• All food handlers must not work on site if there is reasonable chance of contaminating the food from disease (e.g. any food poisoning, illness)

• All food handlers will inform their RMHC SEO representative immediately if they believe they have contaminated a product.

• All volunteers must avoid unnecessary contact with ready to eat food or any food contact surfaces.

• All volunteers must make sure that their outer clothing is clean.

• Make sure that any bandages or dressings are coved with a water proof covering.

• Must not sneeze or cough over any of the food or food contact surfaces.

• Must not eat or drink over food or food contact surfaces. • Must not spit or smoke on site.

• Must not sit or lie on food contact surfaces.

• Must use the surface as provided.

• All food handlers are to wash hands:

   1. After Smoking.

   2. After visiting the bathroom.

   3. Before handling food or contact surfaces.

   4. Between different tasks.

• Wear gloves provided and change them often.

• Clean aprons are to be worn and not worn outside or off the site at any time.

• Hair covering is to be worn properly whilst handling food.

• Temperature information you must be aware of:

   1. Cold food and equipment - max of 5°c

   2. Hot food - cooking > 75°c. holding > 65°C

   3. Hot equipment > 75°C

   4. Freezers at least< -18°C

Cleaning is to be done using correct methods, chemicals and equipment.