Hygiene standards prevent contamination and protect consumer health. Coffee operations involve frequent contact with food, water, and equipment, making sanitation critical.
Personal hygiene includes handwashing, protective clothing, and illness reporting. Environmental hygiene involves cleaning schedules, pest control, and waste management.
Sanitation protocols must be documented and enforced consistently. Informal practices increase risk and undermine compliance efforts.
Training ensures staff understand not only what to do but why it matters. Hygiene culture is built through leadership example and reinforcement.
Strong hygiene standards reduce risk and reinforce professionalism in coffee service.
