№ files_lp_4_process_2_91184
Step-by-step instructions for food service staff on proper washing, handling, and storage of fresh fruits and vegetables to maintain hygiene and prevent contamination.
Year: 2026
Region: Not specified
Topic: Food safety and hygiene
Document type: Standard Operating Procedure (SOP)
Organization: Food service establishment
Author: Not specified
Target audience: Food service employees and volunteers
Effective period: Ongoing
Related SOPs: Hand-washing (#1), No Bare Hand Contact When Handling Ready-to-Eat Foods (#3), Date Marking (#16)
Equipment covered: Cutting boards, knives, sinks, brushes, utensils
Storage guidelines: Refrigerate fresh-cut fruits and vegetables, serve cut melons within 7 days at 41 ºF or below
Corrective actions: Re-wash improperly cleaned items, discard improperly labeled or stored cut melons
Price: 8 / 10 USD
The file will be delivered to the email address provided at checkout within 12 hours.

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