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Risk Control Plan_Employee Hand Washing

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					                                 RISK CONTROL PLAN
                                         For

                             EMPLOYEE HAND WASHING

This "Risk Control Plan" is an agreement between the manager of the food establishment and the
regulatory representative. It is intended to help management regain control over a hazard that
was out of control at the time of the inspection. The plan must remain in effect for at least 30
days. The monitoring forms must be retained on site to be reviewed by regulatory
authority.

PART I       CODE REQUIREMENT (for specific hazard found out of control) {310:256-3-9}
             Employees shall thoroughly wash their hands and the exposed portions of their
             arms for 20 seconds with soap and warm water before starting work, during work as
             often as it is necessary to keep them clean, and after handling raw food products,
             and after smoking, eating, drinking, or using the toilet. Employees shall keep their
             fingernails clean and trimmed.
                Handwashing must only be done in approved, designated hand sink.

PART II      DESCRIPTION OF ACTION TO ESTABLISH CONTROL OVER SPECIFIC HAZARD
             Manager(s) will provide hand washing training instruction and materials to their
             employees. Monitoring plans will be developed for hand washing procedures. The
             monitoring plans and/or log will be available to the health department for review.
             A reinspection for compliance will be conducted in approximately two weeks.

PART III     CORRECTIVE ACTION WHEN CRITICAL LIMITS ARE EXCEEDED
             Employee must immediately cease food and equipment handling and wash their
             hands according to code requirement.


As manager of

located at

ο I agree to implement the provisions of this Risk Control Plan for the period of time
     from __________________ to __________________.
ο I decline to implement a Risk Control Plan designed to prevent the re-occurrence of
     specific hazards.

__________________________________________________ Date ________________
Owner/Manager

___________________________County_________________ Date ________________
Public Health Specialist

				
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Description: RFSC. Risk Control Plan