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Other types sample - HACCEP
Pages 4 (1004 words)
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
Not exactly what