Observation or evidence that employees allowed to continue preparing food when they become ill.
Cuts, sores not covered with a clean blue plaster/dressing
Staff wearing inadequate or dirty (or failing to wear) protective clothing
Thorough washing and drying of hands not occurring before starting work - need to check for hot and cold running water, soap and hand drying facilities at each hand basin
After using the toilet, smoking, blowing nose, coughing, sneezing, cleaning or touching cleaning implements or chemicals, handling rubbish, handling raw food, every break (hand washing)