Personal Hygiene Requirements for NSW Food Handlers

Food handlers are one of the most significant sources of food contamination in commercial kitchens. Norovirus, Hepatitis A, and Staphylococcus aureus are all commonly transmitted through poor personal hygiene practices. Standard 3.2.2 of the Food Standards Code sets out clear personal hygiene requirements for all food handlers.

Handwashing — the most important food safety practice

Effective handwashing is the single most important food safety measure a food handler can perform. Food handlers must wash their hands:

Before handling food or food contact surfaces
After handling raw food (especially raw meat, poultry, and seafood)
After touching the face, hair, or body
After using the toilet
After handling waste or chemicals
After handling money
After handling animals or animal products
When changing tasks (especially raw to ready-to-eat)

Correct handwashing technique (minimum 20 seconds)

Wet hands with warm running water
Apply soap and lather thoroughly — palms, backs, between fingers, thumbs, and wrists
Scrub for at least 20 seconds
Rinse thoroughly under running water
Dry with a single-use paper towel or approved hand dryer
Use the paper towel to turn off the tap

Illness and exclusion policy

Food handlers with gastrointestinal illness (vomiting, diarrhoea), jaundice, or infectious skin conditions must not handle food. They must notify their supervisor and be excluded from food handling duties until they have been symptom-free for at least 48 hours. This policy must be documented and all staff must be aware of it.

Protective clothing and jewellery

Clean protective clothing must be worn during food handling. Hair must be restrained. Jewellery (rings, bracelets, watches) must not be worn during food handling — they harbour bacteria and are physical contamination risks. Plain wedding bands are the only acceptable exception in many operations.