Rank: Super forum user 
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This is a subject out of my field -
When should blue plasters (bp) be issued ?
1 - Within only the food industry?
2 - is there any legislation / acops covering the need for bp?
3 - when can any other plasters be used within the food industry?
As ever thanks for your knowledgeable answers.
Badger
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Rank: Super forum user 
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Pretty much out of mine as well Barrie but your local environmental health food team will probabaly be able to help.
I belive blue are used as there aren't really any blue food stuffs (although didn't Bridget Jones cook some blue soup or something?) and I believe that some also have a metal strip in them so that they can be deteced in food processing plants.
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Rank: Forum user 
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It WAS my field, up to three years ago...
Best practice in food manufacture is to use detectable plasters - which in practice means the blue ones with the metal detectable strips. Although I say best practice - if you want to be approved to supply food to any of the chains you have to do it, and your EHO wold be pretty displeased if you didn't anyway.
Only blue plasters should be used anywhere in food production areas, excpet on wounds which are going to be completely covered by clothing and therefore couldn't get into the food. We used to insist on blue for anyone except office staff who never entered food handling areas.
Also, anyone who comes to work with an ordinary plaster on a wound done outside had to change it for a blue one before starting work.
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Rank: Super forum user 
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I found one of these blue plasters a few years ago, I had just taken a bite out of a baguette and there it was, looking at me from inside the bread roll! Boy did it put me off my lunch ha ha.
The culprit was the lady that made the rolls, she was extremely apologetic, and embarrassed.
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Rank: Super forum user
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To extend my series of questions further -
4- What are the requirements for bp's in food retail shops?
Badger
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Rank: Forum user 
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Hiya, As far as I can remember, Food Safety law, although specific in places, can be quite generic and it is up to the duty holder to show they have took "all reasonable precautions" to ensure food safety. Blue plasters, and those with magnetic strips, are the norm in the food industry and accepted practice. They don't have to be blue though - don't think this is specified in law and they can be any colour as long as they are conspicuous and highly visible. I'm guessing if you're in a blueberry or bubblegum factory you might decide on a different colour! Like in H&S it's up to your Risk Assessment, or HACCAP as the foodies call it, to take reasonable precuations. Also like H&S, this might be a requiment placed on you by customers, EHO's, MHS etc. Can't remember any specific acop on it (it's been a while since I was into Food safety - you're best logging onto food.gov.uk for more info) however the guidance on fitness to work (availalbe at http://www.food.gov.uk/m...tnesstoworkguide09v3.pdf) does state that: "It is usually acceptable to continue working with food as long as the infected area is completely covered, e.g. by use of a distinctively coloured, waterproof dressing." Hope this helps, Ian
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Rank: New forum user
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Hi Barrie,
What you're looking for are the series of 'Industry Guides to Good Hygiene Practice' which are available from The Stationery Office. They are specific to areas of the food industry although only a small number are currently available at the moment, even though the law changed some time ago.
The guides are published under Article 7 of Regulation (EC) 852/2004 which was enacted as (I think) The Food Hygiene (England) Regulations 2006. The guides, like ACOPs are not mandatory and food businesses are able to demonstrate compliance with the legislation in other ways. The guide for catering is not yet published however by virtue of a clause within Regulation (EC) 852/2004, codes that were developed in accordance with the previous hygiene Directive (93/43/EEC) shall continue to apply if they remain compatible with the objectives of the new legislation. Fortunately the Catering Guide is still compatible and it states.......
Legal Requirement:
Every person working in a food handling area shall maintain a high degree of personal cleanliness and shall wear suitable, clean and, where appropriate, protective clothing.
Guide to Compliance:
Persons working in food handling areas must also practice good hygiene. They must for example: [....] cover wounds likely to cause risk of contamination of foods (on hands or other exposed parts of the body) with waterproof dressings.
Advice on Good Practice:
It is good practice to use brightly coloured wound dressings that are easy to spot if they come off.
I only have a copy of the catering guide so can't really answer the question about shops or manufacturing. I would suggest that the requirment to wear blue plasters in a shop would depend on the activity being undertaken in the shop, so if they were making sandwiches they would be covered by the catering guide.
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Rank: Forum user
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Barry,
As well as being easily detectable, the other reason why blue plasters are accepted as best practice is that they are impervious and will prevent blood, fluids or pus from infected cuts or wounds passing through the plaster and contaminating food.
This is particularly relevant to prevent the transfer of a common food poisoning bacteria - Staphyloccocus Aureus - that can be found in infected cuts or wounds.
Sorry to post this so close to lunch!
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Rank: Super forum user
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Thanks to everyone who replied with informative answers.
To sum up then as a generalisation:
Theres the first aid regs covering the minor injuries and a loose ACoP for the need for blue plasters (with / without metal strips) but this is subjective in food retail shops.
Badger
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