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safety behaviour for food industry

Employee Training and Education

All employees must receive proper training on food safety protocols and procedures

Regular refresher courses should be provided to ensure knowledge is up to date

New employees should receive thorough onboarding training on safety procedures

Personal Protective Equipment (PPE)

All employees must wear appropriate PPE, such as hair nets, gloves, and aprons

PPE should be regularly inspected for damage and replaced as needed

Employees should be trained on the proper use and maintenance of PPE

Hygiene Practices

Employees should wash their hands regularly and thoroughly, especially after using the restroom or handling raw food

Hair should be covered and tied back to prevent contamination

Eating and drinking should be restricted to designated areas to prevent cross-contamination

Equipment Maintenance

All equipment should be regularly inspected for wear and tear and properly maintained

Any equipment that is damaged or not functioning properly should be immediately repaired or replaced

Cleaning schedules should be established and followed for all equipment

Sanitation Procedures

Regular cleaning schedules should be established for all areas of the facility

Cleaning supplies should be readily available and properly stored

All surfaces should be regularly sanitized to prevent the spread of bacteria

Emergency Preparedness

Emergency procedures should be clearly outlined and communicated to all employees

Regular drills should be conducted to ensure employees know how to respond in case of an emergency

First aid kits should be easily accessible and fully stocked.

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