Food Preparation Hygiene

Why you need it

People carry bacteria and viruses on their hands, hair, clothing and skin, and a food handler who is ill can pass illness on through food. Food law requires everyone working with food to keep a high standard of personal cleanliness and wear suitable, clean clothing.

Food handlers must also tell their manager about any illness that could contaminate food.

What it’s for

The checks to make before handling food: wash and dry hands, wear clean clothing with hair tied back, cover cuts with a waterproof dressing, report illness, and keep the area hygienic. It includes the 48-hour rule after vomiting or diarrhoea.

How to use it

1. Put it by the kitchen entrance or changing area, where staff get ready for their shift.
2. Keep blue waterproof dressings in the first aid box so cuts can be covered straight away.
3. Ask staff to report vomiting or diarrhoea before they come in, not when they arrive.
4. Keep phones, bags and other personal items out of food areas.
5. Go through it with every new starter as part of their hygiene training.