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Lineamientos de la Higiene personal

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In the following slides, there are some examples of personal cleanliness guidelines for food service employees.
Bathe daily and use deodorant and antiperspirant.
Shampoo your hair as often as necessary to keep it healthy and clean. Wear it in a simple, easy-to-manage style.
Wear clean clothes or uniforms.
Keep your fingernails clean, well-trimmed, and free of nail polish.
Do not wear excessive makeup or perfume.
Do not wear jewelry other than unadorned wedding bands. This guideline is primarily for sanitary reasons, but it also helps protect both you and your jewelry.
Wear clean, low-heeled, properly fitting shoes with non-skid soles. The heel and toe should be completely enclosed for sanitation and safety reasons. Do not wear tennis shoes, slippers or sandals.
Always wash your hands with soap and warm water before beginning work and before beginning a new food-handling operation. Your hands should also be washed before returning from the rest room, after touching your face or hair, and after handling soiled articles, including money.
Wash hands in hand washing basins, not preparation or dishwashing sinks.
Use disposable towels to dry your hands, not dish towels, aprons, or your clothes or uniform.
Employees should wear hair restraints; they should not use hairspray as a substitute. Avoid hairpins and barrettes because they can slip out.
Do not comb your hair, use hair spray, file your nails, or apply makeup in food service areas.
Do not smoke or chew gum in any food production areas.
Do not cough or sneeze near food. It is unsanitary to carry used handkerchiefs in your pocket. If needed, disposable tissues should be used and then discarded.
Employee eating habits have an impact on sanitation. Establish and enforce rules about where and when employees can eat. Designate specific areas for employee use, and permit eating only in those areas. Employees should be required to wash their hands after they finish eating.