Food hygiene is imperative to businesses in the hospitality industry. Australian food standard 3.2.2 – Food Safety Practices and General Requirements, ensures food handlers are constantly doing what it takes to keep food safe. Researchers have identified over 250 food borne illnesses, and have noted that pregnant women, young children, the elderly, and anyone with a compromised immune system are most likely to develop a food borne illness. It is especially important for hospitality staff working with these groups i.e. in pre-schools, to be extra diligent in maintaining Food Safety and Hygiene.
Cleanliness is Key
– Frequently wash and dry your hands. Use warm running water and lather hands with soap. Ensure to scrub fingers, palms, wrists, and under nails for 15 seconds. Rinse under the warm running water. Turn off taps with elbows or a towel to avoid recontaminating hands.
For a comprehensive understanding, watch the video below.
– Long hair should be tied up or put into a hair net. This will stop hair getting in food.
– All jewellery must be removed. Millions of germs can hide in rings, necklaces, watches etc.
– Wear an Apron on top of your CLEAN clothing.
– Do not touch food that is ‘ready to eat’ with barehands. You must wear gloves or use tongs.
– Do not cough, sneeze, eat, or blow on food.
If you are sick…
Tell your supervisor and go home. Do not touch anything that could contaminate the food. You should not return to work until 48 hours after your most recent symptom.
As a hospitality employee it is your responsibility to ensure you remain hygienic in the workplace. Follow these basic steps to better your workplace.