Personal Hygiene

Personal hygiene is often the cause of many food poisoning cases. However, it tends to be de-prioritized when it comes to food safety. Observing and monitoring your kitchen staff’s personal hygiene is crucial in preventing food contamination.

·         Uniforms – Wear a clean uniform every day and only put it on at the workplace

·         Aprons – Different full aprons should be worn at different prep stations (e.g. seafood and vegetables)

·         Gloves – Different disposable gloves to be used when handling raw and cooked food

·         Shoes – Wear only non-slip, full covered shoes

·         Do not sneeze into or near food

·         Keep your fingernails short and clean

·         Keep your hair and beards neat and tidy – long hair should be tied up

·         Do not scratch your body when cooking/serving

·         Never clean your ears with your fingers

·         Do not rub your face/nose on your shoulder

·         Avoid wearing accessories

·         Don’t come to work if you are sick

·         Wash hands frequently and thoroughly with soap

·         Use different plastic chopping boards and knives for cooked and raw food