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Contamination of pathogens from wash water and food handlers…

Introduction

Use properly sanitized wash water (Chlorinated at least 0.1%)

Food handlers must use properly sanitized mask, head gears, and gloves.

All utensils must be properly sanitized with hot water.

Monitor water chlorination level


Monitor use of food handlers’ gears


Monitor sanitization procedures
...
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Use properly sanitized wash water (Chlorinated at least 0.1%) Food handlers must use properly sanitized mask, head gears, and gloves. All utensils must be properly sanitized with hot water. Monitor water chlorination level Monitor use of food handlers’ gears Monitor sanitization procedures
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