Hygiene Plan

Hygiene Tasks

Rules on:	Frequency of Cleaning	Methods / More info
Effective Hand Washing Technique	See, "When to wash hands"	Effective Hand Washing
When to wash hands	Before starting work Before handling food After using the toilet After handling raw food and raw food packaging After touching bins or handling waste After every break After eating and drinking After cleaning After blowing your nose	See, "Effective Hand Washing Technique"
Personal Cleanliness	Hair should be tied back and preferably covered Food handlers should not sneeze or cough over the products Cuts and sores should be covered with a waterproof (preferably highly visible) dressing Jewellery should be kept to a minimum when preparing and handling the products
Protective Clothing	All staff working in the food preparation area should wear suitable, clean protective clothing Disposable plastic aprons are available when carrying out any activities such as bottling and dealing with the Cores or Sumps

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