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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:

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