PERSONAL HYGIENE

PROCEDURE

 Personal Hygiene is important to ensure the food we produce at ‘Food Matters at The Barn’ is safe to eat.
It is important that we all follow these steps at every class.

1. Hand washing
It is an individual’s responsibility to maintain personal cleanliness; hands must be kept clean throughout the class. We have a separate hand washing sink within the kitchen. Warm water, antibacterial soap and paper towels are provided, if there is a problem with any of these resources please report to the instructor. Hands shall be washed upon entering the kitchen. Hands should be washed additionally as required during the class. It is an individual’s responsibility to apply common sense in when to wash hands, a few examples are given

• On entering kitchen 

• After being at the toilet

• After handling raw meat, poultry or fish

• After blowing your nose

2. Cuts / septic wounds /rashes
All cuts and septic wounds must be covered with a blue waterproof plaster provided by the instructor. 

3. Nails 
Nails should be kept short and clean. False nails and nail varnish should be avoided.

4. Clothing & Jewellery
All protective clothing (aprons) that are issued by Food Matters at the Barn should be worn and brought freshly laundered to each class. Wearing of jewellery should be avoided particularly rings (apart from a wedding band) bracelets and watches, there will be facility available to remove jewellery and keep it in the store area while working with food.

5. Footwear
Please wear sturdy shoes which are covered in, to avoid slips and damage to feet from spillages. 

6. Illness
If you are suffering from a stomach upset, vomiting, diarrhoea, food poisoning, Covid-19 (including awaiting test results) or any infectious diseases in the 48 hours before the class please call the tutor to notify. In the interest of preventing the spread of infection you will be offered another date to complete the class either that week or in the next cycle of the course.

7. Smoking
Smoking is not permitted within the premises, a designated smoking area is provided externally.

Issue No: 2
Date of Issue: 20.03.2023
Ref: QP02
Authorised By : Heather Henning