Food handlers’ responsibilities
Goal: Ensure everyone who handles food understands and practices good personal hygiene.
What can go wrong?
What can I do?
How can I check?
What if it is not right?
Food safety may
be at risk if staff are
ill and/or do not
use good personal
hygiene practices
Inform staff of their
responsibilities when handling
food. Ensure they follow your
food safety program.
Observe the personal
hygiene and food
handling practices
of all staff.
Improve staff
supervision and
training.
Ensure that all staff who
handle food:
s bathe or shower daily
s keep fingernails trimmed,
clean and free from nail polish
s avoid touching nose, mouth,
hair and skin during food
preparation
s do not cough, spit or sneeze
directly onto any food
s tie back long hair and wear
head gear (such as hats
and disposable hair nets) to
prevent hair getting into food
s use disposable tissues to
blow their noses and wash
their hands after each time
s wear minimum jewellery
(a plain wedding band is
acceptable)
s do not wear uniforms outside
the food area
s wear suitable protective
clothing while preparing
and handling food
s use disposable gloves
appropriately
s do not change clothes or
eat or drink in food
preparation areas
s cover cuts or sores with a
bright coloured (preferably
blue) waterproof adhesive
bandage.
Inform visitors of personal
hygiene rules.
Address noncompliant staff
behaviour.
Develop and
implement a staff
training plan.
See dofoodsafely, the
free online learning
program at <http://
dofoodsafely.health.
vic.gov.au>.
Support programs
4
4
Support programs
Food handlers’ responsibilities (continued)
What can go wrong?
What can I do?
How can I check?
What if it is not right?
Food safety may
be at risk if staff are
ill and/or do not
use good personal
hygiene practices
Inform staff:
Observe the personal
hygiene and food
handling practices
of all staff.
Improve staff
supervision and
training.
s that they must report any
food-related illness and ensure
they understand the risks of
continuing to work when ill
s that they must take
additional precautions not to
contaminate food when they
return to work after an illness.
s about the importance of hand
washing in preventing food
contamination.
Ensure staff wash their hands
frequently, including when they
have been:
s to the toilet
s handling any food that may
potentially contaminate other
food products (including
raw ingredients and foods
containing allergens)
s eating or drinking
s smoking, licking fingers,
biting nails, touching pimples
or sores
s coughing, sneezing, using a
handkerchief or disposable
tissue
s disposing of or handling waste
s handling animals
s handling anything other than
food (for example, money,
cleaning cloths, cleaning
equipment)
s away from the workplace
(starting a shift or returning
from a break).
Address noncompliant staff
behaviour.
Develop and
implement a staff
training plan.
See dofoodsafely, the
free online learning
program at <http://
dofoodsafely.health.
vic.gov.au>.
What are the risks?
s Food handlers who have poor personal hygiene practices or may be sick can contaminate the food
they handle.
s Food handlers with poor hand washing knowledge or practice may contaminate foods which may
result in food poisoning of customers.
Tips
Four steps for effective hand washing
1. Use soap to work up a lather.
2. Wash palms, fingers, thumbs, nails and wrists. Use a clean nail brush if necessary.
3. Rinse off soap by washing hands under warm running water for at least 20 seconds.
4. Dry with paper towel then air dry. Never wipe wet hands on clothes, uniforms or aprons to dry them.
Ensure that all staff complete dofoodsafely, the department’s free online learning program at
<http://dofoodsafely.health.vic.gov.au>, or other training programs.
To find out more about allergens and food intolerances and how you may help customers with questions,
see <www.health.vic.gov.au/foodsafety>.
Support programs
4