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BASIC SANITATION CONTROL PROCEDURES WORKSHOP First Floor Auditorium Bolton State Office Building 1141 Bayview Avenue Biloxi, Mississippi 39530 PURPOSE OF BASIC SANITATION CONTROL PROCEDURES This workshop
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How to fill out basic sanitation control procedures

01
Step 1: Identify the areas in your premises where basic sanitation control procedures are required.
02
Step 2: Develop a written plan to outline the specific control procedures for each identified area.
03
Step 3: Train your staff on the proper implementation of the control procedures.
04
Step 4: Regularly monitor and inspect the areas to ensure compliance with the control procedures.
05
Step 5: Keep detailed records of the control procedures implemented and any corrective actions taken.
06
Step 6: Review and update the control procedures as necessary to maintain effectiveness.

Who needs basic sanitation control procedures?

01
Basic sanitation control procedures are vital for any establishment that handles or prepares food, including restaurants, cafes, bakeries, food processing plants, and catering services.
02
They are also essential in healthcare facilities, schools, and other institutions where hygiene and cleanliness are crucial.
03
Furthermore, basic sanitation control procedures should be followed by anyone involved in the production and distribution of beverages, cosmetics, pharmaceuticals, and other products that come into contact with the human body.
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Basic sanitation control procedures are measures put in place to ensure the cleanliness and safety of a facility, including practices for cleaning, sanitizing, and maintaining equipment.
Facilities in the food industry are usually required to file basic sanitation control procedures.
Basic sanitation control procedures can be filled out by documenting all cleaning and sanitizing processes, as well as equipment maintenance schedules.
The purpose of basic sanitation control procedures is to prevent contamination and ensure the safety of food products.
Basic sanitation control procedures should include details on cleaning schedules, sanitizing methods, and equipment maintenance procedures.
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