THE 10 MOST COMMON HYGIENE MISTAKES FOOD HANDLERS MAKE

During peak hours, people tend to rely on habits rather than proper procedures.  When time is limited and no one is available to verify the correct method, food handlers often continue working in their own way — even when the method is incorrect. In food handling, these small shortcuts can lead to food contamination, food poisoning, or customer complaints.  Below are some of the most common hygiene mistakes that occur in real kitchen environments.
 
1. Not Washing Hands Properly

Most food handlers who have attended my course know that there are seven steps to proper handwashing and that hands should be dried using disposable tissue paper.  However, during busy periods, handwashing is often skipped or rushed. In some cases, hand sanitizers are not even available at the dispensers. These small oversights significantly increase the risk of contamination.
 
2. Misuse of Gloves

Wearing gloves does not automatically make someone a competent food 

handler.  Many food handlers wear gloves but then handle cash, answer phone calls, or touch raw food packaging. Once contaminated, the gloves can transfer bacteria directly to ready-to-eat food when food handlers continue food preparation.
 
3. Improper Working Attire

Correct working attire such as aprons, hairnets, and face masks helps 

prevent food contamination.  However, when food handlers wear the same attire into toilets or outside the food premises, the attire can become contaminated and later transfer bacteria back into the kitchen, utensils, or food.
 
4. Poor Personal Hygiene

Failing to remove accessories, keeping long fingernails, wearing cosmetics, or using mobile phones in food preparation areas increases contamination risk.  Mobile phones and personal items are common carriers of bacteria and should be kept away from food handling areas.
  
5. Sick Food Handlers Still Working

A sick food handler (suffering from a contagious disease or foodborne illness) who continues working poses a serious food safety risk. Bacteria or viruses from the food handler can contaminate food and food-contact surfaces.  Even one ill food handler can trigger foodborne illness outbreaks. This risk should never be taken lightly.
 
6. Using Incomplete or Damaged Equipment

Food-contact equipment that is cracked, uneven, or difficult to clean can easily accumulate dirt and food debris, allowing bacteria to grow. When food handlers continue using damaged or incomplete equipment, the risk of food contamination increases significantly.
 
7. Misuse of Equipment

Using the same cutting board or utensils for different types of food — such as raw meat and ready-to-eat food — causes cross-contamination. Similarly, when the same equipment or storage area is used for high-risk food (meat, seafood) and medium-risk food (vegetables, fruits), contamination is likely to occur.
 
8. Dropped or Spilled Food

There is a common myth that food dropped on the floor is safe if picked up quickly.  In reality, once food touches the floor, it is contaminated and must be discarded. Ignoring this practice puts consumers at unnecessary risk.
 
9. Refrigerator Malfunction or Misuse

Refrigeration helps preserve food quality, but only when used correctly.  A common misconception is believing that placing food in a refrigerator is sufficient. Food safety also depends on:

• How food is stored

• The quantity of food inside

• The actual refrigerator temperature

Overcrowded refrigerators, improper food segregation, or temperatures above 4°C can all lead to food contamination.
 
10. Inadequate Cleaning and Sanitizing

Poor cleaning and sanitizing practices significantly increase the risk of food poisoning.  Inadequate sanitation encourages pest infestation, which further contaminates food, equipment, and food-contact surfaces.Common causes of inadequate cleaning include damaged facilities that are difficult to clean, lack of proper cleaning and sanitizing tools, and poor hygiene awareness or attitudes among staff.
 
 
Conclusion

Training plays a crucial role in raising food safety awareness among food handlers. However, training alone is not enough. Business owners and management must provide proper support, facilities, and systems so that food handlers can consistently follow correct practices — even during busy periods.