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Food
Handler Certification Program |
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- required by legislation
- must be easy to get to so employees can wash their hands often
If the handwashing basin is blocked off, it will discourage employees from washing their
hands.
- must be used for handwashing only and not for dishwashing or food preparation
Separate sinks must be provided for dishwashing and food preparation to prevent cross-contamination.
- must have hot and cold running water, soap in a dispenser and paper towels
These things will help employees wash their hands properly. Bar soap is not recommended.
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