impact on care settings

• use of hazard analysis and critical control points (haccp) to identify food safety hazards

  packing food and containers
• use of hazard analysis and critical control points (haccp) to identify food safety hazards

  work surfaces
• use of hazard analysis and critical control points (haccp) to identify food safety hazards

  food processing equipment
• use of hazard analysis and critical control points (haccp) to identify food safety hazards

  cookware
• use of hazard analysis and critical control points (haccp) to identify food safety hazards

  personal hygiene
• food safety controls and procedures must be in place and reviewed regularly
• food preparation and serving areas must be well maintained
• employers must provide appropriate facilities for personal hygiene
• employers must provide clean protective clothing

  hygiene hats, disposable gloves, aprons