1. Kitchen and restaurants guide for starters
Leonardo da Vinci – partnership

2. Personal hygiene
Personal hygiene – a series of rules which company employees are obliged to obey.

3. Why?
To maintain a high standard of cleanliness so that the worker should not became a source of contamination of the food.

4. When?
Before starting work
During work
After finishing work

5. How ?
by using:
Utensils: brushes, sponges, nail-brushes, manicure kit, hair dryer, comb, etc.
Substances: soap, liquid soap, detergents, creams, conditioners, etc.
Routines: shower or bath, nail clipping, combing, etc.

6. Hands care Wash your hands: Before entering the work area.
After visiting the toilet.
When coming back to the work.
area after the break, and before performing any operation.
After touching your hair, nose, ears, mouth and skin
After eating, smoking, coughing, sneezing or blowing your nose.
After removing waste.

7. Steps in washing your hands
Wet your hands
Use liquid antibacterial soap
Use warm water (40-450C)
Scrub both your hands and forearms
Scrub your nails with a nail-brush
Dry your hands with a dryer or using disposable paper handkerchiefs
Remove the used paper handkerchief in the waste container

8. Nail care Cut the nails short and keep them clean
Don’t use nail polish
False nails are not admitted.

9. Oral, nose and ear care Avoid coughing, and sneezing over the food.
You must not wipe your nose, eyes or ears in the work area. To do that you should use a non-reusable tissue and wash your hands after that.
Tasting the food with your finger is also
forbidden.

10. Hair care Wash your hair as often as possible.
Bind back and completely cover your hair using an adequate bonnet or scarf
Comb and brush your hair only outside the work area.

11. DON’TS
Do not wear jewellery such as rings, bracelets, necklaces or watches
Smoking and chewing gum
is forbidden

12. DON’TS
Do not handle food if you don’t have a proper bandage on your wounds
Avoid coughing, sneezing and speaking over the food

13. Staff wellness Can be determined by:
a pre-employment medical examination
periodical medical checkups
a daily epidemiological examination (checking and self-assessing of
signs and symptoms of illness )

14. Measures in case of illness
Any scratch, bite or cut must be properly protected with bandages and gloves to avoid contact with food.
In case of contagious diseases, conjunctivitis, dental abscesses, skin infections and wounds, gastrointestinal diseases, the worker may not work until she/he fully recovers.
In case of respiratory tract infections you should use disposable masks.

15. Did you know?
Failure to follow a personal hygiene is a risk both to the consumer and to the worker
On a square cm of skin there are 8 milion bacteria.
Simply washing your hands with water reduces by half the number of diseases transmitted by microbes

16. The Team Ciorogar Andrei Drumas Alexandru Tanase Brenda Micu Andrei
Lazar Teodora