Baked Products Foods Group

21. DO NOT USE ANY WRAP OR INGREDIENT CONTAINERS WHICH APPEAR TO BE CONTAMINATED. 22. DO NOT CLIMB ON OR STEP ON CONTAINERS AS FOOT PRINTS ARE A TYPE OF CONTAMINATION. 23. DO NOT CONTAMINATE INGREDIENTS WITH OTHER INGREDIENTS IN THE STORAGE CONTAINERS. IT’S MANDATORY TO HAVE A SCOOP FOR EACH INGREDIENT. 24. KEEP ALL INGREDIENT CONTAINERS CLOSED OR LIDDED WHILE NOT IN USE. 25. NEVER PLACE OBJECTS ABOVE OPEN CONTAINERS WHICH COULD FALL INTO THE CONTAINER. (BOX CUTTERS, KNIVES, SCRAPPERS) 26. HELP KEEP BREAK AREAS, REST ROOMS, LOCKER ROOMS, UNIFORM & TOOL LOCKERS CLEAN. THIS HELPS PREVENT CROSS CONTAMINATION. 27. ALL AREAS INSIDE THE PLANT ARE CONSIDERED FOOD PRODUCTION AREAS. 28. AREAS DESIGNATED AS BREAK AREAS ARE THE PLANT AND OFFICE BREAK ROOMS AND THE COURTYARD AREA UNDER THE AWNING. CONSUMPTION OF FOOD IS PERMITTED IN THESE AREAS ONLY. CONSUMPTION OF THESE PRODUCTS IN OTHER AREAS IS AGAINST COMPANY RULES. 29. NON-BREAKABLE CONTAINER DRINKS ARE ALLOWED INSIDE OFFICE AREAS IF COVERED AND SEALED PROPERLY. 30. DO NOT BRING GLASS OR BREAKABLE CONTAINERS OF ANY KIND INTO PRODUCTION AREAS. 31. SHIPPING & RECEIVING DOCK DOORS MUST REMAIN CLOSED UNTIL THE TRAILER SEALS AGAINST THE DOCK CUSHIONS OR PROPER USE OF THE DOOR IS CONCLUDED. 32. DO NOT BLOCK DOORS OPEN FOR ANY REASON. 33. DO NOT STORE FOOD IN LOCKERS, DESK DRAWERS OR OTHER UNAUTHORIZED AREAS AS IT WILL DRAW PESTS OR COULD BECOME OR CAUSE OTHER FOODS TO BE CONTAMINATED. 34. CONSUMPTION OF CANDY, GUM, MINTS, GUM DROPS, ETC. OUTSIDE THE POSTED BREAK AREAS IS AGAINST COMPANY POLICY. 35. ALL PEOPLE ASSIGNED TO DISPOSE OF CRIPPLES MUST CHANGE THE CONTAINER LINER ON EACH DUMP. THIS HELPS PREVENT MOLD AND KEEPS THE TOWER CHUTE CLEAN TO PREVENT HANG UPS. 36. ANY PERSON WORKING IN THE WRAP AREA OR HANDLING BAKED OUT PRODUCT MUST WEAR THE HAND PROTECTION PROVIDED. 37. ENGINEERING, PRODUCTION AND SANITATION ARE ALL RESPONSIBLE FOR REMOVING ALL REPAIR TOOLS, SAFETY EQUIPMENT, DAMAGED PRODUCT, CLEANING EQUIPMENT ANY FORIEN MATTER FROM A BREAKDOWN AREA. MANAGEMENT AND EMPLOYEES (ON SITE) OF THESE DEPARTMENTS ARE REPSONSIBLE FOR INSPECTING THE LINE PRIOR TO IN AND AFTER THE BREAKDOWN AREA TO INSURE FOOD SAFE OPERATIONS BEFORE RESUMING PRODUCTION. 38. KEEP FINGERNAILS WELL TRIMMED AND CLEAN WITH NO NAIL POLISH. ACRYLIC OR ARTIFICIAL NAILS ARE NOT TO BE WORN IN PRODUCTION AREAS. 39. KEEP HANDS AWAY FROM FACE AND HAIR WHILE HANDLING INGREDIENT OR PRODUCT 40. COVER MOUTH IF COUGHING OR SNEEZING AND THEN WASH HANDS 41. WEAR SHIRT TUCKED IN AND CLOSED 42. KEEP LOCKERS, LOCKER ROOMS, WASH ROOMS, AND BREAK AREAS