In the United States, foodborne illness outbreaks are most frequently triggered by inadequate personal hygiene, particularly inappropriate hand washing. Additionally, many epidemics are avoidable. This example exemplifies the adage "an ounce of prevention is worth a pound of treatment." You might lose your business as a result of one of these incidents.
Follow and strictly adhere to the following health code guidelines:
It is important to clip and clean your fingernails.
Keeping long hair back, pinning it, or containing it in some way is necessary to prevent it from contaminating food.
Food should not be handled with bare hands. Utensils such as tongs, forks, spoons or gloves should be used to handle all food.
When you use the toilet, cough, sneeze, blow your nose, use the phone, handle money, garbage, or anything toxic or unsanitary, your hands need to be washed.
If you have just washed your hands somewhere else, such as the bathroom, you must wash them again before entering the work area (the hotdog cart).
Along with washing your hands after eating, drinking, smoking, cleaning filthy dishes or other equipment, handling raw meat or other food, or even wearing gloves to handle food, you should wash your hands regularly throughout the day.
You must wash your hands by soaking them in hot water and soap, lathering them for 15-20 seconds, then drying your hands with a single-use towel (such as a paper towel), a clean towel on a roller dispenser, or an air dryer. Hand towels that are used at home should not be used.
Hand sanitation cannot be compromised by wearing gloves. Additionally, gloves can pick up bacteria and spread them. The use of gloves for handling raw meat and then also serving cooked food would spread bacteria from the raw and cooked food.
Tobacco chewing and smoking are prohibited. It is unsanitary around food, violates health codes, and demonstrates an unprofessional attitude)
You may not chew gum. Also, it indicates a casual unprofessional attitude and violates health code guidelines.
When serving food, avoid eating or drinking. These activities should be done outside the area where food is prepared and served. Leave your cart a short distance away. Be sure to wash your hands when you return.
While in the food service area, you may drink from closed beverage containers (such as those with lids). It must have a handle that prevents your hand from touching the area that will be touched by your mouth, or a drinking straw. It should be washed between uses or discarded.
If you are sneezing, coughing, having a runny nose, sore throat, diarrhea, vomiting, or if your urine is dark yellow (jaundice) or you have a fever, don't handle food. You should not handle food if you have a burn, pus, or boil that is infected. If you have a cut, an abrasion, or a burn, wear gloves.