Food Service Sanitation/Personal Hygiene

From Wikiversity
Jump to navigation Jump to search

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