Handwashing and proper glove use are the first line of defense in any foodservice operation. For employees with dyslexia, dense text and complex instructions can become a barrier to mastering these essential steps.
Plain language guides break that barrier down. Short sentences, bullet points, and clear headings reduce cognitive load, while a readable font and generous line spacing support decoding. When the wording is simple and the layout uncluttered, the core actions become obvious.
A practical design includes a numbered list of steps, each paired with a simple icon that depicts the action, for example, a faucet symbol for turning on water and a glove silhouette for donning gloves. Avoid jargon such as “sanitize” in the main instruction; instead use “clean thoroughly.” Highlight critical points in bold rather than relying on color alone.
When employees can read and understand the handwashing protocol at a glance, they are more likely to follow it consistently. This not only protects the food they handle but also builds confidence and reduces the need for constant supervision, benefiting the entire kitchen crew.
Managers should incorporate these plain language guides into onboarding and ongoing training. By treating the guide as a universal tool, the kitchen becomes a more inclusive environment where every worker can perform food safety tasks reliably.