Kitchen Staff Hygiene SOP
Daily kitchen staff hygiene standard operating procedure for handwashing, illness screening, uniform standards, and safe food handling.
- Estimated time
- 10 min
- Frequency
- daily
- Business type
- restaurant
- Category
- food safety
- Role
- kitchen manager
- Role
- line cook
- Role
- prep cook
- Role
- dishwasher
Purpose
Ensure every kitchen team member meets personal hygiene and food safety standards before handling food.
Kitchen staff complete this hygiene SOP at the start of every shift. Verify handwashing, uniform, illness screening, and food handling practices before entering the kitchen line.
Personal Hygiene
Verify basic hygiene standards before entering the kitchen.
-
Hands washed with soap for 20 seconds
-
Clean chef coat or kitchen uniform worn
-
Hair restrained with hat or net
-
Rings and bracelets removed (plain band OK per policy)
Illness Screening
Screen for symptoms that exclude staff from food handling.
-
No vomiting, diarrhea, or fever symptoms
Pass / Fail
-
Any cuts or wounds covered with bandage and glove
Pass / Fail
-
Illness or exclusion notes (optional)
Note
Food Handling
Confirm safe food handling practices.
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Gloves worn when required by task
-
Raw and cooked foods separated
Pass / Fail
-
Tasting done with clean utensil, not fingers
Acknowledgment
Staff confirms understanding of hygiene standards.
-
Staff signature acknowledging hygiene SOP
Signature
Frequently Asked Questions
- Who should complete the kitchen staff hygiene SOP?
- Every kitchen employee completes this SOP at shift start. The kitchen manager reviews and signs off daily.
- When should kitchen staff wash hands?
- Before starting work, after using the restroom, after handling raw protein, after touching face or hair, and whenever switching tasks. This is the most critical step in any kitchen hygiene SOP.
- What illness symptoms require staff to stay off the line?
- Vomiting, diarrhea, jaundice, sore throat with fever, or open infected wounds. Staff who fail the health screening must be reassigned or sent home per your illness policy.
- Are gloves required for all food handling?
- Gloves are required when handling ready-to-eat food if bare-hand contact is not allowed by your health code. Change gloves between tasks and after touching non-food surfaces.
- How often should this SOP be completed?
- Daily at every shift start. Some jurisdictions also require re-acknowledgment after breaks: add that step via SOPChef customization if needed.