2. Personnel and Personal Hygiene

Policy: All employees will communicate health concerns and maintain good personal hygiene practices.

Procedure: All employees must:

Arrive at work clean with clean hair, clean clothing, teeth brushed,bathed and daily use of deodorant.
Maintain short, clean, and polish-free fingernails. No artificial nails are permitted.
Wash hands (including under fingernails) and up to forearms vigorously and thoroughly with soap and warm water for a period of 20 seconds, following Handwashing SOP

When entering the facility before work begins.
Immediately before preparing food or handling equipment.
As often as necessary during food preparation when contamination occurs.
Before putting on gloves to start a task that involves working with food.
In the restroom after toilet use and when you return to your work station.
When switching between working with raw foods and ready-to-eat or cooked foods
After touching face, nose, hair, or any other body part, and after sneezing or coughing.
After cleaning duties.
Between each task performed and before wearing disposablegloves.
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.

4. Wash hands only in hand sinks designatedfor that purpose.

5.Dry hands with single use towelsor forced air dryer. Turn off faucets using a paper towel, in order to prevent recontamination of clean hands.

Fingernails should be trimmed, filed, and maintained so edges and surfaces are cleanable and not rough.

Clean uniform
Clean non-skid close-toed work shoes that are comfortable for standing and working on floors that can be slippery.
Wear apron on site, as appropriate.

Remove apron before leaving the food service area, when taking the trash out and when using the restroom. Do not wear your apron to and from work.

Only gloves approved for food services should be used.
Wear provided, disposable gloves to cover any cuts, sores, rashes, or lesions.
Wear gloves when handling ready-to-eat foods that will not be heated-treated.
Gloves should be worn or utensils used when serving food.
Change disposable gloves between tasks or every four hours of uninterrupted work on continuous task has occurred.
Wash hands before donning and after discarding gloves.
Do not blow into gloves, roll gloves, or wash and reuse gloves.

1.Report any flu-like symptoms, diarrhea, jaundice, sore throat with fever, uncovered open wounds with fluid, boils, and/or vomiting to the supervisor.
Employees with thesesymptoms will be sent home with the exception of symptoms from a noninfectious condition. Employees could be re-assigned to activities so that there is no risk of transmitting a disease through food.
Instances ofillness or recent exposure to

Norovirus, Hepatitis A, Nontyphodial Salmonella, Salmonella Typhi, Shigella, or Shiga Toxin-producing Escherichia Colimustbe reported to the unit supervisor.Exclude the foodservice employee ifdiagnosed with an infection from Norovirus, Hepatitis A, Nontyphodial Salmonella, Salmonella Typhi, Shigella, or Shiga Toxin-producing Escherichia Coli.