Personnel and Personnel Hygiene
SOP1: Employee health and personnel hygiene
SOP2: Hand wash
SOP3: Glove and equipment usage
SOP4: Sensate test methods
SOP5: Employees’ cafeteria
SOP6: Breaks
SOP7: Contact with blood and body deflection

Facility and Equipments
SOP8: Hygiene and sanitation of the equipments
SOP9: Washing machines-High temperature

SOP9a: Washing machines 1: Temperature monitoring form
SOP9b: Washing machines 2: Temperature monitoring form

SOP10: Washing machines –Chemical sanitation

SOP10a Washing [...]

What Is Cross-contamination?
Cross-contamination is transmission of microorganisms from contaminated surfaces to other surfaces.
There are some ways of cross-contamination. These are;

From stuff to food
From food to food
From equipment or other surfaces that contact to the food to food.

What Are The Sources Of Cross-contamination?

Uncleaned hands of the stuffs
Dirty surfaces, dirty cutting boards and work tops.
Equipments, [...]

To provide stuff hygiene in food premises, the below applications must be actualized. These are;

Disease control
Stuff Hygiene
Hygiene training
Hygiene supervision

Disease Control
Employees who have open wound, abscess, communicable disease such as flu, hepatitis, tuberculous must not work in any act that cause contact with foods, surfaces that contact with foods and food packs till the end of [...]