Training: Personal Hygiene and Glove Use
Personal Hygiene and Glove Use
Foodservice Staff | Estimated Time: 15 minutes
Education Material
Personal hygiene in a foodservice setting goes beyond hand washing. Staff should report to each shift in clean uniform or attire, with hair restrained using a hat or hair net. Jewelry, including rings and bracelets, should not be worn while preparing food, as they can harbor bacteria and pose a physical contamination risk.
Gloves must be worn when handling ready-to-eat foods and changed between tasks, especially when switching between raw and cooked products. A glove is not a substitute for hand washing — hands must be washed before putting on a new pair. Staff who are ill, especially with vomiting, diarrhea, or jaundice, must not report to work and should notify their supervisor immediately.
Training Questions
What are three personal hygiene requirements staff must follow before beginning a shift?
When must gloves be changed during food preparation, and what must happen before putting on a new pair?
What is the correct action if a staff member feels ill before or during a shift?
Sign-Off Sheet
I confirm that I have received and understood the training material above.
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