SANITARY QUALITY CONTROL SYSTEM THAT WILL BE AVAILABLE TO THE COMPANY

 IN THE PROCESS OF ELABORATION OF FOODSTUFFS, BE THEY PASTRY OR BAKERY

PRODUCTS, THE PERSONNEL:
o WILL WEAR A CAP TO COVER THE HAIR
o MASK IF NECESSARY
o WASH YOUR HANDS EVERY TIME, AND BEFORE YOU INTERACT WITH FOOD.
o PERFORM CLEANLINESS AND CLEANLINESS IN THE FOOD PROCESSING PLACE
CONSTANTLY AND PERMANENTLY DURING THE DAY.

 IN THE DEVICES AND UTENSILS USED IN FOOD PROCESSING:

o ELECTRIC FURNACES WILL BE CHECKED PERIODICALLY AND IF THEY FAIL, THEY
WILL BE RENEWED.
o MAINTENANCE AND CLEANING WILL BE PERFORMED PERIODICALLY.
o FAILED AND NOT REPAIRED DEVICES WILL BE DISCARDED.