Code - 4. Personal Hygiene 4. Introduction Good personal hygiene is essential to ensure food is not contaminated with food poisoning or food spoilage bacteria. Scratching the head and nose can result in bacteria being transferred by hands onto food. To prevent contamination, every person in a food handling area, even if not actively handling food, must maintain a high standard of personal hygiene and cleanliness.
Customers like to see clean and tidy food handlers.
Provide a hand basin supplied with soap, clean towels or paper towels or other hand drying equipment and an adequate supply of hot and cold running water through a single outlet. The supply of water should not require the device to be turned off using hands. Consult your EHO for further advice. Keep a record of illness among employees. Be satisfied that an employee has been medically certified as fit to resume work as a food handler.