Australia Food Standards Code Standard 3.2.2 Food Safety Practices and General Requirements cl15: Clause 15 Hygiene of food handlers

When handling food a food handler takes all practicable measures so that their body, anything from it and anything they wear does not contaminate food or food contact surfaces, and to avoid unnecessary contact with ready-to-eat food; wears outer clothing clean enough for the handling being done; covers bandages and dressings on exposed skin with a waterproof covering; does not eat over, or sneeze, blow or cough over, unprotected food or food contact surfaces; does not spit, smoke or use tobacco or similar preparations where food is handled; and does not urinate or defecate except in a toilet. Hands are washed whenever they are likely to contaminate food, immediately before working with ready-to-eat food after handling raw food, and immediately after using the toilet; and, when handling unprotected food or food contact surfaces, before starting or resuming, immediately after smoking, coughing, sneezing, using a handkerchief or tissue, eating, drinking or using tobacco, and after touching hair, scalp or a body opening. Handwashing uses the facilities provided, soap or another effective means with warm running water, and drying with a single use towel or another method that will not transfer pathogens. At temporary premises the enforcement agency may approve in writing handwashing without warm running water or without the drying rule.