Food Hygiene
There is no definition in UK or EU legislation of a Food Handler, so a risk based approach which is consistent with existing and proposed legislation should be adopted.
The primary concern is the avoidance of microbiological contamination of food by infected persons whether by direct contact with open food or by indirect contact, e.g. with surfaces in production and process areas.
There are three broad categories of persons covered in the guidance:
· Those employed directly in the production and preparation of foodstuffs including the manufacture, catering and process industries.
- Those undertaking maintenance work or repairing equipment in food handling areas whether resident staff or working on contract.
- Enforcement officers and visitors in food handling areas.
Workers who handle only pre-wrapped, canned or bottled food or those involved in primary agriculture or harvesting processes are not considered to be Food Handlers.
The health assessment on recruitment should be seen as an opportunity to introduce and promote the concept of good hygiene amongst employees.
The single most important impediment to working as a Food Handler is a lack of understanding and awareness of the principles of hygiene.