Persönliche Hygieneregeln in der Küche
Das eigene Erscheinungsbild und die Hygiene korrekt vorbereiten, bevor man eine professionelle Küche betritt.
Goal: Sich sauber und hygienisch präsentieren, entsprechend den professionellen Küchenstandards.
Minimum practice time: 0.25 hours
Materials needed
- • Clean chef whites (jacket, trousers)
- • Non-slip kitchen shoes
- • Hair net or chef hat
- • Soap and warm water (at hand wash station)
- • Blue waterproof plasters
Safety first
- ! Never enter the kitchen with open cuts on your hands — cover them with a blue plaster
- ! Nail polish and false nails are not permitted in a food environment
- ! If you feel unwell or have a stomach bug, inform your supervisor immediately — do not handle food
Steps6 total
- 1
Change into clean chef whites and non-slip shoes
Change into a clean chef jacket, trousers and non-slip kitchen shoes before starting work.
Done when:You are wearing clean chef whites and the correct footwear.
Why:Clean clothes prevent bacteria on street clothes from contaminating food.
- 2
Cover all hair
Tie hair back and put on a hair net or clean chef hat. Cover all hair fully.
Done when:No hair is exposed or hanging loose.
Why:Hair falling into food is a serious contamination risk.
- 3
Remove jewellery and nail polish
Remove all rings, bracelets, watches and earrings. Remove any nail polish.
Done when:No jewellery or nail polish is visible.
Why:Jewellery harbours bacteria and can fall into food. Nail polish can chip into food.
- 4
Wash hands thoroughly
Wet hands with warm water. Apply soap and scrub for at least 20 seconds, including between fingers and thumbs. Rinse and dry with a paper towel.
Done when:Hands are clean and dry. No soap residue remains.
Why:Hands carry bacteria. Thorough washing is the single most important hygiene step.
- 5
Cover any cuts or sores
Check your hands for cuts or sores. Cover any open cuts with a blue waterproof plaster.
Done when:All cuts are covered with a blue plaster.
Why:Blue plasters are used in food environments because they are visible if they fall into food.
- 6
Check your appearance
Check yourself in the mirror or ask a colleague. You should look clean, tidy and professional.
Done when:Your appearance is clean and you are ready to enter the kitchen.
Why:A final check ensures nothing has been missed before food handling begins.
Common mistakes to avoid
- × Forgetting to remove a ring or watch
- × Only washing hands for a few seconds
- × Entering the kitchen in street clothes
- × Wearing a plaster that is not blue or not waterproof
Supervisor checklist
Confirm each item is completed before signing off.
- Clean chef whites are being worn
- All hair is covered
- No jewellery or nail polish is visible
- Hands have been washed correctly
- Any cuts are covered with a blue waterproof plaster
Evidence required
- • Supervisor daily sign-off on hygiene check
- • Photo of learner in full correct kitchen attire
Track this work card with a learner
Tick off steps, add evidence and register hours in Bloeiindex.