|
2.1 |
Employee health |
|
2.2 |
Personal cleanliness |
|
2.3 |
Hygienic practices |
|
2.4 |
Supervision |
|
3.0 |
Safe, unadulterated and honestly presented |
|
3.1 |
Sources, specification and original containers |
|
3.2 |
Protection from contamination after receiving |
|
3.3 |
Destruction of organisms |
|
3.4 |
Limitation of growth of organisms |
|
3.5 |
Identity,presentation on premise labeling |
|
3.6 |
Discarding or reconditioning unsafe, adulterated |
|
3.7 |
Special requirements for highly susceptible populations |
Equipment, Utensils,Linens |
|
4.0 |
Materials for construction and repair |
|
4.1 |
Design and construction |
|
4.2 |
Numbers and capacities |
|
4.3 |
Location and installation |
|
|
|
4.4 |
Maintenance and operation |
|
4.5 |
Cleaning of equipment and utensils |
|
4.6 |
Sanitizing of equipment and utensils |
|
4.7 |
Laundering |
|
4.8 |
Protection of clean items |
Water,Plumbing, and Waste |
|
5.0 |
Water |
|
5.1 |
Plumbing system |
|
5.2 |
Mobile water tank and mobile FSO/RFE water tanks |
|
5.3 |
Sewage, other liquid waste and rainwater |
|
5.4 |
Refuse, recyclables, and returnables |
|
6.0 |
Materials for construction and repair |
|
6.1 |
Design, construction and installation |
|
6.2 |
Numbers and capacities |
|
6.3 |
Location and placement |
|
6.4 |
Maintenance and operation |
|
|
|
7.0 |
Labeling and identification |
|
7.1 |
Operational supplies and applications |
|
7.2 |
Stock and retail sale separation |
|
8.0 |
Fresh jucie production |
|
8.1 |
Heat treatment dispensing freezers |
|
8.2 |
Custom processing |
|
8.3 |
Bulk water machine criteria |
|
8.4 |
Acidified white rice preparation criteria |
|
9.0 |
Facility layout and equipment specificatins |
|
20 |
Existing facilities and equipment |
|
12 |
Articles - Cease use |
|
13 |
Records |
|
14 |
Food sample collected |
|
15 |
Embargo of food/Voluntary destruction |
|