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1. Requirements for food processing or handling premises
2. Premises hygiene
- 2.1. Segregation of “dirty” and “clean” duty areas
3. Storage
4. Personal hygiene
- 4.1. Find the hotspots on the baker
- 4.2. Protective clothing
5. Tool and equipment hygiene and maintenance
- 5.1. The Seven-Step Approach to Cleaning and Sanitizing
- 5.2. Use of chemicals
6. Waste handling and disposal
7. Pest control

Entrepreneurship in Food
24. Food Hygiene and Sanitation
Sanitation Standards

Sanitation Standards

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4. Personal hygiene

4.1. Find the hotspots on the baker

Click on the hotspot that you can find.

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