At Work | Service Appearance Standards

Our client takes food safety very seriously. They want their employees to have an incredible experience with everything they offer, which include food. But it doesn't end with what you eat, a lot has to do with the presentation of your service, including apparel. 

Dive into all of the areas of the Service Appearance Standards that are required to participate in any At Work events. Create a checklist for your staff if it's helpful to ensure they are set up for success. Off the Grid has an onsite Health Inspector that can unexpectedly come by your mobile asset throughout the campuses for an inspection.

APPEARANCE

• Arrive at work with a clean and professional appearance
• The employee must wear clean and appropriate covered clothing such as pants, full sleeve shirts, etc. (no shorts, skirts, tank tops).
• Full-length pants required. Due to the body being exposed to cooking space, we would like to prevent any injuries. Please wear full-length pants. (capris and skirts do not qualify)
• Keep hair neat, clean, and tied up in a bun
• Keep hair covered with a uniform hat or approved hair restraint
• Keep beards and mustaches groomed and contained
• Wear proper slip-resistant footwear that covers both the front and back of the foot. Clogs with thin strap on the back are not allowed
• Employees must wear fully covered, slip resistant shoes
• Wear deodorant
• Employees should have no open sores or should not be affected with a communicable disease (norovirus, E-Coli, Shigella, hepatitis, salmonella, Staphylococcus aureus, etc).
  

JEWELRY

• The only jewelry allowed to be worn is a plain wedding band and small stud earrings.
• All other jewelry must be removed before you begin your workday:
• No rings
• No bracelets
• No watches
• No chains or necklaces
• No facial piercings
• Wearing jewelry can pose the following risk in a food operation
• Jewelry can fall off and end up in the food being handled
• Illness-causing germs can live on the surface and in crevices of jewelry
• Jewelry can catch on heavy, hot, and sharp equipment as you work causing injury

FINGERNAILS

• Keep your fingernails clean, short, trimmed, and unpolished
• Long fingernails trap dirt and germs which can contaminate food.
• Acrylic or fake fingernails, and nail polish can chip or break and fall into food.
• Fingernails must be short, trimmed, unpainted (no fake nails)
  

PERSONAL BELONGINGS

• Personal belongings brought into the kitchen from the outside can carry pests, etc. into our operations
• Store your personal belongings such as purses, shoes, umbrellas, bags, coats, and jackets in areas designated by your supervisor and not at your workstation.
• Knife bags should be stored under prep tables.

BANDAGES

• If you have any cuts or sores on your hands, always cover them with a bright colored bandage, then put on a glove.
• When wearing a bandage, always remove single-use gloves carefully with your back to any food and your hands positioned over a garbage can. Then always check to be sure your bandage is still secure.