UMES EXTENSION
5. YOU’LL NEED SANITATION PLANS AND TRAINING AND RECORDS Proper hand washing, glove use, and exclusion of ill employees is required in order to produce a safe product. Therefore, it is strongly recommended that a facility conduct proper employee hygiene, handwashing and illness reporting training. No bare hand contact with the foods is permitted during the entire drying process from preparation through packaging of the product. Employees and volunteers need to follow training on hygiene, food safety and food handling.
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