08 · FOOD HANDLER

Personal hygiene and food handler habits

Hands and staff habits are essential factors in preventing contamination. Hygiene practices must be adapted to the tasks and the level of risk.

Hand washing

5. Wet hands with water and apply soap.
6. Rub palms, backs of hands, between fingers, thumbs, fingertips and wrists carefully.
7. Rinse with plenty of water.
8. Dry using a hygienic method, preferably single-use towels where this is the established system.
9. Avoid touching contaminated surfaces immediately after washing.

When?

• Before starting to handle food.
• After using the toilet.
• After handling waste.
• After handling raw food and before touching ready-to-eat food.
• After coughing, sneezing, blowing the nose, eating, smoking or touching the face/hair.
• After handling money or potentially contaminated objects when required by the activity.

Clothing, hair and personal objects

• Keep work clothing clean and suitable for the position.
• Protect hair when there is a risk of it falling onto food.
• Avoid jewellery or objects that could fall, contaminate food or make correct hygiene difficult.
• Keep fingernails clean and hygienic.
• Gloves do not replace hand washing; they must be used correctly and changed when necessary.

Health and injuries

Workers must inform the company of any situation that could affect food safety, especially symptoms or injuries that could create a contamination risk. The company must apply risk-based measures and its procedures. Current legislation does not establish a general rule requiring an annual medical examination for all food handlers.