title: The clean restaurant. II: Employee hygiene.
abstract: Poor personal hygiene causes more than 90% of the sanitation problems in the foodservice industry. Government statistics show improper hand washing alone accounts for more than 25% of all foodborne illnesses. In Part II of R&I's sanitation series, experts describe in detail proper procedures for reducing cross-contamination in the workplace and suggest ways to deal with a new problem--style vs. safety, including what apparel, jewelry, cosmetics and hair styles can and cannot be worn on the job.
authors: J
authors: J
authors: Weinstein
mesh_terms: D005521:Food Service, Hospital / Q000592:standards*; D006235:Hand Disinfection / Q000379:methods; D006920:Hygiene / Q000592:standards*; D010564:Personnel, Hospital / Q000592:standards*; D014481:United States