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Personal hygiene (PDF)


  • pg 1
									Safe method:
Personal hygiene
It is vital for staff to follow good personal hygiene
practices to help prevent bacteria from spreading to food.

Safety point                                   Why?                                        How do you do this?
Staff should always wash their hands           Handwashing is one of the best ways         Are all staff trained to wash their
before preparing food. (See the ‘Clear         to prevent harmful bacteria from            hands before preparing food?
and clean as you go’ method in the             spreading.                                  Yes           No
Cleaning section.)

All staff should wear clean clothes when       Clothes can bring dirt and bacteria into    Do your staff wear clean work
working with food. Ideally, they should        food preparation areas. Wearing clean       clothes?
change into clean work clothes before          clothes helps to prevent this.              Yes        No
starting work and not wear these clothes
outside food preparation areas.                                                            Do your staff change clothes
                                                                                           before starting work?
Ideally, work clothes should be                This prevents skin from touching food       Yes         No
long-sleeved and light-coloured (to show       and helps to stop hairs, fibres and the
                                                                                           Describe your staff’s work
the dirt) with no external pockets.            contents of pockets (which can carry
                                                                                           clothes here:
                                               bacteria) getting into food.

It is a good idea for staff to wear clean or   Aprons help to stop dirt and bacteria       What type of aprons do you use?
disposable aprons over their work clothes,     from getting onto work clothes and
especially when working with raw               they can be removed easily for
meat/poultry or eggs.                          washing, or thrown away if disposable.

                                                                                           Which tasks do you use them for?

It is good practice                            If hair is not tied                         Do staff keep hair tied back?
for staff to keep                              back or covered,                            Yes        No
hair tied back                                 it is more likely
and wear a hat                                 to fall into food
or hairnet when                                and staff are                               Do staff wear hats or hairnets
preparing food.                                more likely to                              when preparing food?
                                               touch their hair.                           Yes        No

Staff should not wear watches or               Watches and jewellery can collect and       Do your staff take off watches and
jewellery when preparing food                  spread dirt and harmful bacteria, or fall   jewellery before preparing food?
(except a wedding band).                       in the food.                                Yes        No

Staff should not smoke, drink, eat or chew     All of these lead to staff touching their   Are staff trained not to do
gum while handling food.                       face or mouth. Harmful bacteria can be      these things?
Staff should also avoid touching their face    spread from someone’s face or mouth to      Yes         No
or nose, or coughing and sneezing.             their hands and then onto food.
Fitness for work
Safety point                                                        Why?
Staff should be ‘fit for work’ at all times. This means that they   People who are not ‘fit for work’ could spread harmful
must not be suffering from, or carrying, an illness or disease      bacteria to food.
that could cause a problem with food safety.

Any member of staff who has diarrhoea and/or vomiting               People suffering from these symptoms often carry harmful
should report it to their manager immediately and either stay       bacteria on their hands and can spread them
at home or go home straight away.                                   to food or equipment they touch.

Staff who have had diarrhoea and/or vomiting should                 Even if the diarrhoea and vomiting has stopped, someone
not return to work until they have had no symptoms                  can still carry harmful bacteria for 48 hours afterwards.
for 48 hours.

Staff should tell their manager if they have any cuts or sores      Cuts and sores can carry harmful bacteria. Covering them
and these should be completely covered with a brightly              prevents bacteria spreading to food.
coloured waterproof dressing.

What to do if things go wrong                                       How to stop this happening again
• If staff are not ‘fit for work’, move them out of food            • Train staff again on this safe method.
  handling areas or send them home. Throw away any                  • Improve staff supervision.
  unwrapped foods they have handled.

          Write down what went wrong and what you did about it in your diary.                                                  Diary

Manage it                             Why?                                               How do you do this?
Make sure that all staff              This is so they understand how some types of       Make a note in your diary of
understand the importance of          illness can affect the safety of food and that     when you have trained staff
being ‘fit for work’ and what they    they must tell their manager if they               on this safe method.
need to report.                       have these types of illness.

It is a good idea to have a           Clothes could be a source of bacteria              Where do staff change and store
separate area where staff can         if they are left lying around.                     their outdoor clothes?
change and store their outdoor

It is good practice to keep a         Anyone entering the kitchen can bring              Where do you keep clean
clean set of work clothes or          in bacteria on their clothes.                      uniforms/disposable aprons?
disposable aprons for visitors.


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