To maintaining hygiene standards in your restaurants, one of the most crucial aspects is to train your staff members to maintain personal hygiene at restaurants. Your employees are the most critical factor for maintaining cleanliness and hygiene. Here, you will find the basic guidelines for your restaurant’s staff to maintain personal hygiene.
For safe handling of the customers, there should be regular training for your staff members, which shall include the following basic guidelines of personal hygiene:
The first tip is to make sure that your employees keep their body clean at all times. Employees shall:
- Have appropriately trimmed and clean nails, with no nail polish.
- Sanitize their hands every three hours during tasks.
- Protect any injuries (cuts, calluses, wounds) and cover them by water resistant bandages and gloves.
- Take a daily shower.
- Wash and dry their hands before starting work, between tasks, and before dealing with food products, equipment, utensils, and linens.
- Keep their hair short, clean and well maintained.
On the other hand, they Shall Not blow their noses, cough or sneeze in front of customers and if they had to, they shall do it out of sight and should clean their hands immediately after.
Outfits and uniforms:
Concerning outfits and uniforms, employees Shall:
- Wear comfortable and waterproof shoes.
- Change their uniforms after every shift.
Where they Shall Not:
- Wear personal clothes under work clothes.
- Wear jewelry during working hours.
- Use strong perfumes that may distract customers.
- Employees’ clothes shall always be clean looking, washed and ironed.
- Shoes shall be clean and well polished.
- Uniforms shall be of a light color.
Dealing with food:
When dealing with food, kitchen staff Shall:
- Wear hats or hairnets, covering all the hair.
- Use rubber gloves while washing dishes.
- Change gloves once they become soiled, torn and in between tasks.
- Wear protective aprons when dealing with food or washing dishes.
- Wear hats before entering the kitchen to avoid transferring microorganisms on food through fixing hair in the kitchen.
- Not smoke in the kitchen and adjacent areas.
Cleaning checklists and records:
Having a record-keeping system will enable you to track your daily cleaning tasks. Which is also a good solution if you are facing an inspection since you will have a cleaning record, which may prove your health and hygiene practices.
This recording system should cover all areas that require deep cleaning without neglecting any areas, as it should also cover all daily tasks relevant to cleaning that in need to be done at the end of every shift.
Make sure that once a task is done, the responsible employee should sign and date the checklist.
The cleaning checklist of your restaurant depends on the size of your restaurant and the nature of your restaurant’s operations; if you own a small restaurant, then your checklist should be simple and printed in one sheet. Whereas large restaurants need a detailed specified list. In both cases, make sure that the checklist is clear and simple so that your employees can easily follow it.
Your restaurant’s cleaning schedule shall describe and specify the cleaning duties that need to be done, when and how they should be done. This schedule provides your staff with any information that may help them to perform any tasks on the cleaning checklist.
Staff health exam:
Your kitchen staff shall be subjected to a health exam for germ before they start working in the kitchen and repeat it every six months.
Once your staff maintains these personal hygiene tips, your operations management will be easier.