أنشئ حسابًا أو سجّل الدخول للانضمام إلى مجتمعك المهني.
10 :20 second
20 sec. With warm water45 degrees C, and soap, followed by hand gel sanitizer
20 seconds
you should wash you hand in60 second
at least30 seconds with a suitable detergent as alcohol
Food might be contaminated if prem,ises, equipment, vehicles, containers and cleaning cloths are not cleaned and sanitised properly
Ensure appropriate cleaning products and equipment are used. Ensure an effective cleaning schedule is developed and implemented. Ensure staff have the required cleaning knowledge and skills. Replace cleaning cloths and cleaning equipment
Confirm cleaning product details with manufacturers.Confirm contents and implementation of cleaning schedule.Observe staff cleaning practices during handling each time they come in contact with food (20 seconds will do) underder runnng water with sanitizing liquid soap.
Review and/or change cleaning products. Review and modify cleaning schedule. Conduct staff training. Raise poor cleaning practices with staff
20 sec with sanitizer coz it remove the dis infectant,non reuseable cloth/tissues
