The law requires a high standard of personal cleanliness for everyone working in a food establishment.

SICKNESS

Food handlers must not work if they are suffering from any disease, particularly involving vomiting and diarrhoea. Any symptoms of illness should be reported to managers or proprietors, as early as possible, to prevent the likelihood of contamination to food. Food handlers suffering from vomiting or diarrhoea should not return to work unless they have been clear of symptoms for at least 48 hours.
Any illness suffered while on holiday should be reported to employers before returning to work, particularly if there has been less than 48 hour since the last symptoms.

PROTECTIVE OVERCLOTHING
Clothing must be clean and changed regularly to protect food from the risk of contamination. Staff must wear appropriate protective over clothing kept solely for the food room to protect food from contamination. Head covering should be worn, if appropriate, eg. by food handlers with long hair. Food handlers should not travel to work in protective clothing.
Outdoor clothing and personal effects should be stored away from food handling areas.
Visitors to food preparation areas should be provided with protective clothing and should be encouraged to wash their hands before touching equipment etc.

HAND WASHING
Hands should be washed:

Hands should be washed at a designated wash hand basin using hot and cold water (or water suitably mixed), soap and hygienic hand drying materials. Paper towels are recommended. Where fabric towels are used these should be changed frequently and washed in a boil wash.
Any cuts or lesions on the skin must be covered with a waterproof dressing.

JEWELLERY & COSMETICS
Cosmetics may taint foods and jewellery may trap dirt or become loose and fall into food. Only plain wedding bands or sleeper earrings should be worn by food handlers. Finger nails should be short and free from dirt. Hair must be clean and held back, or covered, if it is long.

EATING & DRINKING
Food handlers must not eat or drink whilst handling food. It is acceptable for cooks to taste dishes during their preparation provided this does not contaminate foods.

Food handlers must not smoke or spit in the food handling area.


This Guidance Sheet contains basic information only. For more detailed and authoritative advice you should refer to the relevant Industry Guide to Good Hygiene Practice available from the Environmental Health Department on 823000.