21 4.1 Hygiene Program

4.1: Hygiene Program

A hygiene program is standard in every foodservice operation. Specifics of the program may vary depending on the type of operation, but there are general guidelines that must be adhered to in order to ensure food stays safe. Because hygiene can mean different things to different people it is important to have a policy and program in place, . A food employee may have individual standards depending on their personal beliefs and background. This is why it is key that a foodservice operation has a standardized policy for personal hygiene that all people working with food must follow. The management team may collectively develop the hygiene program, but in all establishments, there must be a named Person in Charge who reports to the local regulatory authority.

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The Person in Charge- A Person in Charge is responsible for demonstrating the knowledge of foodborne disease prevention, application of HCCAP principles, and the requirements of the local food code to local regulatory authorities. Some regulatory authorities require that one person in charge must possess a Food Protection Manager certification that is attained by passing a test that is part of an accredited program. Operations are usually required by local law to prominently display their occupational permit as well as proof of registration that identifies the person in charge to the local regulatory inspecting agency. In addition to training staff and modeling the expected hygiene practices, the person in charge is also responsible for taking corrective actions as problems arise. This would include revising policies as new information becomes available as well as retraining staff.

Food employees can contaminate food when:

Working while sick

Bodily fluids like saliva, vomit, or blood comes into contact with food

The food employee has open cuts and/ or open sores

The food employee fails to properly wash their hands

The food employee has contact with a sick person

The food employee touches his or her body and then touches food

Something as routine as scratching an itch on skin or sneezing into hands is an opportunity for the food employee to potentially contaminate food. A good hygiene policy and management oversight is crucial for the health and safety of the food employee, their colleagues, and customers.