Food handlers should not wear strong-smelling perfume or aftershave as they may taint foods, especially food with a high fat content.
Food handlers should not wear earrings, watches, jeweled rings or brooches to prevent microbial and physical contamination.
Wash hand regularly and thoroughly when entering food room before handling food, after visiting the washroom, in between handling raw and cooked food and after handling waste foods.
Wash hand in warm water (45-49oC) with non-perfumed liquid/gel/foam soap, then dry properly. There must also be a hand drying system whether they are disposable paper towels, warm air or linen cabinet towels.
Principal agents in transferring pathogens to food and handling should be minimum. Fingernails should be kept short and clean.
Smoking is prohibited in room containing open food or whilst handling open food. Smoking encourages coughing, causes unsatisfactory working environment for non-smokers and cause food contamination through the fingers touching the lips whilst smoking. Cigarette ends may drop into the open food and the ends that are contaminated with saliva may be placed on the work bench.
Zipei: You may include that workers should not wear excessive makeups when preparing food. workers should have good dental hygiene and and no no skin infection
ReplyDeleteLi Yee: They may also include that consumption of sweet is not allowed.
ReplyDeleteJOEY: you could say that food establishment should have visible non-smoking signs to inform new or ignorant employees...
ReplyDeleteDaniel: Please take note of the front colour.
ReplyDeletesharitta: should include more on the consequences
ReplyDeleteyongchieh: You may include more information about why you should keep short nails, for example, pathogens may get trapped in long nail then get transfer to the food during preparation. =]
ReplyDeletekhairul zaman: u can also add that chewing gum or sweets cannot be eaten while working in the kitchen=)
ReplyDelete