RSOP1 Health and Personal Hygiene
RSOP1 Health and Personal Hygiene
RSOP1 Health and Personal Hygiene
Department:
Policy No:
3. Wear disposable gloves with any cuts, sores, rashes, or lesions. Wear gloves when handling
ready-to-eat foods that will not be heated-treated. Gloves should be worn when serving food.
4. Change disposable gloves as often as handwashing is required. Wash hands before donning
and after discarding gloves.
Hair Restraints and Jewelry:
1. Wear a hair net or bonnet in any food production area so that all hair is completely covered.
2. Keep beards and mustaches neat and trimmed. Beard restraints are required in any food
production area.
3. Refrain from wearing jewelry in the food production area.
Only a plain wedding band.
No necklaces, bracelets, or dangling jewelry are permitted.
No earrings or piercings that can be removed are permitted.
Illness:
1. Report any flu-like symptoms, diarrhea, and/or vomiting to the unit supervisor. Employees with
these symptoms 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 of Norovirus, Hepatitis A, Nontyphodial Salmonella, Salmonella Typhi, Shigella, or
Shiga Toxin-producing Escherichia Coli must be reported to the unit supervisor. Exclude the
foodservice employee if diagnosed with an infection from Norovirus, Hepatitis A, Nontyphodial
Salmonella, Salmonella Typhi, Shigella, or Shiga Toxin-producing Escherichia Coli.
Cuts, Abrasions, and Burns:
1. Bandage any cut, abrasion, or burn that has broken the skin.
2. Cover bandages on hands with gloves and finger cots, and change as appropriate.
3. Inform unit supervisor of all wounds.
Smoking, eating, and gum chewing:
1. Smoke only in designated areas. No smoking or chewing tobacco shall occur inside production
facilities.
2. Eat and drink in designated areas only. A closed beverage container may be used in the
production area if the container is handled to prevent contamination of 1) the employees hands,
2) the container, and 3) exposed food, clean equipment, utensils, linens, and unwrapped singleservice and single-use articles.
3. Refrain from chewing gum or eating candy during work in a food production area.
The restaurant manager will:
1. Ensure employees are following proper hygiene requirements when they report to work.
2. Follow up as necessary.