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Why is maintenance of premise/equipment important in a food business?
Damaged premise or faulty equipment can cause contamination, access to pests, and unsafe temperates.
What should be done with holes or damage in premises?
Repair them promptly.
Why must measuring equipment be maintained and calibrated?
To ensure accurate food safety checks, especially temperatures.
How should maintenance chemicals be stored?
Properly labelled, separate from food and food prep area, and according to manufacturers instructions.
What should happen to water pipes after repairs or after 7 days of non-use?
Flush.