Employee Health and Personal Hygien

Employee Health and Personal Hygiene

Policy: All foodservice employees will maintain good personal hygiene practices to ensure food safety.

Procedure: All restaurant employees must:

Grooming:

1. Arrive at work clean – clean hair, teeth brushed, bathed and used deodorant daily.
2. Maintain short, clean, and polish-free fingernails. No artificial nails are permitted in the food production area.
3. Wash hands (including under fingernails) and up to forearms vigorously and thoroughly with soap and warm water for a period of 20 seconds:
• When entering the facility before work begins.
• Immediately before preparing food or handling equipment.
• As often as necessary during food preparation when contamination occurs.
• In the restroom after toilet use and when you return to your work station.
• When switching between working with raw foods and working with ready-to-eat or cooked foods.
• After touching face, nose, hair, or any other body part, and after sneezing or coughing.
• After cleaning duties.
• Between each task performed and before wearing disposable gloves.
• After smoking, eating, or drinking.
• Any other time an unsanitary task has been performed – i.e. taking out garbage, handling cleaning chemicals, wiping tables, picking up a dropped food item, etc.
4. Wash hands only in hand sinks designated for that purpose.
5. Dry hands with single use towels. Turn off faucets using a paper towel, in order to prevent recontamination of clean hands.

Fingernails
1. Fingernails should be trimmed, filed, and maintained so edges and surfaces are cleanable and not rough.

Proper Attire:

1. Wear appropriate clothing – clean uniform with sleeves and clean non-skid close-toed work shoes (or leather tennis shoes) that are comfortable for standing and working on floors that can be slippery.
2. Wear apron on site, as appropriate.
• Do not wear apron to and from work.
• Take off apron before using the restroom.
• Remove apron when leaving the foodservice area.