| |
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 |
|
