Even though you give your staff food hygiene training, you may from time to time have to remind them why it is so important to know the basic rules.
RECIPE FOR SUCCESS INGREDIENT CARDS
Ingredient 1: Food hygiene for food handlers
Food hygiene for food handlers?
Correct personal hygiene and sanitation practices are essential to make sure you and your staff do not contaminate food.
Do make sure that your staff washes their hands thoroughly. This is essential to prevent harmful bacteria from being transmitted from people’s hands to food, surfaces, and equipment.
Hands should always be washed:
- after a break or going to the toilet
- before preparing and handling foods
- after blowing their noses
- after scratching his/her head or touching their hair
- after emptying the rubbish bin
- after touching raw food
- after sweeping the floor or cleaning
In addition to hand washing, good personal hygiene is also very important. Staff must:
- not wear jewellery on hands and wrists, as bacteria can become caught in jewellery and contaminate food
- tie back or cover hair
- keep fingernails short, clean, and without nail polish. Cracked and long nails can harbour bacteria and nail polish can flake into food
- wear uniforms or aprons that are laundered daily
- cover cuts and sores with a waterproof, brightly coloured plaster
- not prepare food when they are ill, particularly if they have cold symptoms, vomiting, diarrhea, or skin infections on the hand. Staff to advise work supervisors if they are ill.
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