Quantcast Personal Cleanliness

 

Click here to make tpub.com your Home Page

Page Title: Personal Cleanliness
Back | Up | Next

Click here for thousands of PDF manuals

Google


Web
www.tpub.com

Home

   
Information Categories
.... Administration
Advancement
Aerographer
Automotive
Aviation
Construction
Diving
Draftsman
Engineering
Electronics
Food and Cooking
Logistics
Math
Medical
Music
Nuclear Fundamentals
Photography
Religion
   
   

 



CHAPTER 1, FOOD SAFETY
2-3 PERSONAL CLEANLINESS
2-3.1
HANDS AND ARMS
2-3.2
FINGERNAILS
2-3.3
JEWELRY
2-3.4
OUTER CLOTHING
2-3.5
PERSONAL EFFECTS
2-3.1 Hands And Arms
2-3.1.1
Clean Condition
2-3.1.2
Cleaning Procedure
2-3.1.3
When to Wash
2-3.1.4
Where to Wash
2-3.1.5
Hand Sanitizers
2-3.1.1 Clean Condition
Food employees shall keep their hands and exposed portions of their arms
clean.
2-3.1.2 Cleaning Procedure
Food employees shall clean their hands and exposed portions of their arms
with a cleaning compound by vigorously rubbing together the surfaces of
their lathered hands and arms for at least 20 seconds and thoroughly
rinsing with clean water.  Employees shall pay particular attention to the
areas underneath the fingernails and between the fingers.
2-3.1.3 When to Wash
Food employees shall clean their hands and exposed portions of their arms
as noted above at the following times:
a. After touching bare human body parts other than clean hands and
clean, exposed portions of arms;
b. After using the toilet room;
c. After caring for or handling authorized support animals;
d. After coughing, sneezing, using a handkerchief or disposable
tissue, using tobacco, eating, or drinking;
e. After handling soiled equipment or utensils;
f. Immediately before engaging in food preparation including working
37


Privacy Statement - Press Release - Copyright Information. - Contact Us

Integrated Publishing, Inc.