Stepping into Management Knowledge

Food Safety Training

3.15

PERSONAL HYGIENE, UNIFORM AND SICKNESS

PURPOSE OF THE TRAINING EXERCISE: To ensure that all team members understand the rules of Personal Hygiene

REFERENCE AID: Safety Policy Ref. 7.30 Personal Hygiene and Uniform

TRAINING METHOD: This exercise is run as a question and answer session. Discuss correct answers with the group.

EXPLAIN TO THE GROUP: 

Every person working in a food handling area must maintain a high degree of personal cleanliness and shall wear suitable, clean clothing and where appropriate protective clothing  All healthy people carry bacteria on their bodies. If we don’t follow the correct rules of personal hygiene these bacteria can cause food poisoning.  As food handlers, we have a legal responsibility to maintain the highest standards of personal hygiene at all times.  In this training session we are going to discuss the rules relating to:  Personal Hygiene  The importance of wearing a clean uniform  Rules relating to wearing jewellery  The rules relating to illness Personal Hygiene All food handlers must apply good personal hygiene at all times:  Clean hair and hands with short clean nails  Long hair must be tied back and covered with a hair net if not covered by a hat  Nail varnish, false nails and jewellery including watches must not be worn, except plain wedding bands  Rings and studs are not allowed in exposed parts of the body such as noses and eyebrows  Biting nails, licking fingers, sneezing over food and coughing is not allowed to prevent the risk of spreading bacteria  Outdoor clothing and other personal effects must not be stored in food rooms ASK QUESTION TO GROUP: 1 - Food Hygiene Training Food handlers must wash and dry their hands thoroughly at the start of work and regularly through the shift, but when should this always be done? CONFIRM CORRECT ANSWERS:  There will be many answers to this, some examples are listed below:  After going to the toilet  After handling raw foods (or after removing plastic gloves)  Having a break, eating, drinking or smoking  Handling rubbish and waste  After touching hair, face nose etc. EXPLAIN TO THE GROUP:

Safety Assurance March 2016

Food Safety 3.15