Standard Operating Procedures
Personnel and Personal Hygiene
8 Topics
Employee Health and Personal Hygiene
Handwashing
Glove and Utensil Use
Tasting Method
Employees Eating and Drinking in the Workplace
Breaks and Meals
Contact with Blood and Bodily Fluids
Cleaning and Disinfecting after Incidents Involving Body Fluids
Facility and Equipment
9 Topics
Equipment Cleaning and Sanitizing
Machine Warewashing—High Temperature
Machine Warewashing—Chemical Sanitizing
Manual Warewashing
Ice Machine Usage
Pest Control
Calibration of Thermometers
Use of Thermometers
Facility and Equipment Maintenance
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Personnel and Personal Hygiene
Standard Operating Procedures
Personnel and Personal Hygiene
Lesson Content
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Employee Health and Personal Hygiene
Handwashing
Glove and Utensil Use
Tasting Method
Employees Eating and Drinking in the Workplace
Breaks and Meals
Contact with Blood and Bodily Fluids
Cleaning and Disinfecting after Incidents Involving Body Fluids
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