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Personal Hygiene & Grooming

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Personal Hygiene & Grooming

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Personal Hygiene & Grooming

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  1. Personal Hygiene & Grooming

  2. Practical application

  3. Employee self hygiene and grooming • Importance of worker hygiene • Illness and injuries • Personal cleanliness • Personal behaviour

  4. Why is Hygiene so important in this industry?

  5. Personal Grooming • What is “Grooming”? • Importance of Personal Grooming?

  6. What is Grooming • It is the process of making yourself look neat and attractive. • The things which you do to make yourself and your appearance tidy and pleasant.

  7. Personal grooming habits • Grooming involves all the aspects of your body: • Overall Cleanliness • Hair. • Nails. • Teeth. • Uniform • Make-up

  8. 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

  9. Hand washing

  10. Hair styles • Males: • Not fall over the ears,eyebrows or even touch the back of the collar • Will always present a neat appearance. • Facial hair should be neatly trimmed (moustache, sideburns), beards are not recommended

  11. Hairstyles • 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 times • Hair holding devices should be plain and of natural colours

  12. 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 times • Hair holding devices should be plain and of natural colours

  13. 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 colouronly • Hair restraints • Aprons to only be worn on duty

  14. Accessories • Only one simple ring allowed • One professional watch

  15. Conduct • No nose picking • No ear picking • No teeth picking • No smoking • No spitting • No chewing gum

  16. Personal Belongings • No personal belongings will be taken and stored in any restaurant area area. Handbags, coats, phones etc. will be securely stored lockers provided.

  17. What order do you put these on in?

  18. Restaurant Sanitation

  19. Restaurant Sanitation • Food Safety • Chemical handling/storage • Waste disposal • Pest control • Contamination

  20. Food safety • Preventing or reducing contamination of foods • by people or • by their actions or inactions

  21. Groups that are at risk from food poisoning

  22. How can you prevent spreading bacteria?

  23. 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

  24. 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.

  25. 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 versa • ALWAYS WASH YOUR HANDS!

  26. Proper disposal of waste • Garbage can to always be lined with plastic bags • Containters kept outdoor • Do not allow any garbage to accumelate • Remove garbage from food preperation area as soon as possible • Clean containers as regularly as possible • Do not wash mops or cleaning rags in food preperation areas

  27. Pest Control Pest Control is a vital part of any hygiene programme, WHY?

  28. Take the garbage out regularly • Ensure proper cleaing of dining area bathrooms and kitchen areas • Keep doors closed • Report any cracks you see especially in the kitchen

  29. Contamination • The people present in the work place • Other contaminated food • Dirty kitchen of work place • pests

  30. CLEAN CLEAN CLEAN CLEAN!

  31. QUESTIONS?