Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Avoid open drinks and food for employees in kitchen area to prevent spills and contamination. Ensure that no drinking is done over prep area. Designate a specific place for employees to eat. Absolutely no eating in kitchen prep area.
Approved Systems (HACCP Plans/Time as Public Health Control) Routinely check dates of sandwiches. Remove all expired sandwiches from cooler.
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