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Code of practice for food handler activities.

T A Smith1, R P Kanas, I A McCoubrey

  • 1RHM Limited, King Edward House, Windsor, Berkshire, UK. trevorsmith@pmihealthgroup.co.uk

Occupational Medicine (Oxford, England)
|June 1, 2005
PubMed
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This study provides a code of practice for food handler hygiene, outlining standards for handwashing, protective equipment, and personal adornments. It aims to ensure food safety and meet regulatory requirements in the food industry.

Area of Science:

  • Occupational Health
  • Food Safety Regulations

Background:

  • Food industry operations are subject to regulations and customer expectations regarding food handler practices.
  • Existing regulations necessitate clear guidelines for food handler hygiene and conduct.

Purpose of the Study:

  • To establish a comprehensive code of practice for food handler activities.
  • To delineate working standards for hygiene, handwashing, protective equipment, jewelry, and body piercings.

Main Methods:

  • A working group of occupational physicians developed the code using a risk assessment approach.
  • Expert opinions from physicians in food manufacturing, retail, and regulatory bodies were incorporated.

Main Results:

  • The code of practice establishes minimum standards for food handler suitability and activities.

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  • It is based on a practical risk assessment relevant to food businesses.

    • Conclusions:

    • The code offers practical guidance for food businesses of all sizes.
    • It represents a consensus on best practices for food handler conduct and safety.