SANITATION AND HYGIENE TO THE RESTAURANT

EMPLOYEES GUIDELINES

 EMPLOYEE PERSONAL HYGIENE

Policy: All restaurant employees will maintain good personal hygiene practices to ensure
food safety.

Procedure: All restaurant employees must:

•  Arrive at work clean – clean hair, teeth brushed, and bathed with deodorant

          used daily.

•  Maintain short, clean, and polish-free fingernails. No artificial nails are

          permitted in the food production area.

•  Wash hands (including under fingernails) and up to forearms vigorously and

         thoroughly with soap and warm water for a period of 20 seconds:

 When entering the facility before work begins.

 Immediately before preparing food or handling equipment.

 As often as necessary during food preparation when contamination occurs.

 In the restroom after toilet use, and when you return to your work
station.

 When switching between working with raw foods and working with readyto-eat
or cooked foods.

 After touching face, nose, hair, or any other body part, and after sneezing
or coughing.

 After cleaning tables.

 After cleaning duties.

 Between each task performed and before wearing disposable gloves.

 After smoking, eating, or drinking.

 Any other time an unsanitary task has been performed – i.e. taking out
garbage, handling cleaning chemicals, wiping tables, picking up a dropped
food item, etc.

•  Wash hands only in hand sinks designated for that purpose.
•  Dry hands with single use towels. Turn off faucets using a paper towel in order

           to prevent recontamination of clean hands.

•  Change disposable gloves as often as hand washing is required. Wash hands

          before donning and after discarding gloves

 Proper Attire:

•  Wear appropriate clothing – clean uniform with sleeves and clean non-skid,

            close-toed work shoes (or leather tennis shoes) that are comfortable for
             standing and working on floors that can be slippery.

•  Wear apron on site, as appropriate.
•  Do not wear apron to and from work.
• Take off apron before using the restroom.
•  Change apron if it becomes soiled or stained.

SOP FOOD SAFETY & HYGIENE

•  Wear a hair net or cap in any food production area that completely covers all

           hair.

•  Keep beards and mustaches neat and trimmed. Beard restraints are required

           in any food production area.

•  Refrain from wearing jewelry in the food production area.
•  Only a plain wedding band is permitted.
•  No necklaces, bracelets, or dangling jewelry are permitted.
•  No earrings or piercing that can be removed are permitted.

Cuts, Abrasions, and Burns:

•  Bandage any cut, abrasion, or burn that has broken the skin.
•  Cover bandages on hands with gloves and finger cots as appropriate.
•  Inform floor manager of all wounds.

Smoking, eating, and gum chewing:

•  Smoke only in designated areas. No smoking or chewing tobacco shall occur

            inside production facilities.

•  Eat and drink in designated areas only. A glass of water or a closed beverage

           container may be used in the production area, when put out of sight.

•  Refrain from chewing gum or eating candy during work in a food production

          area.

 HAND WASHING

Policy: All food production and service personnel will follow proper hand washing practices
to ensure the safety of food served to customers.
Procedure: All employees involved in handling food must wash hands using the following
steps:
 Wash hands (including under the fingernails) and forearms vigorously and thoroughly
with soap and warm water (water temperature should be at least 100ºF) for a period
of 20 seconds.

 Wash hands using soap from a soap dispenser. Lather at least 10 seconds.

 Use a sanitary nail brush to remove dirt from under fingernails.

 Wash between fingers thoroughly.

 Use only hand sinks designated for that purpose. Do not wash hands in sinks in the
production area.

 Dry hands with single use towels or a mechanical hot dryer. (Retractable cloth towel
dispenser systems are not recommended.) Turn off faucets using a paper towel in
order to prevent recontamination of clean hands if foot pedals are not available.

 EATING AND DRINKING AT WORK

Policy: Restaurant employees will eat and drink in designated areas outside of the kitchen.
Procedure: All restaurant employees must:

 Eat and drink in designated areas only, never in the work area. Eating (with the
exception of cooks tasting foods to ensure quality) is NOT allowed in the production
and service areas. Drinking from a closed beverage container or glass of water is
permitted in production area, when placed out of sight.

SOP FOOD SAFETY & HYGIENE

 Chew gum or eat candy only in the area designated for employees to eat.

 GLOVE AND UTENSILS USE

Policy: Gloves or utensils will be used for handling all ready-to-eat foods and when there
are cuts, sores, burns, or lesions on the hands of food handlers.
Procedure: All employees handling food or utensils must:

 Wash hands thoroughly prior to putting on gloves and when gloves are changed.
Change gloves when:

•  Beginning each new task.
•  They become soiled or torn.
•  They are in continual use for four hours.
•  Finished handling raw meat and before handling cooked or ready-to-eat foods.

 Use utensils, such as deli-tissue, spatulas, or tongs, as an alternative to gloves.
 Cover cuts and sores on hands, including fingernails, with clean bandages. If hands
are bandaged, clean gloves or finger cots (protective coverings) should be worn at all
times to protect the bandage and to prevent it from falling into food.

 SERVICE HYGIENE STANDARDS

Policy: All food will be served in a manner to ensure food safety.
Procedure: Employees involved in the service of food must observe the following
procedures:

Cleaning and sanitation:

•  Before food is placed in service area clean on around the service area, using

             warm soapy water and designated clean cloths Thoroughly rinse after
             washing.

•  Sanitize on and around the service area, using an approved chemical sanitizer

          at proper concentration.

•  Wipe down area as needed throughout service with cloth stored in sanitizing

            solution away from food.

•  Cloths used for cleaning food spills should not be used for anything else

Service utensils/service ware:

•  Store utensils properly, with the handle extended above the container, or on a

          clean, sanitized food-contact surface.

•  Use serving utensils with long handles to keep hands away from the food

           item.

•  Clean and sanitize utensils before using.
•  Use separate utensils for each food item.
•  Handle glassware and dishes properly; so hands are not in contact with

           surfaces that will be touched by food or patron’s mouth.

•  Hold flatware and utensils by the handles.

Practice good personal hygiene:

•  Wash hands before handling place settings or food.
•  Never touch cooked or ready-to-eat foods with bare hands. Always use gloves

          or utensils.

•  Never touch food with bare hands. Serve with tongs or gloves

NOTE: Sanitation and hygiene are a predominate criteria for a guests choice of a restaurant .A guest is particular about hygienic food and the cleanliness of the enviroment.