Armed With Requirements
Prior to now, most of us would not consider occurring an inspection or audit and not using a battery of National Sanitation Foundation (now NSF International) standards in our briefcase to supply code interpretation, design parameters and a place to begin for a plan evaluate. I can distinctly remember my dog-eared copies of pre-ANSI, NSF Standards 2, 3, Производитель пищевого оборудования для ресторанов 4, 6, 7, 8, 12 and 18 that had been my fixed companions. Collectively they gave me data on food, warewashing and cooking tools; soft ice cream machines; refrigerators and freezers; and ice makers and beverage dispensers. They provided clear and concise steering and interpretation of such open-ended ideas as "adequate," "cleanable" and "of sanitary design. Unfortu-nately, today’s regulator no longer relies on these or different trade-promulgated requirements to offer an goal basis of their findings-but they need to.
- every time a significant change is made in the activities performed at a facility if the change creates an affordable potential for a new hazard,
- each time a major change is made within the actions performed at a facility if the change creates a significant increase in a previously identified hazard, or
- not much less ceaselessly than as soon as every three years, whichever is earlier.
"At Bettcher, we are driven by our mission to assist our prospects feed the world. We are excited to work along with KKR, a world-class investor who shares our vision of building platform scale whereas preserving our heritage of worker engagement and ownership that has been a cornerstone to providing our clients with significant, revolutionary solutions through the years," said Tim Swanson, CEO of Bettcher Industries.
- Personnel: illness management; cleanliness; schooling and coaching; supervision
- Plant and grounds: grounds; plant building and design
- Sanitary operations: basic upkeep; substances utilized in cleaning and sanitizing; storage of toxic supplies; pest management; sanitation of food-contact surfaces; storage and handling of cleaned portable tools and utensils
- Sanitary services and controls: water supply; plumbing; sewage disposal; rest room services; hand-washing facilities; rubbish and offal disposal
- Equipment and utensils
- Processes and controls: uncooked materials and other substances; manufacturing operations
- Warehousing and distribution
