In this section you can use the “WIN Frequency” worksheet to:
- Determine the frequency of handwashing per shift for each employee or workstation.
- Set goals for individual employees.
- Set goals for each shift.
- Report to managers and staff
Good food service begins with a focus on the prevention of food borne illness outbreaks.
The best prevention programs start with an understanding of:
In this section you can use the Self-Assessment (SAW) worksheet to:Read more about Self-Assessment Food Management (SAW)
Uncompromised hand cleanliness for those serving food at venues without running water.