Vendor Handbook – Hand Washing/Personal Hygiene Requirements

Hand Washing Requirements

  • Each stall that handles an open food product must be equipped with its own separate hand wash basin

  • Hand sanitizers do not replace the requirements for a separate hand wash basin
  • Hand sanitizers should only be used by non-food handlers (i.e. cashiers)
  • Disposable gloves do not replace the requirements for a separate hand wash basin

Personal Hygiene

All food handlers must:

  • wear clean outer clothing and confine their hair by wearing hairnets or hats
  • be free from infectious disease
  • not smoke in the food preparation and serving space
  • minimize direct food handling by using tongs or utensils
  • perform hand washing
    • before preparing, handling, and serving food
    • after:
      • using the washroom, smoking, or cleaning
      • sneezing, coughing, or blowing your nose
      • touching his/her face, mouth or hair, or touching an animal
      • handling raw meat or other uncooked foods, or the surfaces they have been on
      • handling dirty utensils or dishes, money, or garbage