Employee self hygiene and grooming • Importance of worker hygiene • Illness and injuries • Personal cleanliness • Personal behaviour
Personal Grooming • What is “Grooming”? • Importance of Personal Grooming?
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.
Personal grooming habits • Grooming involves all the aspects of your body: • Overall Cleanliness • Hair. • Nails. • Teeth. • Uniform • Make-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
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
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
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
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
Accessories • Only one simple ring allowed • One professional watch
Conduct • No nose picking • No ear picking • No teeth picking • No smoking • No spitting • No chewing gum
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.
Restaurant Sanitation • Food Safety • Chemical handling/storage • Waste disposal • Pest control • Contamination
Food safety • Preventing or reducing contamination of foods • by people or • by their actions or inactions
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 versa • ALWAYS WASH YOUR HANDS!
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
Pest Control Pest Control is a vital part of any hygiene programme, WHY?
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
Contamination • The people present in the work place • Other contaminated food • Dirty kitchen of work place • pests