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<br />10 7 <br />Personal Hygiene <br />Hair Restraint <br />The Code says effective hair restraint must be worn. <br />This means all body hair that may <br />come into contact with food. <br />If preparing garnish, hair on the arms <br />and upper chest must be covered with <br />clothing. <br />Food employees who only serve bev- <br />erages, wait staff, and hostesses are <br />not required to wear hair restraint IF <br />they present a minimal risk of contam- <br />inating exposed food. <br />Long ponytails and unkempt beards do present a significant risk of <br />contacting exposed food. <br />No one wants a hair in his/her drink or on their tableware. <br />The Code requires pre-requisite per- <br />sonal hygiene of all food employees. <br /> <br />Because FOH staff come into contact <br />with food, clean utensils and equipment, <br />linens, and single service, it is very im- <br />portant to enforce a uniform policy on <br />personal hygiene. Adhering to a clear <br />uniform policy can help avoid awkward <br />conversations with staff about personal <br />cleanliness. Clothes (if no outer covering <br />like a smock or chef coat, is required) and <br />outer coverings, like aprons, must be <br />changed at least daily and appear clean. <br />Personal “appearance” is not usually the <br />problem for FOH staff. Actually, the chal- <br />lenge is to keep personal appearance, <br />apparel, and accessories aligned with the <br />Code. <br />HINT: Your employer <br />should review Employee <br />Health Policy frequently <br />with the FOH employees <br />because they come into <br />direct contact with the <br />public and their personal <br />items. <br />How to use a 3 compartment bar sink <br />1.Dump beverage remnants in an approved sink for dumping. This <br />may be done in the first or second vat of bar sink in batches. Then <br />set up the sink to wash. <br />2. Wash in water no less than 110°F. <br />3. Rinse adequately. <br />4. Check the sanitizer strength and temp. <br />5. Sanitize with approved sanitizer by immersion. <br />6. Verify that the mechanical dish machine operates at the temps/ <br />sani on the data plates. <br />6. Air dry. Never towel dry. <br />7. Polish only after glass is dry. Use a clean wiping cloth that has <br />never been used for another purpose. <br />HINT: If your bar or wait station does <br />not have an approved dump <br />sink, STOP. Do not dump in <br />the hand sink. Do not dump <br />in a bucket. Glasses with <br />leftover drink go to the <br />kitchen. <br />Menus <br />FOH must consider the menus as a “de facto” utensils that must be <br />cleaned. Although it is not a food contact surface, menus transfer <br />microbes from person to person. Clean the menus at least daily and <br />remember, you can only wash your own hands.