Personal Hygiene

Subject: Personal Hygiene

What will be done and who will do it?

New employees must:

• Review this procedure.

• Be trained by a team leader.

• Sign the training checklist.

Prior to beginning their shift employees must ensure that their hair and body is clean. Showers are available on site for employee use. Clean work shirts are available on site for employee use.

All employees must come to work wearing clothing appropriate to food service work. A general description includes:

• Clothing that is clean and free of debris.

• Closed-toe waterproof shoes with non-slip coating.

• Shirt sleeves (no long sleeved, tank tops or other sleeveless shirts).

• Suitable and effective hair restraints while in food preparation areas.

• No jewelry is to be worn except for a plain ring such as a smooth band.

• Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.

Any cuts, burns, boils, skin infections or infected wounds on a food handler should be covered with a bandage. Cover bandages on hands with single-use gloves. Food handlers with bandages may be assigned to jobs that do not involve food contact.

All employees must refrain from the following activities while in food preparation areas:

• Eating. Employees can only eat in designated break areas.

• Drinking. Employees can only drink in designated break areas.

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate personal hygiene practices for employees.

• Team leaders will ensure that employees are dressed appropriately and are free of cuts, burns and sores before starting any food handling activities.

• Team leaders will ensure that employees are aware of designated eating and drinking areas, and monitor employees to ensure that only food safe activities happen in the food preparation areas.

• Team leaders will provide clean work shirts, aprons, hairnets, and beard covers for use in food preparation areas.

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who are not dressed appropriately, or who are not sanitary or hygienic.

• Team leaders must notify Director of any personal hygiene problems that can't be solved through training and counseling.

• Discard all potentially contaminated foods.

What records will be kept?

• Completed training checklist.

Created(Date): 1/4/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 8/27/2024

By: Jeff Sobolewski, Operations Coordinator

Document available here - 1.2 Personal Hygiene SOP