SECTION II

ORGANIZATION AND PERSONNEL

A. Organization
1. Organization chart
2. HACCP TQM team
3. Job responsibilities
4. Double hand wash log
5. Employee improvement
B. Personnel
1. Employee responsibility
2. Disease control
3. Cleanliness
4. Disposable gloves
5. Heavy duty gloves
6. Hand cuts and abrasions
7. Contact with blood or body fluid from another person
8. Personal cleanliness
a. Fingernails
b. Jewelry and hard objects in closets
c. Handkerchiefs and facial tissues
d. Chewing gum, smoking, and eating
e. Personal medication and personal belongings
9. Handling food
10. Hand and fingertip washing
11. Unauthorized persons

12. Traffic pattern

A. Organization
1. The Organization Chart. The purpose of the Organization Chart is to indicate the responsibility and accountability linkage
for Quality Assurance (QA) action within the organization. Owners/managers are responsible for preparing and maintaining an
organization chart similar to the following that identifies each employee's name and job responsibilities.

Each employee must know who his/her supervisor is and who is responsible for making him/her capable of zero-defect
performance. (See Section II, encl. 1.)
After the organization chart is completed by owner/managers, it should be posted next to the Food Safety Policy on the
employee bulletin board.
2. HACCP TQM Team. It is essential that the people who will be leading the HACCP-based, continuous quality improvement
program be identified. Ideally, this will include representatives from each of the major operating segments of the organization.
(See Section II, encl. 2.) Typically, this includes:
1. A senior manager [probably the Person In Charge (PIC)]

2. Purchasing
3. Maintenance
4. Chef
5. Maitre d', service manager
6. Kitchen steward / sanitation leader.
3. Job responsibilities. The Job Responsibilities form specifically identifies who is accountable and responsible, and has the
authority to perform specific jobs within the organization. (See Section II, encl. 3.)
In order to have assured quality performance, it is necessary that each person be trained according to management's
policies, procedures, and standards to perform their jobs with zero defects. This accountability must be defined in an
organization chart in order for there to be an organized training and follow-up process.
4. Double Hand wash Log. (See Section II, encl. 4.) This form can be used to monitor and document that employees are using
the double hand wash procedure. This log is only for hand wash sinks assigned for removal of fecal pathogens using the nail
brush. When an employee enters the kitchen for the first time in the morning or after a break, they may have used the toilet and
should do the double hand wash. After washing their hands with this procedure, they should sign their name on this log, which
will then become an official record of compliance with the double hand wash policy.
5. Employee Improvement Worksheet. A critical element of control is to enforce policies, procedures, and standards. The
Employee Improvement Worksheet is a standard for documenting communications with an employee who needs to improve
performance. It has space for clearly specifying what the policy is and what the employee must do to meet performance
standards. It also includes space for the supervisor to state what he/she will do to help the employee improve performance. (See
Section II, encl. 5.) Four stages for helping employees improve performance are as follows:
Stage I. The employee is given verbal counseling to improve.
Stage II. The employee is given written feedback to improve.

Stage III. The employee is given written feedback and two to three days suspension to
reinforce the importance of change.
Stage IV. The employee is released from employment if no improvement is noted.
B. Personnel
1. Employee responsibility. Employees shall be responsible for using safe food handling methods as trained and instructed,
and for practicing good personal hygiene.
2. Disease control. Any person who, by medical examination or supervisory observation, is shown to have, or appears to have,
an illness, open lesions (boils, sores, infected wounds), or any abnormal source of microbial contamination that could
contaminate food, food contact surfaces, or food packaging materials shall not be allowed to work with these items.
If an employee's illness is not severe and symptoms are not acute, the employee can be assigned to tasks that do not
involve food handling or can be excused from work altogether until he/she is completely well. Illness must not be passed on to
customers or other employees.
3. Cleanliness. Personnel working in direct contact with food, food contact surfaces, and food packaging materials shall
follow hygienic practices to protect against contamination of food:
a. Wear clean, protective outer garments.
b. Maintain adequate personal cleanliness.
c. Wash hands thoroughly (using a nailbrush and a double wash) before beginning work. During working with food, the
single wash method (no nailbrush) is sufficient.
d. Remove unsecured jewelry and other objects that might fall into food and hand jewelry that cannot be adequately
sanitized during periods when food is manipulated by hand. Jewelry of this type, if it cannot be removed, may need to be
covered.
e. Maintain gloves for food handling in an intact, clean, and sanitary condition. The gloves should be impermeable, nonlatex.
f. Wear effective hair restraints (e.g., hairnets, headbands, caps, beard covers).
g. Store clothing and personal belongings away from exposed food or equipment/utensils washing areas.
h. Do not eat food, chew gum, drink beverages, nor use tobacco in food preparation and service areas or equipment/utensil

washing areas.
i. Take any necessary precautions to prevent contamination of food, food contact surfaces, or food packaging materials
with microorganisms or foreign substances such as sweat, hair, cosmetics, tobacco, chemicals, and medicines applied to the skin.
4. Disposable gloves. When employees wear plastic gloves for preparing and packaging food, they shall:
a. Wash their hands both before putting gloves on and after gloves are removed.
b. Change gloves when there is any possibility of cross-contamination.
5. Heavy-duty gloves. Some employees will need to wear heavy-duty, non-disposable gloves to protect their hands from harsh
chemicals (e.g., personnel who wash pots and pans with strong detergent solutions). These employees shall be given their own
personal gloves that will not be shared with any other person, in order to prevent skin cross-infection(s). Employees should
wash their hands before putting on these gloves and after removing them.
6. Hand cuts and abrasions. PICs/supervisors shall observe employees for cuts and abrasions on the hands and any other skin
abrasions on exposed areas of the body. Employees shall not work with any uncovered, ungloved infected cut or abrasion on the
hands. Cuts and abrasions that are not severely infected and do not interfere with an employee's ability to perform tasks shall be
cleaned, disinfected, bandaged, and covered with a waterproof protector such as a properly fitting plastic glove.
7. Contact with blood or body fluids from another person. Before any personnel touch the blood (e.g., if bandaging the
wound of another individual) or any other body fluid such as vomitus of another person, they shall put on properly fitting,
disposable gloves that will prevent the body fluid from entering any cuts or breaks in the skin of their own hands.
8. Personal cleanliness. Every employee must bathe daily and use a deodorant to control body odor. Employees shall use only
mild perfumes or colognes that will not interfere with the aroma of food. Employees shall wear clean, black, closed-toe shoes,
and clean clothing (uniforms and aprons). (Aprons and uniforms will be changed throughout the day if soil is noticeable.)
a. Fingernails. Fingernails shall be neatly trimmed to less than 1/16 inch to make them easier to clean. Employees shall
not wear fingernail polish or artificial fingernails while working, because this material can flake or fall off into food being
prepared or served.
b. Jewelry and hard objects in pockets. Employees shall avoid wearing jewelry on the hands, wrists, neck, and ears, and

will also avoid carrying hard objects such as loose pens, pencils, etc. in outside pockets while preparing and serving food.
Employees are permitted to wear plain wedding bands.
c. Handkerchiefs and facial tissues. Handkerchiefs or facial tissues shall not be carried into the food production or
foodservice areas. Disposable facial tissues shall be available at the hand washing sink where employees can use them and then,
wash their hands. Employees will sneeze or cough by directing their heads away from foods, toward the floor, or into their
shoulder, but NEVER their hands.
d. Chewing gum, smoking, and eating. Employees shall not chew gum when working with food. The gum and/or gumchewer's saliva can find its way into a customer's food. Employees shall not smoke in the kitchen area. Employees who smoke
shall smoke in the designated area and wash their hands afterward. Employees shall not eat or drink while preparing and
handling foods.
e. Personal medication and personal belongings. Employees shall not bring personal medications or personal belongings
into the kitchen or food production area. Medications and personal belongings shall be stored in employee's lockers, away from
exposed food or equipment / utensil washing areas.
9. Handling food. Employees shall always use utensils, plastic gloves, inverted plastic bags, and/or paper sheets to handle and
serve prepared food.
10. Hand and fingertip washing. All employees who prepare food in the kitchen or production area and who serve food shall
wash fingertips and hands according to the following procedure and as often as required by tasks performed. The two methods of
fingertip / hand washing used in foodservice and food production areas are the double washing method (2x) and the single
washing method (1x).
The double wash procedure for hand washing is as follows:
1. Water is turned on so that it runs at 1 to 2 gallons per minute with a temperature of 75 to 110F. The fingernail brush,
fingertips, hands, and lower arms are wet with warm water.
2. An adequate amount (1/8 to 1/4 teaspoon) of hand soap or detergent is applied to the fingernail brush.

3. Under the running water, scrub the fingernails, between fingers, and backs of hands with the fingernail brush until the
soapy lather is gone.
4. Place the nailbrush bristles up so that the bristles can dry. Note that the friction from the nailbrush and rinsing the lather
off the hands is the critical control. The hazardous microorganisms are in the lather, and the microorganisms are only
removed to a safe level when all of the soap is off of the hands, arms, and fingertips.
5. Apply soap again to the hands.
6. Produce lather by rubbing the hands together. Hands and arms, up to the shirt sleeve, should be thoroughly lathered. The
fingernail brush is not used.
7. The lather is rinsed off. The skin will feel clean.
8. Hands and arms are dried with a single-use, disposable towel.
The single wash procedure for hand washing is the same as the second part of the double wash procedure (steps 5, 6, 7, and
8). Hands and lower arms are wet with water. Soap is applied to hand surfaces, and lather is produced by rubbing the skin
surfaces together. Lathering must extend from between fingers up to the shirt sleeves. (A fingernail brush is not used for single
hand washing.) After lathering, hands are rinsed in flowing water and dried with a disposable towel.
Below are examples of mandatory times and hand washing methods that all employees must use to clean and remove
surface contaminants from hand, arm, fingernail, and fingertip surfaces at the kitchen hand wash station.
The double wash procedure shall be used:
Upon beginning a work shift
When entering the kitchen
After using the toilet
After cleaning up vomitus or any fecal material

 After touching sores or bandages

After handling concentrated chemicals.
The single wash procedure shall be used:
Before and after coffee, food, or cigarette breaks
After handling garbage
After handling dirty dishes
Between handling raw and cooked foods
After blowing nose
After touching skin, hair, beard, or soiled apron
As often as necessary to keep hands clean after they become soiled.
11. Unauthorized persons. Unauthorized persons shall not be allowed in the food production and utensil washing areas.
12. The traffic pattern of employees should prevent cross-contamination of the product. Access of personnel and visitors
should be controlled to prevent contamination.
Encl. 1
ORGANIZATION CHART for ____________________________________ (organization)
Name of owner ___________________________________________________________________

Encl. 2
HACCP-TQM TEAM
Effective date ________________________
Member Name

Position / Department
1. Leader / PIC
2.
3.
4.
5.
6.
7.
8.
9.
10.

Encl. 3
JOB RESPONSIBILITIES

Department

Person's Name

Job Responsibilities

Encl. 4
DOUBLE HAND WASH LOG

Name

Time

Verification

Maintenance
Soap refill, time:_________________________ Amount ______________ By ____________________
Paper towel refill, time:___________________ Amount ______________ By ____________________
Sink and nailbrush cleaned, time:___________ Amount ______________ By ____________________
Verification
Date ________________________ Time ______________ Supervisor ___________________________
Date ________________________ Time ______________ Supervisor ___________________________
Date ________________________ Time ______________ Supervisor ___________________________

Encl. 5
EMPLOYEE IMPROVEMENT WORKSHEET
1. Employee name __________________________________________________ Position title _________
Department ___________________________ Supervisor ________________________ Date _______
2. Area for Improvement (Complete both sections)
___ Work performance (task oriented)
___ Work habits (behavior oriented)
----------------------------------------------------------------------------------------------------------------------------------___ Note to file
___ Verbal
___ Written
___ Suspension
___ Suspension pending investigation to terminate
3. Circumstances
Identify the specific undesirable work performance/habit behavior(s) the employee is exhibiting. Explain the impact of these behaviors on the company and what
continuation of these behaviors means. Explain what makes improvement of these behaviors important to you.

4. Action Plan
Describe the expected improvement and/or standards for the future in quantitative terms and a specific date the improvement is to be achieved. Discuss how

performance/behaviors will be monitored to ensure that improvement is maintained.

5. Supervisor's Support
What support, if any, is needed from the supervisor to help the employee succeed?

6. Employee's Plan of Action

What will the employee do to ensure his/her own success?

7. Consequences
Describe next action(s) if desired improvement does not occur and/or is not maintained.

8. Employee's Comments

9. Plan for follow-up discussion

Date ___________________________ Time ___________________ Place __________________

10. Acknowledgments
I have read and understand the contents of this improvement worksheet. I also understand that a copy of this worksheet will be placed in my file. I have been provided a

copy for my personal records.

Employee signature ________________________________ Date ________________
Supervisor signature ________________________________ Date ________________