Keeping food at safe temperatures to prevent bacterial growth.
Facilities and equipment should be designed to prevent cross-contamination and allow for easy cleaning. GHp : VhS siB
While "GHp : VhS siB" doesn't appear to be a standard term, it closely resembles acronyms used in and related food safety or industrial standards. Keeping food at safe temperatures to prevent bacterial
Establishing a strict schedule for scrubbing surfaces and equipment using approved chemicals. potable water for all production steps.
Use of safe, potable water for all production steps.