Keep your hair in a neat and tidy state, and where provided wear a hairnet in the presence of food
Wear clean protective clothing when interacting with food
Keep fingernails trimmed and do not wear artificial nails or fingernail polish
- Utilise single-use gloves for handling and preparing food; this will help to prevent contamination with frequent changing
- If using multi-use gloves make sure they are washed, sanitised and rinsed between uses
Remove all jewellery from hands and arms
Make sure to keep all cuts, grazes and sores bandaged up with an easily identifiable coloured band-aid
Showering on a daily basis will help to prevent pathogens from skin and hair coming into contact with food

What do you do when suffering from ailments and illnesses that may be a hazard to food safety?

The first step is to not panic when feeling sick in the working environment
- Common ailments which people suffer from that effect the safety of food are vomiting and diarrhoea
- Report to a supervisor in the event of suffering from any ailment or illness
- It is better that you remain absent while sick rather than be around areas of food preparation
- If you do suffer from diarrhoea or vomiting, you should not return to work until 48 hours after the symptoms have cleared