follow basic hygienic procedures.
Washing the hands carefully before starting to prepare the food is first and foremost. This should include scrubbing under the finger nails with soap and water and a brush; thus disease germs that lurk under the nails will be removed before the handling of food begins. The premises where the cooking is done should be kept as clean as possible. Sinks and table-tops should be washed thoroughly before and after every meal.
All peelings and garbage should be kept in covered containers whether inside or outside the house until finally disposed of. Windows and doors of the room should be screened to keep out flies. If this cannot be arranged then at least a screened meat-safe (doli) is an absolute necessity. Care should be taken that rats, mice, cockroaches and ants do not have access to places where food is kept. The cook should be instructed to use only clean towels for wiping the glasses and other items of tableware.
From health point of view it shocking to see a cook use the same cloth for this purpose which he uses to wipe the dust off the tables or the sweat from his brow. Such practices spread disease. The cook should have a handkerchief for covering his mouth and nose when coughing or sneezing and this should be used for nothing else. All vegetables and fruits should be washed with clean water and thoroughly rinsed before being cooked or served. This is important for foods that are eaten raw such as salads, and fruit that cannot be peeled such as grapes. Those that can be peeled should be washed first and then peeled.
