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Title: HACCP the future challenge: Practical application for the foodservice administrator
Author: Puckett, R.P. & Norton, L.C.
State: TX
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Print Publication
(Not available online)
Proper handwashing is essential to preventing food contamination. The correct steps for handwashing include: - Wet hands with warm water - Using soap and water, vigorously rub hands together for at least 20 seconds - Rinse all soap from hands under warm running water. - Turn off the faucet using a single-use paper towel. - Dry hands with a different single-use towel.
Source: Food and Drug Administration
Resources:
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