food handlers

Code of Practice for Food Handler Activities

Section 1 Introduction and Definitions

1.1 Introduction

This code of practice relates to food handler suitability and activities, and has been developed by occupational physicians who are members of the Food Industry Medical Association, a subgroup of the Society of Occupational Medicine. The main objective has been to produce a set of minimum standards, based on a sensible assessment of risk, for practical application in food businesses. The Code of Practice sets out the risk reduction measures to protect the integrity of food, with specific reference to food handler activities. In this context, it is important to distinguish issues relating to the risk of compromising food safety, from other operational requirements, eg acceptable business dress as might be applied to clothing or jewellery at work. It deals with the various circumstances when appropriate steps should be applied, the detail of how such steps should be taken and the responsibilities of those involved. Its application is intended to cover all food handler employees, whether they are directly employed, temporary or agency personnel.

The relevant legal framework is the Food Safety Act 1990 and the Food Safety (General Food Hygiene) Regulations 1995, which place an obligation on all food businesses to conduct their business in such a way so as to prevent food contamination. Section 14 of the Food Safety Act 1990, states that it is an offence to sell food, which is found to be not of the nature, substance or quality. A foreign body in a product can fall into the category of selling food not of the substance demanded by the purchaser. Section 8 of the act, creates the offence of selling food, which is so contaminated, whether by extraneous matter, or otherwise that it would be unreasonable to expect it to be eaten. In addition, the Food Safety (General Food Hygiene) Regulations 1995 also requires an individual working in a food handling area to report any illness or other medical condition to their employer. It is also the legal duty of food businesses to exclude infected food handlers or those suspected of infection, from any food handling area in any capacity, where their medical condition could lead to the contamination either directly or indirectly of food with pathogenic micro-organisms. This is the responsibility of management. In addition, all food handlers must be trained or receive instruction in food hygiene.

Guidance on food handler fitness is also provided by the Department of Health in their publication “Food handlers: fitness to work”. This document emphasises the need for education and training, in conjunction with proper supervision and good personal hygiene, as the basis for good food hygiene.

1.2 Definitions

In this document the terms below have the following meanings: 1.2.1 Food Handler

For the purposes of this Code of Practice, a Food handler is defined as a person who is engaged in the manufacture, storage or transport of food products involving direct contact with the product, and those whose work may result in touching surfaces that may come into contact with unwrapped food (eg engineering, hygiene cleaning staff, contractors and other visitors). It also includes those engaged in the preparation or serving of food in canteens or retail food outlets. The definition does not include those who only handle pre-wrapped, canned or bottled food or those involved in primary agricultural or harvesting processes.

1.2.2 Competent Food Safety Adviser The Competent Food Safety Adviser is either:

i) A Registered General Nurse with a post-registration qualification

or experience in occupational health nursing. ii) A Registered Medical Practitioner with a postgraduate

qualification or experience in occupational medicine. iii) A manager who possesses a certificated qualification to

Advanced Level in Food Hygiene.

1.2.3 Occupational Health Adviser

The Occupational Health Adviser is either: i) A Registered General Nurse with a post-registration qualification

or experience in occupational health nursing. ii) A Registered Medical Practitioner with a postgraduate

qualification or experience in occupational medicine.

1.2.4 Personal Protective Equipment

Personal Protective Equipment (PPE) covers any item which is worn either to protect the health and safety of the individual or to maintain an acceptable level of food hygiene.

1.2.5 Jewellery

The term jewellery refers to various items, which are worn for decorative purposes. The items usually consist in part or in whole of metal, but may also be constituted of fibrous materials. It will include rings, earrings, studs, bracelets, chains, watches, artificial nails and artificial eyelashes. For the purposes of this Code rings worn as items of jewellery are only considered continuous if there is no possible way of breaking the continuity of the ring.

Section 2 Food Handler Hygiene

2.1 Objectives 2.1.1 To protect the safety of the product where this may be compromised by

an employee’s fitness to work as a food handler. 2.1.2 To set out the measures to be followed in the event of an employee

suffering from an infectious condition which could contaminate food products.

2.1.3 To promote the general health and hygiene awareness of employees. 2.1.4 To meet the requirements of legislation and associated guidance. 2.2 Responsibilities 2.2.1 It is the responsibility of management to implement this Code of

Practice commensurate with the level of risk associated with the product by:

• Identifying persons who are food handlers (ie employees,

contractors and visitors). • Ensuring that all food handlers are subject to the appropriate level

of health screening.

• Informing all employees of their responsibilities in respect of safe handling of food and the need to report infectious or potentially infectious conditions.

• Providing employees with training and continuing education for

safe handling of food. • Supervising employees in the safe handling of food. • Taking appropriate action following the receipt of advice on an

employee’s fitness to work.

2.2.2 It is the responsibility of all food handlers to:

• Practise good personal hygiene. • Maintain good hygiene standards in the workplace. • Report infectious or potentially infectious conditions to

management • Take part in food hygiene training (including refresher training)

and to demonstrate an understanding of food safety principles. 2.2.3 It is the responsibility of the Competent Food Safety Adviser to:

• Advise management on the organisation of health screening of employees.

• Advise management concerning employee fitness for work. • Advise management on preventive measures in respect of food

borne disease. • Support management in the application of control measures in the

event of infectious conditions becoming known. • These responsibilities are made more explicit in the sections

below. 2.3 Preventative Measures 2.3.1 Protection of Product Integrity - Health Supervision 2.3.1.1 Screening of Employees who are Food Handlers

The objective of screening is to exclude individuals with medical conditions which either pose a microbiological risk to the product or otherwise present an unacceptable risk of product contamination, by identifying individuals who are: i) suffering from or are suspected of suffering from, or may be

carriers of infectious disease conditions likely to be transmitted to food; or

ii) suffering from conditions which may give rise to carriage of

pathogenic organisms which may then be transmitted to food eg. an infected wound, a skin infection, skin sores, diarrhoea or condition of the ears, nose, throat or eyes.

iii) suffering from skin conditions affecting exposed parts (ie face,

hands and forearms) which result in increased shedding of skin scales.

Screening consists of:

i) Health assessment by questionnaire before commencing

employment. See Appendices 1 and 2 for details of the procedure and the questionnaire.

ii) Review of fitness to work following illness and/or absence from

work. See Appendices 3 and 4 for details of the procedure and the questionnaire.

iii) Review of fitness to work after overseas travel. See Appendices

3 and 4 for details of the procedure and the questionnaire. iv) Review of fitness of visitors and/or contractors prior to entering

food handling areas (see appendices 5 and 6 for details).

2.3.1.2 Screening of Contractors or Visitors who Enter Food Handling Areas

Depending upon the level of risk, contractors or visitors who enter food handling areas must: i) For entry to high risk food handling areas, complete a Visitor’s

Health Screening Form (see Appendices 5 and 6 for details of the procedure and the questionnaire).

ii) For other food handling areas, be made aware of basic health

and hygiene standards by a printed notice. 2.3.2 Protection of Product Integrity - Dealing with reports of illness

from food handlers

Employees must report to management before starting work, if they are suffering from or been in contact with any of the following conditions.

- vomiting, diarrhoea or bowel disorder - any infected wound, infection of the skin, eyes, ears, nose or

throat - jaundice - contact with such illnesses above at home or whilst overseas It is the responsibility of local line management to ensure that all reports of illness should be referred to the departmental management or higher for a decision as to whether the employee may work or be sent home. Employees who complain of sickness and diarrhoea should normally be sent home.

In cases where employees are either sent home or re-deployed away from food handler duties, a record should be kept of: - employee name - normal area in which employee works and duties - date and time of onset and nature of illness - date and time when taken off food handler duties/sent home Where a report of illness is initiated by medical certification from a general practitioner or by notification of microbiologically proven conditions from an Environmental Health Department, the Competent Food Safety Adviser should be consulted by local management regarding appropriate action.

2.3.3 Protection of Product Integrity - Information and Training

One of the key elements in preventing the risk of food borne disease as a threat to product integrity is the provision of continuing education of employees in the safe handling of food and the need to report infectious or potentially infectious conditions to management.

It is the responsibility of management to ensure that all food handlers must be trained or receive instruction in:

i) The basic principles of food safety.

ii) The importance of good personal hygiene, how to maintain good

hygiene standards both in the workplace and in the home.

iii) Their legal responsibilities to inform their employer when they know or suspect they are suffering from or are a carrier of any illness or condition likely to result directly or indirectly in the contamination of food.

The instruction and/or training in food hygiene matters should be designed so that it is commensurate with their work activity, eg high risk food handler training should have a higher content of basic microbiological knowledge.

Both induction and on-job training should have clearly defined content to be covered by the trainer. The training material should have accompanying questions in order to test trainees’ knowledge and understanding. A record of all training should be made with both the trainer and trainee signing the record with the trainee acknowledging not only receipt but also understanding.

In order to reinforce good basic hygiene practice, signs should be erected in appropriate areas (eg toilets, changing rooms and hand wash stations) as reminders to food handlers. In addition such signs should remind employees of the importance of reporting illness and to whom.

2.4 Clearance for Return to Work as a Food Handler

The criteria for clearance for return to food handler work depend on the type of condition involved. Simple guidance is given in the Appendix 7 - Food handler Fitness criteria, but for further specific advice on individual cases, contact the Competent Food Safety Adviser. The most common reason for excluding employees from food handler work is diarrhoeal illness. Although such individuals cannot return to work in a food handler capacity until an appropriate period of time has elapsed, there is no reason why they cannot return to work in a temporary non-food handler role until the end of the exclusion period, providing they are otherwise well enough to do so. It is important that the need to maintain scrupulous standards of hygiene, particularly regarding thorough hand washing after using the toilet, should be re-emphasised to individuals who have recently suffered from diarrhoeal illness, upon their return to food handling duties.

2.5 Confidentiality of Records Information recorded on the Pre-Employment Health Screening Questionnaire, Food Handler Declaration of Health form and Contractor and Visitor Screening Form for Food Handler Areas, fulfils the definition of “sensitive personal data”, as defined in Section 2(e) of the Data Protection Act 1998, and must therefore be processed in accordance with the data protection principles. It is the responsibility of the company to ensure confidentiality of the information contained within the forms and that the data will only be processed when at least one of the following conditions, as listed in Schedule 3 of the Act, apply:

• The data subject has given his/her explicit consent • The processing is necessary “in order to protect the vital interests

of the data subject or another person”, but where consent cannot be given or obtained

• The information has been divulged as a result of steps

deliberately taken by the data subject • The processing is necessary for the purpose of, or in connection

with, any legal proceedings • The processing is necessary for any medical purposes (when

undertaken by a health professional)

Section 3 Hand Washing

3.1 Objectives 3.1.1 To ensure hand washing facilities are available, adequate and used in

the correct manner. 3.1.2 To prevent foreign body or microbiological contamination of food

products by poor hygiene practices. 3.1.3 To prevent employees from developing dermatitis as a result of hand

washing practices. 3.1.4 To meet the requirements of relevant legislation. 3.2 Responsibilities 3.2.1 It is the responsibility of management to implement this Code of

Practice, by:

• Identifying persons who are food handlers (ie employees, contractors and visitors).

• Informing all food handlers of their responsibilities with respect to

the need for adequate hand washing. • Supervising food handlers with respect to hand washing

practices.

• Providing suitable facilities for hand washing. 3.2.2 It is the responsibility of all food handlers to comply with the provisions

of this Code in connection with hand washing. 3.3 Acceptable Practice 3.3.1 Facilities

Adequate hand washing facilities must be provided at the entrance to production areas where product or edible material is being processed. These facilities must be used by people entering these areas and likely to handle product.

3.3.2 Hand Basins • Hand basins to be of a hygienic design. • Hand basins to be used exclusively for hand washing. Facilities

for washing equipment must be separate. • Sufficient hand wash stations should be provided, ie in toilet

areas and at each entrance to the production area.

3.3.3 Water supply for hand washing • Sink units must have a good supply of both hot and cold running

water. Ideally, these should be “hands-free”, eg knee, elbow or electronically operated.

• Water must be delivered from a single spout. Spout may be in

the form of a rose, but must not produce aerosols. 3.3.4 Soap

• Soap to be food grade of liquid or non-perfumed anti bacterial

type. • Soap to be available from hand operated dispensers. • A minimum of one dispenser to be provided for every two basins.

3.3.5 Hand drying

• Adequate drying facilities to be provided. Ideally, these should be

roller towels or disposable paper towels. • Open bins or foot operated lidded bins should be provided at all

hand wash facilities. • Hand drying must be achieved without contacting any surface

such as a lever for dispensing/moving towels. 3.3.6 Site of facilities

• Hand washing facilities must be provided at the pedestrian

entrance to all production areas. In addition, handwashing facilities should be provided close to where soiling of hands is significant eg wet areas.

• Hand washing or sanitising facilities should be provided at the exit

of tea rooms within production areas. • To ensure good hand washing disciplines, personnel where

possible should be channelled past the hand wash stations by the use of guard rails or other appropriate measures.

• Washing facilities may alternatively be provided in a room or

enclosed space through which pedestrians pass when entering manufacturing departments.

3.3.7 Signs

Standardised notices reminding employees of the handwashing

requirements must be posted in each toilet facility (toilet cubicles and urinal areas), in break/canteen areas and on every entrance door to production areas.

3.3.8 Hand Washing:

Hands should be washed:- • Immediately before commencing work, or entering production

areas. • After cleaning, handling debris, refuse or potentially contaminated

food waste. • If they become soiled or visibly contaminated. • After visiting the toilet. • After blowing the nose or touching the mouth. • After smoking. • After eating.

3.3.9 Auditing

There should be regular confirmation of the provision and correct usage of the facilities.

Section 4 Personal Protective Equipment 4.1 Objectives 4.1.1 To provide clear guidance on acceptable standards of personal

protectice equipment for both employees and visitors. 4.1.2 To prevent foreign body or microbiological contamination of food

products by poor hygiene practices.

4.1.3 To prevent employees from developing work-related ill health as a result of exposure to food ingredients.

4.1.4 To meet the requirements of relevant legislation. 4.2 Responsibilities 4.2.1 It is the responsibility of management to implement this Code of

Practice, by:



the need for PPE. • Supervising food handlers with respect to PPE. • Ensuring that appropriate PPE is readily available.

4.2.2 It is the responsibility of all food handlers to comply with the provisions

of this Code in connection with the wearing of PPE. 4.3 Acceptable Practice 4.3.1 Personal Protective Equipment

• All personnel entering production, packing and storage areas must wear clean appropriate protective clothing. This applies to all employees, visitors and contractors.

• The changing frequency of protective clothing will vary in

accordance with the nature of the work being undertaken and the working environment.

• Protective clothing will be provided by the employer to all

employees and will be appropriate to the job. • Protective clothing and designated footwear must not be worn by

employees outside the site perimeter (depending on local circumstances).

• Employees must not be allowed to take protective clothing from

the premises.

4.3.2 Overalls

• Protective clothing will not have external pockets. • Long sleeve workwear will normally be worn; but short sleeves

will be permitted for certain tasks. • Garments for staff working in designated high risk areas will be

distinctive and stored separately. • Metal popper studs, or Velcro will be used for fastenings. • Items of personal clothing must not be worn over protective

clothing and undergarments should not protrude below sleeves. 4.3.3 Headwear

• Suitable disposable head covering will be worn such that hair and ears are completely enclosed.

• Where for safety reasons hard (bump) hats are worn, these must

be worn on top of disposable hair coverings. • Where for aesthetic reasons trilby or similar hats are worn, these

must be worn on top of disposable hair coverings. • If disposable head coverings are removed during the working day,

they must be replaced by new ones.

• Where hearing protection is required, ear muffs should be worn on top of disposable head coverings, whereas ear plugs should be worn underneath the head covering.

4.3.4 Beard Snoods

• All facial hair (beards and moustaches) must be suitably covered. 4.3.5 Ear Protection

• Where earplugs are worn they must be of the type which are joined together by an integral cord and metal detectable.

• Ear plugs must be removed from packaging before being taken

into production/manufacturing areas. 4.3.6 Footwear

• Footwear must be kept clean and in good condition at all times. 4.3.7 Gloves

• Glove wearing is unnecessary for most food handling tasks and should be discouraged.

• Where disposable gloves are required for certain processes, they

must be sound, clean and visually detectable. • Disposable gloves must be of food grade quality. • Gloves for product handling must be changed frequently.

4.3.8 Storage of Protective Clothing

• Outside clothing and footwear must not be stored in direct contact with clean protective clothing.

• Dedicated receptacles for soiled laundry must be provided.

4.3.9 Laundering of Protective Clothing

• All protective clothing must be laundered regularly. Home laundering by staff is not acceptable.

• Minor repairs or alterations to protective clothing must be

professionally undertaken. Repair materials used must in no way

compromise product safety or hygiene. 4.3.10 Donning and Removal of Protective Clothing

• Donning of protective clothing must be in the following order with removal in reverse:

i) Footwear ii) Hat iii) Overall

• Removal of protective clothing for toilet breaks and meal breaks

may be required depending on local circumstances and practice. Section 5 Jewellery and Body Piercing

5.1 Objectives 5.1.1 To prevent foreign body contamination of food products by items of

jewellery. 5.1.2 To prevent microbiological contamination of food products in

connection with either the wearing of jewellery or from piercing of body parts.

5.1.3 To prevent personal injury which may arise directly from the wearing of

jewellery in the workplace. 5.1.4 To meet the requirements of relevant legislation. 5.2 Responsibilities 5.2.1 It is the responsibility of management to implement this Code of

Practice commensurate with the level of risk outlined below, by:



the wearing of jewellery or in connection with body piercing. • Supervising food handlers with respect to the wearing of jewellery

or in connection with body piercing.

5.2.2 It is the responsibility of all food handlers to:

• Comply with the provisions of this Code in connection with the wearing of jewellery and issues arising from body piercing.

• Report infectious or potentially infectious conditions relating to the

wearing of jewellery or in connection with body piercing, to management

5.3 Principles Relating to Risk 5.3.1 Foreign Body Contamination by Jewellery

In order for an item of jewellery to present a significant risk of falling into food products, the item must fulfil both of the following criteria:

• It is worn on an exposed area on the upper part of the body. ie

hands, forearms or head. • It must have the potential, in part or in total, to become detached

from the body. 5.3.2 Microbiological Contamination by Jewellery

In order for an item of jewellery to present a significant risk of contaminating food products with microorganisms, it must be worn on an exposed area on the upper part of the body. ie hands, forearms or head. The item must also fulfill either of the following criteria:

• It has surface indentations (eg filigree engraving) in which food

material and other dirt can collect. • The area of skin beneath or around the item remains persistently

moist. 5.3.3 Microbiological Contamination from Pierced Body Parts

Areas with piercings present a significant risk of contaminating food products with microorganisms if they become infected. Infection can be recognised by redness of the surrounding skin and/or moist discharge from the area. Such an infected area will only present a significant risk to food when it occurs on an exposed area of the hands, forearms or head.

5.3.4 Health and Safety Risks

An increased risk of personal injury may arise from loose bangles worn around the wrist, or from necklaces/chains dangling outside outer garments, because of the possibility of entrapment or entanglement in machinery. Rings, especially loose, ornate or bulky ones, increase the risk of finger injury because of the possibility of trapping in closing doors, machinery, etc.

5.4 Acceptable Practice

5.4.1 Wearing of Jewellery

• Items of jewellery worn on non-exposed areas other than the hands, face, or foreams should be permitted, since they do not present a significant risk.

• Any item worn around the neck must be remain permanently

covered by clothing, otherwise it must be removed. For example, a loose necklace which is exposed when leaning forward will present both a food safety risk from foreign body contamination and a health and safety risk from possible entanglement in machinery.

• The only items of jewellery which are permitted to be worn on the

hands, forearms and head are:

- Plain tight fitting finger rings (without stones or ornate engraving)

- Continuous single piece sleeper earrings (depending on

local circumstances and practice) - Continuous plain wrist bangles worn for religious reasons

(eg Karas) • All other items of jewellery not included in the list above and

wristwatches, must be removed. If there is a desire for the items to be kept on the person, they should be placed in a tied cloth bag, which can either be kept in a pocket or strung around the neck, beneath outer clothing.

• In the case of religious wrist bangles, there may be a requirement

for the bangle to be covered by either an elastic cuff or some other restraining measure for health and safety reasons, depending upon relevant risk assessments performed under the Management of Health and Safety at Work Regulations.

• Bracelets worn for on the wrist for putative medical reasons will

not be permitted. There is no good evidence of their efficacy and they present a significant risk of falling into the product. As an

alternative to being worn on the wrist, they may be worn around the ankle, providing they are covered by a sock or other hose, without presenting a food safety risk.

5.4.2 Body Piercing

• The piercing of non-exposed areas other than the hands, face, or

forearms does not present a significant risk in the context of this policy.

• Items of jewellery worn in pierced areas on exposed parts the

head are not permitted. Where jewellery has been removed from these areas, there must be no evidence of infection (redness or discharge) in the surrounding area.

• Piercing of the tongue may be permitted for food handlers,

depending on local circumstances and practice (but may be unacceptable as a matter of business dress).

5.4.3 Infected Areas of Skin

• If a food handler develops infection on any exposed skin part, whether as a result of wearing jewellery, body piercing or for any other reason, he or she must be taken off food handling duties until the infection has completely resolved.

• If the individual is otherwise fit to work, they may be fit to work in

a non-food handling capacity.

Appendix 1 Pre-Employment Health Screening Questionnaire

The purpose of this questionnaire is to assist the company in complying with the requirements of Employment, Health and Safety and Food Safety legislation. In accordance with the Data Protection Act 1998, the information given will remain confidential within the company. Company

Site

Position applied for

Name

Date of birth

Address

Please tick the boxes in answer to the following questions Yes No

1. Have you ever suffered from typhoid, paratyphoid or enteric fever?

2. Do you suffer from any skin problems affecting your hands, arms or face?

3. Have you suffered from a runny ear in the last year?

4. Do you have any allergies to food?

5. Have you suffered from asthma at any time in the last five years?

6. Are you suffering from any medical condition for which you receive treatment or have regular specialist follow up?

7. Do you suffer from fits, blackouts or dizzy spells?

8. Have you had to leave or change a job for health reasons?

9. In the last year, have you been off sick for more than two weeks?

10. Do you suffer from any disability that may require adjustments to your working circumstances?

I declare that the information I have given is true to the best of my knowledge (to be signed by the employee) Signature Date

Appendix 2 Pre-Employment Health Screening Guidance Purpose This guidance note accompanies the Pre-Employment Health Screening Questionnaire. The aim of the screening procedure is: 1. To ensure that prospective employees are not placed in jobs which

may affect their health. 2. To ensure that employees with specific medical conditions do not

compromise food safety. Procedure The questionnaire should be completed by the prospective employee after other selection criteria (eg qualifications, skill and experience) have been considered. The completed questionnaire should be returned to the person responsible for recruitment who will then take action as described below. The form should then be retained in the individual’s personal file. Action on Questionnaire Responses 1. If answers to all questions are negative, the person should be

considered fit to start work. 2. If the answers to Questions 1, 2 or 3 are positive

i) The person should not be considered fit in a food handler position until he or she has been assessed and cleared by the Competent Food Safety Adviser.

ii) He or she should be considered fit to work in other areas where

food handler fitness standards are not required.

3. If the answer to question 4 is positive:

i) The person should not be considered fit in any areas where contact with food materials may arise until he or she has been assessed and cleared by the Occupational Health Adviser.


food contact does not occur.

4. If the answer to Question 5 is positive:

i) The person should not be considered fit to work in areas where powdered ingredients are used or in areas where ambient temperature are below 4oC, until he or she has been assessed and cleared by the Occupational Health Adviser.


there is no exposure to dust or cold temperatures. 5. If the answer to questions 6, 7, 8, 9 or 10 are positive, the person

should not be considered fit to start work until cleared by the Occupational Health Adviser.

Confidentiality of Records

Information recorded on the Pre-Employment Health Screening Questionnaire fulfils the definition of “sensitive personal data”, as defined in Section 2(e) of the Data Protection Act 1998, and must therefore be processed in accordance with the data protection principles. It is the responsibility of the company to ensure confidentiality of the information contained within the forms and that the data will only be processed when at least one of the following conditions, as listed in Schedule 3 of the Act, apply: • The data subject has given his/her explicit consent • The processing is necessary “in order to protect the vital interests of the

data subject or another person”, but where consent cannot be given or obtained

• The information has been divulged as a result of steps deliberately taken by the data subject

• The processing is necessary for the purpose of, or in connection with, any legal proceedings

• The processing is necessary for any medical purposes (when undertaken by a health professional)

Appendix 3 Food Handler Declaration of Health

To be completed by all food handlers on return to work following: - Absence due to ill health - Overseas travel (ie outside the U.K. and Ireland)

Name:

Date of birth:

Please tick appropriate box Yes No

1. Have you suffered from vomiting, diarrhoea or a bowel disorder during the last seven days?

2. Are you currently suffering from an infection of the skin, ears, nose, throat or eyes?

3. Have you been in contact with anyone suffering from Enteric fever, Typhoid or Paratyphoid, during the last 21 days?

Declaration of Health Please tick appropriate box:

Yes

No

4. I am currently free from all the above symptoms

5. I am currently free of any skin rash affecting my hands, forearms and

face

6. I have been free from sickness or bowel disorders for 48 hours

Signature of employee:

Date:

Signature of supervisor: Date: The purpose of this questionnaire is to assist the company in complying with the requirements of Food Safety legislation. In accordance with the Data Protection Act 1998, the information given will remain confidential within the company.

Appendix 4 Guidance Notes on Food Handler Declaration of Health

1. The form should be completed by all food handlers who are returning

to work after absence due to ill health or overseas travel (ie outside the U.K. and Ireland), before they are allowed to enter food handling areas.

2. The completed form should be scrutinised and signed by the

responsible supervisor. 3. Any person with a positive answer in the Declaration of Health box

(Questions 4,5 or 6) must not be allowed to enter food handling areas until cleared by the Competent Food Safety Adviser.

4. Any person who has suffered from sickness or diarrhoea (Question 1)

during the last seven days can be allowed to enter food handling areas, providing they have answered yes to being free of sickness and bowel disorders for 48 hours (Question 6). Otherwise clearance to enter food handler areas must be obtained from the Competent Food Safety Adviser.

5. Any person who answers positively to suffering from an infection of the

skin, ears, nose, throat or eyes (Question 2) must not be allowed to enter food handling areas until cleared by the Competent Food Safety Adviser.

7. Any person who answers positively to contact with anyone suffering

from Enteric Fever, Typhoid, Paratyphoid, dysentery or cholera during the last 21 days (Question 3) must not be allowed to enter food handling areas until cleared by the Competent Food Safety Adviser.

8. The declaration form should be retained for at least 3 months. 9. Information recorded on the form fulfils the definition of “sensitive

personal data”, as defined in Section 2(e) of the Data Protection Act 1998, and must therefore be processed in accordance with the data protection principles.

Appendix 5 Contractor and Visitor Screening Form for Food Handler Areas

The purpose of this questionnaire is to assist the company in complying with the requirements of Food Safety legislation. In accordance with the Data Protection Act 1998, the information given will remain confidential within the company. We require all visitors and contractors who enter food production and / or technical areas to complete this questionnaire prior to entering these areas. Your Name:

Your Company:

Date of Visit:

Please Tick the Appropriate Box:

Have you ever suffered with:

Yes

No

1. Typhoid Fever (Enteric Fever)

2. Paratyphoid Fever

3. Food allergy (eg nuts)

Are you currently suffering from:

4. A runny ear

5. Acne, boils or carbuncles

6. Septic cuts or sores

7. Scaling skin condition on the hands, forearms or face

8. Diarrhoea

9. Nausea or vomiting

10. Sticky or sore eyes

We respectfully ask you not to handle any of the food products or surfaces where food is being prepared or transferred, unless given permission to do so. I have read and understand the above.

Signed:

Appendix 6 Guidance Notes for Screening Contractors or Visitors Entering Food Handler Areas

1. Visitors 1.1 Any visitor answering YES to questions 8 or 9 (ie currently suffering

from either diarrhoea or nausea/vomiting) should not be allowed to enter any food preparation/handling area.

1.2 Visitors answering yes to question 3 (food allergy) should be prevented

from entering food preparation/handling areas unless advice to the contrary has been obtained from the Competent Food Safety Adviser.

1.3 Any visitor answering YES to any of the other questions should not be

allowed to enter any food preparation/handling area UNLESS the site person accompanying the visitor can be certain that no surfaces or produce will be touched.

2. Contractors 2.1 Contractors who are expected to work in food preparation/handling

areas, and answering YES to questions 1 or 2 should not be allowed entry unless they can provide proof of carrier free state.

2.2 Contractors or visitors answering yes to question 3 (food allergy)

should be prevented from entering food preparation/handling areas unless advice to the contrary has been obtained from the Competent Food Safety Adviser.

2.3 Contractors answering YES to any questions 4 to 10 should be

prevented from entering food preparation/handling areas until the condition has cleared. In the case of diarrhoea, they should have been symptom free for 48 hours.

2.4 If a contractor has been excluded from food handling areas because of

diarrhoea or nausea/vomiting, he or she must complete and sign a new Contractor and Visitor Screening Form on subsequent return to work, as proof of clearance.

3. Confidentiality

Information recorded on the form fulfils the definition of “sensitive personal data”, as defined in Section 2(e) of the Data Protection Act 1998, and must therefore be processed in accordance with the data protection principles.

Appendix 7 Food Handler Fitness Criteria

Site or Condition

Pre-employment Standard

Standard if in Employment

Ear

Free of discharge and, if perforation of drum, no history of discharge in last year.

Free of discharge.

Throat

-

Unfit if purulent tonsillitis

Eyes

-

Unfit if infective conjunctivitis

Skin

Free of eczema or psoriasis on hands, foreams and face. Free of purulent skin conditions affecting hands, forearms and face.

Free of eczema or psoriasis on hands, foreams and face. Free of purulent skin conditions affecting hands, forearms and face.

Gastrointestinal - Non-infective diarrhoea

Unfit if persistent watery stools (excluding individuals with colostomy or ileostomy).

Unfit if persistent watery stools (excluding individuals with colostomy or ileostomy).

- Enteric Fever ie. Typhoid, Paratyphoid (A,B & C)

Unfit if history of enteric fever unless stool testing has excluded the presence of persistent carrier status. 6 consecutive negative stool tests required at 2 week intervals.

Unfit if suffering from enteric fever until persistent carrier status has been excluded. 6 consecutive negative stool tests required at 2 week intervals; starting 2 weeks after completion of antibiotic treatment.

Household contacts of acute cases or people who have had contact with an acute outbreak should be excluded from food handling duties until three consecutive negative stool tests have been collected at weekly intervals starting 3 weeks after last contact with the case or outbreak.

- E. coli O157

(Verotoxin producing strains)

-

Unfit until two negative stools obtained at 48 hour intervals.

- Salmonella, Shigella*, Amoebic Dysentery, Cholera

-

Free of diarrhoea and vomiting for 48 hours. * See separate note on Shigella dysenteriae below.

- Other infective causes of diarrhoea and vomiting

-

Free of diarrhoea and vomiting for 48 hours.

- Hepatitis A

-

Following acute illness, unfit until 7 days after onset of jaundice

* Shigella dysenteriae requires clearance by three negative stools.

food handlers

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