3.3. Employee hygiene. 2:16

Employees  hygiene

Persons working in the food business area must comply with the personal hygiene requirements:

  • Wearing suitableheadgear covering the haiHeadgear covering the hair
  • Working footwear
  • If protective clothing is required.

Aprons and work clothes shall not reach the floor.

What is a work clothes?

  • The work garment shall be selected according to the specifics of the work.
  • Work clothes and safety equipment must be chosen responsibly if there is a high occupational risk

Wearing work clothes:

  • Only at the workplace and full time.
  • Clothing must be complete and clean if grease is necessary to replace.
  • The clothing must be free from tear, open mouth, pockets must not contain foreign objects.
  • The clothes must be personal only. Clothes can’t be shared with each other.
  • Clothing must be kept separate from personal clothing.
  • At least 3 sets of clothing per employee.
  • The package consists of: a dressing gown or jacket and trousers; a cap or headgear; an apron; footwear; gloves.
  • Employees using washing and disinfection materials and washing dishes must have a watertight apron and rubber gloves that are kept separate from other working clothes.
  • A separate dressing gown and gloves should be used to clean the toilets.

Jewellery and cosmetics

  • Employees must not smell intense odours.
  • The jewellery (clocks, rings, pins) must be removed.

Hair and facial care:

  • The hair must be clean, tied and completely hidden using a suitable cap or hat.
  • The hair can only be combed after leaving the workplace.
  • Artificial eyelashes are not allowed.

Nail surveillance:

  • Nail must be healthy, natural, short cut, unvarnished.
  • Artificial nails are not allowed.
  • Hand skin is healthy.
  • Small hand wounds are sealed with a bright patch and only worked with gloves.

 

Back to