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Hygiene & Legislation - Coggle Diagram
Hygiene & Legislation
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Cleanliness
Tidy & organised workstation, e.g. raw food away from cooked
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Area around stall must be clean, i.e. no waste, pests
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Vendor must follow high standard of personal hygiene & cleanliness, e.g. apron, gloves
Temperature
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If hot food can't be kept at 63 degrees or above, vendor must discard it after 2 hours
If temperature of cold food rises above 8 degrees, must dispose within 4 hours
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Ice & Water
Do not drink tap water in some places, e.g. Africa, South America, Asia
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