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6.4 Recommendations6.4.1 Caterers and retailers1. Facilities, equipment and practices should limit cross contamination.2. All fruit, vegetables and prepared salads should be washed in potable water before use.3. The use of tea towels and other re-usable cloths should be avoided.4. All refrigerators and storage areas should be regularly cleaned.5. Food should be purchased frequently and manufacturer’s instructions for use including ‘use-by’and ‘best-before’ dates observed.6. Food, once open, should be protected from cross contamination and used as soon as possible.7. Where possible, consumers should be provided with clear product instructions.6.4.2 Consumers*1. Manufacturer’s instructions for product use should always be followed.2. Foods (e.g. especially soft cheese, pâté etc.) which are past their ‘use-by’ date should neverbe eaten.3. All fruit, vegetables and prepared salads should be washed with drinking water before use.4. Raw foods should not be stored above or beside RTE foods.5. Tea towels and other re-usable cloths should be replaced at least daily with clean ones.6. Refrigerators should be cleaned regularly.7. Consumers who are not satisfied with hygiene standards in food businesses, should informthe management.* These recommendations are particularly pertinent to high-risk groups and/or farmers/visitors consuming unpasteurised milkand milk products.F O O D S A F E T Y A U T H O R I T Y O F I R E L A N D44