Personal health and hygiene

People are the most common sources of food-poisoning bacteria. Bacteria are present in our waste, skin, noses, saliva, cuts and sores. People may carry and pass on these bacteria without realising.

Bacteria can be transferred to food from unclean surfaces, unclean hands, unclean equipment and other foods. Bacteria can cause food poisoning, which can be a serious illness and may cause death.

Food handlers need to be particularly careful.

They may contaminate food from their hands directly to:

• food
• equipment used to prepare food
• packaging
• eating and drinking utensils used by customers.

Handwashing

Handwashing is very important and must be done properly.

You must:

• wash your hands in a designated hand wash basin
• thoroughly wash hands in warm running water using soap or other cleanser – do not use a bowl of water
• thoroughly dry hands on a single-use towel.

Do not wash hands in sinks that are used for washing equipment or food.

Food handlers must not clean toilet facilities. This should be done by someone who is not a food handler.

Go to how to wash your hands.

Personal hygiene for food handlers

You must:

• Wash and dry your hands whenever you think they are contaminated.
• Prevent anything from your body contaminating food.
• Don’t sit on food preparation benches.
• Don’t leave your personal belongings on the benches.
• Cover exposed sores with a waterproof dressing or disposable gloves.
• Wash your hands and change your gloves regularly.
• Wear clean outer clothing. Change aprons or other clothing if they are soiled.
• If sneezing or coughing are unavoidable, use a tissue to cover your nose and mouth, immediately put the tissue in the bin, and wash and dry your hands.
• Never blow into a bag to open it to put in food.
• Never blow on food for any reason.
• Do not spit, smoke or use tobacco in areas where food is handled.
• Only eat when you are outside the food preparation area.

Find out more about your health and hygiene responsibilities as a food handler.

Personal hygiene for managers

You must:

• Provide hand-washing facilities, with warm water, soap and single-use towels, that are only used for hand washing.
• Ensure the hand wash basins are always accessible.
• Tell your staff of their health and hygiene obligations.
• Tell your staff what you expect them to do if they:
  • have symptoms of a foodborne illness
  • know they are suffering from, or are a carrier of, a food-borne illness
  • have infected cuts or sores
• Ensure all staff know and understand their personal health and hygiene responsibilities.
• Ensure staff follow health and hygiene practices.
• Provide a place separate from food for staff’s personal items and clothes.
• Ensure staff do not spit, smoke or use tobacco in food areas.
• Keep an illness register to record staff illness.
• Do not allow visitors to enter food areas.
• Do not allow pets or other animals to enter food areas, but note that assistance animals are allowed into the same areas as customers.

Dealing with a foodborne illness

Sick food handlers must not work, and should stay home. If a food handler is sick, they may contaminate food or equipment.

A person with diarrhoea, or who has been vomiting, is more likely to spread bacteria and must not return to work until symptoms have stopped for 48 hours.

Food handlers should tell their supervisor if they are unwell, even if they are not sure of the cause. This is particularly important if they have diarrhoea, vomiting, fever or a sore throat.

Food handlers must tell their supervisor if they have an infected skin lesion, infected cut, or discharges from the ears, nose and or eyes.

Find out more about foodborne illnesses.