Cross contamination
Ss6e avb8 chap-1-slides-06012012-1
1 GOOD MANUFACTURING PRACTICES 2214 Steven C Seideman Extension Food Processing Specialist Cooperative Extension Service University of Arkansas.
Chapter 10 ServSafe Sanitary Facilities and equipment.
9-2 DVD 9-3 Additional Content Floors, walls, and ceilings: Materials must be smooth and durable for easier cleaning Must be regularly maintained 9-4.
GENERAL SANITATION Whats keeping your kitchen clean?
Session One Serving Safe Food A Program Developed by FDEP Safety Office for the Division of Recreation and Parks A Program Developed by FDEP Safety Office.
Mhaii 2
Cleaning and sanitizing
Holmen food safety
M ICROBIAL C ONTROL IN C HILD C ARE AND S CHOOL S ETTING P ROVIDING A DDED L EVEL P ROTECTION FOR P EACE OF M IND.
Objectives: Different methods of sanitizing and how to make sure they are effective How and when to clean and sanitize surfaces How to wash items in a.
