Personal Hygiene and Employee Health
Handwashing
Hands are washed in a designated handwashing sink only - never a prep, utility, or dish sink - with soap and warm running water for at least 20 seconds, then dried with single-use towels or a hand dryer. Wash before starting work, after using the restroom, after touching raw animal food, after handling garbage or cleaning chemicals, after coughing, sneezing, or touching the face or hair, after smoking or eating, and whenever hands are soiled. Gloves are not a substitute: change them when torn, soiled, between tasks, and at least every 4 hours when working with a single task. Fingernails must be short, filed, and unpolished; no nail polish or artificial nails for employees handling exposed food; a plain ring band is generally acceptable, other jewelry is not. Hair restraints and clean outer clothing are required, and no eating, drinking, or tobacco use in prep or storage areas.
Employee health
The Big Six pathogens require action. Employees with Salmonella Typhi, Shigella, E. coli O157:H7, or Hepatitis A are excluded from the operation. Employees with Norovirus or nontyphoidal Salmonella, or with vomiting, diarrhea, or jaundice, are excluded or restricted from working with exposed food and clean equipment. Report infected wounds on the hands and arms, and sore throat with fever. Restriction may be lifted when symptoms resolve; exclusion for the Big Six or jaundice usually requires medical clearance.
Traps
Questions swap exclusion for restriction, and test whether gloves substitute for handwashing.
Rule of thumb
Symptoms out of the gut - vomiting, diarrhea, jaundice - mean the person does not touch food.