hand washing facility in food industry


STANDARD OPERATION PROCEDURES FOOD SAFETY & HYGIENE- hand washing facility in food industry ,food item, etc. o Wash hands only in hand sinks designated for that purpose. o Dry hands with single use towels. Turn off faucets using a paper towel in order to prevent recontamination of clean hands. o Change disposable gloves as often as hand washing isSTANDARD OPERATION PROCEDURES FOOD SAFETY & HYGIENEfood item, etc. o Wash hands only in hand sinks designated for that purpose. o Dry hands with single use towels. Turn off faucets using a paper towel in order to prevent recontamination of clean hands. o Change disposable gloves as often as hand washing is



FOOD TECHNOLOGY FACT SHEET

fieddrain locations not more than 10 feet from the highest point of the floor.A 12" by 12" drain with a 4" to 5" diameter pipe is usually adequate (figure8). Drain vent openings to the outside must have rodent screens. Deep seal traps P, U and S type (not ball) are acceptable.

Contact Supplier