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_The a-Z of Food Safety

_The a-Z of Food Safety

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Published by: nik on Feb 08, 2010
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07/02/2015

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Managers appointed to organise, manage and ensure hygiene procedures are

maintained within an organisation. They are generally responsible for:

a)overseeing cleaning and housekeeping arrangements;

b)the preparation and effective implementation of cleaning schedules;

c)infestation control, including monitoring the performance of external

pest control contractors; and

d)the provision of information, instruction, training and supervision for

food handlers.

The role, function and accountability of the hygiene manager/officer should

be clearly identified in an organisation’s Food Safety/Hygiene Policy.

Cleaning, disinfection and housekeeping

Cleaning schedules

Food Safety/Hygiene Policy

Infestation prevention and control

Information, instruction and training

Pest control contracts

Training of food handlers

THEA-ZOFFOODSAFETY

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