Personal Hygiene in Food Safety
High standards of personal hygiene are essential to reduce the risk of foodborne illness and prerequisite to the implementation of HACCP. The risks associated with food handlers contaminating high risk foods with low dose organisms such as norovirus, hepatitis etc. should never be underestimated.
It must not be assumed that good personal hygiene is common sense and that it will be implemented automatically by your staff. Personal hygiene of staff is a management responsibility and must be dealt with proactively.
Strict staff training and precise policies and procedures are a must in any food business to ensure food handlers do not contaminate food. New staff must be trained at induction and the rules need to be displayed on notice boards around the site. Competency-based testing is essential to maintain high standards of hygiene.
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- Medical Screening (pre-employment questionnaire)
- Sickness Reporting (return to work questionnaire)
- Protective Clothing
- Hand Washing
- Eating and drinking rules
- First aid
- Finger nails
- Nail Varnish
- False Eyelashes
- Smoking, E-Cigarettes and all smoking aparatus