Page 31 - EmpHandbook

HOSPITALITY SERVICES

• Use paper towels to turn off taps to avoid
re-contamination

These careless habits are prohibited during food
handling, preparation and cleaning:
• Indiscriminate coughing or sneezing, scratching,
picking at the face, or putting fingers in hair, mouth
or nose, spitting, eating or drinking.
• No perfumes or cologne.
• Wear a clean uniform and apron daily.
• Wash your hands before commencing work, after
using the washroom, after smoking, or any other
time your hands become soiled.
• Do not chew gum.
• No personal grooming in any food preparation or
service areas.
handlers be aware of this potential danger and govern • No cell phone use.
their activities accordingly.
Maintain good personal hygiene: this includes daily There is no better means of sanitizing hands than
baths or showers, frequent shampoos, the use of frequent and thorough hand washing. Gloves should be
deodorant, clean clothes, and good dental hygiene. worn upon customer request, or in the case of open cuts
Facial hair, such as mustaches and beards, must be kept and/or when wearing band-aids. If gloves are worn:
groomed and well-trimmed.
• Employees must wash and sanitize their hands
Hand Washing before putting on gloves.
• Gloves must be discarded after each use or after
Unclean hands are the prime culprits in transmitting continual use of the same task.
contaminants to food. To eliminate contamination by
employees, hands must be scrubbed at the following • Gloves must be changed if they become torn or after
times: any action that might cause contamination such as
picking an item up from the floor.
• At the start of a shift and after coffee or
meal breaks • New gloves must be put on after breaks, lunch or
• After using the washroom trips to the washroom.
• Between handling of different food types
• Before handling clean dishes or utensils
• After touching hair, mouth or face
• After handling dirty dishes or garbage
• After covering cough or sneezing
• Before performing the next job function
• After smoking

To ensure proper hand washing procedures follow
these steps:
• Wet hands with hot water - as hot as the hands can
comfortably stand
• Add soap, and lather for 30 seconds including
hands, wrists, forearms to elbow and other areas
that may come in contact with food.
• Rinse thoroughly
• Dry using paper towel

Inadequate personal hygiene can cause:
Food contamination • Food poisoning • Spreading of infection

HEALTH & SAFETY (30) EMPLOYEE HANDBOOK