Health & Hygiene Requirements for Food Handlers (Show all)

Hygiene of Food Handlers - Do food handlers exercise good hygiene practices?

Guidance		When undertaking any food handling activity, food handlers must: take all practical measures to ensure their body, anything from their body, and anything they are wearing does not contaminate food or food contact surfaces; take all practical measures to prevent unnecessary contact with ready-to-eat food; ensure clothing is appropriately clean for all food handling activities; on exposed parts of their body (e.g. hands) only use bandages and dressings that are completely covered with a waterproof covering; not eat over unprotected food or food contact surfaces; not sneeze, blow or cough over unprotected food or food contact surfaces; not spit, smoke or use tobacco in areas in which food is handled; and not urinate or defecate except in a toilet [see Standard 3.2.2 cl 15(1)]. Examples of items that can contaminate food include false nails, hair pins and buttons. To mitigate the risk of contamination occurring food handlers should take all practical measures to ensure that these items do not come in contact with food or food contact surfaces.
Non-compliance	Minor	N/A
	Major	A food handler wearing clothing or accessories which unnecessary contact food or food contact surfaces. E.g. a loose wrist bangle or long sleeves contact the food being handled. A food handler has had unnecessary contact with ready-to-eat food when an alternative such as tongs, implements, gloves or other barriers could be used. E.g. food handler uses hands to separate slices or cake or place items on a plate. A food handler found with soiled or dirty clothing or long unsecured hair that may contaminate food or food contact surfaces. E.g. unclean apron or clothing that has been worn more than 1 day without washing and long hair is not secured and falls forward over the shoulders. A food handler sneezes or coughs over unprotected food or food surfaces. A food handler is seen, or is known to have eaten over unprotected food or food contact surfaces. A food handler smoking, or using tobacco products in an area where food is being handled. A food handler using absorbent bandages or dressings without the use of a protective glove.
	Critical	A food handler with open wounds directly handling food, where the handler’s wounds are likely to contaminate the food. A food handler urinating or defecated within a food preparation area other than in a toilet facility.