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[DOC File]Tool for development of a food safety program Catering and ...
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keep cleaning chemicals away from food storage areas; disassemble equipment such as the meat slicer before starting to clean it; a dishwasher will sanitise most small equipment, cutlery, plates and glasses, but drip-dry equipment or use clean tea towels where this is not possible;
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[DOC File]Resource title: - Velg Training
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Cluster 1 – Work safely and effectively in the dry cleaning industry* Unit code Unit title LMTGN2003B Work in the textiles, clothing and footwear industry LMTGN2001B Follow defined OHS policies and procedures LMTDC2012A Conduct safe handling dry cleaning chemicals and solvents Cluster 2 – Receive and sort articles Unit code Unit title
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[DOC File]DRY CLEANING, CARE, AND HANDLING
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Dry Cleaning Chemicals . It is suggested that one do not use cationic detergents such as Caled Nu-Touch or equivalent. Nonionic and anionic detergents are preferred. The currently used solvent systems for dry cleaning will all function effectively to satisfy our recommendations if they are set up and maintained properly.
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[DOC File]A Guide to Food Hygiene - City of Melbourne
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Chemical hazards - food contaminated by cleaning chemicals or pesticides. Physical hazards - things found in food that are not meant to be there. Imagine finding some of these things in your food: • Hair, fingernails or band aids • Bolts, wire, nails or screws from machinery • Glass, wood chips or razor blades • Maggots, moths or flies
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