HACCP-Based Standard Operating Procedures

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1A: Personal Hygiene

PURPOSE: To prevent contamination of food by foodservice employees.

SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food.

KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.
2. Follow 2013 Grand Forks County Food Code Section General Personal Cleanliness 33-33-
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3. Follow the Employee Illness SOP.
4. Report to work in good health, clean, and dressed in clean attire.
5. Change apron when it becomes soiled.
6. Wash hands properly, frequently, and at the appropriate times.
7. Fingernails are to be kept short and clean. No nail polish is allowed.
No artificial nails are permitted in the food production area.
8. Keep hair clean and wear approved hair/beard restraints (i.e. hairnets, or a UND issued hat),
while working in the food preparation or serving areas.
9. Bathe daily and wear acceptable amount of fragrance.
10. The only jewelry that may be worn while working in the food preparation or service areas is
wedding bands. No dangling jewelry or watches are allowed.
11. No jewelry from visible piercings such as ears, lip, nose, eyebrow, tongue, etc. is to be worn
during shift.
12. Report any illness to the manager on duty.

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HACCP-Based Standard Operating Procedures
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1A: Personal Hygiene, continued

MONITORING:
1. A direct supervisor will inspect employees when they report to work to be sure that each
employee is following this SOP.
2. The direct supervisor will monitor that all foodservice employees are adhering to the above
stated employee policy during all hours of operation.

CORRECTIVE ACTION:
1. Retrain any foodservice employee found not following the procedures in this SOP.
2. Discard affected food.

VERIFICATION AND RECORD KEEPING:

The direct supervisor will verify that foodservice employees are following this SOP by visually
observing the employees during all hours of operation. The direct supervisor will complete the
Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 6
months.

DATE IMPLEMENTED: __________________ BY: _______________________

DATE REVIEWED: _____________________ BY: _______________________

DATE REVISED: _______________________ BY: _______________________