Rev 4-10

TMC
SOP: EMPLOYEE HEALTH AND PERSONAL HYGIENE
SOP Procedure No.

NS-105-D

Effective Date of Procedure: 4/1/10

Program Area: Nutrition / CACFP

Replaces Procedure No. NS-105-A

FOOD SERVICE EMPLOYEE HEALTH AND PERSONAL HYGIENE

PURPOSE:
All TMC-Migrant Seasonal Head Start (MSHS) centers must have yearly inspections by state and
local health authorities. These guidelines are for complying with federal, state and local health
regulations for food preparation in licensed food service establishments.
SCOPE:
All foodservice employees will maintain good personal hygiene practices to ensure food safety.

The HACCP Team is the same as the Center Safety (Risk Management) Team.
INSTRUCTIONS:
A member or members of the HACCP Team, as part of the new food service employee orientation,
will review the following SOPs for maintaining good personal hygiene:
Personal Hygiene:
1. Arrive at work clean clean hair, teeth brushed, bathed and use deodorant daily.
2. Maintain short, clean, and polish-free fingernails. No artificial nails are permitted in the food
production area.
3. Wash hands (including under fingernails) and up to forearms vigorously and thoroughly
with soap and warm water for a minimum of 20 seconds:
When entering the facility before work begins.
Immediately before preparing food or handling equipment.
As often as necessary during food preparation when contamination occurs.
In the restroom after toilet use, and when you return to your work station.
When switching between working with raw foods and working with ready-to-eat or
cooked foods.
After touching face, nose, hair, or any other body part, and after sneezing or coughing.
After food service area cleaning duties.
Between each task performed and after changing disposable gloves.
After smoking, eating, or drinking.
Any other time an unsanitary task has been performed i.e. taking out garbage,
handling cleaning chemicals, wiping tables, picking up a dropped food item, etc.
4. Wash hands only in hand sinks designed for that purpose.
5. Dry hands with single use towels. Turn off faucets in a sanitary fashion using a paper
towel, in order to prevent recontamination of clean hands.

Regulatory Reference:
1. HS Performance Standards 1304.23 (e)
2. TX Food Extablishment Rules 229

Page 1 of 3

Rev 4-10

TMC
SOP: EMPLOYEE HEALTH AND PERSONAL HYGIENE (continued)
Proper Attire:
1. Wear appropriate clean clothing with sleeves and clean non-skid close-toed work shoes
that are comfortable for standing and working on floors that can be slippery.
2. Wear apron on site.
Do not wear apron to and from work.
Take off apron before using the restroom.
Change apron if it becomes soiled or stained.
3. Wear disposable gloves with any cuts, sores, rashes, or lesions. Gloves generally are
worn when handling ready-to-eat foods that will not be heat-treated again.
4. Change disposable gloves as often as hand washing is required. Wash hands after
discarding gloves.
Hair Restraints and Jewelry:
1. Wear a hairnet, bonnet or cap in any food production area so that all hair is completely
covered.
2. Keep beards and mustaches neat and trimmed. Beard restraints are required.
3. Only the following jewelry is allowed in the food production area.
A plain wedding band and a watch are permitted.
No necklaces, bracelets, or dangling jewelry are permitted.
Earrings no larger than the size of quarters are permitted.
Illness:
1. Report any symptoms of disease possibly caused by infected food.
2. Report whenever diagnosed or being ill with typhoid fever, Salmonella Typhi, shigellosis,
illness due to E. coli or hepatitis A. Employees with these symptoms must not be allowed
in the center and local health regulatory agency must be notified.
3. Report any flu-like symptoms, fever, diarrhea, sore throat, jaundice (yellow skin and eyes),
constant sneezing, coughing, runny nose and/or vomiting to the supervisor. Employees
with these symptoms will be sent home, or re-assigned non-food related duties or sick
leave, whichever is most appropriate.
If food servers have any of the following: Hepatitis A, Salmonella Typhi, Shigella, or E. Coli
O157:H7, they must be reported to the Center Manager immediately.
Cuts, Abrasions, and Burns:
1. Report any lesions containing pus on the hand, wrist, or an exposed body part.
2. Bandage any cut, abrasion, or burn that has broken the skin.
3. Cover bandages on hands with gloves and finger cuts as appropriate.
4. Inform Center Manager of all wounds, body rashes etc.
Smoking, eating, and gum chewing:
1. Smoking is not allowed on Federal property. No smoking or chewing tobacco shall occur
on center property.
2. Eat and drink in designated areas only.
3. Refrain from chewing gum or eating candy during work in a food production area.

Regulatory Reference:
1. HS Performance Standards 1304.23 (e)
2. TX Food Extablishment Rules 229

Page 2 of 3

Rev 4-10

TMC
SOP: EMPLOYEE HEALTH AND PERSONAL HYGIENE (continued)
Taste Testing Procedures:
1. Place a small amount of food from the food container into a small bowl, step away from
the food container, and taste the food with a teaspoon.
2. Remove the used bowl and teaspoon to the dish/pot washing area.
3. Never reuse a bowl or spoon already used for tasting.
4. Wash hands immediately after tasting.
5. Never taste a food that includes a raw ingredient of animal origin.
Designated Eating Areas
Classrooms
Parent rest area
Conference rooms
Never eat in pantries or food preparation areas.
MONITOR:
A member or members of the HACCP Team:
Will not allow MSHS center employees to work with or around food if they have any of the
following symptoms: fever; diarrhea; vomiting; sore throat; jaundice (yellow skin and eyes);
and persistent sneezing, coughing, or runny nose.
Must exclude from the center any employee who has been diagnosed with illness due to
Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, or Hepatitis A virus and must
notify the local regulatory agency.
Visually inspect employees when they report to work to be sure they are following proper
hygiene requirements.
Ensure only food service staff are allowed in kitchen and/or meal preparation areas.
Follow up as necessary.
CORRECTIVE ACTION:
1. Retrain any foodservice employee, supervisor or coordinator not implementing this HACCP
SOP.
2. Use outside resources, such as extension specialists, nutrition consultants, vendors,
health inspectors, or qualified trainers to provide food safety and HACCP follow-up
training.
3. Follow-up on corrective action.
VERIFICATION AND RECORD KEEPING:
HACCP team members will record monitoring activities and corrective action taken on:
Site Visit forms
CACFP Monitoring Forms
Food Safety Checklist

DATE IMPLEMENTED: 4/1/10

BY: All Staff

DATE REVIEWED: ___________________ BY: _______________________

DATE REVISED: _____________________ BY: _______________________
Regulatory Reference:
1. HS Performance Standards 1304.23 (e)
2. TX Food Extablishment Rules 229

Page 3 of 3