SOP – F&B General – Staff Hygiene

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Hygiene for Food Handlers

Personal Hygiene in the F&B department:

  • Shower daily.
  •  Brush your teeth regularly
  •  Keep hair free of lice, and dandruff.
  •  Do not chew gum, tobacco
  •  Wash hands regularly
  •  Gargle after smoking and have a breath freshener.

Food handlers must :

  • Be properly clothed in clean clothing.
  •  Keep hands fingernails and body clean.
  •  Wash hands thoroughly before commencing work, after using the toilet, and at other times.
  •  Wear waterproof dressing over wounds.
  •  Do not smoke while involved in food handling.
  •  Ensure food is protected from pests and dirt.

Wash hands before Handling Food:

  • After visiting the toilet.
  •  After blowing the nose if you are involved in food preparation or handling of unprotected food.
  •  After fingering the nose or face.
  •  After handling the garbage or spoiled foods.
  •  Before and after handling raw produce such as meat, poultry, and vegetables.
  •  Before and after handling different types of food, e.g. Uncooked and cooked (To Prevent cross-contamination).
  •  After handling money
  •  After tea and meal break.
  •  After clean-up.
  •  Before handling unprotected food or preparing food.

Hand Washing Before Handling Food:

  • Use warm water
  •  Always use antibacterial soap
  •  Wash for at least 15 to 20 seconds.
  •  WASH: Palm, Nails, Wrists, Between fingers, Thumbs, Knuckles.
  •  Dry with a paper towel or hot air.

Bad Personal Habits for Food Handlers:

  • Smoking. Smoking in the kitchen area.
  •  Coughing and sneezing.
  •  Picking pimples and sores.
  •  Fingering food.
  •  Licking fingers.
  •  Tasting food with an unwashed spoon.
  •  Scratching the head.

Exclusion of food handlers (Food handlers must report )

  • Diarrhea.
  •  Vomiting.
  •  Infected wounds.
  •  Major wounds even if not infected.
  •  Eye, Nose, and ear infections.
  •  Colds and flu.

Training Summary Questions Hygiene for Food Handlers:

Q1. What should food handlers report before duty?   

Q2. What is the Proper way of washing your hands before duty?       

Q3. What are bad personal habits?

Q4. What is to be done if you have a cut on your hand?

Q5. When one should wash your hands?
SOP Number: Food and Beverage Service SOP  - 35 
Department: Food and Beverage Service – General
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 30 Minutes

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