Guidance on hygiene for staff in catering premises who handle food. Also available to download below as a leaflet in PDF format.
High-risk foods require maximum possible hygiene precautions when handled because they are particularly liable to the growth of food poisoning bacteria.
High-risk foods are products or ingredients that are ready-to-eat - eaten without applied treatment such as cooking immediately before eating that would destroy food poisoning bacteria.
Hygiene Essentials for Catering Staff
If you are engaged in handling high risk foods, remember by law you must observe the following essentials of personal hygiene:
- Appropriate protective clothing should be worn including hair protection. Hair should be well protected against any possible fall finding its way into the food
- You must not cough, sneeze, pick your nose or wipe it on sleeve, spit, test food with fingers, or otherwise touch your mouth, skin, hair etc whilst handling/serving food
- Finger nails should be kept short and clean regardless use of gloves when serving food; false nails should not be worn when handling food as these might fall into food
- Jewellery should be kept to the minimum, particularly rings, watches etc as these harbour harmful bacteria; there is also the risk that these might fall into food
- Cuts, open wounds, sores etc should always be covered with catering blue waterproof plaster
- Do not smoke, eat or drink in food preparation or service areas, including behind counters and bars
Hand washing is the most important aspect of personal hygiene for food handlers.
This section has guidance on effective hand washing, to prevent cross-contamination of food and avoid causing food poisoning.
