Personal Hygiene & Grooming

Practical application

Employee self hygiene and grooming

Importance of worker hygieneIllness and injuriesPersonal cleanlinessPersonal behaviour

Why is Hygiene so important in this industry?

Personal GroomingWhat is “Grooming”?Importance of Personal Grooming?

What is GroomingIt is the process of making yourself look neat

and attractive.The things which you do to make yourself and

your appearance tidy and pleasant.

Personal grooming habitsGrooming involves all the aspects of your body:Overall CleanlinessHair.Nails.Teeth.UniformMake-up

Personal cleanliness Follow hand washing policy Use mouth wash after meals especially Avoid garlic and onions during your shifts Get manicures and pedicures for nice nails Shower and brush your teeth at least 2 times a day F: wear clear varnish on your nails when you manicure Professional facial cleaning for F&M both once a month for good skin Use mild perfumes and aftershaves Use antiperspirant deodorants F: Hair Removal F: Wear makeup. M: clean cut shave daily! If excess hair in nose or ears shave/cut off

Hand washing

Hair stylesMales:Not fall over the ears,eyebrows or even touch

the back of the collarWill always present a neat appearance.Facial hair should be neatly trimmed

(moustache, sideburns), beards are not recommended

HairstylesFemales:Tie your hair in a neat hairstyle with hair

pulled back from face.Hair if longer than jawline should be tied

into a bun.Should be well groomed with a neta

appearance at all timesHair holding devices should be plain and of

natural colours

Females:Tie your hair in a neat hairstyle with hair pulled

back from face.Hair if longer than jawline should be tied into a

bun.Should be well groomed with a neta appearance

at all timesHair holding devices should be plain and of

natural colours

Uniforms Wash daily Properly ironed Must look neat, smart and professional Closed toe shoes, no heels Change socks daily Name plate should be placed 4 inches below your left shoulder F: Stockings natural skin colour only Hair restraints Aprons to only be worn on duty

AccessoriesOnly one simple ring allowedOne professional watch

Conduct No nose picking No ear picking No teeth picking No smoking No spitting No chewing gum

Personal BelongingsNo personal belongings will be taken and stored

in any restaurant area area. Handbags, coats, phones etc. will be securely stored lockers provided.

What order do you put these on in?

Restaurant Sanitation

Restaurant Sanitation Food SafetyChemical handling/storageWaste disposalPest controlContamination

Food safety Preventing or reducing contamination of foods

by people or by their actions or inactions

Groups that are at risk from food poisoning

How can you prevent spreading bacteria?

Keeping a good standard of hygiene helps prevent the development and spread of infections, illnesses and bad odors.

REPORT ALL ILLNESSES!!!

Most foodborne illness outbreaks are caused by food handlers

Inform your supervisor if you exhibit the any of the following symptoms:

jaundice (yellowing of eyes and skin) diarrhea vomiting fever sore throat with fever boils or cuts discharges from ears, nose or eyes excessive coughing or sneezing.

Safe Chemical Handling and Storage

Store chemicals away from food preparation, handling and storage

Keep chemicals in their original containers or clearly labeled

Never allow chemicals to come in contact with food.Clean up chemical spills promptly.Never place food in chemical containers and vise

versaALWAYS WASH YOUR HANDS!

Proper disposal of wasteGarbage can to always be lined with plastic bagsContainters kept outdoorDo not allow any garbage to accumelateRemove garbage from food preperation area as

soon as possibleClean containers as regularly as possibleDo not wash mops or cleaning rags in food

preperation areas

Pest ControlPest Control is a vital part of any hygiene programme,

WHY?

Take the garbage out regularlyEnsure proper cleaing of dining area bathrooms

and kitchen areasKeep doors closedReport any cracks you see especially in the

kitchen

ContaminationThe people present in the work placeOther contaminated foodDirty kitchen of work placepests

CLEAN CLEAN CLEAN CLEAN!

QUESTIONS?