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applying food safety and quality improvement measures turns out to be more expensive than applying them. In this fao.org/3/a-a1193e.pdf. temperatures, food handling, employee hygiene in food premises and a requirement for a trained food handler or supervisor on site during all hours of.Safe Food Handling. 1. Temperature Control. 2. Preventing Cross-contamination. 3. Good Personal Hygiene. 4. Proper Cleaning and Sanitizing When to Wash: Food employees must wash their hands and exposed portions of the arms after touching bare human body parts, using the toilet room, handling.