Basic Food Hygiene

Facilities

Water Supply …. An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control, should be available whenever necessary to ensure the safety and suitability of food.
Potable water should be as specified in the latest edition of WHO Guidelines for Drinking Water Quality, or water of a higher standard. Non-potable water (for use in, for example, fire control, steam production, refrigeration and other similar purposes where it would not contaminate food), shall have a separate system. Non-potable water systems shall be identified and shall not connect with, or allow reflux into, potable water systems.

Drainage and Waste Disposal  …
.  Adequate drainage and waste disposal systems and facilities should be provided. They should be designed and constructed so that the risk of contaminating food or the potable water supply is avoided.

Cleaning ….. Adequate facilities, suitably designated, should be provided for cleaning food, utensils and equipment. Such facilities should have an adequate supply of hot and cold potable water where appropriate.

Personnel Hygiene Facilities and Toilets   ….   Personnel hygiene facilities should be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Where appropriate, facilities should include:
– adequate means of hygienically washing and drying hands, including wash basins and a supply of hot and cold (or suitably temperature controlled) water;
– lavatories of appropriate hygienic design; and
– adequate changing facilities for personnel.

Personal Hygiene

Health Status ……People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, should not be allowed to enter any food handling area if there is a likelihood of their contaminating food. Any person so affected should immediately report illness or symptoms of illness to the management.
Medical examination of a food handler should be carried out if clinically or epidemiologically indicated.

Illness and Injuries …..Conditions which should be reported to management so that any need for medical examination and/or possible exclusion from food handling can be considered, include:
– jaundice
– diarrhea
– vomiting
– fever sore throat with fever
– visibly infected skin lesions (boils, cuts, etc.)
– discharges from the ear, eye or nose

Personal Cleanliness ……Food handlers should maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head covering, and footwear. Cuts and wounds, where personnel are permitted to continue working, should be covered by suitable waterproof dressings.
Personnel should always wash their hands when personal cleanliness may affect food safety, for example:
– at the start of food handling activities;
– immediately after using the toilet; and
– after handling raw food or any contaminated material, where this could result in contamination of other food items; they should avoid handling ready-to-eat food, where appropriate.

Personal Behaviors ….People engaged in food handling activities should refrain from behavior which could result in contamination of food, for example:
– smoking;
– spitting;
– chewing or eating;
– sneezing or coughing over unprotected food.
Personal effects such as jewelery, watches, pins or other items should not be worn or brought into food handling areas if they pose a threat to the safety and suitability of food.
Visitors

Visitors to food manufacturing, processing or handling areas should, where appropriate, wear protective clothing and adhere to the other personal hygiene provisions in this section.

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