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Food processing needs to pay attention to health principles so that the food produced is not only nutritious but also healthy and safe to eat. Healthy food should not harm the body. For that the application of sanitation and hygiene is an absolute thing in the implementation of food by a food handler. One form of the application of the principle of hygiene sanitation is personal hygiene behavior. The importance of this is related as an effort to prevent contamination of food. The researcher wanted to know the personal hygiene behavior of Vocational School students during cooking practices. The study used a cross sectional design with desktiptif analysis. Data collection is done by observation. Respondents were 161 students of the School of Culinary Vocational School in Bandung Raya, namely SMKN 9 Bandung, SMK 3 Cimahi, Baleendah 2 Vocational High School and SMK IT Nurul Imam. The results of the study revealed that there are 13 indicators of personal hygiene behavior practices that must be applied by students when cooking. The practice that should receive more attention is to get used to always washing hands properly before and after touching food. In addition, an attempt to refrain from talking too much when processing food. The use of double bress, headgear and apron has been carried out mostly well. While the habit of using nect tie needs to be increased so that it becomes an important concern for students.