- Standards,

To recognize the company, section or department.

This is for guests very important, so they can see the
difference between the staff.

Uniforms are not just made for fun, they are practical. Some
points;

- Good and easy to clean

- Strong and good quality
- They must be light, fresh looking and able to
“breathe”
- Easy to iron
- White color (in case of kitchen uniform)
- Easy to put on and off (in case of emergency)
- Not have any parts hanging loose
- Non flammable
- Right size

That’s why you need to maintain your uniform while wearing

it. Use it only for its purpose, to protect your self. Do not use
your uniform to clean something, dry something or worse to
wipe your hands. Use your uniform only to protect your self,
and use the designated towels to do the cleaning.
Rules and regulations regarding the uniform are in the
employees handbook, so please refer to that chapter and
study them

4.4 Decease and preventions

People can carry decease causing micro organisms without

self being sick. They can transfer these dangerous bacteria
or other organisms to others and they can get sick.
At some medical checks they check also the waste of the
patient, just to see if there is any salmonella bacteria in
there. A medical check-up for kitchen staff should be done
once every two months. Even then it is still not easy to find
deceases, as somebody could get infected immediately after
the check while going home or to work.
The best thing is that if cooks are sick and have diarrhea not
to let them work. Also, if somebody at there home has
diarrhea, the staff needs to inform their supervisor about
that. It is very important!
Also people with wounds should not be working in the
kitchen to protect both, them and the guests. If you have a
wound, it is easy to get an infection when working with raw

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