What are the top hygiene standards for food service employees?

3 Workplace hygiene

Workplace hygiene is the maintenance of a clean and sanitary environment in your food manufacturing facility. You should always follow the cleaning and sanitation procedures and schedules established by your employer, using the correct products, tools, and methods. You should also dispose of waste properly, using designated bins and bags, and follow the recycling and composting guidelines. You should also report any signs of pests, leaks, or damages to your supervisor, and avoid creating hazards or clutter in your work area.

4 Equipment hygiene

Equipment hygiene is the care and maintenance of the machines, tools, and devices you use in your food manufacturing process. You should always inspect, clean, and sanitize your equipment before and after use, following the manufacturer's instructions and your employer's policies. You should also calibrate, lubricate, and repair your equipment regularly, and report any malfunctions or issues to your supervisor. You should also use the appropriate personal protective equipment (PPE) when operating or handling equipment, such as gloves, goggles, masks, or earplugs.

5 Customer hygiene

Customer hygiene is the protection of your customers' health and safety when they consume your food products. You should always follow the food labeling and packaging regulations and standards, ensuring that your products have accurate and clear information on their ingredients, allergens, nutrition, and expiration. You should also follow the food delivery and distribution protocols, ensuring that your products are transported and stored in safe and hygienic conditions. You should also monitor and respond to customer feedback, complaints, or recalls, and implement corrective actions if needed.

6 Regulatory hygiene

Regulatory hygiene is the compliance with the laws, rules, and guidelines that govern food manufacturing and service. You should always be aware of and follow the food safety and hygiene regulations and standards set by your local, state, and federal authorities, such as the Food and Drug Administration (FDA), the United States Department of Agriculture (USDA), and the Occupational Safety and Health Administration (OSHA). You should also participate in and pass the food safety and hygiene audits, inspections, and certifications conducted by your employer or external agencies.