Search Results for: Counters parts
always — clean, separate, cook, and chill . wash, rinse, and sanitize food contact surfaces dishware, utensils, food preparation surfaces, and beverage equipment after use. frequently disinfect surfaces repeatedly touched by employees or customers such as door knobs, equipment handles, check-out counters
, and grocery cart handles, etc. frequently clean and disinfect floors, counters, and other facility access areas using epa-registered disinfectants . prepare and use sanitizers according to label instructions. when changing your normal food preparation procedures, service, delivery functions, or making...
https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19