Hygiene for food businesses

Anyone working with or near open food who has certain infections - bacterial or viral - must take precautions to prevent contamination.

Staff handling food or working in a food handling area must immediately report symptoms such as diarrhoea and/or vomiting to their manager. These symptoms are associated with illnesses that can be transmitted through food. 

You must not allow anyone with these symptoms to work with or around open food, usually until 48 hours after symptoms have stopped.

Food business operators should follow guidance from the Food Standards Agency on good hygiene practices in food preparation and Hazard Analysis and Critical Control Point (HACCP) processes.

Importance of washing hands

Anyone who handles food and works around open food must wash and dry their hands thoroughly before handling food or touching surfaces likely to come into contact with food. Food workers must always wash their hands after using the toilet. People can carry infection even if they do not show symptoms.

Read more about cleaning, disinfection and preventing food cross-contamination.