Hi Tracey
In addition to looking at Food Handlers Fitness to Work you might also have to consider specific requirements to meet your customers needs. Another consideration in food industry is are the individuals handling ready to eat product or raw product, the risk is obviously much greater in ready to eat, some of our operatives are able to work in low risk areas where low risk, raw product is handled but excluded from working in high risk, ready to eat product...we also have individuals who can only work in areas where they handle packaged product, so some specifics to consider.
In my experience some of the bigger customers also have their own specifics when it comes to food handler screening, which your policies and procedures are then audited against.
Hope this helps
Amanda
Amanda Hugill
SCPHN-OH
Farne Salmon
Duns
Berwickshire
Scotland
-----Original Message-----
From: [log in to unmask] [mailto:[log in to unmask]] On Behalf Of Tracy Turner
Sent: 08 April 2013 15:24
To: [log in to unmask]
Subject: [OCC-HEALTH] FOOD HANDLERS
Good morning I am currently reviewing the Food Handlers policy. Previosly it was advised;
Ear Free of discharge and new employee and has a perforation of eardrum, they must have had no history of discharge in the last 12 months
I have not heard of this previosuly and wonder what would happen to an existing employee who had an eardrum perforation?
Throat - Unfit if purulent tonsillitis. - I understand this would have an impact on colleagues but would it to meat specifically?
Eyes - Unfit if infective conjunctivitis again would this have an impact on meat
Skin Free of eczema or psoriasis on hands, forearms and face. WOuld this not depend how bad it was and if it was infective or uncovered??
Thanks to anyone who can clarify this for me. I am just trying to bounce of ideas. Tracy
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