2.1 Personal Hygiene & Handwashing

Standard Operating Procedure (SOP)

Food Safety & Hygiene

2.1 Personal Hygiene & Handwashing

Purpose: To prevent foodborne illness and maintain health and safety standards through mandatory personal hygiene protocols.

When to Wash Hands:

1. Before starting work
2. After breaks and meal times
3. After handling waste or dirty items
4. After using the toilet
5. After touching hair, face, or body
6. Between handling different food types
7. After handling raw foods

Handwashing Procedure:

1. Use warm running water
2. Apply soap and lather thoroughly
3. Wash for at least 20 seconds, including:
   • Between fingers
   • Under fingernails
   • Wrists and forearms
4. Rinse thoroughly under running water
5. Dry hands with clean paper towels (not cloth towels)
6. Turn off tap using paper towel to prevent recontamination

Personal Hygiene Standards:

• Wear clean uniforms daily
• Wear closed-toe, non-slip shoes
• Keep hair tied back and covered where required
• Keep nails short, clean, and unpolished
• Remove jewelry (except plain wedding bands) when handling food
• Wear clean apron over uniform

Illness Reporting:

• Report immediately to management if experiencing:
  • Vomiting or diarrhea
  • Jaundice (yellowing of skin/eyes)
  • Sore throat with fever
  • Skin infections or boils
  • Any suspected foodborne illness
• Do not return to work until symptom-free for 48 hours

Compliance: UK Food Standards Agency Guidelines, Health & Safety at Work Act 1974, Food Hygiene (England) Regulations 2006

Sources:

• Food Standards Agency: www.food.gov.uk/business-guidance/food-hygiene
• Health & Safety Executive: www.hse.gov.uk

SOP 10/2025 v2 – Page