Food Hygiene
Health of Food Handlers
Food Handlers have the ability to be the source of contamination of food or food contact surfaces.
- They may be carriers of disease such as Hepatitis A or salmonellosis. Coming into contact with food, or food contact surfaces, may transfer the contamination from the food handler to food or food contact surfaces,
- Bacteria may be passed from the body into the faeces and if hands are not washed adequately after going to the toilet, then these bacteria may be transferred to food or food contact surfaces,
- Cuts and sores, boils and pimples will contain high levels of bacteria such as Staphylococcus aureus. Picking or squeezing such sites, if infected, may lead to contamination of the hands.
- The nose and throat are often contaminated with Staphylococcus aureus. So sneezing coughing or nose picking can lead to the spread of this bacteria to food or food contact surfaces.
- If a food handler is ill with diarrhoea, vomiting, or even runny nose or coughing, coming into close contact or proximity to food or food contact surfaces, may lead to potential contamination.
Hygienic practices
To reduce the risk of being the source of any food contamination, food handlers should adhere to the following basic rules:
- Wear ‘travelling clothes’ on your way to work and change in to your food handling clothes when you arrive.
- Ensure that clothing is clean and free from any matter that could falloff and contaminate food. If clothing has become dirty, then consider changing it.
- Do not wear anything on your clothing, for example badges, or pencils or other material in your top pocket that could fall into food.
- Always wash your hands:
- Before handling ready to eat foods
- After handling raw foods
- After going to the toilet
- After touching your mouth, ears nose or hair
- Before and after eating
- After smoking
- After coughing or sneezing
- After handling any dirty or contaminated material
- If a food handler is ill or suffering from a disease or complaint that could possibly lead to contamination of food or food contact surfaces, the food handler should:
- Notify their employer immediately
- Not do anything that is likely to contaminate food or food contact surfaces
- Some of the diseases, symptoms or conditions that could lead to contamination include:
- Hepatitis A
- Salmonellosis
- Gastroenteritis
- Giardia
- Diarrhoea
- Vomiting
- Discharge from any bodily orifice
- Coughing or sneezing
- Cuts, boils, sores or other wounds
- Eczema or dermatitis
