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Hygiene checklist

Kitchen Hygiene

Personal hygiene

Employees must wash hands regularly and thoroughly.

Hairnets or hats should be worn by kitchen staff.

Long hair should be tied back.

Employees should not work when suffering from contagious illnesses.

Food storage and handling

Proper labeling and dating of all perishable items.

Raw and cooked food should be stored separately.

Refrigerators and freezers should be clean and maintained at the appropriate temperature.

Regular checks for expired or spoiled ingredients.

Cleaning and sanitizing

Regular cleaning schedule for all kitchen equipment and surfaces.

Use of appropriate cleaning agents and sanitizers.

Regular cleaning of floors, walls, and ceilings.

Cleaning and maintenance of ventilation systems.

Pest control

Regular inspections for signs of pests.

Ensuring proper sealing of doors and windows.

Regular pest control treatments by a licensed professional.

Proper disposal of trash to prevent attracting pests.

Dining Area Hygiene

Table and seating cleanliness

Regular wiping and sanitizing of tables.

Clean and presentable tablecloths or placemats.

Regular cleaning of chairs and other seating areas.

Prompt removal of any spills or stains.

Utensils and glassware

Thorough washing and sanitizing of all utensils and glassware.

Proper storage to prevent contamination.

Regular checks for any chipped or damaged items.

Regular replacement of worn-out utensils and glassware.

Restroom cleanliness

Regular cleaning and sanitizing of restrooms.

Adequate supply of soap, paper towels, and toilet paper.

Regular checks for any plumbing issues.

Proper disposal of waste in designated bins.

Employee Hygiene and Training

Health and hygiene education

Provide training on proper handwashing techniques.

Educate employees on symptoms and prevention of foodborne illnesses.

Regular reminders and updates on hygiene practices.

Encourage employees to report any health concerns.

Uniform and personal protective equipment (PPE)

Provide clean and presentable uniforms for all staff members.

Ensure employees wear appropriate PPE when handling food.

Regular washing and replacement of uniforms.

Proper storage and handling of PPE.

Sick leave policy

Implement a clear policy on sick leave and encourage employees to stay home when ill.

Provide paid sick leave to avoid financial pressure on employees.

Regularly remind employees of the importance of staying home when sick.

Encourage employees to get vaccinated for common illnesses.

This checklist provides a comprehensive outline of the different sections and items to consider for maintaining a high level of hygiene in restaurant organizations. However, it is important to adapt and customize the checklist to meet the specific needs and regulations of your restaurant.

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