Keep foodhandling safe
1977
The importance of safe foodhandling procedures cannot be overstated. It is management's responsibility to both customers and employees to continually emphasize to workers the importance of sanitary work habits and personal hygiene. The food worker's hands are the most common vehicle whereby contaminants are conveyed to food. This can be overcome by the simple act of washing the hands. Guidelines are offered for organizing and managing an employee program of good hygiene and safe handling practices. The food service manager must carefully observe job applicants and workers for clues to poor health which may result in food contamination.
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