South Dakota Employee Hygiene in Food Establishments Poster

Employee Hygiene 	
South Dakota Office of Health Protection 	
Food Code Fact Sheet #7 	
The Importance of Proper Hygiene  	
or smoking. 	
Employees are the most important 
preventing foodborne illness.  Good link in 
personal 
hygiene, including proper and frequent hand-
washing, is one of the best ways to prevent 
foodborne illness.        
Hand-washing 
Always make sure that  shed and 
hands are wa
thoroughly dried before 
starting work, between 
tasks, before working with 
food products, equipment, 
utensils and linens, and 
after using the restroom, 
coughing or sneezing in 
your hands, eating, drinking, 
Cuts, Wounds, and Sores 
Any cuts, wounds, or open
and arms must be comple  sores on the hands 
tely covered by a 
waterproof bandage.   Wear single-use gloves 
over any bandages on the hands and fingers. 
Hair Restraints 
Food employees are required to wear hair  s hairnets, hats, scarves, or 
restraints such a
beard nets that are effec tive in keeping their hair 
in control.  This does not  apply to counter staff 
who serve only drinks  or wrapped food 
products, and wait staff or hostesses/hosts if 
they present a minimal risk of contamination.  All employees must wear clean outer clothing 
o prevent contamination of food, equipmen
  Proper Work Clothing 	
t
t, 
tensils, linens, single-service and single-use 
rticles. 
er personal items must 
gs.  If employees routinely change  ent, a room or area 
u
a
Personal clothing and oth
be kept away from food handling and storage 
areas.  Employers must provide adequate 
storage areas for employee’s personal 
belongin
clothing at the establishm
must be designated and 
used for that purpose. 
Such changing areas must be separate from 
food, clean equipment and linen. 
Wearing of Jewelry 
Jewelry should be limited  to plain-banded rings 
only.  Necklaces, bracel ets, earrings, and other 
ewelry should not be wo rn whe
j n preparing or 
erving food (excluding medical alert jewelry). 
s
Eating, Drinking, & Using Tobacco 
All employees must eat, drink, or 
use tobacco only in designated 
reas where contamination to 
a
food, equipment, utensils and 
other materials cannot occur.   	
www.state.sd.us/doh	  June 30, 2004