Hygiene, vegetables and kitchen equipment

Staff of catering places and food enterprises must strictly follow personal hygiene rules. Otherwise germs can pass through food to others and cause infectious disease and food poisoning. That is why such staff undergo a medical check-up before being hired, study sanitary hygiene knowledge and pass an exam. Rules: come to work in clean clothes and neat; keep nails trimmed clean; before work wash hands thoroughly with soap, put on a clean apron and tuck hair under a cap; do not let anyone with signs of a cold, a festering wound, a burn or a cut work; wash hands with soap after the toilet. Your task is to build this habit at school and at home too: hands are washed before eating, before cooking and after touching rubbish. If you have signs of illness, do not prepare food for others and tell an adult.