Procedure Aspect

Your Responsibility

Supporting Information

Health Declaration for all entrants / visitors / staff.

I confirm:

• I am not suffering from any illness and am symptom-free.

• I have not experienced symptoms of nausea, diarrhoea, vomiting or coryzal symptoms within the last 72 hours.

• I am free of airborne transmissible infections.

• I have not been in contact with anyone with an illness/infection recently, in particular typhoid, paratyphoid, cholera, dysentery, gastroenteritis, coronavirus, salmonella or other food-poisoning related illnesses.

  
  

• I do not have any skin conditions such as broken skin, bleeding acne, boils, ulcers, cuts, burns and am not wearing any bandages / plasters.

• I am fit for work/visiting this facility.

• I have not visited a high infection risk country within the past 6 months.

  
  

• I confirm that if I am returning to work following an illness I have been symptom free for over 72 hours.

  
  

• If gastroenteritis or food poisoning of entrants or their physical contacts is suspected, individuals must be report this to the duty manager

Personal Items including jewellery, mobile phones and glasses

Entrants must be aware that personal items of any nature may harbour pathogenic organisms and could also introduce foreign bodies into the food production process; therefore bringing personal items including jewellery is strongly discouraged.

• Jewellery items, including concealed neck chains are not permitted in the Food Production Unit, and if brought to the facility should be stored in the lockable personal lockers situated in the changing rooms at the owner’s responsibility.

• Studs/body piercings in any exposed part of the body e.g. ears, nose, tongue and eyebrows are not permitted

  
  
  
  

However, if unavoidable

• Medical jewellery to denote specific medical conditions are permitted.

• Religious jewellery is permitted.

• A plain wedding band is permitted. 

• Reading glasses are permitted and should have a plain neck hanger

• Where such jewellery /items are worn they should be covered in the Food Production Facility using business-issued blue plaster or personal protective equipment. 

• If any such item is lost, the duty manager must be informed immediately so that corrective actions can be taken.

• Mobile phones, keys and other personal items are to be stored in locked personal lockers at the owner’s responsibility.

  
  

Medications

• Personal medicines: if you are on medication you must notify your manager / supervisor at the start of each day.

• Personal medicines are not permitted in operational areas: keep them in your locker or hand them over to the office manager and request to use them as required.

Nails, Makeup & Perfumes

• Fingernails are to be kept clean and should be short. Nail varnish, false fingernails and nail art are not permitted in the Food Production Facility.

• Make-up is not permitted as this may flake-off ; this includes face glitter and false eyelashes.

• Perfumes and aftershaves must not be worn.

Hair Rules and Regulations

• All hair, including scalp hair, facial hair (beards, moustaches and nostrils) & arm hair are required to be fully contained in the Food Production Facility.

• By control and containing hair, we prevent products from being contaminated by the physical hazard of hair; which can introduce microorganisms, cause food borne illness, appear unsightly and cause business reputational damage.

• Hair coverings including hairnets, mob caps, beard snoods are always available in the designated changing room facility. Excess stock is stored in the Storage Cabinet.

• Inspect the hair cover device to ensure there is no damage, if there is damaged discard and use a new one.

• A metal plate mirror is available in the changing room facility to allow you to check all hair is contained prior to entering the food handling facility. 

• Ensure you are trained in how to wear uniform, personal protective equipment, the importance of clean clothing and ensure you are familiar with the types of hair containing items are available. If you have specific needs please inform your duty manager prior to entering the food areas.

• Ensure hair coverings are put on first before overalls and are not removed in the food production areas.

• We discourage the use of hair slides, grips, clips and bands, but if worn must not be loose and must be covered by the hair covering tool. If any such item is lost, inform the duty manager immediately.

• Employees, visitors / entrants with very long hair must ensure hair is clean & tide and are encouraged to use a ponytail to pull the hair from their faces.

• Preparations before working, such as equipping hair restraints, must be done in the changing room or restroom, or any space provided for employee preparation. Fixing the hair must never be done inside the kitchen to minimize the risk of cross-contamination.

• If arms are exposed, we encourage the use of arm guards.

• Food handlers with beards (the presence of facial hair on the jaw, chin, upper lip, lower lip, cheeks, face and neck) or long sideburns, particularly longer than circa 1cm are required to wear a beard cover/snood.

• We discourage touching your face, skin and hair once inside the Food Production Unit to mitigate risk of loose hair fall, physical hazards and pathogen transmission.

• If such areas (skin/hair) are touched then to help prevent the risk of cross - contamination, food handlers must wash their hands. Proper handwashing effectively removes any harmful bacteria that may have transferred underneath the food handler’s nails and on their hands. If food handlers wear gloves when they touch their face, they must be changed to ensure the safety and clean condition of the working area.

• An advisory note: food hygiene also includes personal hygiene matters, such as showering daily, proper handwashing and trimming nails.

• Disposable hair nets, beard snoods etc are strictly one use only and must be discarded after use.

Handwashing

Hands must be thoroughly washed:

• When entering and leaving production areas and after handling footwear

• After visiting the toilet

• After eating, drinking, or smoking

• At regular intervals whilst involved in handling different foodstuffs

• Between handling different types of food or packaging.

Handwashing Guidance

Food & Drink

• No food and drink to be consumed anywhere in the food production or food storage zones.

• ​Water can be consumed from water-only bottles and this must be in the designated staff area.

• ​Food and drink can be consumed in the staff recreation area or at the external aspect of the premises near the car park.

• Tasting can take place in the kitchennette area

Smoking, e-smoking, vaping, alcohol, drugs, etiquette

• Smoking of cigarettes & e-cigarettes (including vapes), use of other inhaled agents / drugs is strictly prohibited.

• Consumption of alcohol is strictly prohibited.

• Spitting is prohibited throughout the whole premises.

• A cordial, professional and polite attitude is required at all times.

Allergens on Site

Staff and visitors must be aware that the Food Production Facility handles several allergens. These include, but are not limited to peanuts, sesame, tree nuts, milk, gluten and soya.

If you are allergic to any of these ingredients you must inform your line manager. It is important to be aware of serious medical reactions to food products and allergens including rashes, itchniess through to life-threatening conditions such as anaphylaxis; information about such reactions can be found here: Food hypersensitivity | Food Standards Agency.

External foods, whether brought in, or on your clothing or hands can introduce additional allergens, therefore meticulous hand hygiene, clean clothes and personal protective equipment help control the risk of cross-contamination.

Changing Room Facility & Personal Protective Equipment (PPE)

Site Plan for PPE

• As protective clothing and attire is required to enter the Food Production Facility, a designated changing facility is provided for all entrants, including staff and visitors.

• The location of the changing facility is to prior to all food handling areas. This facility houses safe storage areas, a facility to change into protective clothing which is stored in this area separate from outdoor clothing. This facility is designed to allow secure storage of personal items, outdoor clothing and outdoor footwear.

• This facility which is segregated from the food production area helps ensure that food products are not contaminated by contact with unsuitable clothing. The cross-contamination route can either be by direct contact with dirty clothing or by foreign bodies becoming detached from damaged clothing and falling into the product resulting in physical and biochemical hazards.

• A changing procedure and a mirror are visible to ensure correct compliance with protective equipment and clothing.

• Clean protective clothing must be always worn. this includes hair net, (beard snood if required), disposable coat. All external clothing must be fully covered e.g.  collars & cuffs must not protrude outside of the protective clothing. Clothing with loose items, external buttons must not be worn to the Food Production Facility.

   

• Ensure soiled clothing does not come into contact with Food Production clothing by using the separate designated hooks, lockers and shelves.

• Your own clothes should be laundered / washed prior to coming to the Food Production Unit.

• Any non-disposable business-issued protective clothing is to be left onsite. These items are laundered each month, or earlier if soiled.

• Changing of clothes should take place only in the changing area and not in the toilet / WC.

• Hand sanitiser is present in the changing area and on entry to the food production facility.

PPE Checklist & Order

Access the Clothes Laundering Register Form here: 1.2.2(i) Clothes Laundered Records | INTRANET I Fera

Visiting the Toilet / Exiting Food Production Areas

The following will apply to any member leaving the food production area including to attend the toilet facilities

• Leave the food production area towards the WC

• Once out of the Food Production Area: hair net, face mask, oversleeves, gloves and overshoes to be removed.

• Discard the above into the bin provided

• Clean hands with sanitiser provided

• If you are visiting the toilet follow the appropriate hygiene measures paying particular attention to hand hygiene.

• Upon arrival back re-don PPE

Cuts / Grazes / Plasters

• All cuts and grazes on exposed skin shall be covered by a contrasting business-issued plaster

• Business-issued plasters are Blue, waterproof and metal-detectable.

• Please note other plasters, including skin-coloured plasters are not permitted in the Food Production Facility.

• The issuance of a plaster is to be recorded and monitored in the Blue Plasters Record by the Duty Manager. The details recorded should include the name of the person issuing the plaster, the recipient of the plaster, the time & date and if the plaster has been accounted for at the end of the shift.

  
  

• Plasters require monitoring so they are traceable in the event of loss during food handling duties.

• If a visitor, employee or entrant has a plaster prior to entry this should be declared so it can be monitored and accounted for on exit.

  
  

• If plasters are not adequately controlled, they could become lost and contaminate products, lead to complaints or even enforcement action being taken.

Access the Blue Plaster Register Form here: 1.2.1(i) Blue Plaster Register | INTRANET I Fera

Returning to work or visiting after an illness or a holiday

 If you have been unwell, or have recently (<4 weeks) visited a country outside of the European Union, please complete the health fitness questionnaire which can be found by clicking here.  

1.2.7(i) Health Form / Return to work | INTRANET I Fera

Exceptions

• There are no exemptions, exceptions, compromises or concessions with regards to the implementation of this policy.

• Each individual, staff member, visitor or entrant accepts the personal responsibility to adhere to these rules and regulations.

• Management, supervisors and team leaders must enforce the policy consistently throughout all domains of the facility.

Access the Blue Plaster Register Form

1.2.1(i) Blue Plaster Register | INTRANET I Fera

Changing Room location on site plan

Procedure for changing in and out of Personal Protective Equipment

As protective clothing and attire is required to enter the Food Production Facility, a designated changing facility is provided for all entrants, including staff and visitors.

The location of the changing facility is to prior to all food handling areas. This facility houses safe storage areas, a facility to change into protective clothing which is stored in this area separate from outdoor clothing. This facility is designed to allow secure storage of personal items, outdoor clothing and outdoor footwear.

This facility which is segregated from the food production area helps ensure that food products are not contaminated by contact with unsuitable clothing. The cross-contamination route can either be by direct contact with dirty clothing or by foreign bodies becoming detached from damaged clothing and falling into the product resulting in physical and biochemical hazards.

A changing procedure and a mirror are visible to ensure correct compliance with protective equipment and clothing.

Clean protective clothing must be always worn. this includes hair net, (beard snood if required), disposable coat. All external clothing must be fully covered e.g.  collars & cuffs must not protrude outside of the protective clothing. 

Training Records

Training relating to the Personal Hygiene Policy is mandatory for all staff working in the food production unit; training is required and certificates are stored by the company.

Personal Hygiene Policy and Procedure to be signed

1.2.1-1.2.7 Personal Hygiene Procedure | INTRANET I Fera

Health Declaration to be signed.

1.2.7(i) Health Form / Return to work | INTRANET I Fera