Lecture 1: Staff obligations

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A. Food Safety and H.A.C.C.P.4. Staff Hygiene
Rules
1. Staff obligations
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Staff Hygiene

• Anyone involved in a food business should
  strictly follow good hygiene practices and rules.
• Purpose To reduce the risk of food contamination
  (microbiological, physical or chemical) and
  prevent foodborne illnesses

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Personal hygiene advice
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Food handlers need to know

• how to locate and follow workplace information
  about their own food handling operations
• how to identify and correct (or report) those
  actions and practices that do not meet the food
  safety standards
• who to report food safety issues to within the
  business
• what their responsibilities are in relation to
  health and hygiene requirements

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Health Care (part I)

• report any symptoms of illness to the manager
• avoid contact with food when they feel sick

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Health Care (part II)

• return to work after receiving medical clearance
• cover wounds, burns, skin infections with bold
  colored dressings.
• People with skin infections should obtain medical
  clearance so as to work as food handlers

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Reporting of illnesses (part I)

• Vomiting
• Diarrhea (3 or more loose stools in 24 hours)

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Reporting illnesses (part II)

• Sore throat, cough, cold, influenza, fever
• Skin infections on hands or face
• Skin rashes, dermatitis, eczema

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Summary of 1st Lecture

• Staff hygiene
• Health care
• Reporting illnesses