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Sally Ekeng
 En Ville
 sally@salmircglobal.com

 

 

 

Personal Hygiene for Eateries
by Sally Ekeng

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.

All employees in eateries be it restaurant, hotel, ‘food is ready’ etc should maintain good personal hygiene practices to ensure food safety.
 

Good Practices: 

1.      Arrive at work clean – clean hair, teeth brushed, and bathed with deodorant used daily.

2.      Maintain short, clean, and polish-free fingernails. No artificial nails should be permitted in the food production and serving areas.

3.      Wash hands (including under fingernails) and up to forearms vigorously and thoroughly with soap and warm water for a period of 20 seconds or more:

·         When entering the facility before work begins.

·         Immediately before preparing food or handling equipment.

·         As often as necessary during food preparation and handling.

·         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 tables or any cleaning duties.

·         Between each task performed and before wearing disposable gloves.

·         After smoking, eating, drinking or handshakes.

·         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 re-contaminating clean hands. 

Proper Dressing: 

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 as appropriate.

·         Do not wear apron to and from work.

·         Take off apron before using the restroom.

·         Change apron if it becomes soiled or stained.

3.   Wear disposable gloves with any cuts, sores, rashes, or lesions.  Wear gloves when handling ready-to-eat foods that will not be heat-treated.

            4.   Change disposable gloves as often as handwashing is required.  Wash hands before donning and after discarding gloves. 

Hair and Jewelry: 

1.      Wear a hair net or cap in any food production area that completely covers all hair.

2.      Keep beards and mustaches neat and trimmed. 

3.      Refrain from wearing jewelry while handling food 

·         Only a plain wedding band should be permitted.

·         No necklaces, bracelets, or dangling jewelry should be permitted.

·         No earrings or piercing that can be removed should be allowed.   

Illness:  

1.      Report any flu-like symptoms, diarrhea, and/or vomiting to your manager.   Employees with these symptoms should be sent to hospital with the exception of symptoms from a noninfectious condition.  

Cuts, Abrasions, and Burns: 

1.      Bandage any cut, abrasion, or burn that has broken the skin.

2.      Cover bandages on hands with gloves and finger cuts as appropriate.

3.      All incidents and injuries must be reported and investigated.   

Smoking, eating, and gum chewing:

1.      Smoke only in designated areas. No smoking or chewing gum or tobacco should occur inside production and serving area.

2.      Eat and drink in designated areas only. 

3.      Again, refrain from chewing gum or eating candy during work in a food production or serving area.
 
 

 

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