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Chapter 4 Basic requirements for a Food Safety Plan B. Personal hygiene Good personal hygiene is essential to ensure food safety. Food poisoning bacteria may be present on the skin and in the nose of healthy people. All food handlers must therefore maintain a high standard of personal hygiene and cleanliness in order to avoid transferring food poisoning micro-organisms to food. The following points need to be considered by all food handlers: Handwashing Hands must be washed: • Before working • Before preparing food • After going to toilets • After handling raw foods • After licking fingers, coughing, sneezing, eating, drinking or smoking • After touching ears, nose, hair, mouth or other bare body parts • After touching pimples or sores • After handling waste • After carrying out cleaning duties • After changing soiled clothes • After handling animals • After any other unhygienic practices Wet hands with warm running water How to wash your hands Apply soap Rub hands for 20 seconds (If necessary, use a nail brush to clean nails. However, the brush must be kept clean and sanitary.) 18 Rinse hands thoroughly Dry hands with a paper towel (the paper towel can then be used to turn off the tap) Turn off the tap with the paper towel
Chapter 4 Basic requirements for a Food Safety Plan Hand care • Keep fingernails short and clean • Cover all wounds or cuts on hands or arms completely with bright-coloured waterproof wound strip • Wear disposable gloves if there is a wound on hands. Change both gloves and wound strip regularly Clothing and appearance • Uniforms and aprons (or clothes) should be clean at the beginning of a work shift • Wear a hair restraint (hat or hairnet) • Avoid wearing jewellery while handling and preparing food • Avoid using strong perfumes/after-shaves • Do not wear uniforms/aprons outside the food preparation area Personal hygiene practices while handling food • Avoid touching nose, mouth, hair and skin during food preparation • Do not smoke in food premises • Do not cough or sneeze directly onto food. Wash hands after coughing or sneezing • Wash hands after blowing nose • Use disposable tissues to wipe hands Infection • Food handlers should be free from any illnesses such as gastroenteritis or flu • Cease working and report to the manager when feeling ill 19
Page 2 and 3: Contents Chapter 1 Introduction 1 C
Page 4 and 5: Chapter 2 What is a Food Safety Pla
Page 6 and 7: Chapter 3 How to implement a Food S
Page 8 and 9: Chapter 3 How to implement a Food S
Page 10 and 11: 8 Chapter 3 How to implement a Food
Page 12 and 13: 10 Chapter 3 How to implement a Foo
Page 18 and 19: Chapter 4 Basic requirements for a
Page 26 and 27: Appendix 1 Main factors contributin
Page 28 and 29: Appendix 2 Examples of hazards A ha
Page 30 and 31: 28 Food Safety Plan Worksheet Stage
Page 32 and 33: 30 Unqualified Suppliers Record For
Page 34 and 35: 32 Record Form for Receiving Frozen
Page 36 and 37: 34 Record Form for Receiving Dry Pr
Page 38 and 39: Appendix 12 Corrective Action Recor
Page 40 and 41: Appendix 14 Pest Control Inspection
Page 42 and 43: Appendix 16 Staff Training Record F
Page 44 and 45: Appendix 18 Food Safety Plan Manage
Page 46 and 47: Appendix 18 IV. Waste Disposal Stan
Page 48 and 49: Appendix 18 Stage Control limits Ye
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