The document lists 10 golden rules for hygiene at a meat retail shop. The rules include keeping premises clean and pest free, storing meat below 5°C and frozen products below -18°C, receiving meat in clean containers and keeping refrigerators clean, using clean equipment for raw and cooked meat, keeping waste covered and disposed regularly, and wearing clean clothes while handling food. Staff are also told to wash hands, cover wounds, avoid handling food when unwell, and use separate cleaning equipment for surfaces and utensils. Contact details are provided for any food safety concerns.
The document lists 10 golden rules for hygiene at a meat retail shop. The rules include keeping premises clean and pest free, storing meat below 5°C and frozen products below -18°C, receiving meat in clean containers and keeping refrigerators clean, using clean equipment for raw and cooked meat, keeping waste covered and disposed regularly, and wearing clean clothes while handling food. Staff are also told to wash hands, cover wounds, avoid handling food when unwell, and use separate cleaning equipment for surfaces and utensils. Contact details are provided for any food safety concerns.
The document lists 10 golden rules for hygiene at a meat retail shop. The rules include keeping premises clean and pest free, storing meat below 5°C and frozen products below -18°C, receiving meat in clean containers and keeping refrigerators clean, using clean equipment for raw and cooked meat, keeping waste covered and disposed regularly, and wearing clean clothes while handling food. Staff are also told to wash hands, cover wounds, avoid handling food when unwell, and use separate cleaning equipment for surfaces and utensils. Contact details are provided for any food safety concerns.
We Follow These 10 Golden Rules Hygiene Rule Codes Hygiene Rule Codes
Keep vending premises
1 clean and pest free clean Wear 6 clothes/uniform
Receiveoand store meat Wash hands before &
2 below 5 C and frozeno products at below -18 C after handling food and after using toilets, coughing, 7 sneezing, etc.
Receive meat in clean Use water
3 containers. Keep refrigerators and freezers proof bandage to cover cuts or burn 8 clean wounds
Use clean and separate
chopping board, knives, Do not handle food 4 etc. for raw/cooked meat & when unwell 9 diffrent types of meats
Keep dustbin covered & Use clean and
5 away from food preperation area. Dispose separate dusters to clean surfaces 10 waste regularly. and wipe utensils If any concern Give your Feedback to Company Name Call toll free 1800 112 100 (Company Name) SMS or Whatsapp (Contact Details) 9868686868 Always quote FSSAI Number for quick action or Logon to https://foodlicensing.fssai.gov.in/cmsweb Download FSSAI APP Connect with us: Food Safety and Standards Authority of India fssaiindia
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