Uddrag fra opgaven
Washing Hands PURPOSE: To prevent foodborne illness by contaminated hands. SCOPE: This procedure applies to anyone who handle, prepare, and serve food. KEY WORDS: Handwashing, Cross-Contamination INSTRUCTIONS: Train foodservice employees on using the procedures in this SOP. Follow State or local health department requirements. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks for handwashing. Provide warm running water, soap, and a means to dry hands. Provide a waste container
Få fri adgang for at læse hele teksten og downloade ubegrænset.
Få fri adgang