Standard Operating ProceduresPersonal HygienePURPOSE:To prevent contamination of food by foodservice employees.PROCEDURES:MONITORING:The foodservice manager will inspect employees when they report to work to be sure that each foodservice employee is following this SOP.CORRECTIVE ACTION:Retrain any foodservice employee found not following the procedures in this SOP.VERIFICATION AND RECORD KEEPING:The foodservice manager will record in personnel records, any personal hygiene issues with an employee.Standard Operating ProceduresEmployee Health Policy
To prevent the spread of food borne illnesses through the transmission of food. All school foodservice employees must follow these procedures for illnesses:All health related records will be maintained in each employees district personnel file.