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The clean restaurant. II: Employee hygiene.

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.

Food Service, Hospital↗