 Even if your staff is careful about cleaning and sanitizing food preparation surfaces, poor personal hygiene can drag down your restaurant’s food safety – or at least your guests’ perception of it. Transferring pathogens from one’s body – particularly hands – to food is the leading cause of foodborne-illness outbreaks at restaurants, according to the National Restaurant Association. Neglecting personal hygiene significantly increases the chances of transferring harmful pathogens onto food. Soiled uniforms, long hair that isn’t tied back away from the face, untrimmed nails, perspiration and jewelry can all contribute to the problem. Does your employee policy adequately cover personal hygiene practices? Consider fine-tuning standards around laundering uniforms before a shift, where to store soiled items so they don’t come into contact with food, how to keep long hair away from food, what jewelry is acceptable to wear while working, and where personal items should be stored during a shift. Break times that give staff an opportunity to refuel can also help ensure your team members present themselves well in front of guests – particularly in hot weather. Just make sure that any food or drink they consume is kept away from food preparation areas and equipment. And of course, reinforcing frequent and thorough handwashing practices throughout a shift and after breaks is probably the most important thing you can do to support your food safety each day.
 Poor hygiene is among the biggest contributors to the spread of foodborne illness – and it can make seasonal illnesses easier to spread too. Make sure your staff receive reminders about proper handwashing technique, as well as which sinks are to be used for handwashing. Beyond that, reinforce your policy around the use of protective items like gloves and hairnets, as well as jewelry – rings, bracelets and watches can all harbor bacteria and be potential sources of cross-contamination. Staff should keep their own drinks covered with a lid and confined to break rooms.
 Food trucks can be a great tool for spreading the word about your business – but they can also pose challenges to your food safety procedures and make any slip-ups more visible to customers and passing foot traffic. Make sure you take good care with these major areas of concern when you’re operating away from your regular facility: Keep food at the correct temperature – don’t allow items that need to be refrigerated to sit out. Ensure staff uphold the hygiene of your business by wearing protective gear, handling food and money separately and with care, keeping long hair tied back and hands and nails clean, and cleaning messes and spills promptly to avoid attracting pests. The Tasting Table also mentions a couple of items that could be red flags for people considering whether or not to order from a food truck: a large menu (you’re more apt to be able to manage safe food storage and preparation if you have a simple menu) and a sink overflowing with dirty tools and dishes (it makes people suspect that washing up – whether utensils or hands – isn’t a priority for staff).
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