Hygiene and safety aspects 9 Disease is quickly spread if food handlers are negligent about hand washing following visits to toilets. It is very unpleasant to have food contaminated with grease or other dirt from unwashed At all food premises good, clean washing facilities must be provided with continuous supplies of hot and cold scented soap and disposable towels. Cold water with no soap and communal towels are not adequate. Hand washing sinks and facilities must be separate from those used to wash equipment. All food handlers must ensure that their hands are washed and clean before handling food and it is particularly important that their hands are washed after each visit to Employers must provide clean overalls and hair coverings for all personnel. These should be worn only in the food factory. NO ose money, pins, jewellery (other than plain wedding rings), watches, radios, books, news- papers and smoking tackle should be allowed into the production areas. Hair brushing or combing necessitating removal of head gear should be forbidden in production areas. In this way the possibility of contamination by loose articles is signifi cantly reduced Smoking involves the hands becoming contaminated with saliva and the by-products -matches, ash and cigarette ends, are particularly repulsive. No smoking should ever be allowed in the production areas. Operators who have cuts, abrasions or skin infections, particularly on the hands or arms, should be especially careful. Bandages or dressings should be of good quality and be, at least partly, brightly coloured and easily detectable should they be lost. In those premises where metal detectors are available for product scanning, it is additionally useful for the bandages to contain metal strips that will be found automatically should a bandage be lost in the product. Food handlers suffering from intestinal complaints such diarrhoea or other contagious diseases should be required ay from production areas until they recover. frequently necessary for operators to carry certain small with them in the course of their duties. Articles such as pens, pencils, gauges and various tools should not beHygiene and safety aspects 9 Disease is quickly spread if food handlers are negligent about hand washing following visits to toilets. It is very unpleasant to have food contaminated with grease or other dirt from unwashed hands. At all food premises good, clean washing facilities must be provided with continuous supplies of hot and cold water, non￾scented soap and disposable towels. Cold water with no soap and communal towels are not adequate. Hand washing sinks and facilities must be separate from those used to wash equipment. All food handlers must ensure that their hands are washed and clean before handling food and it is particularly important that their hands are washed after each visit to the toilet. Employers must provide clean overalls and hair coverings for all personnel. These should be worn only in the food factory. No personal food, drink containers, loose money, pins, jewellery (other than plain wedding rings), watches, radios, books, news￾papers and smoking tackle should be allowed into the production areas. Hair brushing or combing necessitating removal of head gear should be forbidden in production areas. In this way the possibility of contamination by loose articles is signifi￾cantly reduced. Smoking involves the hands becoming contaminated with saliva and the by-products - matches, ash and cigarette ends, are particularly repulsive. No smoking should ever be allowed in the production areas. Operators who have cuts, abrasions or skin infections, particularly on the hands or arms, should be especially careful. Bandages or dressings should be of good quality and be, at least partly, brightly coloured and easily detectable should they be lost. In those premises where metal detectors are available for product scanning, it is additionally useful for the bandages to contain metal strips that will be found automatically should a bandage be lost in the product. Food handlers suffering from intestinal complaints such as diarrhoea or other contagious diseases should be required to keep away from production areas until they recover. It is frequently necessary for operators to carry certain small articles with them in the course of their duties. Articles such as pens, pencils, gauges and various tools should not be