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Food
Handler Certification Program |
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- clean washrooms, toilets, lockers and change rooms at least once daily
A dirty washroom will not present a good image of the restaurant to your customers.
- provide a constant supply of hot and cold running water, soap in a dispenser and paper towels
Remember, handwashing using the supplies provided will help prevent the
spread of disease. Air dryers can be used instead of paper towels.
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- provide a garbage container
This will keep your washroom tidy and discourage customers from throwing
their paper towels in the toilet and on the floor.
- provide:
- a self-closing device on the door
- a sign easily recognizable on the door
- a lockable door for the toilet
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