HACCP-Based SOPs Using Suitable Utensils When Handling Ready-to-Eat Foods (Sample SOP) PURPOSE: To prevent foodborne illness due to hand-to-food cross-contamination. - Contamination control - Document - PDFSEARCH.IO

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	HACCP-Based SOPs Using Suitable Utensils When Handling Ready-to-Eat Foods (Sample SOP) PURPOSE: To prevent foodborne illness due to hand-to-food cross-contamination. Add to Reading List Document Date: 2007-11-21 10:50:37 Open Document File Size: 33,04 KB Share Result on Facebook IndustryTerm ready-to-eat food / chemicals / discarded food / serve food / hand-to-food cross-contamination / food / food preparation / / Organization Food Safety / / Position foodservice manager / / PublishedMedium the Food Safety Checklist daily / / SocialTag Management Food safety Industrial engineering Product safety Quality Quality management Foodservice Hazard analysis and critical control points Glove Safety

HACCP-Based SOPs Using Suitable Utensils When Handling Ready-to-Eat Foods (Sample SOP) PURPOSE: To prevent foodborne illness due to hand-to-food cross-contamination.Add to Reading List