How do you guide new staff about food safety procedures?

Depending on what sector of the food industry you work in there can be any number of workplace specific measures you will need to take.
But there are some that are the same across all sectors.

1-All employees must wash their hands:
Prior to starting their shift
After handling money
After breaks, eating, smoking, or using the washroom
At anytime there is a risk of cross-contamination

Always remember to physically show your employees the correct way to wash their hands.
Wet hands
Apply soap
Scrub all over hands, wrists, between fingers and under fingernails- I tell my employees to sing the Alphabet song in their heads while they're doing this.
Rinse
Dry with paper towels
Shut off the water using the paper towel
With the paper towel still in hand open the door
Dispose of used paper towel
Keep a garbage can with a flip lid outside the door just for this purpose

Try to keep hand sanitizer throughout your establishment- and encourage your employees to use it.

2- No food, drinks, gum, candy, or personnel effects in food handling areas

3-No jewelery in food handling areas- this includes watches, and especially facial piercings

4- Employees who are ill should NEVER be permitted to handle food. Find alternate work for them if possible

5- All wounds must be covered with a waterproof dressing.

6- Be aware of cross-contamination risks:
sneezing over food
touching your face then food
handling money then food

7- Always wash and prepare different foods in separate areas. If this cannot be avoided. Wash and sanitize prep areas between foods.

8- Keep latex gloves on hand at all times for your employees to wear