2.1 Personal Hygiene & Handwashing

# 2.1 Personal Hygiene & Handwashing

**Version:** V2
**Last Updated:** 27 October 2025
**Status:** Published
**Reference:** UK Food Standards Agency Guidelines, Health & Safety at Work Act 1974

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## Purpose

This SOP establishes mandatory personal hygiene and handwashing protocols for all staff to prevent foodborne illness, maintain health and safety standards, and ensure compliance with UK food safety legislation.

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## Scope

This procedure applies to all staff members working in food preparation, service, and handling areas across all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops).

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## Key Requirements

### Handwashing Protocol

**When to wash hands:**
– Before starting work
– After breaks and meal times
– After handling waste or cleaning materials
– After using the toilet
– After touching hair, face, or body
– After handling money or till
– Between handling different food types
– After any activity that may contaminate hands

**How to wash hands:**
1. Use warm running water
2. Apply soap
3. Wash for at least 20 seconds, ensuring:
– Palms and backs of hands
– Between fingers
– Under fingernails
– Wrists
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 Appearance Standards

**Daily requirements:**
– Wear clean uniforms
– Wear closed-toe shoes (non-slip recommended)
– Keep hair tied back and covered where required
– Maintain good personal hygiene

**Jewelry and accessories:**
– Remove all jewelry except plain wedding bands when handling food
– Do not wear watches, rings, bracelets, or other adornments
– Remove nail polish or keep nails short and clean

### Illness Reporting

**Report to management immediately if you have:**
– Vomiting or diarrhea
– Jaundice (yellowing of skin/eyes)
– Sore throat with fever
– Infected cuts or boils
– Any suspected foodborne illness symptoms

**Action:**
– Do not handle food until cleared by management
– Follow company absence procedures
– Seek medical advice if symptoms persist

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## Compliance & References

– UK Food Standards Agency (FSA) Guidelines
– Health & Safety at Work Act 1974
– Food Hygiene Regulations 2006
– ACAS Employment Guidelines

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## Responsibility

All staff are responsible for maintaining personal hygiene standards. Managers are responsible for monitoring compliance and addressing breaches through disciplinary procedures if necessary.

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## Review Date

This SOP will be reviewed annually or when legislation changes.