Wisconsin Employee Hygiene Factsheet - Food Safety Poster

Wi	sconsin Department of Agriculture, Trade and Consumer Protection	 	
Division of Food and Recreational Safety	 	
2811 Agriculture Dr., P.O. Box 8911, Madison, WI 53708	 	
https://www.datcp.wi.gov	 	 	 	 	 	 	 	 	    	DFS	-FS	-067 (11	/2020	) 	
 
 
 	
Employee Hygiene and Cleanliness	 	
 
The Importance of Proper Hygiene	 	
Employees can prevent foodborne illness by practicing 
good personal hygiene. This includes proper 
handwashing, maintaining fingernails, wearing hair 
restraints and proper clothing, minimizing jewelry worn, 
and eating/drinking/tobacco	 use	 in designated places 	
only. 	 	
 	
Hand Washing	 	
 	Hands must be washed properly in a designated hand 
wash sink. 	 	
 	Wash hands and exposed arms under running water 
for a minimum 	of 20 seconds, using soap, rinsing 	
and 	drying completely with a single	-use towel.	 	
 	
Fingernails	 	
 	Fingernails must be kept trimmed and clean. 	 	
 	Wearing fingernail polish or artificial fingernails 
when working with exposed food is not allowed 
unless the food em	ployee is wearing single	-use 	
gloves.	 	
 	
Hair Restraints	 	
 	Food employees are required to wear hair restraints 
such as hair	 nets, hats, and beard nets that are 	
effective in keeping hair under control.	 	
 	
Work Clothing	 	
 	Food employees must wear clean outer clothing	 to 	
prevent contamination of food, equipment, utensils, 
linens,	 and single	-service and single	-use articles.	 	
 	
Personal Item Storage	 	
 	Personal items	 (e.g., 	cell phones	) must be kept away 	
from food processing and food storage areas. Use 
lockers, dressing room	s or other designated places to 	
store all personal items.	 	
 
Wearing of Jewelry	 	
 	Jewelry should be limited to a plain	-banded ring 	
only. 	 	
 	Medical alert identification tags are permitted as 
necklaces.	 	
 	
Wounds	 	
 	Cover all wounds completely. If a wound is oozing 
and ca	nnot be covered, 	you are not allowed to work 	
with food.	 	
 
Eating, Drinking or Using Tobacco	 	
 	Employees must eat, drink or use tobacco only in 
designated areas where contamination of food, 
equipment	, ute	nsils, linens, and single	-service and 	
single	-use articles cannot occur. 	 	
 	A food employee can drink from a closed beverage 
container (i.e., a cup with a lid and straw) if the 
container is handled to prevent contamination and 
stored in a manner to prevent po	ssible contamination 	
of food.	 	
 	
     	Wisconsin Food Code Fact Sheet