Hygiene

This chapter sets out the relevant hygiene protocols which must be adhered to for production.

Hand wash basin

A designated hand wash basin is available for all staff to wash their hands. Hands must be washed:

• Immediately before commencing or re-commencing handling food;

• Immediately before working with ready-to-eat food after handling raw food;

• • Immediately after using the toilet;

• Immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue, eating or drinking; and After touching your hair, scalp or a body opening

• Our designated hand wash basin is located at the single wash basin inside the facility.

A hand wash basin must:

• Never be obstructed with utensils, equipment or washing cloth’s;

• Always have a supply of warm running water through a single spout;

• Always have a supply of soap; and

• Always have a supply of single use paper towel.

Sick/ unfit to perform duties

You must not work in a food premises if you a sick from one or more of the following conditions:

• If you are suffering from a food-borne disease (food poisoning); or

• If you suspect you have symptoms of a food-borne disease (food poisoning); or

• If you suspect that your sickness is likely to cause you to contaminate food.

• Unable to safety perform your required duties

If you are sick and cannot work as you reasonably suspect that you could contaminate food or if you have a certificate from a medical professional which states that you should not work where food may be contaminated you are to your relevant supervisor/manager.

If you are sick longer then one (1) day, you are to obtain a doctors certificate and provide as much notice as reasonably practical for the approximate duration of sick leave.