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Title: Foodservice HACCP
Country: USA
2003
Focus Areas:
Foodservice
Language: English
Format: Journal
(Not available online)
The most commonly used utensil in food production is the preparer's hands, which is why proper and timely handwashing is essential to preventing foodborne illness. Hands should be washed before preparing food; after taking a break; after using the restroom; after sneezing, coughing or using a tissue; after touching any part of the body; and before putting on single-use gloves.
Source: Iowa State University Extension
Resources:
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