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SOP – Staff Grooming in the Food and Beverage department

SOP Number: F&B - 01 ( SOP serial number and department code )

Department: Food and Beverage Service – General

Date Issued: 24-FEB-2013

Time to Train: 30 Minutes

Grooming Standards in Food & Beverage Service Department:

Grooming Standards For Gentlemen

Hair:

  • Hair should be combed back, short, well-trimmed and should not cover the forehead.

  • Hair should not be grown below the nape of the neck.

  • The natural colour of hair to be maintained and not be excessively gelled or frizzy.

  • Sideburns should not be below the middle of the ear.

Moustache and beard:

  • Moustache if worn be well-trimmed and not cover the upper lip.

  • Should be clean-shaven on duty.

  • Beard permitted for religious reasons only should be well-trimmed.

Nails:

  • Hand and toe Nails be clean and well-trimmed.

  • No colour is permitted.

Jewellery:

  • Jewellery must be limited to a minimum

  • One ring on each hand

  • Bracelets are not allowed unless for religious reasons.

  • Metal watches of reasonable size with leather or metal strap to be worn.

  • Earrings are not permitted

Breath:

  • The breath must be fresh (no smell of foodstuff, cigarette smoke or alcohol)

Body odour:

  • Ensure that deodorants and/or anti prespirants are used daily to ensure that nobody odour is present.

Footwear:

  • Black socks to be worn. Socks be changed daily so that it doesn’t smell

  • Black shoes with laces to be worn

  • Safety shoes by company are issued to engineering and Kitchen employees and the same to be worn.

Grooming Standards For ladies

Hair:

  • Hair should be combed back, well-trimmed and should not cover the forehead.

  • Hair should be made into a bun and covered with a net.

  • Hair length if just up to the nape of the neck could be made into a ponytail.

  • Hair should not fall below the nape of the neck.

  • The natural colour of hair to be maintained and not be excessively gelled or frizzy.

Face:

  • A light make up of foundation, eyeliner be worn.

  • Rouge as per skin tone may be worn.

  • A neutral or medium shade lipstick should be worn.

  • Heavy or brightly coloured makeup to be avoided.

Nails:

  • Hand and toe Nails be clean and well-trimmed.

  • If nails are long they should be shaped

  • Nail polish of neutral or light shades are permitted.

Jewellery:

  • Jewellery must be limited to a minimum.

  • No large or hanging or noisy jewellery to be worn.

  • One ring on each hand

  • One simple bracelet or bangle can be worn.

  • Only one Ear studs to be worn.

  • Metal watches of reasonable size with leather or metal strap to be worn.

Breath:

  • The breath must be fresh (no smell of foodstuff, cigarette smoke or alcohol)

Body odour:

  • Ensure that deodorants and/or anti prespirants are used daily to ensure that no body odour is present.

Footwear:

  • Stockings may or may not be worn with skirts.

  • If worn should be of skin tone and plain in texture. Incase of trousers black socks to be worn.

  • Black shoes with a small heel to be worn.

  • Pencil or high heels are not permitted.

  • Safety shoes are issued by the company to engineering and Kitchen employees.

Training Summary questions:

Q1. What all should food handlers report?      

Q2. What to be taken care of while wearing jewellery by ladies staff?

Q3. What is the foot ware policy when reporting to duty?

Q4. How to avoid Bad breath?

Q5. What kind of shoes to choose while working?