The Food Safety (General Food Hygiene) Regulations apply to any

'food business'

A ‘food business' means any undertaking the preparation or selling of food, whether carried out for profit or not. The general obligation is that the preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and supply of food are carried out in a hygienic way. Every person working in a food handling area must maintain a high degree of personal cleanliness. Anybody preparing food must identify the steps in their activities, which are critical to ensuring food safety, and make sure that adequate food safety procedures are identified, implemented, maintained and reviewed.

This means:

• making sure food is supplied or sold in a hygienic way; • identifying food safety hazards; • knowing which steps in the activities are critical for food safety; • ensuring that safety controls are in place, maintained and reviewed. Controls do not have to be complex. There are systems that can be used in food preparation to ensure that hazards are identified and controls are in place. The process is known as Hazard Analysis of Critical Control Points (HACCP). It involves the following principles. • Analysis of potential food hazards and where they occur • Decide which points are critical to ensure food safety • Effective control and monitoring procedures that must be reviewed periodically Local Authorities have been asked to pay particular attention to these control points and assess whether monitoring is adequate.

Food premises, and rooms where foodstuffs are prepared, must be

kept clean and be maintained

In particular, attention must be paid to:

• layout and design • washbasins • ventilation • sanitary requirements • lighting • drainage • changing facilities The layout of a food room can affect its hygienic operation. For this reason surfaces must be easy to keep clean and be maintained in a good condition, and there must be an adequate supply of potable water. Ideally, work surfaces and preparation areas should be separated to reduce the risk of cross contamination from raw foods to cooked foods. For example, separate areas should be used to prepare raw meat and cooked or ready-to-eat food. Where possible, you should have separate refrigerators for raw meats and cooked meats. Food waste and other refuse must not be allowed to accumulate in food rooms and must be deposited in closable containers.

Always maintain a high degree of personal cleanliness while preparing

and serving food and while cleaning food-processing equipment

Those working with food must be instructed and trained in the principles of food safety and basic food microbiology. Smoking requisites must not be taken into food storage, production or serving areas. Food, sweets or drinks must not be consumed in food storage, production or serving areas. All food and drink brought onto site must be stored away from your work areas. While working in food areas you must wear suitable clean protective clothing or uniform at all times. Suitable headgear must be worn in food preparation and serving areas. These items are usually issued by the company and where appropriate, may be colour coded to reflect the nature of the work or the location where the work will be done. • The business must provide adequate changes to allow clean garments to be available as required by the nature of the task performed. Frayed or damaged clothing must not be worn. • Clothing issued by the business must not be worn off site. Outdoor clothing must not be worn in storage, preparation or serving areas. Where safety footwear is provided it must be worn. • Personal Protective Equipment must be worn as required in designated areas. It must be clean and kept in good order.

When washing your hand - always use a proper hand basin with hot

water and non-scented antibacterial soap and a nail brush

Dry your hands on a clean towel provided for that purpose or use disposable paper towels, then deposit them in a suitable closable waste receptacle. • Loose jewellery such as watches, bracelets and chains must be removed and stored securely. Only plain wedding band rings and sleeper earrings may be worn in food environments. • Nails must be kept short and nail varnish must not be worn. • Hair must be clean, tidy and off the face. • You should use an effective deodorant and female staff should use makeup sparingly. • Cuts and grazes must be covered with a blue waterproof dressing. All dressings issued must be accounted for at the end of the work. • Hands must be washed after: o visiting the toilet - sneezing, coughing or smoking; o touching your hair, eyes, nose, mouth or ears; o breaks, and at all times on entering the kitchen or food preparation areas; o touching or handling raw food, or in item of equipment that has been in contact with raw food; o handling waste or after putting waste products in to bins. IF IN DOUBT - WASH YOU HANDS

People suffering from certain infections can spread the infection to

other people through the food

Generally, those working in food areas must complete a food- handlers questionnaire, before commencing employment. They may also be required to complete a medical disclaimer on return to work after illness, injury or a holiday abroad. No person suffering from food poisoning or a stomach upset or an infectious disease likely to be transmitted by food is allowed to work in a food storage, production or serving area. If you become aware that you may be suffering from or be a carrier of Typhoid; Paratyphoid; Salmonella infection; Dysentery or Staphylococcal infection, you must inform your supervisor and must not work. You must also report any of the following conditions to the person that you report to: • colds and sore throats; • discharges from the ear, eyes, nose, throat and chest; • persistent or recurring skin conditions e.g. dermatitis or eczema; • septic cuts or sores, boils or whitlows; • Diarrhoea or vomiting; • Blepharitis or conjunctivitis.

Your Doctor must declare that you are medically fit before you are allowed to return to

work.