أنشئ حسابًا أو سجّل الدخول للانضمام إلى مجتمعك المهني.
All food handlers must have access to a clean wash hand basin, (WHB) which has hot, (45-49°C) and cold running water, bactericidal soap and paper towels. There should be sufficient WHB’s within the food room to ensure that food handlers can gain access to the WHB at all necessary times, without queuing.
Yours faithfully Best regards