What should I wear, and what should I leave at home?
Clean protective clothing, changed at least daily, and a hair covering wherever food is exposed. Keep your work clothes for work: not in the toilets, the canteen or outside.
Keep nails short, clean and free of varnish. No piercings or jewellery except a plain wedding band, because small things end up in food.
Cover cuts, sores, burns and grazes with a suitable dressing, such as a blue metal-detectable plaster. Blue is easy to spot if it falls off.
Remember
- Clean protective clothing, at least daily.
- Hair covered, nails short, no jewellery except a plain wedding band.
- Cuts covered with a coloured waterproof dressing.
Facts and sources for this section
- Wear a hair covering where food is exposed, to reduce the risk of physical contamination. [S3]
- Keep fingernails short, clean and free of nail varnish, and wear no piercings or jewellery except a plain wedding band. [S3]
- Cover cuts, sores, burns and grazes with a suitable dressing, for example a metal-detectable blue plaster. [S3] [S6]
- Change protective clothing at least daily, and do not wear it in the toilets, the canteen or outside the premises. [S3]
When must I wash my hands?
Before work and before touching ready-to-eat food. After raw food, after food containing allergens, after your phone, the bin, the toilet, eating, smoking or vaping, and after coughing or sneezing.
Use the hand wash sink, not a food sink, and take 40 to 60 seconds. If there is no hot water, soap or paper towels, tell your manager.
Gloves do not replace handwashing. Change them as often as you would wash your hands.
Remember
- Wash before ready-to-eat food and after raw food or allergens.
- Hand wash sink only, 40 to 60 seconds.
- Gloves are not a substitute for washing.
Facts and sources for this section
- Wash your hands before handling ready-to-eat food and after raw food, food containing allergens, and using your phone. [S3]
- The handwashing guide in the FSAI guide says to spend 40 to 60 seconds washing. [S3]
- Wash at the designated hand wash sink, and act if hot water, soap or paper towels are missing. [S3]
- Disposable gloves must be changed as often as hands would be washed, and they do not replace handwashing. [S3]
What do I do if I'm sick?
If you have diarrhoea or vomiting, tell your manager immediately: the law requires it. Also report jaundice, fever, a sore throat with fever, or infected cuts and sores.
Do not go back to work near food until you have been free of vomiting or diarrhoea for at least 48 hours. You can carry the bacteria after you feel better.
Tell your manager too if you were sick on holidays, or if someone you live with is ill in a way that could affect food.
Remember
- Report diarrhoea or vomiting straight away.
- Stay away from food until 48 hours free of symptoms.
- Mention holiday illness and illness at home.
Facts and sources for this section
- Staff with diarrhoea and/or vomiting must by law report it to their manager immediately. [S6]
- Report straight away to your manager if you have diarrhoea, vomiting, jaundice, fever, a sore throat with fever, or infected skin lesions. [S3]
- Do not return to work until you have been free of vomiting or diarrhoea for at least 48 hours. [S3] [S6]
- Also tell your manager if you had diarrhoea or vomiting on holidays, or if someone living with you is ill in a way that may affect food safety. [S3]
Which everyday habits put food at risk?
Never eat, drink or chew gum where food is prepared. Never taste food with your fingers, and never cough or sneeze over food.
Keep staff areas clean, and never use a toilet cubicle to change. Follow the food safety signs where you work; someone put them there for a reason.
Small habits add up. One sneeze over a salad bar can reach every customer who eats from it.
Remember
- No eating, drinking or gum in food areas.
- No tasting with fingers, no coughing over food.
- Obey the food safety signs.
Check what you've learned
Three questions from the test, with explanations. Tap an answer.
Question 1 of 3
How often should protective clothing be changed?
Show the answer
Correct: C, At least daily, and more often if needed. Protective clothing is changed at least daily, and more often if required. [S3]
Question 2 of 3
You had vomiting and diarrhoea. When can you go back to working near food?
Question 3 of 3
How long does the FSAI handwashing guide say to spend washing?
Show the answer
Correct: A, 40 to 60 seconds. The handwashing guide in the FSAI's skills guide gives 40 to 60 seconds. [S3]