Section 2 - Sanitation
02.A General
Employers must establish and maintain hygienic sanitation provisions for all employees in all places of employment as specified in the following paragraphs.
02.B Housekeeping.
02.B.01
Places of employment must be kept as clean as possible, taking into consideration the nature of the work. Regular cleaning must be conducted in order to maintain safe and sanitary conditions in the workplace.
- Periodic sanitation inspections of food preparation areas (kitchens and dining facilities) must be conducted at least weekly and documented.
- In workplaces where toxic dusts, fumes, or mists are generated, all surfaces in the work area and adjacent common use areas must be cleaned in accordance with a written Housekeeping Plan based on the frequency and quantity of toxic material generation.
02.B.02
The floor of every workroom must be kept as dry as possible. Drainage must be maintained where wet processes are used, and false floors, platforms, mats, or other dry standing places must be provided, when possible. Appropriate footwear must also be provided.
02.B.03
To facilitate cleaning, every floor, working place, and passageway must be kept free from protruding nails, splinters, loose boards, clutter and unnecessary holes and openings.
Knowledge Check Choose the best answer for the question.
2-1. How often must periodic sanitation inspections of food preparation areas (kitchens and dining facilities) be conducted and documented?
You forgot to answer the question!