Food Regulations made easy
Effective handwashing is essential in preventing cross contamination and to reduce the numbers of bacteria on skin.
For some operations, gloves may be necessary or desirable, but the risk of food contamination by bits of glove should be considered and hand and/or glove sanitization will still be required.
In food preparation premises there is a requirement for hot and cold water and adequate hand washing and drying facilities to be provided.
The full text of the regulations and articles are available to subscribers on the website.
Our Handbook to the regulations covers premises, equipment and personal hygeine amongst other subjects.
Find out how to prevent contamination and what the above contaminants are.
What precautions must be taken to prevent food contamination?
How does contamination of food occur? How can you prevent cross contamination.
Is Staph aureus dangerous, what is Staff aureus and how can it be controlled?
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Personal hygiene is covered in EC 852/2004 annex II chapter VIII.
You, the Food Business Operator (FBO) are responsible for ensuring staff follow good personal hygiene practices.
Do you know what the law says about personal hygiene?
Do your staff follow the rules?
Are your staff fit to work with food?
The FBO must decide if the food handler can safely handle food without contaminating it.
Where food preparation does not occur eg. a stall selling cakes or pre-packed foods, the food business operator may consider the use of alcohol-based hand sanitisers as an alternative to making handwashing facilities available.
Evidence, mainly from America has shown these to be effective in some circumstances.
Food proteins or fatty deposits on the hands can reduce the sanitizing effect.
In the absence of soap and water, sanitiser gels could have a place in maintaining good food hygiene.