Title: Identify personal hygiene and health practices.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation

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?