Personal illness, employee's responsibilities
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Guidelines for Personal Cleanliness and Hygiene in Food Handling Areas
Reporting Illness and Maintaining Cleanliness
Responsibilities for food handlers regarding illness and personal hygiene:
- Report immediately to the manager if you have an illness likely to be passed on through food or are using skin creams that could contaminate food.
- Exclude yourself from food handling duties if symptoms develop at work.
- Maintain high personal cleanliness and wear suitable, clean, and protective clothing.
Handwashing Best Practices
Key actions for effective handwashing to prevent contamination:
- Wash hands thoroughly with soap and warm water before handling food, especially after using the toilet.
- Wash hands after handling raw food, changing dressings, touching open wounds, or contact with faeces, vomit, animals, waste, bins, cleaning, and after breaks.
- Regularly wash hands throughout the day, especially after touching face, nose, mouth, ears, or hair.
- Dry hands thoroughly to prevent bacteria spread, especially focusing on the back of hands and tops of fingertips around nails.
- Keep nails short to facilitate effective handwashing; use liquid soap to clean under long nails.
Use of Gloves
Understanding the role of gloves in hygiene and their limitations:
- Gloves can cover damaged skin and protect against dermatitis from prolonged food handling and wet work.
- Gloves are not a substitute for proper hand hygiene; hands and gloves can both harbour bacteria.
- Change gloves regularly and wash hands before wearing new gloves.
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