Looking clean and presentable is not just about making a good impression on customers.
We know that cross-contamination can be caused by not sanitizing surfaces or not washing your hands, but did you know that cross-contamination can also occur by transferring bacteria from dirty clothing?
Although it’s still important to maintain a good appearance for customers, being clean and presentable also prevents spreading pathogenic bacteria onto the food you are preparing.
Here is how you should handle clothing in order to maintain personal hygiene standards and dress for (food safety) success!
Wear Clean, Undamaged Clothing
Wear clean uniforms at the beginning of each shift and change if necessary. Do not wear damaged garments.
Wash Uniforms After Use
Dirty uniforms should be washed after they are used, before they are used again. Be sure to store dirty uniforms separately from clean ones.
Keep Aprons and Uniforms in Food Prep Area
When leaving the food prep area, leave your apron or uniform to prevent contaminating it with outside bacteria. There should be a designated spot for this.
In addition, outside clothing should be kept out of the food prep area. Again, there should be a designated area for this purpose.
Change Single-Use Disposable Gloves Frequently
When wearing single-use disposable gloves, change them frequently. For example, change them between tasks and when leaving the food prep area.
Don’t Wear Jewelry and Nail Polish
Don’t wearing jewelry while handling food. Bacteria can be hiding under the jewelry and make its way into the food. The exception is a plain band.
Nail polish is not allowed, as it can chip off and get into the food you are preparing. Acrylic nails are not permitted as well.
Wear Proper Head Coverings
Wear a clean hat or other hair covering. Hair coverings ensure that loose hair does not fall into the food. Long hair should be tied or put back to avoid hair falling out.
Want to learn more ways to prevent cross-contamination in your restaurant? Check out our Food Protection Manager training course.