NRM LOG - Hygiene - Origana Nutraceuticals Inc.

• Project Assignment Number

• Client / Site

• Registration Number

• Prepared by

• Select date

  Date

EMPLOYEE HYGIENE

• 
  Why:
  
  Unclean hands can transfer bacteria and viruses to food, and cross-contaminate foods and food contact surfaces.
  
  
  Food handlers must wash their hands:
   Before starting work.
   Before putting on or changing gloves.
   After using the restroom, (use the restroom sink).
   After touching their hair, face or body.
   After eating, drinking, smoking, or touching chewing gum.
   Upon entering a food prep area.
   After cleaning or taking out the garbage.
   After touching anything that contaminates the hands.
   After using chemicals.
  
  

• Hands are washed at critical times and places

  Yes

  No

  N/A

• Staff only wash hands in handwash sink

  Yes

  No

  N/A

• Employees wear appropriate uniform including proper shoes

  Yes

  No

  N/A

• Hair restraints are worn

  Yes

  No

  N/A

• Fingernails are trimmed

  Yes

  No

  N/A

• Jewelry is restricted,

  Yes

  No

  N/A

• Gloves are changed at critical times and places

  Yes

  No

  N/A

• Open sores, cuts, or bandages on hands are completely covered while handling food

  Yes

  No

  N/A

• Eating, drinking or Chewing gum are observed only in designated areas away from food prep areas

  Yes

  No

  N/A

• Staff take appropriate action when coughing or sneezing

  Yes

  No

  N/A

FACILITIES

• Hand wash stations available

  Yes

  No

  N/A

• Soap dispensers available with adequate supply

  Yes

  No

  N/A

• Paper towel dispensers with adequate supply

  Yes

  No

  N/A

• Sanitizing solution available in critical areas

  Yes

  No

  N/A

• Hand Washing signage displayed

  Yes

  No

  N/A

• Date & Time

  Date

• Name & Signature

  Sign

• Person in Charge

  Sign

• Supervisor

  Sign