High standards of personal hygiene are essential so as to lessen the risk of illness borne through food. The likelihood of food handlers contaminating 'high-risk' food with low-dose pathogenic organisms, for example Campylobacter, E.coli 0157 and Narwalk virus must not be underestimated. It is the responsibilty of management to ensure that personal hgyiene is addressed in a proactive manner. It must not be taken for granted that personal hygiene is common sense and that it will be practised habitually by all food handlers.

Legislation requires that every person employed in a food handling environment to maintain a high standard of cleanliness and wear suitable, clean and where appropriate, protective clothing. Personal cleanliness can be considered to include good hygiene practices needed to obviate the contamination of food. This interpretation prohibits; the wearing of excessive jewellery, smoking and requires the use of waterproof dressings on open cuts and wounds etc.

Maintenance staff, contractors, non-catering staff and visitors to premises must also observe the same rules of hygiene practiced within the work-place and wear appropriate protective clothing wherever deemed necessary.

FW/01: Gastro-intestinal Illness in Food Handlers - June 2019 (V3)

FW/02: Reporting of Vomiting and Diarrhoeaa - June 2019 (V3)

FW/03: Reporting of Other Infectious Illnesss - June 2019 (V3)

FW/04: Infection Reporting Requirements - Control Sheet - June 2019 (V3)

FW/05: Personal Hygiene - June 2019 (V3)

FW/06: Effective Hand Washing - June 2019 (V3)

FW/07: Welfare facilities at work - May 2020 (V1)

To be finalised:

FW/08: Maintenance Staff and Contractors in Food Preparation Areas - Control Sheet

FW/09: Questionaire for Visitors to Food Premises - Control Sheet