Sanitation Standards

To prevent contamination of food through the person handling it, it is necessary to ensure hygiene at staff level.

These pertain to the staff members' appearance and cleanliness, as well as to their habits.

• It is mandatory to wash hands thoroughly before starting to work, before handling food, after using the toilet and between handling raw and cooked food, as well as between tasks.

• Keep yourself clean by taking daily showers, keeping your hair and nails short and clean.

• Street clothes should remain in the changing room and the facility should only be entered in work apparel. Work apparel should not be worn outside the facility.

• Work surfaces and the floor in the workers vicinity should be kept free of debris and cleaned regularily.

• Smoking, chewing gum, spitting, scratching your hair, etc. are prohibited

• If showing signs of sickness inform your superior and only report to work if no risk of infection exists.

• Avoid cross-contamination between raw and cooked foods, or between meat and foods meant for raw consumption, etc.

• Handle desinfectants etc. with care and according to instructions.

• Sneeze or cough into a tissue and dispose it immediately.

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