Good Hygiene for Caterers
Posted by amanda c on October 23, 2009.
Personal Hygiene
The single most effective and the most important part of contolling cross-contamination and the spread of germs, bacteria and viruses is to ALWAYS wash your hands before handling any food. The standard guidelines for effective hand washing can be found here. We also supply a range of products and solutions to meet the needs of most catering establishments.
.It is important that those working with food always wear clean work clothes, and preferably change into these just before starting work. The work clothes preferably should not be worn outside the food preperation areas if possible. Clothes worn outside can carry in dirt and bacteria increasing the risk of cross-contamination. At Adcocks we offer a range of catering wear suitable for most extablishments. Work Clothes should be long sleeved, light coloured (to easily show up dirt) and have no external pockets. This helps prevent skin coming into contact with food and fluff, fibres, etc. from inside the pockets transferring to the food itself.
In order to keep work clothes clean and to prevent cross-contamination through spills, you should always wear an apron over your clothes which can be easily removed between jobs. Preferably wear disposable aprons which can be simply thrown away and replaced with a new one at each job or work station.
You should always tie back longer hair, and everyone should wear a hat or hairnet to prevent loose hair from dropping into food. In some instances it may even be necessary for those with beards to cover these with a Beard Mask
Jewellery and watches should be removed when handling food, as in addition to the danger of them becoming loose and falling into the food, they can also carry dirt and bacteria which can be transferred.
Finally you should avoid touching your face, mouth and nose, eating, drinking or chewing gum when preparing food to minimise the spread of germs, bactria and viruses.
Employers are required to ensure that staff are fully trained to comply with the above measures, and in the case of failing, re-training may need to be undertaken. It would be helpful for employers to provide an area in which food handlers can change when they arrive at work, and before leaving for home. Spare aprons, hairnets, hats and coveralls should be kept on the premises for visitors that have access to food preparation areas.
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