What is the definition of personal hygiene ?

All food handlers must have access to a clean wash hand basin, (WHB) which has hot, (45-49°C) and cold running water, bactericidal soap and paper towels.  There should be sufficient WHB’s within the food room to ensure that food handlers can gain access to the WHB at all necessary times, without queuing. 

¨    When entering a food room

¨    After touching their hair, nose, mouth or smoking

¨    After visiting the toilet

¨    After handling raw food, including eggs

¨    After handling refuse

¨    After sneezing or coughing

¨    After handling chemicals

¨    After eating or drinking

Yours faithfully Best regards