Who is a Food Worker?

A food worker is anyone who works in an area where food is prepared, processed, handled, stored, packed, transported, or served. This includes, but is not limited to:

• Owners and managers

• Supervisors

• Bakers and confectioners

• Production operatives

• Kitchen staff

• Packers

• Cleaners working in food production areas

• Anyone who handles food or food contact equipment

Typical responsibilities include:

• Preparing and handling food

• Operating food production equipment

• Receiving and storing ingredients

• Cleaning and sanitising equipment and work areas

• Packing and serving food

• Carrying out quality and safety checks

Every food worker has a legal responsibility to maintain high standards of personal hygiene to protect food from contamination.

Personal Hygiene

Personal hygiene refers to the practices that help maintain health and prevent the spread of disease.

The World Health Organization (WHO) defines hygiene as:

Conditions and practices that help to maintain health and prevent the spread of diseases.

Legal Requirements

Food businesses and food workers must comply with food hygiene legislation, including Regulation (EC) No. 852/2004 on the hygiene of foodstuffs. This legislation requires food handlers to:

• maintain a high standard of personal cleanliness

• wear suitable, clean protective clothing where necessary

• follow hygienic working practices

• report illnesses that may contaminate food

• receive appropriate food hygiene training

Failure to follow these requirements can result in:

• food contamination

• foodborne illness

• product recalls

• loss of customer confidence

• enforcement action by regulatory authorities

• fines or prosecution

Every employee has a legal and personal responsibility to help produce safe food.

Why Personal Hygiene is important?

People naturally carry millions of microorganisms on their bodies. While many are harmless, some can cause foodborne illness.

Harmful bacteria may be found:

• on the skin

• in the nose

• in the mouth

• under fingernails

• in hair, beards and moustaches

• in infected cuts, boils and sores

• in the digestive system

Examples include:

• Staphylococcus aureus

• Salmonella

• Escherichia coli

• Clostridium perfringens

These bacteria can be transferred to food by:

• touching the face or hair

• coughing or sneezing

• blowing the nose

• using the toilet and not washing hands properly

• touching contaminated surfaces

Good personal hygiene greatly reduces the risk of contaminating food.

Personal Cleanliness

Food workers must maintain a high standard of personal cleanliness at all times. This includes:

• washing hands correctly and frequently

• wearing clean protective clothing

• wearing hair and beard coverings where required

• keeping fingernails short and clean

• reporting illness immediately

• avoiding behaviours that could contaminate food

• following all hygiene procedures and training.

Personal Behaviour

Good personal habits are essential in preventing contamination. You should:

• shower daily

• keep hair clean and tied back

• keep beards clean and wear a beard snood

• keep fingernails short, clean and free from nail polish, gel polish or artificial nails

• wear clean uniform

• store personal belongings in designated lockers

• cover all cuts and wounds with a blue, metal-detectable waterproof plaster

• replace damaged or contaminated PPE immediately

• report any food safety concerns to your supervisor

Personal Behaviour

Remove all jewellery before entering food production areas:

• watches

• bracelets

• rings with stones

• necklaces

• earrings

• facial piercings

These items can contaminate food or become physical hazards.

The only permitted jewellery is a plain wedding band.

Personal Behaviour

Mobile phones, smartwatches, earbuds and other personal electronic devices can carry high numbers of bacteria and can also become physical contamination hazards if damaged or dropped.

To protect food safety:

• do not bring mobile phones, smartwatches or personal electronic devices into food production areas unless authorised by management

• store phones and personal devices in designated lockers or storage area

• wash your hands thoroughly after handling any personal electronic device before returning to food handling

Personal Behaviour

When working avoid:

• eating or drinking in production areas

• chewing gum

• smoking or vaping outside designated areas

• touching your face, nose, mouth or hair

• biting fingernails

• finger tasting food

• coughing or sneezing over exposed food

• bringing phones, bags, wallets or keys into production areas

Any contamination incident, damaged PPE, lost plaster, injury or food safety concern must be reported immediately.

Health and Illness Reporting

Food handlers must never work with food if they could contaminate it. Report immediately if you are suffering from:

• vomiting

• diarrhoea

• fever

• sore throat with fever

• infected cuts, sores or skin infections

• discharge from the eyes, ears or nose

• a diagnosed illness that can be spread with food

If you develop symptoms while at work:

• stop handling food immediately

• inform your supervisor

• follow company reporting procedures

Health and Illness Reporting

Anyone suffering from vomiting or diarrhoea must remain away from food handling duties until they have been symptom-free for 48 hours.

Some illnesses require medical clearance before returning to food handling, including:

• E. coli O157

• Typhoid

• Paratyphoid

• Dysentery

Employees returning after infectious illnesses also need to complete a Fit to Work Questionnaire.

Personal Protective Equipment (PPE)

Personal Protective Equipment helps prevent contamination by creating a barrier between the food and the food worker.

PPE may include:

• hairnets

• beard snoods

• hats

• white coats

• overalls

• aprons

• gloves

• sleeve covers

• shoe covers

Always:

• wear clean PPE

• replace damaged PPE immediately

• change PPE if it becomes contaminated

• remove PPE before leaving production areas, including during breaks or when using toilets

Hand Hygiene

Handwashing is one of the most effective ways to prevent food contamination.

Wash your hands:

• before starting work

• before handling food

• after using the toilet

• after handling raw food

• after handling food waste or bins

• after cleaning

• after every break

• after eating or drinking

• after smoking or vaping

• after coughing, sneezing or blowing your nose

• after touching your face or hair

• after handling allergens

• when changing tasks

• whenever your hands may have become contaminated

Hand Hygiene

• Wet hands with warm running water

• Apply enough liquid soap to create a good lather

• Rub palms together

• Rub the backs of both hands

• Clean between fingers

• Clean fingertips and under fingernails

• Clean thumbs

• Clean wrists

• Continue washing for at least 20 seconds

• Rinse thoroughly under running water

• Dry using a disposable paper towel

Alcohol hand gel or antibacterial wipes do not replace handwashing. They are only effective on visibly clean hands.

Hand Hygiene

Disposable gloves are not a substitute for handwashing.

Hands must always be washed:

• before putting gloves on

• after removing gloves

• whenever gloves are changed

Change gloves immediately if they:

• become damaged

• become contaminated

• are used for a different task

• are used after handling raw food

• are used after touching non-food items such as bins, cleaning equipment or machinery

Summary

Good personal hygiene is one of the most effective ways to prevent food contamination. Every food worker is responsible for:

• maintaining personal cleanliness

• wearing appropriate PPE

• washing hands correctly and frequently

• reporting illness immediately

• following hygiene procedures at all times

Maintaining high personal hygiene standards protects your colleagues, your customers, your business, and the food you produce.

Summary

Before starting work each day, ask yourself:

• am I fit to work with food today?

• is my uniform clean and complete?

• have I removed prohibited jewellery and personal items?

• are all cuts covered with a blue metal-detectable plaster?

• have I washed my hands properly?

• am I following good hygiene practices?

• am I helping to protect the food I produce?

Remember

Food safety starts with you.

Every action you take helps protect consumers, your colleagues, and your business.

Even small lapses in personal hygiene can lead to food contamination, illness, product recalls, and damage to your company's reputation.

Following good hygiene practices every day is one of the most important responsibilities of every food worker.

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