carried in top pockets in case, while bending over, they should fall into the product or machines. Overalls provided with no top Where gloves are needed either of fabric type (as for chocolate handling) or waterproof, they require regular washing and drying both inside and out. Gloves should not be used by more than one person and they should be replaced when 3.2.2 Emptying containers When bags or boxes are opened and emptied there is a great potential for contamination Pieces of string or paper removed in the opening process must be placed in rubbish bins and not on the floor. Before inverting a bag, box or other type of container, ensure that it has not collected floor or surface dirt that could fall into an Dispose of the empty container in a responsible way so that pillage or dust is avoided as much as possible and it is not a danger to other workers 3.2.3 Small items of equipment In most biscuit factories it is necessary to use bowls, beakers or trays to carry and weigh ingredients or dough. These should be made of metal or plastic because glass is particularly dangerous, making splinters or small fragments if broken. Glass containers must never be taken into production areas. Where ingredients are delivered in glass containers they should be dispensed into non-breakable containers in specially esignated rooms away from the production areas Colour coding of containers is better than labels which may fall off. Elastic bands provide a particular hazard due to their tendency to fly off in unexpected directions and become lost All utensils should be stored, full or empty, on special clean stillage so that they are off the floor. This is to ensure that when inverted no floor dirt can fall from them on to product or into a mixer. After use all containers should be washed in hot water, with detergent as necessary, and left inverted to dry10 Biscuit, cookie and cracker manufacturing manuals carried in top pockets in case, while bending over, they should fall into the product or machines. Overalls provided with no top pockets remove this possibility! Where gloves are needed either of fabric type (as for chocolate handling) or waterproof, they require regular washing and drying both inside and out. Gloves should not be used by more than one person and they should be replaced when damaged. 3.2.2 Emptying containers When bags or boxes are opened and emptied there is a great potential for contamination. Pieces of string or paper removed in the opening process must be placed in rubbish bins and not on the floor. Before inverting a bag, box or other type of container, ensure that it has not collected floor or surface dirt that could fall into an unwanted place. Dispose of the empty container in a responsible way so that spillage or dust is avoided as much as possible and it is not a danger to other workers. 3.2.3 Small items of equipment In most biscuit factories it is necessary to use bowls, beakers or trays to carry and weigh ingredients or dough. These should be made of metal or plastic because glass is particularly dangerous, making splinters or small fragments if broken. Glass containers must never be taken into production areas. Where ingredients are delivered in glass containers they should be dispensed into non-breakable containers in specially designated rooms away from the production areas. Colour coding of containers is better than labels which may fall off. Elastic bands provide a particular hazard due to their tendency to fly off in unexpected directions and become lost. All utensils should be stored, full or empty, on special clean stillage so that they are off the floor. This is to ensure that when inverted no floor dirt can fall from them on to product or into a mixer. After use all containers should be washed in hot water, with detergent as necessary, and left inverted to dry