STANDARD OPERATING PROCEDURES SUBJECT: …
STANDARD OPERATING PROCEDURES SUBJECT: EMPLOYEE HEALTH The PIC is required to: 1. Become familiar with and recognize diseases that are transmitted by foods.
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SOP Personal Hygiene - 2
www.nwhealth.org2 STANDARD OPERATING PROCEDURE SUBJECT: PERSONAL HYGIENE Employees are required to adhere to the following Personal Hygiene procedures: Employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth
STANDARD OPERATING PROCEDURES SUBJECT: …
www.nwhealth.org14 STANDARD OPERATING PROCEDURES SUBJECT: COOKING POTENTIALLY HAZARDOUS (TCS) FOOD REFERENCE CHART: 165 F Poultry, stuffing, stuffed meat or fish, casseroles, egg dishes, dishes combining raw and cooked food, baluts and ratities.
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nwhealth.orgSTANDARD OPERATING PROCEDURES SUBJECT: EMPLOYEE HEALTH The PIC is required to: 1. Become familiar with and recognize diseases that are transmitted by foods.
A Food Worker’s Guide to the Anchorage Food Code
www.muni.org1 In 2010, a new Anchorage Food Code based on the 2005 FDA Model Food Code was adopted by the Municipality of Anchorage. This food code is focused on the prevention