Hygiene management and cleaning
The foundation of HACCP is general hygiene management! Here are the key points of general hygiene management!
"Cleaning" is an important item in general hygiene management for "hygiene management in accordance with HACCP." The key points of general hygiene management in restaurants are: confirming the acceptance of raw materials → checking the temperatures of refrigerators and freezers → preventing cross-contamination and secondary contamination → cleaning, disinfecting, and sterilizing utensils → cleaning and disinfecting restrooms → managing employee health and wearing hygienic work clothing → implementing hygienic handwashing. Cleaning is essential. [Key Points of General Hygiene Management] ■ HACCP: Managing critical processes ■ General hygiene management: Daily and general task management ■ 5S + 2S (cleaning and sterilization): Streamlining production and manufacturing actions *For more details, please refer to the PDF materials or feel free to contact us.
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