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Maintaining good environmental hygiene to prevent the spread of bacteria. If raw and cooked or ready-to-eat food must be handled in the same area, thorough disinfection between uses is essential.
Maintaining hand hygiene is essential for minimising the risk of cross-contamination and ensuring food safety. Hands should be washed thoroughly with liquid soap and clean running water for at least 20 seconds before and after handling food and wearing gloves, as well as after using the toilet, touching the face respectively, or handling waste. Wearing gloves does not replace proper handwashing.
To prevent foodborne diseases and curb the emergence of antimicrobial resistance, the CFS urges food businesses and the public to maintain proper personal and environmental hygiene and observe the "Five Keys to Food Safety" when preparing food, including choosing safe raw materials, keeping hands and utensils clean, separating raw and cooked food, cooking thoroughly, and keeping food at safe temperatures.