It is vital that good standards of personal hygiene are maintained by food handlers. Contaminated hands will spread bacteria around a kitchen very quickly.
To prevent cross contamination of food it is essential to wash your hands frequently. Examples include:
Use warm water and preferably antibacterial soap.
After wetting hands, apply soap and use the following procedure to clean your hands thoroughly:
In addition, it is important that staff maintain a high degree of personal hygiene with regard their personal habits. For example:
All cuts, wounds or sores should be covered with a waterproof dressing.
Over-clothing should be clean and present no risk of contamination to food.
Hair should be tidy and covered where necessary to prevent the risk of it falling into food.
Staff should report to their supervisor if they have had symptoms of diarrhoea, vomiting, nausea, abdominal cramps or fever. These may be indications that they have or have had food poisoning. They should also inform their supervisor if they have infected cuts or wounds, boils or sores that may lead to the contamination of foods.