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    Table Tops

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    mohamed.mauroof
    This document discusses uniforms and disease prevention for staff in a hospitality setting. It emphasizes that uniforms should be practical, easy to clean and maintain. Staff should only use uniforms for their intended purpose of protection and should not clean with them. Regular medical checkups are recommended to screen for diseases that can be transmitted even when asymptomatic. Staff should not work if sick themselves or exposed to illness at home, and those with wounds should also avoid food preparation.

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    Table Tops

    Uploaded by

    mohamed.mauroof
    21 views1 page
    This document discusses uniforms and disease prevention for staff in a hospitality setting. It emphasizes that uniforms should be practical, easy to clean and maintain. Staff should only use uniforms for their intended purpose of protection and should not clean with them. Regular medical checkups are recommended to screen for diseases that can be transmitted even when asymptomatic. Staff should not work if sick themselves or exposed to illness at home, and those with wounds should also avoid food preparation.

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    This document discusses uniforms and disease prevention for staff in a hospitality setting. It emphasizes that uniforms should be practical, easy to clean and maintain. Staff should only use uniforms for their intended purpose of protection and should not clean with them. Regular medical checkups are recommended to screen for diseases that can be transmitted even when asymptomatic. Staff should not work if sick themselves or exposed to illness at home, and those with wounds should also avoid food preparation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    21 views1 page

    Table Tops

    Uploaded by

    mohamed.mauroof
    This document discusses uniforms and disease prevention for staff in a hospitality setting. It emphasizes that uniforms should be practical, easy to clean and maintain. Staff should only use uniforms for their intended purpose of protection and should not clean with them. Regular medical checkups are recommended to screen for diseases that can be transmitted even when asymptomatic. Staff should not work if sick themselves or exposed to illness at home, and those with wounds should also avoid food preparation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    - Standards,

    To recognize the company, section or department.


    This is for guests very important, so they can see the
    difference between the staff.

    Uniforms are not just made for fun, they are practical. Some
    points;

    - Good and easy to clean


    - Strong and good quality
    - They must be light, fresh looking and able to
    “breathe”
    - Easy to iron
    - White color (in case of kitchen uniform)
    - Easy to put on and off (in case of emergency)
    - Not have any parts hanging loose
    - Non flammable
    - Right size

    That’s why you need to maintain your uniform while wearing


    it. Use it only for its purpose, to protect your self. Do not use
    your uniform to clean something, dry something or worse to
    wipe your hands. Use your uniform only to protect your self,
    and use the designated towels to do the cleaning.
    Rules and regulations regarding the uniform are in the
    employees handbook, so please refer to that chapter and
    study them

    4.4 Decease and preventions

    People can carry decease causing micro organisms without


    self being sick. They can transfer these dangerous bacteria
    or other organisms to others and they can get sick.
    At some medical checks they check also the waste of the
    patient, just to see if there is any salmonella bacteria in
    there. A medical check-up for kitchen staff should be done
    once every two months. Even then it is still not easy to find
    deceases, as somebody could get infected immediately after
    the check while going home or to work.
    The best thing is that if cooks are sick and have diarrhea not
    to let them work. Also, if somebody at there home has
    diarrhea, the staff needs to inform their supervisor about
    that. It is very important!
    Also people with wounds should not be working in the
    kitchen to protect both, them and the guests. If you have a
    wound, it is easy to get an infection when working with raw

    29

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