Critical Limits for Hand Washing

S

Sartaj Bedi

Just a thought!!

Its better to have as few CCP as possoble. I wonder how mnay you have in your orgnbaistauion.

Handwashing.... is always an OPRP.

If you are in food retail like restaurants... then the best literature suggests using time and temperature for control. eg cooling temp, holding, reheating etc. Will share more later! You have haccp for which industry.
 
R

Robert jr

Hi all,

Sorry for the late reply, but I feel that attached procedure for washing hands could be found very usefull. It doesn't include anything like: 'wash your hands for 20 sec.', which is totally incorrect.
 

Attachments

  • SOP_Washing_Hands.pdf
    223.5 KB · Views: 404
Top Bottom