What could you do to stop salmonella spread in chicken meat?

Ensure handwashing amongst staff. Ensure correct chopping boards are used for meat/fish/cooked meats/fruit and veg. Ensure all utensils are thoroughly washed. Surfaces should also be regularly disinfected. Check fridge and freezer are functioning at correct temperature. Anti-bac handwash/alcohol gel for staff. Make sure all dairy food and meat/fish is well within use by date and does not get left out on the side for long periods. Staff who have been ill with a stomach bug should not work for at least 48 hours from feeling well. Use of raw and undercooked eggs should be avoided, especially if the eggs are not superbly good quality. When cooking chicken, check internal temperature with a meat thermometer.