Employee Hygiene - Food Safety Fundamentals

Are employees wearing the proper uniform, including proper shoes?

Are hairnets/beard nets being worn?

Are fingernails short, unpolished, and clean?

are employees not wearing earrings and watch?

Are employees wearing disposable gloves and changing them as required?

Are open sores, cuts, or splints and bandages on hands completely covered while handling food?

Are hands washed thoroughly using proper hand-washing procedures (soap and warm water for at least 20 seconds) at critical points (before starting work, immediately after using the washroom, and any time needed to prevent cross-contamination)?

Are wash hand basins used for hand washing only (separate from the food preparation sink)?

Are aprons worn when cooking but removed when leaving the prep area?

Is smoking observed only in designated areas away from preparation, service, storage, and warewashing areas?

Are eating, drinking, or chewing gum observed only in designated areas away from work areas?

Do employees take appropriate action when coughing or sneezing?

Are disposable tissues used and properly disposed of when coughing or blowing the nose?

Are employees asked to stay home from work or assigned duties away from food when exhibiting symptoms of or testing positive for communicable diseases?