Food and Environmental Hygiene Department

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Information

Basic requirements of a Food Safety Plan

Checklist for Personal Hygiene Practices of Food-handlers

	Uniforms, aprons (or clothes) should be clean at the beginning of a work shift
	Wear a hair restraint (hat or hairnet)
	Keep fingernails short and clean
	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 your hands after blowing your nose
	Avoid wearing jewellery while handling and preparing food
	Avoid using strong perfumes/after shaves
	Do not wear uniforms or aprons outside the food preparation area
	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 the hand. Change both gloves and wound strip regularly
	Food handlers to be free from any illnesses such as gastro or the flu
	Cease work and report to the manager while ill
*Hands must be washed before:*
	Working
	Handling food and utensils
*Hands must be washed after:*
	Using the toilet
	Handling raw food
	Coughing, sneezing, eating, drinking or smoking
	Licking fingers
	Every break
	Touching pimples or sores
	Handling waste
	Carrying out cleaning duties
	Changing soiled clothes
	Touching ears, nose, hair, mouth, or other bare body parts
	Handling animals
	Any other unhygienic practice