personal Hygiene practices of Food service personnel
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Checklist for Personal Hygiene Practices of Food-handlers
Uniforms, aprons (or clothes) should be clean at the beginning of a work shift.
Wear a hair restraint (hat or hairnet)
Keep fingernails short and clean.
Avoid touching nose, mouth, hair and skin during food preparation.
Do not smoke in food premises.
Do not cough or sneeze directly onto food.
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