Food Handling Safety: Best Practices & Hygiene

Posted on Mar 23, 2025 in Business Administration and Innovation Management

Food Handler: Definition and Responsibilities

A food handler is a person who has direct contact with food during preparation, processing, packaging, storage, transportation, distribution, supply, and service.

High-Risk Food Handler

A high-risk food handler is involved in the processing and handling of foods prepared for sale, supply, and service directly to consumers. These activities are performed by qualified and competent health authorities.

Good Handling Practices

Food handlers must:

  • Receive training in food hygiene.
  • Meet hygiene standards.
  • Understand and follow work instructions.
  • Maintain a high degree of personal hygiene, including clean clothing for exclusive use, protective clothing, and appropriate footwear.
  • Cover cuts and wounds with waterproof bandages.
  • Use disinfectant soap and hot water for handwashing.

Prohibited Actions

Food handlers cannot:

  • Smoke, chew gum, sneeze, or cough on food.
  • Wear personal effects that may come into direct contact with food, such as rings or bracelets.

If a food handler suffers from a foodborne illness or other condition that can cause indirect contamination, they must undergo a medical examination and may be temporarily excluded from food handling.

Importance of Hygiene

Food handlers are a potential source of microbiological hazards for food. Therefore, the following are crucial:

  • Shower and toilet facilities.
  • Proper dress:
    • Head covers.
    • Clean, light-colored clothing (white).
    • Appropriate, clean shoes.

Proper Handwashing

Handwashing should always be done when hands are dirty, before starting work, and after:

  • Using the toilet.
  • Touching the face.
  • Blowing the nose, coughing, or sneezing.
  • Handling garbage.
  • Handling non-decontaminated food.
  • Handling items unrelated to food preparation.
  • Managing documents.

Handwashing Procedure

  1. Wet hands and forearms with warm water (approximately 38°C/100°F) to improve soap effectiveness.
  2. Apply antibacterial soap to reduce the number of microorganisms on the skin.
  3. Rub hands vigorously together, washing all surfaces.
  4. Use a nail brush when necessary.
  5. Rinse with warm water.
  6. Dry with single-use towels.
  7. Discard the paper towel.

Use of Masks

Masks are reserved for use with food consumed directly after preparation without undergoing any heating or subsequent plating operations.

Hygiene Practices in the Kitchen

These are the correct procedures to follow in the different phases of food preparation to ensure food safety and protect human health:

  • Food businesses should not accept raw materials if they are known to be contaminated.
  • Food must be kept in proper condition.
  • Food must be protected from contamination.
  • Apply procedures for combating pests and prevent pets from accessing areas where food is prepared or stored.
  • The cold chain must not be interrupted.
  • Food that should be stored or served at low temperatures must be cooled as quickly as possible.
  • During thawing, products must be subjected to temperatures that do not pose a risk to health.
  • Dangerous or inedible substances should be clearly labeled.

Distribution and Sale of Prepared Food

  • Once thawed, food should be prepared immediately or kept refrigerated.
  • Food should not be refrozen.
  • Food should be prepared as close as possible to the time of consumption.
  • Cold-preserved food should be refrigerated from the end of heat treatment and as quickly as possible.
  • Refrigerated food should be kept refrigerated until use, and reheating should be done as quickly as possible.
  • Additives must conform to regulations.
  • Frozen meals: ≤ -18ºC (≤ -0.4ºF)
  • Chilled within 24 hours: ≤ 8ºC (≤ 46.4ºF)
  • Chilled for more than 24 hours: ≤ 4ºC (≤ 39.2ºF)
  • Hot meals: ≥ 65ºC (≥ 149ºF)

Inactivation of Parasites

  • Completely boiled and fried products.
  • Grilling, as long as it is verified that the fish is well done.
  • Microwave cooking, provided that minimum temperature and time conditions are guaranteed.

Difference Between Allergy and Intolerance

An allergy is defined as the immediate response of the immune system to the presence of a foreign element, mediated by antibodies (IgE). Intolerance encompasses non-immune reactions dependent on enzyme deficiencies, pharmacological reactions, or, in most cases, unknown mechanisms.

Best Practices in Case of Allergy

  • Always read the ingredient labels of products.
  • Do not use stored broth or oil.
  • Do not use fryers that have been used for allergenic foods.
  • Do not use latex gloves.
  • Wash hands thoroughly.
  • Prepare food for the allergic person first, away from allergens.
  • Cover, identify, and maintain strict hygiene for the isolated food.
  • Take extreme precautions in the kitchen, at the table, and especially with children.
  • It is easier to make a meal safe for everyone if it is free of the allergen.