Anyone working where there is food must maintain a high degree of personal cleanliness and wear suitable, clean and, where necessary, protective clothing (chapter VIII). There must be washbasins with hot and cold water and hygienic means of washing and drying hands (chapter I).
When to wash your hands (Commission, 2022)
- Before starting work and after breaks.
- After using the toilet, handling rubbish and coughing or sneezing.
- After touching raw materials and between tasks.
If you are ill
With diarrhoea, infected wounds, skin infections or sores you may not handle food if there is a risk of contaminating it, and you must report it immediately to your employer (chapter VIII, point 2).
Jewellery and watches off; and better not to go to the toilet or take rubbish out to the street in your protective clothing.
Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapters I (point 4) and VIII · Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.11