In the interest of good food hygiene it is important that hands are washed properly and to avoid handling food if ill or the person has cuts or sores on their hands. Germs easily spread through poor personal hygiene and also from cross contamination between raw and cooked foods. Therefore it is imperative for hands to be washed:
A good hand washing technique can considerably reduce the spread of infectious diseases and prevent cross contamination, where possible:
Anti bacterial gel can be used after washing hands but not as a substitute. Antibacterial gel is not effective if hands are visibly dirty.
Cuts and grazes must be covered with a suitable waterproof dressing. Cover all cuts, burns and sores and change dressings regularly. Pay extra attention to any open wounds on hands and arms. The dressing should be brightly coloured (blue plasters) so that it can easily be seen in food if it falls off.
As with all HACCP systems, good personal hygiene and cleanliness of all food storage and preparation areas and equipment is important.
Anyone working with food and developing diarrhoea or vomiting must inform their employer immediately and leave the food preparation area. Consultation should take place with the GP who will advise what action you should take, and may require the person to supply a ‘stool’ sample. If an infection is confirmed the person will be advised when they can return to work