enter any food preparation areas, either before work or after breaks or trips to the toilet.
• after working with raw food; this is especially important when touching raw poultry, meat or eggs.
• after touching food waste or emptying bins.
• after cleaning the food preparation area.
• after blowing their nose.
staff should also be reminded that hands should be properly dried with a clean towel, because damp or wet hands are more likely to transfer bacteria.
these recommendations may seem like common sense, but it is important to remind those working with food of their importance. 