2-1. key sanitation condition no. 2 condition and cleanliness of food contact surfaces

Sep 22, 2011

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2-3. Goal:Monitoring should provide assurance that food contactsurfaces including gloves and outer garments are properlydesigned, constructed and maintained to facilitate sanitation,and that they are adequately and routinely cleaned and sanitized.. 2-4.What to Monitor:? Condition of the food contact surfaces;? Cleanliness and sanitation of food contact surfaces;? Type and concentration of sanitizers(s) used; and? Gloves and outer garments which might contact food 20

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2-1. key sanitation condition no. 2 condition and cleanliness of food contact surfaces

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2-1: Key Sanitation Condition No. 2 Condition and cleanliness of food contact surfaces

2-2: Food Contact SurfaceThose surfaces that contact human food and those surfaces from which drainage onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations ( 21 CFR 110.3) Typical food contact surfaces include utensils, knives, tables, cutting boards, conveyor belts, ice makers, ice storage bins, gloves, aprons, etc..

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Basic Building Condition Assessment – Part 2

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Condition 1

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The Condition of Religious Knowledge Proverbs 2:1-9

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2 6 ML condition Experimental group

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7-1. Key Sanitation Condition No. 7: Manage persons who are diagnosed with or have

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6-1. Key Sanitation Condition No. 6: Proper labeling, storage and use of

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1-1. Key Sanitation condition No. 1:

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2-1. key sanitation condition no. 2 condition and cleanliness of food contact surfaces

2-1. key sanitation condition no. 2 condition and cleanliness of food contact surfaces

Presentation Transcript

2-1: Key Sanitation Condition No. 2 Condition and cleanliness of food contact surfaces

Change of Condition

Basic Building Condition Assessment – Part 2

Condition 1

Threat Condition Force Protection Condition

The Condition of Religious Knowledge Proverbs 2:1-9

2 6 ML condition Experimental group

System Condition 2

MATL Structure (condition 2)

Cleaning &amp; Sanitation of Food Contact Surfaces

Condition

1-1. Key Sanitation condition No. 1:

4-1. Key Sanitation Condition No. 4:  Condition of hand washing facilities;

Waterjetting—New Standards for Assessing End Condition Cleanliness

3-1. Key Sanitation Condition No. 3:

7-1. Key Sanitation Condition No. 7: Manage persons who are diagnosed with or have

6-1. Key Sanitation Condition No. 6: Proper labeling, storage and use of

Basic Building Condition Assessment – Part 2

4-1. Key Sanitation Condition No. 4:  Condition of hand washing facilities;

1-1. Key Sanitation condition No. 1:

Condition

Cleaning & Sanitation of Food Contact Surfaces