Auditor's recommendations Look At: Look For. Foreign Body Compliance with basic food safety principles Contamination Records of foreign body contamination, non-conformance and corrective Personal Hygiene action Records and details of preventative measures 4.2.5 Nail varnish must not be worn since it presents a potential foreign body risk to the product and strong erfumes are not allowed because of the possibility of taint Auditor's recommendations Look At Look For. Foreign Body Compliance with basic food safety principles Contamination Records of foreign body contamination, non-conformance and corrective Personal Hygiene action Records and details of preventative measures 4.2.6 It is essential that management set a good example and also abide by these personal hygiene requirements Auditor's Recommendations Look At Look For. Foreign Body Compliance with basic food safety principles Contamination Records of foreign body contamination, non-conformance and corrective Personal Hygiene action Records and details of preventative measures tate of overalls, design and frequency of cleaning 4.3. 1 All food handling operatives and persons who enter production areas for any reason, must be provided with clean protective clothing which must be worn at all times. This includes engineers, management and other casual visitors Auditor's recommendations Look At: Look For. Personnel Hygiene Provision of clean clothing suitable for that persons tasks Records of laundry Records of non -conformance and corrective actions 4.3.2 It is recommended that protective clothing be free of loose fastenings, such as buttons, and top pockets Any internal pockets provided in the garment must be at hip level. When deciding which style to adopt, attention should be given to how staff will dress and undressAuditor’s Recommendations: Look At: Look For: Foreign Body Contamination Personal Hygiene Compliance with basic food safety principles Records of foreign body contamination, non-conformance and corrective action Records and details of preventative measures 4.2.5 Nail varnish must not be worn since it presents a potential foreign body risk to the product and strong perfumes are not allowed because of the possibility of taint. Auditor’s Recommendations: Look At: Look For: Foreign Body Contamination Personal Hygiene Compliance with basic food safety principles Records of foreign body contamination, non-conformance and corrective action Records and details of preventative measures 4.2.6 It is essential that management set a good example and also abide by these personal hygiene requirements. Auditor’s Recommendations: Look At: Look For: Foreign Body Contamination Personal Hygiene Compliance with basic food safety principles Records of foreign body contamination, non-conformance and corrective action Records and details of preventative measures 4.3 State of overalls, design and frequency of cleaning 4.3.1 All food handling operatives and persons who enter production areas for any reason, must be provided with clean protective clothing which must be worn at all times. This includes engineers, management and other casual visitors. Auditor’s Recommendations: Look At: Look For: Personnel Hygiene Provision of clean clothing suitable for that persons tasks Records of laundry Records of non-conformance and corrective actions 4.3.2 It is recommended that protective clothing be free of loose fastenings, such as buttons, and top pockets. Any internal pockets provided in the garment must be at hip level. When deciding which style to adopt, attention should be given to how staff will dress and undress