Food Safety and HACCP SOP: Cleaning and Disinfecting Body Fluid Spills
The Food Safety and HACCP SOP: Cleaning and Disinfecting Body Fluid Spills
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mobile app provides sample HACCP-based Standard Operating Procedures (SOPs) and contains the minimum elements that can assist you when developing your food safety program.
PURPOSE: This standard operating procedure (SOP) should be implemented to safely and properly respond to all incidents requiring cleaning and disinfecting of body fluid spills. Body fluids – including vomit, diarrhea, and blood – are considered potentially infectious. Employees should always wear personal protective equipment when cleaning and disinfecting body fluid spills. SCOPE: This procedure applies to school nutrition employees that would clean a bodily fluid spill.
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