1. High standards of personal hygiene
2. Attention to physical fitness
3. Maintaining good working conditions
4. Maintaining equipment in good repair and in clean condition.
5. Adequate provision of cleaning facilities and cleaning equipment.
6. Correct storage of foodstuffs at the right temperature.
7. Correct reheating of food
8. Quick cooling of foods prior to storage.
9. Protection of foods from vermin and insects.
10. Hygienic washing up procedure
11. Food-handlers must not only know belt also but carry out procedures for preventing food poisoning.
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