814/ Hygiene / 992
H
ygiene
BOS-
P
RD-0
3
04.900902
/
!\ T
o
k
eep a
ll
ga
ll
e
y h
a
z
ardo
u
s
prod
u
c
ts
i
n
a ded
ic
ated
l
o
c
at
i
on
/
l
o
ck
er
, i
so
l
ated
f
rom
f
ood
c
onta
c
t
.
x
F
ood arrangement
i
n t
h
e
stores
should
be as
f
o
ll
o
w:
x
T
o
remove
i
mmed
i
ate
l
y
an
y
opened
,
p
i
er
c
ed
,
e
x
p
i
red
c
ans
or
ot
h
er
c
onta
i
nment
as
w
e
ll
as
f
ood
w
i
t
h
mo
u
l
d
o
f
ot
h
er
a
l
terat
i
on
t
h
at ma
y
l
ead
to
f
ood
po
i
son
i
ng
/
c
ontam
i
nat
i
on
.
x
T
o p
l
a
c
e ne
w
de
li
vered
f
ood
(
or
f
ood
w
i
t
h
l
ongest e
x
p
i
r
i
ng per
i
od
)
be
h
i
nd
/
u
nder
t
h
e o
l
d
sto
ck
(
or
w
i
t
h
s
h
ortest e
x
p
i
r
i
ng per
i
od
).
x
T
o
segregate
t
h
e
f
ood
per
“f
am
il
y
”
on
t
h
e
s
h
e
l
ves
and
c
ompartments
(
f
i
s
h w
i
t
h
f
i
s
h
,
meat
w
i
t
h
meat
,
vegetab
l
es
w
i
t
h
vegetab
l
es
…).
x
T
o p
il
e
t
h
e
f
ood
i
n a
w
a
y
to
avo
i
d
f
a
lli
ng ob
j
e
c
t
.
I
n add
i
t
i
on
to
t
h
e
above
,
f
ood arrangement
i
n
t
h
e
c
o
l
d
rooms
and deep
f
ree
z
er
should
be
as
f
o
ll
o
w:
x
T
o
k
eep
ra
w
f
ood
separate
f
rom
c
oo
k
ed
f
ood
or
f
ood
wh
ic
h
w
ill
be
served
w
i
t
h
o
u
t
(
fu
rt
h
er
)
h
eat
i
ng
.
x
T
o
c
over
a
ll
f
oods
stored
i
n
re
f
r
i
gerated
u
n
i
ts
w
i
t
h
cl
ean
d
i
sposab
l
e
w
raps
s
u
c
h
as
f
o
il,
w
a
x
paper
,
and
p
l
ast
ic
w
rap
to
prevent
c
ontam
i
nat
i
ng
h
a
z
ard
(i.
e
.
f
rom
dr
i
p
);
do
not
u
se
cl
ot
h
or
to
w
e
l.
x
T
o
w
rap
f
ro
z
en
f
ood
se
c
u
re
l
y
i
n
cl
ean
f
ree
z
er
paper
or
l
eave
i
t
i
n
i
ts
or
i
g
i
na
l c
onta
i
ner
to
prevent
f
ree
z
er
b
u
rn
.
x
F
or
t
h
e
c
o
l
d
rooms
:
i
f
no
e
x
p
i
r
y
date
i
s
ava
il
ab
l
e
,
to
w
r
i
te
t
h
e
date
o
f
entr
y
on
ea
c
h
f
ood
pa
ck
age
(
bag
,
w
rapped
p
l
ast
ic,
bo
x…).
A
s
t
h
e
y
don
’
t
h
ave
va
li
d
i
t
y
per
i
od
de
f
i
ned
,
s
u
c
h
date
w
ill
prov
i
de
good
i
nd
ic
at
i
on
i
n
t
h
e
storage
per
i
od
f
or
fu
t
u
re
c
oo
ki
ng
.
A
s
genera
l
g
u
i
dan
c
e
,
a
temperat
u
re
aro
u
nd
1°
C
should
prov
i
de
a
sat
i
s
f
a
c
tor
y
degree o
f
prote
c
t
i
on
f
or
s
h
ort
term
storage
(+
/
- 7
da
y
s
).
x
F
or
t
h
e
deep
f
ree
z
er
:
a
l
w
a
y
s
w
r
i
te
t
h
e
date
o
f
entr
y
on
t
h
e
pa
ck
age
,
even
i
f
an
e
x
p
i
r
y
date
i
s
a
l
read
y
embossed
.
A
l
w
a
y
s
ens
u
re
t
h
at
t
h
e
dates
o
f
entr
y
are
anter
i
or
to
t
h
e
e
x
p
i
r
y
date
(
wh
en
ava
il
ab
l
e
).
x
T
o avo
i
d as m
u
c
h
as
poss
i
b
l
e
oversto
cki
ng
,
wh
ic
h
red
u
c
es
t
h
e
c
oo
li
ng
e
ff
ici
en
c
y
.
x
N
ever
store an
y h
ot
f
ood
i
n
c
o
l
d
room
or
deep
f
ree
z
er
.
x
I
t
i
s
not
re
c
ommended
to
store
da
i
r
y
prod
u
c
ts
(
s
u
c
h
as m
ilk,
y
og
u
rt
),
f
res
h
vegetab
l
es
/
f
r
u
i
t
i
n
t
h
e deep
f
ree
z
er
.
x
F
ood
should
not be
stored
d
i
re
c
t
l
y
on
t
h
e
f
l
oor
o
f
a
w
a
lk
u
n
i
t or
u
nder
p
i
p
i
ng
/
c
ondensat
i
on
dr
i
p
.
x
F
or
dr
y
stores
:
i
f
spa
c
e
i
s
red
u
c
ed
on
board
,
grat
i
ngs ma
y
be
i
nsta
ll
ed
to
avo
i
d
d
i
re
c
t
c
onta
c
t
w
i
t
h
t
h
e
f
l
oor
. I
n
t
h
i
s
c
ase
,
reg
u
l
ar
remova
l
and
cl
ean
i
ng
i
s
needed
.
x
I
f
c
oo
k
ed
f
ood
i
s
k
ept
f
or
fu
rt
h
er
serv
ic
e
, i
t
should
be
:
x
C
oo
l
ed
at
room
temperat
u
re
f
or
no
l
onger
t
h
an
2
h
o
u
rs
be
f
ore p
l
a
ci
ng
i
n
re
f
r
i
gerator
.
x
S
tored
i
n
re
f
r
i
gerator
(
temperat
u
re
f
rom
0
°
C
to 5
°
C)
and
separated
f
rom
ra
w
f
ood
(
/
!\
ra
w
f
ood
should
never
be
stored
above
).
x
A
de
q
u
ate
l
y w
rapped
(
p
l
ast
ic
f
il
m
or
a
l
u
m
i
n
u
m
)
to
red
u
c
e
t
h
e
odor
,
prevent
dr
y
i
ng
o
u
t
and
c
ross
c
ontam
i
nat
i
on
.
x
S
tored on
t
h
e
l
o
w
er
s
h
e
l
ves
w
i
t
h
o
u
t an
y
f
ood
u
nderneat
h
to prevent event
u
a
l
dr
i
p
c
ontam
i
nat
i
on
.
x
R
e
-
served
w
i
t
h
i
n
t
h
e ne
x
t
1
2
h
o
u
rs
.
H
o
w
ever
and
a
l
t
h
o
u
g
h
not
re
c
ommended
(
taste
a
l
terat
i
on
), c
oo
k
ed
f
ood
c
an
be
stored
i
n
t
h
e
deep
f
ree
z
er
f
or
l
onger
c
onservat
i
on
.
x
S
tores
doors m
u
st be
k
ept
cl
osed
.
R
eg
u
l
ar
de
f
rost
i
ng
o
f
f
ree
z
er
and
re
f
r
i
gerated
u
n
i
ts
i
s
part
o
f
t
h
e
reg
u
l
ar
e
q
u
i
pment ma
i
ntenan
c
e
. I
t m
u
st
be
c
arr
i
ed
o
u
t
i
n
a
w
a
y
t
h
at
i
t
w
on
’
t
c
reate
an
y
d
i
sr
u
pt
i
on
i
n
t
h
e
f
ood
c
o
l
d
c
h
a
i
n
or
i
nvo
l
ve
c
ontam
i
nat
i
on
/
po
i
son
i
ng
h
a
z
ard
(l
ea
k
s
,
m
ix
o
f
f
ood
, c
onta
c
t
w
i
t
h w
aste
w
ater
or
spo
il
ed e
l
ements
…).
V
ers
i
on
0
5
. O
r
i
g
i
na
l
date
:
2
5
/
0
5
/
20
1
2.
V
ers
i
on
date
:
31/1
2
/
20
1
5
.
V
a
li
d
vers
i
on
on
l
y
on
Q
M
S
s
i
te
.
U
n
c
ontro
ll
ed do
c
u
ment
wh
en
pr
i
nted
.
P
ro
c
ed
u
re prepared b
y:
BOS
Q
HS
E
Manager
.
A
pproved
b
y:
BOS
Q
HS
E
Manager
.
V
a
li
dated
b
y:
BOS
Qu
a
li
t
y
R
epresentat
i
ve
.
8
/ 1
7
814