| Objects |
Hazards |
Possible Controls |
| Eating utensils |
- Spread of bacteria via food residues on dishes, food and drink containers, cooking pots, which have been inadequately washed after use
|
- If a dishwashing machine is installed, establish a roster system for daily washing of all dishes, glasses, cups, food containers
- Ensure that staff rinse their dishes after use and place these in the dishwasher
- Have the dishwashing machine cleaned, including filters, on a regular basis in line with the manufacturers instructions
- Use a dishwashing powder / liquid which kills harmful bacteria as part of the washing process
- Where no dishwasher is installed, staff should wash and dry their dishes after use, and remove / store these away from the sink area
- Carry out regular inspections of the kitchen to ensure that staff are complying with sound hygienic practice
|
| Dish cloths and tea towels |
- Using unclean dish cloths and tea towels
|
- Ensure that tea towels are laundered appropriately
- Provide sufficient changes of dish cloths and tea towels to ensure that these can be rotated when laundering becomes necessary
- Dispose of dishcloths as necessary
|
| Food contamination |
- Contamination by mould and bacteria from food left in the refrigerator or left uncovered
|
- Require staff to label any items which are to be stored in the fridge for any length of time, so that old food may be identified
- Organise for the refrigerator to be emptied at regular intervals and cleaned on a regular basis in line with the manufacturers directions
|
| Food handling |
- Poor standards of personal hygiene
|
- Actively promote the washing of hands as a hygiene precaution before handling food and after using the toilet
- Place signs in kitchen area and in toilets to remind all workers to wash hands
|
| Allergies |
- Workers in the workplace may have a range of allergic reactions to certain foods
|
- Encourage workers with food allergies (e.g. anaphylaxis) to make the employer and other workers aware of their condition
- Employer to implement appropriate exposure prevention measures (e.g. nut free policy or nut awareness policy) and response procedures (e.g. first aid officers trained for delivering epipens)
- Make workers aware if they have colleagues who have allergies and what precautions or policies are in place (e.g. placing appropriate signs in kitchens)
|
