Lecture 2: Proper work attire

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A. Food Safety and H.A.C.C.P.4. Staff Hygiene
Rules
2. Proper work attire
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Proper Work Attire (part I)

• Food handlers should always
• wear clean clothing (eg. an apron or a uniform)
• change clothes in the locker room

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Proper Work Attire (part II)

• store their work clothes in special cabinets
• remove their aprons or uniforms whenever they
  leave a food-preparation area
• Managers or supervisors should make sure that
  employees clothing is clean and neat

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Proper attireright wrong
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What is the correct order to put on protective
clothing ?

• 1st  Hat
• 2nd  Coat
• 3rd  Shoes

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Food handlers should
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Protective clothing

• Wear the correct protective clothing in food
  preparation areas
• Do not wear food protective clothing to and from
  work
• Keep your clothing in good order and change it
  daily

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Use separate cloths for

• Ready to eat food surfaces
• Raw food surfaces
• Non food surfaces
• Store cloths in sanitizer solution when not in
  use
• Rinse cloths clean before returning it to
  sanitizer solution

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Summary of 2nd Lecture

• Proper work attire
• Protective clothing