Personal hygiene is often the cause of many food poisoning cases. However, it tends to be de-prioritized when it comes to food safety. Observing and monitoring your kitchen staff’s personal hygiene is crucial in preventing food contamination.

• Uniforms– Wear a clean uniform every day and only put it on at the workplace
• Aprons– Different full aprons should be worn at different prep stations (e.g. seafood and vegetables)
• Gloves– Different disposable gloves to be used when handling raw and cooked food
• Shoes– Wear only non-slip, full covered shoes
• Do not sneeze into or near food
• Keep your fingernails short and clean
• Keep your hair and beards neat and tidy – long hair should be tied up
• Do not scratch your body when cooking/serving
• Never clean your ears with your fingers
• Do not rub your face/nose on your shoulder
• Avoid wearing accessories
• Don’t come to work if you are sick
• Wash hands frequently and thoroughly with soap
• Use different plastic chopping boards and knives for cooked and raw food