After handling raw ingredients, going to the toilet, handling waste - Hand washing , Cover cuts or grazes with - Blue plasters, Tie it up, wear a hair net and hat.  - Hair, When tasting food use a - Clean spoon , Clean, kept short with no varnish or fakes - Fingernails, Always wear clean and hygienic - Uniform, You should NOT wear  - Jewellery, Wash regularly to avoid - Body odour , Don't work with an upset stomach, sickness or diarrhoea - Reporting Illness,

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