Each employee is responsible for conducting him or herself in a manor that won't contaminate the work environment, co-workers or customers with pathogens that can cause illness.
Every employee must bathe/shower daily and take appropriate measures to control body odor.
Every employee must be certified in hand hygiene before they commence employment and follow the hand hygiene practices prescribed in their training program.
Employee's hair will be clean and short or tied back and covered.
Employee fingernails will be neatly trimmed to less than 1/16 inch to make them easier to clean.
Employees will not wear fingernail polish or artificial fingernails while working, because this material can flake or fall off into food.
Employees will not wear jewelry (excepting plain wedding bands) on fingers, hands or wrists while preparing or serving food.
Employees with cuts, scrapes or wounds on hands or any exposed portion of body MUST report to supervisor before start of shift or immediately if injury occurs during shift.
Employees will wear clean, closed-toe shoes, and clean uniforms, or full aprons or smocks over street clothing.
Clothing or outer covering will be replaced if it becomes dirty while working.
If an employee fails to adhere to personal hygiene practices they will be immediately removed from the foodservice environment and excluded from work until the situation is rectified to the satisfaction of the PIC.
Illness must not be passed on to customers or other employees.
Any manager or employee with a communicable illness will NOT work in the preparation and service of food.
Employees MUST notify their manager if they experience nausea, diarrhea, and/or vomiting up to 72 hours before reporting to work or during the work shift. Employees MUST notify their manager of any other illness that is serious enough to be diagnosed by medical personnel.
If an employee's illness is communicable or symptoms are acute the employee must be excused from work altogether until he/she is completely well. (normally 72 hours after symptoms are absent).
In the case of an ill worker who demonstrates symptoms of communicable disease (ie. vomiting, diarrhea, nausea) do not rely on any level of hand hygiene as an acceptable intervention. Exclusion of the employee from the work place is the only acceptable option.
If an employee's illness is not communicable and symptoms are not acute, the employee can be assigned to tasks that do not involve food handling.