Basic requirements of a Food Safety Plan

Checklist for Personal Hygiene Practices of Food-handlers

tick Uniforms, aprons (or clothes) should be clean at the beginning of a work shift

tick Wear a hair restraint (hat or hairnet)

tick Keep fingernails short and clean

tick Avoid touching nose, mouth, hair and skin during food preparation

tick Do not smoke in food premises

tick Do not cough or sneeze directly onto food. Wash hands after coughing or sneezing

tick Wash your hands after blowing your nose

tick Avoid wearing jewellery while handling and preparing food

tick Avoid using strong perfumes/after shaves

tick Do not wear uniforms or aprons outside the food preparation area

tick Cover all wounds or cuts on hands or arms completely with bright-coloured waterproof wound strip

tick Wear disposable gloves if there is a wound on the hand. Change both gloves and wound strip regularly

tick Food handlers to be free from any illnesses such as gastro or the flu

tick Cease work and report to the manager while ill

Hands must be washed before:
Hands must be washed before:

tick Working

tick Handling food and utensils

Hands must be washed after:

tick Using the toilet

tick Handling raw food

tick Coughing, sneezing, eating, drinking or smoking

tick Licking fingers

tick Every break

tick Touching pimples or sores

tick Handling waste

tick Carrying out cleaning duties

tick Changing soiled clothes

tick Touching ears, nose, hair, mouth, or other bare body parts

tick Handling animals

tick Any other unhygienic practice