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Introduction 2 <br />Section One 3 <br />PROFESSIONAL HYGIENE <br />Hand Washing 3 <br />Glove Use 4 <br />Reporting Illness 4 <br />Open Wounds 4 <br />Nails, Jewelry, Clothes S <br />General Hygienic Practices S <br />Section Two 6 <br />FOODBOURNE DISEASE PREVENTION <br />Potentially Hazardous Foods (PHF) 6 <br />Hazards to Food 6 <br />Biological Hazards 7 <br />Physical Hazards 8 <br />Chemical Hazards 9 <br />Food Allergens 9 <br />Section Three 11 <br />FOOD SAFETY FOR PREPARING AND SERVING FOOD <br />Time and Temperature Control 11 <br />Purchase Food 11 <br />Food Storage 12 <br />Prepare Food 13-1S <br />Section Four 16 <br />FOOD SAFETY FOR CLEANING AND MAINTENANCE 16 <br />Clean and Sanitize 16 <br />Facility Maintenance 1849 <br />