The personal cleanliness and health practices food handlers must follow to avoid contaminating food.
Keep hands and clothing clean, wash hands at the right times, restrain hair, cover cuts with a waterproof dressing, avoid touching your face or hair over food, and do not spit, smoke or eat where open food is handled. These reflect the health and hygiene duties in Standard 3.2.2.
Yes. If you have or may have a foodborne illness, or symptoms such as vomiting, diarrhoea, fever or a sore throat with fever, you must report it to your supervisor. Where there is a risk of contaminating food you must not handle food until you are well.
The Code does not ban them outright, but many businesses limit jewellery and nail polish because they can harbour bacteria or become a physical hazard if a stone, bead or flake falls into food. Follow your food business's own policy.
A bright, often blue, waterproof dressing is easy to see against most foods, so if it comes loose it can be spotted and removed quickly. It also keeps the wound covered to stop bacteria from the cut reaching food.
Yes. The health and hygiene requirements for food handlers sit in Standard 3.2.2 of the Food Standards Code, which is enforced through state and territory food laws. Businesses must ensure handlers meet these obligations.