Identification should include
- guidelines for hygienic grooming and dressing
- hand-washing techniques
- actions that can contaminate food (e.g., wearing a dirty uniform, running fingers through hair, wiping the nose)
- utilization of single-use gloves
- the importance of reporting symptoms of illness.
Process/Skill Questions:
Thinking
- What are the key elements of personal hygiene?
- Why is attire an important part of personal hygiene?
- When should a food service employee wash his/her hands?
- Why are hair restraints essential in a food service working environment?
- Why should food service employees report symptoms of illness?
Communication
- What effects do fashion trends (e.g., body piercing, acrylic nails) have on personal hygiene and sanitation in the food service industry?
Leadership
- Who is in charge of making sure employees follow hygiene/health guidelines?
Management
- What actions should management take to alert employees and the public in the case of an outbreak of food-borne illness?