1. To reduce the possibility of infection to a minimum.
2. To avoid accidents by using correct items of equipment for the service of food and never use bare hands.
3. To maintain high standards of personal hygiene as possible in order to prevent food poisoning.
4. To protect the foods from vermin and insects.
5. To maintain good working conditions.
6. To maintain equipment in good repair and in clean condition.
7. To correct the storage of foodstuffs at the right temperature.
8. To make adequate provision of cleaning facilities and cleaning equipment.
9. To know the correct reheating of food.
10. To comply with the requirements of food hygiene regulations.
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