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(a) Foodstuffs shall be treated with care and not handled unnecessarily.
(b) All utensils and equipment used for the preparation, distribution, etc., of food shall be
kept clean.
(c) Hands and finger nails shall be scrubbed clean before commencing work, and after every
visit to a sanitary convenience, and as often as necessary to ensure that the hands are
kept clean.
(d) Water-closets shall be maintained in a clean condition and an adequate supply of toilet
paper provided.
(e) Any cut or sore on the hands shall be properly covered with a plastic or other waterproof
dressing.
(f) Overalls shall be changed as frequently as necessary to maintain cleanliness.
(g) Head-coverings should be worn and maintained in a clean condition in kitchens and other
premises where food is in course of preparation.
(h) Smoking shall be forbidden during the preparation of foodstuffs and during the handling
or distribution of unprotected foodstuffs.
(i) Employees shall immediately notify the management if they suspect that they are in an
infectious condition or have been in contact with any infectious or contagious disease.
(j) Employees shall be required to do everything possible to support the efforts of the
management to ensure that the preparation, handling, and distribution of food are carried
out in a thoroughly hygienic manner.
(k) Personal clothing shall not be hung or stored in food preparation rooms, but shall be kept
in lockers or similar accommodation which shall be provided by the management for the
outdoor clothing of members of the staff.
(l) All food shall be stored off the floors and clear of the walls, thus facilitating cleansing.
(m) Where cooked foods, or articles of food requiring no further preparation before eating, are
displayed the quantity displayed shall be limited to the barest minimum, and this shall
be protected from contamination by flies, dirt, dust, etc., by means of glass, cellophane,
or other adequate covering.
(n) Foods such as butcher's meat, fish, game, poultry, etc., shall be stored in a refrigerator
or cold store in bulk, and only a minimum displayed which shall be adequately protected
from contamination by flies, dirt, dust, etc.
(o) All opened sacked-goods shall be transferred to galvanised bins with close-fitting covers
when in store to prevent contamination by rats, mice, insects, pests, etc.