Food Employee Fitness to Work

This checklist can be used by food and hospitality businesses to check that employees respect food hygiene, personal hygiene and Covid-19 prevention measures, and are Fit to Work in food preparation roles.

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Food & Hospitality
Food Employee Fitness to Work

General Hygiene

Fitness For Work

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Food Employee Fitness to Work

This checklist can be used by food and hospitality businesses to check that employees respect food hygiene, personal hygiene and Covid-19 prevention measures, and are Fit to Work in food preparation roles.

1. Are all staff trained to wash and dry their hands before preparing food?

2. Are all staff trained on the reinforced Covid-19 sanitation procedures in Food Preparation Areas and follow them correctly?

3. Do your staff wear clean work clothes? Do your staff change clothes before starting work?

4. Where do staff change and store their outdoor clothes? Is there a separate area where staff can change and store their outdoor clothes?

5. What type of aprons do you use? Which tasks do you use them for?

6. Where do you keep clean uniforms/ disposable aprons? Is there a clean set of work clothes or disposable aprons for visitors?

7. Do staff keep hair tied back?

8. Do staff wear hats or hairnets when preparing food?

9. Do your staff take off watches and jewellery before preparing food?

10. Are staff trained not to smoke, drink, eat or chew gum while handling food?

1. Do all staff understand the importance of being ‘fit for work’ and what they need to report?

2. Are staff trained to immediately report to their manager if their experience symptoms of diarrhoea and/or vomiting or Covid-19 and either stay at home or go home straight away?

3. Is there a process in place to ensure that staff who have had diarrhoea and/or vomiting do not return to work until they have had no symptoms for 48 hours?

4. Staff are trained to tell their manager if they have any cuts or sores, and these should be completely covered with a brightly coloured waterproof dressing.

5. If staff are not ‘fit for work’, move them out of food handling areas or send them home.

6. Throw away any unwrapped foods that have been handled by staff not "fit for work".