Food Services

Poor personal hygiene can lead to serious health-related consequences in food-orientated businesses, most notably food poisoning being one of them.

Having a personal hygiene checklist that helps ensure a safe working environment free from health hazards is a must for all food businesses. It will prevent the spread of potential foodborne illnesses that may cause irreparable damage to a business’s reputation.

Wobot’s personal hygiene checklist helps ensure personal hygiene at all outlets and prevents health emergencies that could emerge due to not following standard measures.

An apron acts as protective clothing food from contact with any foreign objects or substances such as dust, dirt, and germs. Complying with apron usage also prevents employees from the danger of dealing with different types of food.
1. Introduction
Aprons are worn for the safety of an individual and to not contaminate the food preparation area. It serves as a precautionary measure in food preparation to maintain strict hygiene levels in the production area. It also provides a sense of functionality and facilitates a much safer and conducive space for food preparation.
2. Process
Always remember to wear your apron before entering the cooking area. Wear a fresh apron every time before re-entering the production area to avoid external environmental contamination. Aprons will also keep your clothing from getting stains or spills. In addition, some industries provide disposable aprons that can be disposed of in a particular bin.
3. Dos
a. Make sure the apron is worn correctly.
b. Make sure the apron is clean.
c. Enter the food preparation area with a clean apron.
d. Correctly dispose of the apron.
4. Don’ts
a. Reuse an apron without washing.
b. Do not use a dirty apron.
c. Do not use your apron for rubbing stained hands.

Inadequate handwashing is one of the primary reasons for foodborne illnesses. It is especially true when dealing with raw meat and poultry. Handwash compliance helps ensure that the spread of harmful germs is reduced while minimizing foodborne diseases.
1. Introduction
The pandemic has made us adapt to this new rule of washing our hands for at least 20 seconds whenever we step out or touch a foreign object/person. It becomes even more critical when dealing with food and food services to prevent contamination and minimize airborne disease spread.
2. Process
The CDC also recommends that individuals wash hands often with soap and water for at least 20 seconds, especially after going to the toilet or when hands are visibly dirty, before eating, and after blowing one’s nose, coughing, or sneezing. In addition, the CDC recommends using an alcohol-based hand sanitizer with at least 60% alcohol, but only when soap and water are not readily available.
a. The CDC recommends washing hands before, during, and after preparing food, especially meat and meat products, before and after eating, and after touching garbage.
b. Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
c. Lather your hands by rubbing them together with the soap. Next, lather the backs of your hands, between your fingers, and under your nails.
d. Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
e. Rinse your hands well under clean, running water.
f. Dry your hands using a clean towel or air dry them.
3. Dos
a. Provide handwashing stations based on the number of your employees and their placement
b. Train the employees to properly wash their hands using the verification method recommended by CDC
c. Keep handwashing/sanitization stations at areas where it is necessary to wash hands, such as close to garbage disposal area or near poultry products segregation.
d. Ensure your handwash soap is of a decent standard and is approved for handwash compliance.
e. Provide your employees with a clean cloth or paper towels to dry their hands.
4. Don’ts
a. Do not ask your employees to rush into the handwashing.
b. Do not forget to supervise time and again.
c. Do not discourage your employees from using hand sanitizer in case handwashing is not possible.

Gloves’ compliance is a must for food service employees diligently. Employees should not touch food with bare hands as it leads to the transfer of bacteria from the employees’ hands to the food.
1. Introduction
Gloves have become a part of the post-pandemic world, especially at workplaces and industries like food and restaurant, retail, and health. Therefore, the CDC recommends using disposable gloves when cleaning, disinfecting, and cooking.
2. Process
Recent studies have revealed foodborne diseases stem from cross-contamination, inadequate cooking temperatures of fresh food, and a lack of employee health and hygiene standards. In addition, the onslaught of Covid-19 has brought about many changes in how we maintain our hand hygiene routines. Contaminated hands can transfer bacteria and viruses, and other microorganisms by handling and preparing the food. Hence, it becomes imperative that restaurant employees adopt better hand hygiene protocols such as wearing gloves. For effective glove compliance, replace gloves after every four hours, irrespective of their associated use.
3. Dos
a. Always wear gloves while cooking.
b. Wash your hands before and after wearing gloves.
c. Change your gloves after touching raw poultry, seafood, or other types of meat.
d. Replace gloves immediately if they encounter contamination, such as in the case of sneezing or coughing.
e. After using disposable gloves, throw them out in a lined trash can.
4. Don’ts
a. Do not wear gloves hastily.
b. Do not use torn, damaged, or soiled gloves.
c. Do not touch your face while wearing gloves.
d. Do not reuse disposable gloves.

Hairnet compliance helps in preventing food contamination from harmful foreign objects such as hair. Employees with any hair length should use a hairnet as contamination can happen when any hair length falls onto a surface during the prepping, cooking, and plating processes.
1. Introduction
To see hair in your food is unpleasant, and this feeling gets exaggerated when it is your favorite food from your favorite dish from your joint, for which you have paid money. Hairnet usage by restaurant staff and employees helps minimize the contamination in the customers’ food and is mandatory in the FDA’s 2013 food code.
2. Process
All members working in restaurants and kitchens should wear hairnets without any exception. The hairnet should cover all hair and ears.
Open the hairnet and place it on your head, starting at the forehead, carefully stretching it back, and tucking it on the sides of your head and at the nape of the neck. Make sure no stray hairs are sticking out, and avoid stretching the hair net too wide, which can make it slip off your head.
3. Dos
a. Provide your staff with hairnets and keep a stock in the kitchen of fresh new ones.
b. Train your employees to properly use hairnets and encourage them to use them at all times.
c. Supervise them time and again and give them reminders whenever required.
d. Make sure ears are covered in the hairnet, and the net fits perfectly (neither too tight nor too loose).
e. The employees in packaging and processing areas should also use hairnets.
4. Don’ts
a. Do not dispose of your hairnet anywhere.
b. Do not scratch your head or face after wearing the hairnet, as it defeats the hairnet’s purpose.
c. Do not constantly touch your hairnet; it may lead to slipping off the hairnet.

Effective beard net compliance helps in preventing contamination caused by hair. Hair from the beard is as likely to fall out as hair on the head. Therefore, beard nets must be employed to avert food contamination by workers dealing with food.
1. Introduction
While we all enjoy and miss going out to our favorite restaurants, the very idea that there might be hair in our food is enough to repulse anyone. Even worse is when someone ends up ingesting those fallen hairs while eating the food. Hence, specific measures need to be adopted to prevent such a mishap from occurring.
2. Process
Hold the beard snood with the closure sides, holding the elastic in one hand and the beard snood body in the other. Locate the elastic to the back of the head and make sure the beard snood covers the nose.
The FDA’s 2013 Food Code requires food employees to wear “hats, hair coverings or nets, beard restraints, and clothing that covers body hair” at work.
Hairnets and beard nets are essential for two reasons: they prevent hair from falling into food or making contact with clean utensils, surfaces, and equipment, and they stop you from touching or scratching your head/face and transferring bacteria.
3. Dos
a. Beard nets should cover the hair and the ears.
b. One should restrain all hair within the net.
c. Give proper training to new employees and revise it regularly with your workforce to emphasize the importance of beard nets.
4. Don’ts
a. Do not forget to supervise time and again to ensure the proper following of the rules.
b. Do not dispose of your beard net anywhere.
c. Do not scratch your beard or face after wearing the net, as it defeats the purpose of the beard net.

Hijab compliance helps in ensuring that hair does not interfere with food-related work. A hijab also protects employees from getting their long hair stuck in machinery and rotating equipment, thereby protecting them from grave accidents and injuries.