![]() ![]() Cuts or wounds on hands of food handlers should be completely covered by suitable waterproof dressings or gloves.Nails should be kept short and unpolished. Hands of food handlers should be kept clean at all times.They should be put inside lockers or cloakrooms away from food preparation areas. Personal effects, such as handbags, footwear, umbrellas and dirty clothing, should not be stored or left in any food preparation area. Shoes should be worn when handling food.Buttons should preferably be avoided on the clothing as they may come off and fall on the food.Note: Failure to observe this is a breach of licensing condition. If they become soiled during food preparation, they should be changed or cleaned as necessary. Only clean and light coloured outer clothing or protective overalls should be worn by food handlers. They should be discarded when damaged, soiled, or after prolonged use. Food handlers should, as far as possible, wear mouth masks when handling food.They should be discarded if damaged, soiled, or when interruptions occur in the operation. Food handlers should wear disposable gloves when handling ready-to-eat food.Heavy make-up, strong perfume or aftershave should be avoided.Jewelry which may easily become detached should not be worn while handling food to avoid them from falling on the food and cause contamination. Food handlers should have their watches, rings and jewelry removed before they work with food.Combing of hair should not be conducted in food handling areas.In the course of handling food, hair should be covered with a clean hat or hair net.Food handlers should preferably keep their hair short.5.2 Personal Hygieneįood handlers should keep all parts of their bodies and clothing clean. Illnesses may be spread to consumers if food handlers suffering from illnesses or with open wounds are allowed to take part in food activities. Some food poisoning bacteria are commonly found on open wounds or cuts of their bodies. Food handlers should eliminate the opportunity for pathogenic micro-organisms from being transferred to food and spread to consumers.įood handlers can carry communicable diseases, especially if they themselves have been infected. Several types of communicable diseases can be transmitted by consumption of food. Note: Any person who engages in handling of food in any food business with open cuts or abrasions on the exposed part of the body not covered with a suitable waterproof dressing commits an offence under section 22(c) of the Food Business Regulation. Bandages and dressings should be changed regularly.Bandages or dressings should preferably not be in flesh-colour, so that they can be easily detected on falling off.Food handlers with open cuts or wounds on the exposed parts of their bodies should not be allowed to handle food or to come into contact with food utensils, equipment and food contact surfaces, unless such cuts / wounds are completely protected by impermeable or waterproof gloves or dressings. ![]() Note: Any person who permits persons suffering from a condition mentioned in (a) or (c) to take part in food handling activities commits an offence under section 24 of the Food Business Regulation.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |