• ensuring likely physical contaminants such as staples, paper clips etc are kept out of the unit.

1.6 Chemical contamination

All cleaning chemicals must be stored away from food when not in use and used in accordance with the manufacturers' instructions.

2. Personal hygiene and training

All food handlers must maintain good personal hygiene at all times by regular and thorough washing of hands, particularly after going to the toilet or handling raw food.

In addition, food handlers must observe the following practices:

• no smoking or spitting
• no eating or drinking while handling food
• do not wear jewellery, false nails or nail varnish
• cover wounds on the hands or other exposed parts of the body with waterproof dressings
• wash hands after: visiting the toilet, coughing and sneezing, handling rubbish, smoking, taking a break, handling raw foods and at regular times during the day. Staff must wear clean washable overclothing including adequate hair covering in the unit. Outdoor clothing must not be kept in areas where food is prepared or stored.

Staff must wear clean washable overclothing including adequate hair covering in the unit. Outdoor clothing must not be kept in areas where food is prepared or stored.

2.1 Reporting of sickness

Any person suffering from diarrhoea or vomiting must cease immediately from handling and preparing food and must not return to work until at least 48 hours after the symptoms have stopped.

Further advice and guidance can be obtained from either your local environmental services department or from the Department of Health Guidance, 'Food handlers, fitness to work'.

Staff must be made aware of the need to report any such symptoms to the manager/proprietor so a decision can be made as to whether it is safe for them to continue to handle food.

The following conditions must be notified:

• infected cuts or wounds
• skin infections
• sores
• diarrhoea
• vomiting
• food poisoning
• eye, ear and mouth infections.

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