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USDA: Clean and Sanitary Foodservice Facility Mobile App

Every person who works in the foodservice facility is responsible for having good personal hygiene and clean work attire. This is important for the manager, cooks, servers, dishwashers, and cashiers. Full-time and part-time employees are equally responsible for food safety. In fact, food safety begins with each person. The USDA: Clean and Sanitary Foodservice Facility mobile app will help employee maintain a clean and sanitary work environment.

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Take a peek inside the USDA: Clean and Sanitary Foodservice Facility Mobile App

Included Features

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Included Fields

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    Food handlers must have the highest standards of personal hygiene because they have the potential...

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    Wash hands properly, frequently, and at appropriate times.

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    Keep fingernails trimmed, filed, and maintained so the edgesband surfaces are cleanable and not r...

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    Keep hair and body clean.

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    Wash hands before putting on single-use gloves.

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    Avoid bare-hand contact with ready-to-eat food.

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    Maintain good health.

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    Treat and bandage wounds and sores.

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    When feeling ill, alert the foodservice manager and avoid working with food.

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    An important part of good personal hygiene is clean and appropriate dress.

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    It is important to

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    wear a clean, appropriate uniform every day.

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    wear a clean apron when preparing food and take it off when leaving the food preparation area.

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    change an apron if it becomes soiled.

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    avoid wearing jewelry other than a plain ring, such as a wedding band, when preparing or serving ...

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    wear a hair restraint to keep hair and particles in the hair from falling into food.

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    wear comfortable, low-heeled, closed-toe shoes with soles that prevent slipping.

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    Know when and how to wash hands.

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    Taste food the correct way.

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    Never taste a food that includes a raw ingredient of animal origin.

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    tobacco, or chew gum.

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    When feeling ill, alert the foodservice manager and avoid working with food.

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    Do not work with food when experiencing nausea, vomiting, diarrhea, fever, sore throat, or jaundi...

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    Do not work with food after being diagnosed with a foodborne illness until no longer contagious.

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    Food-safe facilities are designed for easy cleaning and maintenance.

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    Floors, walls, and ceilings are free of dirt, litter, and moisture.

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    The service line and serving stations are clean and neat.

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    Exhaust fans and hoods are clean and operating properly.

  • ...and More!

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