2-3. Goal:Monitoring should provide assurance that food contactsurfaces including gloves and outer garments are properlydesigned, constructed and maintained to facilitate sanitation,and that they are adequately and routinely cleaned and sanitized.. 2-4.What to Monitor:? Condition of the food contact surfaces;? Cleanliness and sanitation of food contact surfaces;? Type and concentration of sanitizers(s) used; and? Gloves and outer garments which might contact food 20
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