5‑12 Personal hygiene and health5‑12 Personal hygiene and health

5‑12 Personal hygiene and health

General (1) A person known or suspected to be suffering from a medical condition, or to be a carrier of a medical condition (other than Staphylococcus aureus), likely to be transmitted through food must not be in any food handling area of a registered establishment in any capacity in which there is a risk of the person directly or indirectly contaminating prescribed fish or fish products with pathogens. (2) If a person known or suspected to be suffering from a medical condition, or to be a carrier of a medical condition (other than Staphylococcus aureus), likely to be transmitted through food: (a) is at the establishment; or (b) suspects that the medical condition may have resulted in contamination of prescribed fish or fish products at the establishment; the person must tell a person who manages or controls operations to prepare fish or fish products at the establishment about the medical condition immediately. (3) A person in a food handling area must: (a) take all practicable measures to ensure the person’s body, anything from the person’s body and anything the person is wearing do not contaminate prescribed fish or fish products or food contact surfaces; and (b) avoid unnecessary contact with prescribed fish or fish products.

Note: A visitor to a food handling area is a person in the food handling area.

(4) A person in a food handling area must not do anything that could result in contamination of prescribed fish or fish products in the area or that is likely to adversely affect the fitness for human consumption of prescribed fish or fish products in the area.

Note: Examples: Eating, smoking, chewing, spitting, sneezing or coughing over unprotected fish or fish products or food contact surfaces.

(5) A person in a food handling area must at all times wear protective clothing (including a hair covering) and footwear that are: (a) suitable to prevent anything from the person’s body contaminating prescribed fish or fish products in the area; and (b) clean, sanitary and in good repair. (6) Personal belongings and clothing must not be stored in food handling areas. Food handlers (7) A food handler who has a medical condition must take all practical measures to prevent the condition resulting in contamination of prescribed fish or fish products or their ingredients. (8) Without limiting subsection (7), coverings used for medical conditions must: (a) be effective in preventing contamination of prescribed fish or fish products; and (b) be waterproof, firmly secured and conspicuous in colour. (9) A food handler must wash (using a sanitising agent) and dry thoroughly the food handler’s hands: (a) on entering a food handling area of the establishment; and (b) immediately after using the toilet; and (c) after touching the food handler’s nose or mouth; and (d) whenever necessary to avoid contaminating prescribed fish or fish products at the establishment; whether or not the food handler has been wearing, or is intending to wear, gloves.