Procedure – Washing Hands
Procedure – Washing Hands

Procedure – Washing Hands

$0.00 AUD



The purpose of this Procedure is to define the minimum Company requirements of preventing foodborne illness by contaminated hands.
This Procedure aligns with the requirements required for HACCP and includes but is not limited to:
– Roles and Responsibilities
– General Operating Instructions
– Monitoring
– Corrective Actions
– Incident Reporting and Investigation
– Training and Competency
– Verification
– Record Keeping

Format: Word

Pages:    7

Procedure - Washing Hands
$0.00 AUD