A formal food hygiene training course

Keep yourself clean and wear clean clothing

Always wash your hand thoroughly, before handling food, after using the toilet, handling raw produce or waste, before starting work, after every break.

Tell your supervisor, before commencing work, of any skin, nose, throat stomach or bowel trouble or infested wound

Ensure cuts and sores are covered with a waterproof, high visibility dressing

Avoid unnecessary handling of food

Do not smoked, eat or drink in a food room and never cough or sneeze over food

Keep raw food separate from cooked food

Clean as you go: keep all surface and equipment clean

The safe food and hygiene standards manual

Germs – potential to cause, illness

Personal healthy & hygiene need for high standards, reporting illness rules on smoking.

Cross contamination – courses and prevention measures

Food storage – partition, temperature control

Waste disposal, cleaning and disinfection, materials, method and storage.

Foreign body contamination

Awareness of pests