Personal Hygiene and Staff Practices

Cloud Kitchens & Delivery Brands

Behavior & Clean Habits
No smoking, chewing, or spitting inside or near food areas.
Staff do not consume food or drinks in prep or dispatch zones.
Personal belongings stored outside kitchen in lockers or designated area.
No horseplay, shouting, or unsafe behavior during kitchen operations.
Cleaning & Laundry - Uniform Maintenance
Uniforms laundered daily through authorized vendor or in-house process.
Clean and soiled uniforms stored separately.
Laundry area clean, ventilated, and free from pests.
Critical - Uniform & Personal Protective Equipment (PPE)
All kitchen staff wear clean uniforms, aprons, gloves, and hairnets.
Uniform color coding distinguishes kitchen, dispatch, and cleaning staff.
Disposable gloves are worn during food handling and replaced when torn or contaminated.
Staff wear masks properly covering nose and mouth during preparation and packing.
Hairnets or caps completely cover hair and ears.
Safety shoes or closed footwear are worn by all staff.
Aprons are worn in food preparation and removed before using washrooms.
Documentation & Records
Medical fitness, training, and hygiene check records maintained properly.
Hygiene inspection reports reviewed monthly by QA team.
Hygiene performance score displayed in staff area.
Grooming & Personal Appearance
Staff maintain short, clean, and unpolished nails.
No jewelry, watches, or accessories worn during working hours.
Beard and mustache neatly trimmed and covered with beard nets (if applicable).
Staff hair is neatly tied and covered under caps or nets.
No strong perfumes, deodorants, or nail polish used in food areas.
Hand Hygiene - Critical
Handwashing facilities are accessible in all kitchen and prep zones.
Staff wash hands before starting work, after breaks, and after handling waste.
Proper handwashing technique followed (minimum 20 seconds with soap).
Paper towels or air dryers used for drying hands (no cloth towels).
Hand sanitizers are used frequently during peak operation hours.
Hygiene Monitoring & Supervision
Random hand swab or surface swab tests conducted monthly.
Hygiene non-conformance reported to kitchen manager immediately.
Staff health declaration form filled daily at shift start.
Staff with repeated hygiene non-compliance undergo retraining.
Super Critical - Staff Health & Fitness
All food handlers have valid medical fitness certificates.
No staff with open wounds, skin infections, or illness handle food.
Staff showing symptoms of cough, cold, or fever are restricted from food areas.
All new joiners undergo pre-employment medical checkup.
First aid and emergency medical kits available for staff use.
Training & Awareness - Hygiene
All staff trained in personal hygiene and food safety.
Handwashing and hygiene posters displayed at visible points.
New staff receive induction on hygiene and PPE use before starting work.
Hygiene supervisors or captains conduct daily checks on staff appearance.

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