Other types
Pages 4 (1004 words)
Download 0
Contamination of pathogens from wash water and food handlers


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
Download paper
Not exactly what you need?