How To Prepare For Your Inspection

2020-09-11T16:43:44+00:00

1. List the risk factors time & temp control of PHF prevention of cross-contamination use of personal hygiene practices proper hand-washing never touching RTEwith bare hands 2. Identify the hazards time & temperature abuse under-cooked foods (that are PHF) unsanitary conditions sick workers Improperly stored foods chemicals in the food prep area bacterial reproduction 3. [...]