What should a food handler use to cover cuts?
completely cover all cuts and wounds with a wound strip or bandage (brightly coloured waterproof bandages are recommended) wear disposable gloves over the top of the wound strip if you have wounds on your hands. change disposable gloves regularly. advise your supervisor if you feel unwell, and don’t handle food .
What Colour plaster should you use to cover cuts and sores?
Why must head covering be worn by food handlers?
It is good practice for staff to have clean hair and to keep it tied back and / or wear a suitable head covering , e.g. hat or hairnet, especially when handling unwrapped food . If hair is not tied back or covered , it is more likely to fall into food and staff are more likely to touch their hair .
Which Colour wound dressing should not be chosen for covering wounds in the kitchen?
5.1. Bandages or dressings should preferably not be in flesh- colour , so that they can be easily detected on falling off. Bandages and dressings should be changed regularly.
What should food handlers do if they cut their finger?
What should a food handler do if they cut their fingers while prepping food ? Cover the wound with a bandage, stay away form food and prep areas, cover the hand with a glove and finger cot, cover the wound with a bandage and a glove or a finger cot.
What are three of your legal responsibilities as a food handler in this workplace?
Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, treating, transporting, delivering, thawing or preserving food . take all practicable measures to prevent food from being contaminated as a result of the disease if continuing to engage in other work on the food premises.
What Colour is recommended for a waterproof dressing?
Why do you cover cuts with a blue plaster?
As well as being easily detectable, the other reason why blue plasters are accepted as best practice is that they are impervious and will prevent blood, fluids or pus from infected cuts or wounds passing through the plaster and contaminating food.
What should you cover cuts scratches and boils with?
Cover the injury Check that the wound is clean and then if available apply antibiotic ointment or cream (eg – Savlon) – thinly over the area to help keep the area moist and prevent scarring. Cover it with a sterile bandage or a gauze pad and some tape.
What jewelry can food handlers wear while working?
In addition, jewelry, such as bracelets , watches , and rings , could fall into food, creating a physical hazard. Jewelry should never be worn when working with food for these reasons. Employees, however, may wear a plain metal ring , such as a wedding band .
What is the main reason for food handlers to wash their hands?
Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on the hands of food workers are removed by proper hand washing techniques.
How should I wear my hair in the kitchen?
According to the FDA Food Code, hair restraints like hair nets, baseball caps, or hats are acceptable to wear . The main goal is to use a hair covering that will hold any dislodged hair in place so it doesn’t fall into food or onto equipment.
Why is safe food handling important?
Handling food properly and safely is essential to preventing food borne illness. Serving food in a safe manner. Stopping the spread of bacteria through cross contamination. Routines to follow and habits to avoid.
What are the basic food hygiene rules?
Food Hygiene Guidelines Wash hands before and after handling food , after breaks, after the toilet. Encourage ‘customers’ to wash hands before eating. Do not sneeze or cough near food . Do not smoke or eat in any kitchen areas. Put clothes/jackets/bags in a separate area away from cooking areas. Tie back or cover long hair. Wear clean clothing.
What is proper food handling?
In every step of food preparation , follow the four steps of the Food Safe Families campaign to keep food safe : Clean — Wash hands and surfaces often. Separate — Don’t cross-contaminate. Cook — Cook to the right temperature. Chill — Refrigerate promptly.