Home' Hospitality Business : HB SPT 2017 Contents Your trusted partner for
independent quality assurance services
Protect your brand and supply chain.
Talk to us today about our new course
“Introduction to the Prevention of Food Fraud”
This course equips you with the knowledge to differentiate
various forms of food fraud, and covers how to carry out a risk
( 0508 00 1122
As with many aspects of control in other areas, all personal hygiene
requirements and regulations mustbe abided by: failure to follow just one
rule can (and has) led to massive outbreaks of food poisoning causing not
only loss of trade and jobs at the venue, but also deaths in the community
especially among the very young, the very old, and the very weak.
Personal hygiene is a serious issue and must be treated as such:
the hospitality industry simply cannot afford to tolerate workers who
treat it as a joke. You are regarded by patrons and your employer
as a professional and you must therefore know what is expected,
and implement sound work practices, and be vigilant in ensuring
regulations are complied with.
PROPER WORK ATTIRE
A food handler’s attire plays an important role in the prevention of food-
borne illness. Dirty clothes may harbour pathogens and give customers a
bad impression of your establishment. Therefore, managers should make
sure food handlers observe strict dress standards. Food handlers should:
• Wear a clean hat or other hair restraint. A hair restraint will keep
hair away from food and keep the food handler from touching it. Food
handlers with facial hair should also wear beard restraints.
• Wear clean clothing daily. The type of clothing chosen should
minimize contact with food and equipment, and should reduce the
need for adjustments. If possible, food handlers should put on work
clothes at the establishment.
• Remove aprons when leaving food-preparation areas. For example,
aprons should be removed and properly stored prior to taking out
garbage or using the restroom.
• Wear appropriate shoes. Wear clean, closed-toe shoes with a
sensible, nonslip sole.
• Remove jewellery prior to preparing or serving food or while around
food-preparation areas. Jewellery can harbor microorganisms,
often tempts food handlers to touch it, and may pose asafety hazard
around equipment. Remove rings (except for a plain band), bracelets
(including medical information jewellery), watches, earrings,
necklaces, and facial jewelry (such as nose rings, etc.).
• 3.2 Ensure that no clothing or other items worn contaminate food.
An outbreak of food poisoning traced back to you is no laughing
matter. The personal hygiene rules are:
• No jewellery to be worn on hands and wrists: food can lodge in the
jewellery, deteriorate and then fall back into food. There is also
a chance that stones/gems may fall out into the food providing a
physical food contaminant. If you simply must wear a ring, then cover
it using a glove or band-aid.
• Facial hair must be kept neat and controlled: hair should either be
covered or sprayed to keep it controlled in such a way that hairs do
not fall into food, long hair must be tied back (this is applicable to
waiting staff as well as food preparation and food service staff), and
beards should also be covered.
• Fingernails must be short (use a nail brush to clean under them as
bacteria reside there. clean and free of polish: cracked fingernails and
chipped nail polish can harbour bacteria and may also flake off into food.
• Cuts and sores must always be covered: a proper, coloured, waterproof
dressing must be applied and a finger stall used where necessary.
• Food handlers in the acute state of a common cold must not handle food.
• Food handlers with any communicable disease must not deal with
food until they receive a certificate from a doctor stating that they are
cleared to work with food.n
Timely reminder of
basic hygiene rules
A key factor in the maintenance of high hygiene standards for Food
Safety lies in the knowledge of how cross contamination of food can
occur. All staff handling food in the kitchen, or cleaning in the kitchen
need to be aware of the following potential hazards when preparing food.
CROSS-CONTAMINATION OF FOOD
Cross-contamination happens when germs from one place (e.g. on food
surfaces, hands, linen or equipment) pass to another place. Cross-
contamination can happen in many ways.
1. Person to person - If you shake hands with someone who has not
washed their hands after going to the toilet, or who has sneezed into
2. Person to food - If you don’t wash your hands after going to the
toilet, then touch food.
3. Food - If you allow raw meat to drip onto ready-to-eat food on a
lower shelf in the fridge.
4. Equipment to food - If you use tongs to take raw chicken to a pan,
then use the same tongs to move cooked chicken onto a plate.
5. Linen to food - If you handle raw meat, wipe your hands on a tea towel,
then use the tea towel to wipe a bench where food will be prepared.
6. Equipment food - If you use a meat slicer to cut raw food, then use
the same slicer to cut cooked food
7. Crockery to food area - If you use crockery with chips and cracks.
Germs grow in the chips and can then get into the food. n
22 | September 2017 | Hospitality BUSINESS
Links Archive HB AUG 2017 HB OCT 2017 Navigation Previous Page Next Page