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Always clean your hands before entering at your job. Also keep an effective handwashing between different manipulations, after going to the bathroom and  make sure you dry them properly.

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Wear a clean specific uniform when in the kitchen; jacket, trousers, apron and security shoes are mandatory, while is important to wear a toque or a bandana if you have long hair. Remember to remove any kind of jewellery, watch or any other object which could carry dirt on it or fall into the food.

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Cross contamination is one of the main focuses of food poisoning and we have to take care of it on a high level. Separate all raw materials between their origin, specially poultry and minced meat, which we will manipulate always with gloves to keep bacteria away from the preparations.

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Also use different preparation areas and manipulate raw food away from the ones that are cooked.
Use different work stations for vegetables, meat, dairy and fish.

You can have coloured cutting boards and knives to make sure that everyone in the kitchen relates them to the specified product for each.

Cross contamination is the most common cause of food poisoning, so, remember to clean your hands before and after touching aliments.

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The more risky meats are poultry, pork, minced meat and lamb, so we warn you that reaching 63ºc while cooking it is mandatory due to hygiene regulations in the UK. Aswell you should blast down temperature to 8ºc in less than two hours to store it securely.

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Store cooked preparations in different fridges or in a higher position than the raw ones.
Use different cling films for the raw food and for the cooked dishes. By doing it you will prevent cross contamination.
Also keep away from the clean zones every box coming from the outside providers. Swiching the incoming materials into clean boxes of your own may be a useful tip.
Don't let any alien person in the clean zone if they are not well protected with disposable apron, cap and footwear protections.

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Once you end up preparing food it's convenient to clean up all work stations.  To do it well you have to follow several steps:
1. First of all you have to remove all the visible solid remains.
2. Apply hot soapy water and scrub it with the scourer.
3. Rinse it with clean hot water.
4. Apply disinfectant and let it work according the manufacturer indications.
5. If its necessary, rinse it again.
6. Dry the surface with disposable towels or paper.

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- If you are ill you have to tell it to your supervisor and stay at home during your illness and the forthcoming 48 hours after symptoms have dissappeared.

-You must keep in record all information on every dish prepared in your restaurant due to inform customers of every possibility of allergies.