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    HACCP-Based Standard Operating Procedures (Return to Table of Contents) 4 1A: Personal Hygiene PURPOSE: To prevent contamination of food by foodservice employees. SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food. KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP.STANDARD OPERATING PROCEDURES,STANDARD OPERATING PROCEDURES DIVISION OF COMPARATIVE MEDICINE UNIVERSITY OF SOUTH FLORIDA feeders, watering devices, etc. are properly washed and sanitized on the appropriate schedule. III. GENERAL PROCEDURES waterproof apron, and

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