Gastro-intestinal diseases
People who are unwell with infections can contaminate food. Harmful microbes can be transmitted from a person suffering from diarrhoea and/or vomiting and in some cases other body fluids.
- Anyone working in a food preparation area who has vomited or had diarrhoea in the 24 hours prior to entering a food premise must report it to a supervisor
- Any person who comes into direct contact with food or associated equipment (food handler) who has had diarrhoea two or more times, or any vomiting within a 24 hours period, must seek medical advice and have a faecal specimen tested to identify the cause of illness
- An infected food handler must be excluded from the premises for at least 24 hours after the symptoms have ceased (if it is found to be a notifiable disease eg Salmonella, the exclusion period may increase and clearance specimens may be required)
Colds
The nose and mouth contain lots of food poisoning organisms that transfer easily to food. If you have a cold or a sore throat then stay at home:
- Never cough or sneeze over food
- Use disposable tissues
- Wash your hands after blowing your nose
- Never taste food with your fingers, use a clean spoon
- Do not lick your fingers or blow on glassware prior to polishing
Cuts and sores
- All cuts/sores on hands and arms need to be covered with brightly coloured, waterproof sticking plasters to prevent microbes from the wound contaminating food
- A disposable glove is used to cover sticking plasters if they are on the hand
- If a cut/sore is weeping or infected and cannot be totally covered the person must not handle food