Food Service Sanitation/Personal Hygiene

Personal hygiene is a crucial part of sanitary control in food preparation.

• Hands should be washed thoroughly under hot, soapy water for thirty seconds before coming into the kitchen
• Beards should be trimmed closely, or kept under a net if they are long
• Hair should be short or under a cap or hairnet
• Clothes should be washed after every work day in the kitchen
• Aprons can be worn to prevent stains on pants or coats
• It is a good idea to carry around a fresh, clean towel at all times, to have easy access to it when spills or other detritus need cleaned
• Employees must shower daily
• Cuts must be disinfected and covered with a band-aid, and then a glove over that
• Employees must have no open sores
• After touching any part of the face, hair, etc., hands must be washed again