Maintenance of Hand-washing, hand-sanitizing and toilet facilities

123FoodHandler.com, a leading online eLearning site for food safety, offers a convenient way to train and prepare food processors to meet regulatory requirements. The Seafood and Juice HACCP regulation requires the Maintenance of Hand-washing, Hand-sanitizing and toilet facilities

21 CFR 120 & 123 states the following

Each processor shall monitor the conditions and practices during processing with sufficient frequency to ensure, at a minimum, conformance with those conditions and practices specified in part 110 of this chapter and in subpart B of part 117 of this chapter that are both appropriate to the plant and the food being processed and relate to the following:

(1) Safety of the water that comes into contact with food or food contact surfaces, or is used in the manufacture of ice;

(2) Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments;

(3) Prevention of cross-contamination from insanitary objects to food, food packaging material, and other food contact surfaces, including utensils, gloves, and outer garments, and from raw product to cooked product;

(4) Maintenance of hand washing, hand sanitizing, and toilet facilities;

(5) Protection of food, food packaging material, and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and biological contaminants;

(6) Proper labeling, storage, and use of toxic compounds;

(7) Control of employee health conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces; and

(8) Exclusion of pests from the food plant.

Each processor shall correct, in a timely manner, those conditions and practices that are not met.

This training presentation was developed specifically to assist Seafood and Juice Processors meet the regulatory requirements of the

Maintenance of Hand-washing, Hand-sanitizing and toilet facilities

21 CFR 117.4 (b) Qualifications of all individuals engaged in manufacturing, processing, packing, or holding food. Each individual engaged in manufacturing, processing, packing, or holding food (including temporary and seasonal personnel) or in the supervision thereof must: (2) Receive training in the principles of food hygiene and food safety, including the importance of employee health and personal hygiene, as appropriate to the food, the facility and the individual's assigned duties.

This training will help a facility meet those requirements

You can choose how, when and where you learn:
The training includes a Video, quiz, and extra study materials.
All you need is an internet connection and or a smartphone, tablet or computer to complete your 123FoodHandler.com Training Maintenance of Hand-washing, Hand-sanitizing and toilet facilities
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Once you complete the training email [email protected] for review if the training is completed as required a certificate of training for the Maintenance of Hand-washing, Hand-sanitizing and toilet facilities will be emailed to the person who registered for and completed the class.


Your Instructor


David Rosson
David Rosson

David L.A. Rosson

Food Science & Food Law

Seafood HACCP Lead Trainer
Juice HACCP Lead Trainer
Meat & Poultry HACCP Lead Trainer
PCQI Lead Trainer
Food Protection Managers
Food Handlers
Product Development
Food Safety Expert Witness
Consulting
SQF Lead Auditor

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