Demonstrate personal hygiene and health practices.

Demonstration should include

  • explaining the principle of restrict vs. exclude from food handling/preparation
  • guidelines for hygienic grooming and dressing
    • hair restraints
    • natural nails should be trimmed; hands should be gloved if wearing artificial nails
  • hand-washing techniques
  • actions that can contaminate food (e.g., wearing a dirty uniform, running fingers through hair, wiping the nose)
  • utilization of single-use gloves
  • the importance of reporting symptoms of illness.

Process/Skill Questions:

Thinking

  • What are the key elements of personal hygiene?
  • Why is attire an important part of personal hygiene?
  • When should a food service employee wash his/her hands?
  • Why are hair restraints essential in a food service working environment?
  • Why should food service employees report symptoms of illness?

Communication

  • What effects do fashion trends (e.g., body piercing, acrylic nails) have on personal hygiene and sanitation in the food service industry?

Leadership

  • Who is responsible for making sure employees follow hygiene/health guidelines?

Management

  • What actions should management take to alert employees and the public in the case of an outbreak of foodborne illness?

Teacher Resources: