PERSONAL HYGIENE?

OBJECTIVE

That utmost personal hygiene is maintained by the FB team.

POLICY

To ensure that a proper personal hygiene is maintained.

To minimize potential food contamination.

PROCEDURE

Hand washing

When entering any kitchen, hands must be at washed all times.

Hands must be washed after smoking, using the toilet, using the telephone, handling soiled utensils, wiping hands on a dirty apron or when covering a sneeze or cough.

Hands must be washed with antibacterial soap and warm water.

Paper towels must be used for drying hands.

Hands must be washed after a work process comes to an end.

Hands must be washed when switching from one food product to another, in order to avoid cross contamination, as with the following.

Finger nails have to beshort and cleaned.

Staff should be free of infected burns, boils, cuts or respiratoryillness.

Effective hair restraint hats, hair nets must be worn at all timeswhile working inthe kitchen.

Personal care

Clean and complete Chefs’ uniform has be worn at all times in the kitchen, clean uniform includes jackets, pants, apron, towel, scarf, necktie, hat or hair net and clean comfortable industrial leather safety shoes.

Refrain from picking nose & pimples, scratching head, eyes, face or other body parts.

Nail cutting is prohibiting in any food preparation and service areas.

Jewelry and watches should not be worn while on duty.

Kitchen personnel should at all-time report to the Hotel Doctor/Clinic for an examination / treatment at the very first onset, or symptoms, of any sickness or other medical complaint.