Food businesses must keep surfaces and equipment clean and sanitary. Use this daily, weekly and monthly checklist to stay on top of it.
Clean hands are still the single most effective way to stop germs spreading. Here's when sanitiser is enough, when you need soap, and how to set up your workplace.
Needlestick injuries are preventable. Learn how to choose and use sharps containers, separate clinical waste and dispose of home sharps safely.
Disinfectant doesn't work properly on a dirty surface. Learn the difference between cleaning and disinfecting, and build a routine that actually reduces infection risk.
