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Use this checklist once a week to determine areas in your operation requiring corrective corrective action taken and keep completed records in a notebook for future reference, Personal Dress and Hygiene Hands are washed thoroughly using proper “Employees wear proper uniform inclding hand-washing procedures teil points... Proper shoes Oo A - a ler a new gu a of agentes =... da xo hands are completely covered while Disposable issues ae used and disposed of E handling food paca When coughing/biowing nose oo NAga Sewer islimiedto wash spl canes, of Eating, Drinking, or chewing gum ae ‘and plain ring De) aes observed only in designated ates away ‘rom werk oes, “Hands are washed or gloves are changed at wo ‘critical pons. 2 ie Employees take appropriate ation when coughing or sneezing Food Storage and Dry Storage See a a rn acho ai pee Koo oO Mectmirertoniamsvtins ty potispc ro sea — jason ee eeu soa wo coinpe ep e ‘othe food-elated sapplis. ooiad Semub even Fed aY % organ SVE Aa ‘The FIFO iat Fst Ot modo wo oer pins ot epiprent a esn 2 A arenes ios sone cabinets, OVENS, | cers sonia eoecn es wen as ace repeals clos foots. ere fais leek ee vied -clean

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