Food Poisoning

Bacteria and viruses passed from ill food handlers (or bacteria picked up from handling raw foods) can contaminate common touchpoints such as fridge handles, microwave handles, worktops, tap handles, etc.  This can then contaminate other food handlers’ hands resulting in cross contamination in the kitchen.

Take care to wash hands before handling ready to eat foods. Ready to eat foods are the greatest risk of contaminated as they are without any further heat treatment that would kill any bacteria.

It is vital to have good handwash procedures in place.

• Check staff are washing hands in designated hand wash sink before starting work and after every change in task.
• Wash hands after handling/preparing raw poultry and meat
• Wash hands before preparing ready to eat foods
• Handwash soap & blue roll should be available at every handwash sink
• Handwash sinks should be accessible (ie. no bins, mops, etc. obstructing access to sink)
• Sinks and taps should be cleaned thoroughly every day

If taps are hand operated – turn off taps using blue roll so hands are not re-infected