View report page

23
Basic codes of practice
General requirements for all food handlers
Hygiene Standards for Persons
1. Cleanliness of employees, their clothing and
all utensils and equipment is absolutely
essential.
2. Do not smoke while engaged in the preparation
or handling of foodstuffs.
3. When handling food at any stage of preparation
take great care to avoid transmitting
infection from dirty hands, septic sores,
and avoid touching the nose or mouth
particularly when suffering from a cold in
the head or a sore throat. In the latter
circumstances, or if you have diarrhoea,
or a septic spot or sore on the hand or on
any other part of the skin, inform your
Manager at once.
4. Never directly handle food if it can be
avoided. Preferably use spoons, forks,
scoops, tongs, ladles, slices or other
appropriate implements whenever possible.
If impracticable, be certain that the hands
are clean, keep the nails short and well
scrubbed with a nail brush. Always wash
your hands if you have been handling any
unclean material.
5. Always wash the hands after visiting the
toilet.
Hygiene Standards for Food
6. Ensure that all food ingredients are clean
and uncontaminated. If in any doubt as to
whether any are wholesome, don't risk using
them. The Council's Pood Inspector is
always willing to advise in cases of
difficulty.
7. Take extreme care regarding food storage. Use
a refrigerator, ice-box or cold store, and
protect food from dust, flies, vermin and
domestic animals.
8. Wherever possible keep food covered and
protected from contamination. Open displays
of food on shop forecourts should be so
arranged as to avoid any risk of contamination.
9. Foods liable to contamination should be eaten as
soon as possible after preparation. If "madeup"
foods are not to be eaten at once, see that
they are stored in a cool room or refrigerator.
Hygiene Standards for Premises and Equipment
10. Ensure that all food preparing premises are
well arranged and kept in a good state of
repair and decoration, clean, adequately
lighted and ventilated and provided with
adequate hot and cold water supply,
sanitation, lavatory and washing facilities
and suitable arrangements for the disposal
of refuse.
11. Exterminate rats, mice, flies, blue-bottles
and other pests.
12. See that all food containers are properly
cleaned by washing first in a hot detergent
solution and rinsing in very hot water.