sink, and change your apron if it is dirty.