1. Foods must be refrigerated between 0-5°C for up to 5 days to extend their shelf life for a short period. 2. Food packaging includes labels providing dietary advice and using traffic light systems to indicate nutritional content. They also show recommended portion sizes. 3. Food workers should wear clean, disposable overalls and remove all jewelry. Their nails should be short and clean and hands must be washed before handling food. Hats, hairnets, shoe covers and gloves are also required. Any cuts must be covered.