How should perfume be used in food preparation areas?

Using perfume lightly in food preparation areas is appropriate, but it is generally best to minimize or avoid its use altogether. Strong scents can contaminate food and disrupt the sensory properties that determine its flavor and aroma. Additionally, individuals with allergies or sensitivities may react negatively to strong fragrances, potentially creating health risks in a food preparation environment.

While some might argue that using perfume lightly could add to personal hygiene or professionalism, the potential for these scents to interfere with food quality and customer experiences makes light use a nuanced consideration. Ultimately, the focus should be on maintaining an odor-free cooking environment to ensure the safety and enjoyment of the food being prepared, which is why minimizing or avoiding perfume altogether is often recommended in food service settings.