CBCC WH&S Policy & Procedures - Coolum Beach Christian College

Handling of Food:
Good hygiene is essential for food handlers.
Hands should be washed in antiseptic and water before handling any food.
Gloves should be worn if any wounds, cuts, lesions or burns are present on hands.
Hair should be tied back.
Good housekeeping practices must be maintained.
General health must be maintained.
Persons suffering from any communicable disease or infections (such as hepatitis B,
salmonella) should not handle food. This should be confidentially handled by the
manager.
Control of Vector Borne Diseases:
Risk assessment will be conducted and high risk areas controlled.
Vectors will be controlled in an environmentally sensitive manner with a low risk to the
health of employees and guests.
All staff will be advised as to areas of high risk and have access to a low toxicity
repellent.
All staff exposed to ticks are advised to remove clothing carefully and check for ticks
after work each day. Ticks should be removed in the following manner by trained
personnel:
- Use tweezers or blunt ended forceps and grasp the tick as close to the skin
surface as possible.
- Pull tweezers upward with steady even pressure. Do not twist or jerk the
tick as this may cause the mouth part to drop off. If the mouth part is left in
the skin, it still can release more toxin or produce granulomata.
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Manual.doc