Hygiene and the Worker

If a school is going to make the transition to a Healthy Tuck Shop we recommend as part of this process an audit is undertaken of the safety, food handling and hygiene standards of the existing tuck shop.

We strongly recommend as part of your staff development that the Tuck Shop Operator attends a registered food handling course. If your tuck shop is operated by an independent contractor we recommend that you stipulate in their contract that their staff must have attended and completed a registered food handling course.

There is more information on food hygiene on the NZFSA website

There are some key points to remember (there will be others)

l Shall not serve unwrapped food with fingers.
l Shall wear light coloured protective smock or overall.
l Shall wear clean or disposable light coloured hair covering.
l Shall wash hands before commencing work, after using toilet and before resuming work.
l Shall not smoke.
l Shall not work if they have vomiting or diarrhoea bug until certified by a medical practitioner as being free from illness.
l Shall not work if there are sores or cuts on any part of the head, neck, arms or hands that are producing pus or serum.
l Shall not produce Food for sale either in part, or whole, in a domestic kitchen.