Guests notice your appearance within seconds, and poor hygiene spreads illness. Personal hygiene covers handwashing, clean clothes and reporting sickness. Presentation standards cover your uniform, grooming and how you handle glasses, cutlery and food.
Why it matters
Dirty hands can spread food poisoning to many guests at once, and a tidy appearance builds trust before you speak.
Key ideas
Handwashing
Use soap and warm water for at least 20 seconds, then dry well. Wash before handling food and after the toilet, rubbish, money or cleaning.
Fit for work
Report vomiting, diarrhoea or fever before your shift. Venue policies and local rules often require you to stay away until 48 hours after symptoms stop.
Clean handling
Hold glasses by the base or stem and cutlery by the handle. Never touch rims or food with bare hands.
Step by step
- 1
Arrive clean, in a fresh, ironed uniform.
- 2
Tie back long hair and remove jewellery that is not allowed.
- 3
Cover cuts with a brightly coloured waterproof dressing.
- 4
Wash your hands before work and after every break.
- 5
Check your appearance before going on the floor.
Do
- Keep nails short and clean, following your venue's rules on polish.
- Keep a spare shirt or apron for spills.
- Use tongs or gloves for ready-to-eat food.
Common mistakes
- Don't touch your face, hair or phone and then handle food.
- Don't wear strong perfume or aftershave.
- Don't wipe your hands on your apron.
The situation
You had a stomach bug overnight. You feel fine now, and your café shift starts in two hours.
What a professional does
You call your manager before leaving home, explain your symptoms and follow the venue's exclusion policy. One unwell food handler can make many guests ill.
Useful phrases
“I was sick last night. Should I come in today?”
“Could you cover the counter while I change my apron?”
Pro tip
Keep hair ties, a comb, deodorant and spare socks in your locker.
Quick check
You have just handled cash and need to serve a pastry. What should you do first?
Think about it, then show the answer
Wash your hands or use tongs. Money carries germs that can pass onto food.