I do not wear gloves or a mask.
I do not touch my face (this is something I learnt not to do when working in a commercial kitchen).
I wash my hands and surfaces regularly with hot soapy water.
I take my temperature daily when preparing food.
My ingredients come from sources I trust.Whereas I do not sanitise packing material that food comes in I do empty items into clean containers and wash my hands after handling packaging.
If Harriet and myself are in the kitchen we do our best to keep socially distant.