3.      The NEA advises the following good practices be adopted:

a)      Food Handlers  

• Do not work when feeling unwell. Seek medical attention immediately.
• Wash your hands with soap:       

  - Before handling food
  - After visiting the toilet

  - After coughing or sneezing      

  - Work up a good lather, paying attention to the fingers, nails and the back of the hand.

• Dry hands using paper towels or hand dryers.

• Keep fingernails short. Do not wear rings or other accessories that might trap dirt.

• Cover all wounds or cuts on your hands with waterproof plasters.

• Wear clean work clothes, uniform and apron at all times.

• Avoid sneezing or coughing near food.

• Avoid touching the eyes, nose, ears, mouth, hair or skin when handling food.

• Do not handle food with bare hands. Use clean gloves or untensils. Gloves should be used to handle food only.

• Use separate implements and chopping boards for raw and cooked food to avoid cross-contamination.

• Keep raw food below cooked or ready-to-eat food in the refrigerator.

• Display cooked food within showcases.

• Use pedal refuse bin.    

b)      Foodshop Operators

• Conduct daily checks on employees to ensure that those who are unwell seek proper medical attention. They should not be allowed to handle food.
• Do not allow unauthorised personnel into the food preparation area.
• Ensure hygienic food preparation.
• Ensure all food sold are from licensed sources.
• Provide common serving spoons for shared dishes.
• If towels are provided, please use disposable ones.
• Have a table-cleaning system.
• Practise good housekeeping.
• Clean premises thoroughly at the end of the day and remove all food scraps to keep pests and rodents away.
• Tie refuse properly in plastic bags before disposal into refuse bins with tight-fitting lids.
• Have a pest control programme.
• Provide sufficient toilet paper, liquid soap and paper towels or hand dryers in toilets.
• Clean toilets regularly.

You are encouraged to follow MOH’s Guide on Infection Control Measures for Workplaces (non-Healthcare)[1]:

• Environmental/frequently touched surfaces (e.g. chairs, door knobs, windows, sofas, etc) should be washed/wiped with 1:50 diluted (i.e. adding 1 part of bleach to 49 parts of water) household bleach (i.e. sodium hypochlorite 0.1% or 1000 parts per million).
• 70% alcohol can be used to wipe down surfaces where use of bleach is not suitable e.g. metal.
• Soiled surfaces should be cleaned with water and detergent before applying alcohol or bleach.