Is intended to make sure that food is stored, prepared, handled, distributed and sold in a hygienic manner. It protects public health in relation to food. They must ensure that the food they supply or sell is done in a hygienic way. In restaurants for example the owners should identify food safety hazards. They must also identify and be aware of steps in their activities which are critical for food hygiene and food safety.  

Food and hygiene guidelines;
* wear clean clothes
* wear appropriate clothing such as aprons, hair nets, gloves, shoes.
* wash hand before and after handling food. and every time you touch anything, going toilet, blowing a child's nose, changing a child's nappy or taking them toilet.
* Do not cough or sneeze near food or food preparation area.
* Cover cuts and sores with water proof plasters.
* Do not wear nail polish or have long inappropriate nails.
* Use correct colour co-ordinated chopping boards for food preparation.
* If you are unwell, diarrhoea  
* Make sure all foods are correctly dated and labelled.
* Keep food stored separately for children that have allergies or dietary needs, so no cross contamination.
* To keep meets separate from other items, so no contamination
examples;
*Store meat and poultry in clean sealed containers on the bottom shelf of the fridge so they can not drip onto other food.
* Follow storage instructions, don't eat meat after its used by date.
* Keep cooked meats separate from raw meat.
* Make sure fridge is cold enough or food poisoning bacteria will still be able to grow, fridge should be between 0oc and 5oc.  

Know which steps in your activities are critical for food safety and preparation.