NON-MANAGEMENT STAFF TRAINING

April 4, 2011Human Resources

Agenda

Personal Hygiene

Dress Code

Food Handling

Serving Employees and Guests

Office Memo

Personal Hygiene

What to Avoid

Touching hair

with bare hands

Nose picking Sneezing/coughin

g without cover

Eating ‘Paan’ in

the office

Eating ‘Gutka’ in the

office

Eating ‘Chaaliya’

in the office

Body Odor

Nail Biting

What Should be done

Fingernails and

toenails should be

clean and trimmed

Hair must

be short,

clean and

trimmed

Regular

shave OR

clean beard

Daily bath/shower Frequent Hand

washing

Brushing your teeth

daily

Using

perfume/cologne or

body talc

Using clean clothes &

accessories

Dress Code

What to Avoid

Wearing slippers (Chappal) and sandal in

office premises. Wearing

wrinkled/rumpled shirt or

pant to office

Wearing shoes

without socks

Wearing clothes

other than

company

provided uniforms

on duty

Wearing dirty or untidy

clothes to office

What Should be done

Wearing company

provided uniform to

office on all working

days. Uniforms should

be clean and properly

ironed.

Only formal closed

shoes are allowed

during office hours. They

can be avoided in case

of any foot injury

Two sets of uniforms are

provided by the administration.

Staff has to manage the

cleaning of uniforms on

daily/alternate days basis

One pair of shoes

is provided by the

administration.

Staff has to ensure

that they polish

and clean them

daily.

Shoes are

supposed to be

worn with socks

only. Prefer using

formal colors.

Food Handling

What to Avoid

Using bare hands to

handle food

Old utensils which

are not

functioning

properly

Dirty utensils or those items

which were not

washed/cleaned the same

day

Piling up too many

items in the

sink/basin

Stains on the uniform

while handling food

Dirty stove on which

food is being heated

If an employee is

sick. He shouldn’t

handle food till he

gets cured

What Should be done

Clean Utensils Clean Crockery Clean

Cutlery

Clean Kitchen Area

Use of gloves Use of

Apron

Folding uniform

sleeves

Wiping off

utensils, crockery and

cutlery before

using/serving with a

clean cloth/napkin

Serving Employees and Guests

What to Avoid

Being clumsy while

serving

Dirty table even after the

employee who was having

food on it has left and

other employee is there to

sit

Food not heated properly

especially frozen food.

Wet crockery Chipped or burnt

crockery

Crockery not washed

properly or wiped with

a dirty cloth which

causes it to look dirty

Serving one

employee’s lunch to

another employee

Using dirty cloth

to wipe off

crockery

What Should be done

Wiping wet

crockery with a

disposable

tissue towel

before serving

Taking assistance

from the employee

incase if once isn't

sure about the heating

temperature

Only clean and

proper crockery

to be used for

serving

Serving table

to be kept

clean

throughout

lunch timings

Incase of any special

requirement like cutting of

a vegetable for salad. One

should seek assistance of

the person who has

requested it to know

his/her requirements

Using table spoon for

main course and tea

spoon for any

dessert. Also

, serving fork and

knife according to the

need of the employee

Having a facilitator attitude.

Listening to the requests of

employees and accepting

mistakes where ever required.

Also, keeping a formal tone

while referring to employees.

Office Memo: Dress and hygiene

standards for Non – Management staff

Copies of the memo translated in Urdu will be given to the

staff