1. What are the specific sanitation and hygiene regulations that food service operations in New Mexico must comply with?
Food service operations in New Mexico must comply with specific sanitation and hygiene regulations to ensure food safety and public health. These regulations are outlined in the New Mexico Food Service Sanitation Act and the New Mexico Food Service Sanitation Regulations. Here are some key requirements that food service operations in New Mexico must comply with:
1. Proper handwashing: Employees must wash their hands thoroughly with soap and water before handling food, after using the restroom, and whenever hands may have become contaminated.
2. Food storage: Food must be stored at the correct temperatures to prevent the growth of harmful bacteria. Refrigerators and freezers must be maintained at the appropriate temperatures.
3. Food preparation: All food must be prepared in a clean and sanitary manner to prevent contamination. Food handlers must follow proper food safety practices to prevent cross-contamination.
4. Cleaning and sanitation: Food service establishments must be kept clean and sanitary at all times. Surfaces, equipment, and utensils must be cleaned and sanitized regularly to prevent the spread of germs.
5. Pest control: Proper measures must be in place to prevent pests such as rodents and insects from contaminating food and the food service environment.
6. Employee health: Food service employees must receive training on food safety practices and be educated on the importance of reporting illnesses to prevent the spread of foodborne illnesses.
7. Regulatory compliance: Food service operations must undergo regular inspections by the New Mexico Environment Department to ensure compliance with sanitation and hygiene regulations.
By adhering to these regulations, food service operations in New Mexico can maintain a safe and hygienic environment for both employees and customers, reducing the risk of foodborne illnesses and ensuring compliance with state law.
2. How often should food service facilities in New Mexico be inspected for compliance with sanitation and hygiene standards?
Food service facilities in New Mexico should be inspected for compliance with sanitation and hygiene standards on a regular basis to ensure the safety of the public. The frequency of these inspections is determined by regulations set by the local health department or regulatory agency. In general, it is recommended that food service facilities in New Mexico be inspected at least once every six months to a year to ensure that they are meeting the required standards of cleanliness and sanitation. However, the exact frequency of inspections may vary depending on factors such as the type of food service operation, the level of risk involved, and any previous compliance issues.
In addition to regular inspections, it is also important for food service facilities to conduct self-assessments and routine cleaning and maintenance to uphold sanitation and hygiene standards on a day-to-day basis. This proactive approach can help prevent potential issues and ensure that the facility remains in compliance with regulations between official inspections. By prioritizing sanitation and hygiene practices, food service facilities in New Mexico can create a safe and healthy environment for both customers and employees.
3. What are the common sources of contamination in food service operations, and how can they be prevented?
Common sources of contamination in food service operations include:
1. Cross-contamination: This occurs when pathogens are transferred from one surface to another, such as from raw meat to ready-to-eat foods. To prevent this, ensure proper separation of raw and cooked foods, use separate cutting boards and utensils for different types of food, and practice good hand hygiene.
2. Poor personal hygiene: Employees who do not follow proper hygiene practices can introduce pathogens into the food preparation process. To prevent this, food service operators should enforce strict handwashing protocols, provide appropriate protective clothing, and train staff on the importance of personal hygiene.
3. Improper temperature control: Keeping food at the correct temperatures is crucial to prevent the growth of harmful bacteria. Food should be stored at the proper temperatures, cooked to the correct internal temperature, and cooled down rapidly to minimize the risk of contamination.
4. Inadequate cleaning and sanitization: Failure to properly clean and sanitize equipment, utensils, and surfaces can lead to the spread of pathogens. Food service operators should establish regular cleaning schedules, use approved sanitizing agents, and ensure that cleaning protocols are followed diligently.
5. Poor food storage practices: Improper storage of food can lead to contamination and spoilage. To prevent this, ensure that food is stored at the appropriate temperatures, in the correct containers, and away from potential contaminants.
By addressing these common sources of contamination through proper training, supervision, and adherence to food safety standards, food service operations can significantly reduce the risk of foodborne illness and ensure the safety of their customers.
4. What are the requirements for proper handwashing procedures in food service operations in New Mexico?
In New Mexico, food service operations are required to adhere to specific handwashing procedures to maintain proper sanitation and hygiene standards. The requirements for proper handwashing in food service operations in New Mexico include:
1. Proper handwashing facilities: Food establishments must have designated handwashing sinks equipped with hot and cold running water, soap, and disposable towels.
2. Handwashing frequency: Food service workers are required to wash their hands before starting work, after using the restroom, handling raw food, touching their face or body, and between different tasks in the kitchen.
3. Handwashing technique: Employees should wash their hands following proper techniques, including wetting hands, applying soap, lathering for at least 20 seconds, thoroughly rinsing under running water, and drying hands with a single-use towel.
4. Handwashing signage: Food establishments must display signage near handwashing sinks reminding employees to wash their hands and providing instructions on proper handwashing procedures.
Adhering to these requirements ensures that food service operations maintain a high level of sanitation and prevent the spread of foodborne illnesses.
5. How should food contact surfaces be cleaned and sanitized in New Mexico food service establishments?
In New Mexico food service establishments, it is important to adhere to strict sanitation and hygiene standards when cleaning and sanitizing food contact surfaces. Here are the guidelines that should be followed:
1. Clean surfaces: Before sanitizing, food contact surfaces should be thoroughly cleaned using hot, soapy water to remove any visible debris, grease, or residue.
2. Sanitize surfaces: After cleaning, food contact surfaces must be sanitized to kill any remaining bacteria or pathogens. This can be done using a chemical sanitizer approved by the New Mexico Environment Department, following the manufacturer’s instructions for dilution and contact time.
3. Proper sanitation methods: Sanitizing can be done through methods such as using sanitizing solutions, heat, or steam. The concentration of the sanitizing solution and the contact time required will vary depending on the type of sanitizer being used.
4. Frequency of cleaning and sanitizing: Food contact surfaces should be cleaned and sanitized regularly throughout the day, especially after each use or every 4 hours, whichever comes first, to prevent cross-contamination and ensure food safety.
5. Monitoring and documentation: It is essential for food service establishments to maintain records of cleaning and sanitizing activities, including the type of sanitizer used, concentration levels, contact times, and frequency of cleaning. Regular monitoring and documentation help ensure compliance with sanitation regulations and demonstrate a commitment to food safety.
By following these guidelines and maintaining proper sanitation practices, food service establishments in New Mexico can help prevent the spread of foodborne illnesses and provide a safe dining experience for customers.
6. What are the guidelines for storing food at safe temperatures in New Mexico food service operations?
In New Mexico food service operations, it is essential to adhere to strict guidelines for storing food at safe temperatures to prevent the growth of harmful bacteria and ensure food safety. Here are the key guidelines for storing food at safe temperatures:
1. Perishable foods such as meat, dairy products, and prepared dishes should be stored at temperatures below 40°F (4°C) in refrigerators to prevent bacterial growth.
2. Frozen foods should be stored at 0°F (-18°C) or lower to maintain their quality and safety.
3. Hot foods should be kept at temperatures above 140°F (60°C) to prevent bacteria from multiplying.
4. Use food thermometers to regularly monitor the temperature of refrigerators, freezers, and hot holding equipment to ensure they are operating at the correct temperatures.
5. Avoid overloading refrigerators and freezers, as this can impede proper airflow and lead to temperature fluctuations.
6. Always label and date all food items to ensure proper rotation and minimize the risk of serving expired or spoiled food.
By following these guidelines for storing food at safe temperatures, New Mexico food service operations can maintain high standards of sanitation and hygiene, reducing the risk of foodborne illnesses and ensuring the health and safety of their customers.
7. How should food service employees in New Mexico be trained on sanitation and hygiene practices?
Food service employees in New Mexico should be trained on sanitation and hygiene practices through a comprehensive and interactive training program that covers the following key areas:
1. State Regulations: Employees should be educated about the specific sanitation and hygiene regulations set by the New Mexico Environment Department and how these regulations impact their daily responsibilities.
2. Personal Hygiene: Training should emphasize the importance of proper personal hygiene practices, such as handwashing, wearing clean uniforms, and maintaining personal grooming standards.
3. Cross-Contamination Prevention: Employees should be trained on how to prevent cross-contamination in the kitchen by following proper food handling techniques, using separate cutting boards for different food items, and practicing good cleaning and sanitizing procedures.
4. Food Storage and Temperature Control: Training should include guidelines on proper food storage practices to prevent contamination and foodborne illnesses, as well as the importance of monitoring and maintaining correct food temperatures.
5. Cleaning and Sanitizing Procedures: Employees should be trained on the correct procedures for cleaning and sanitizing kitchen equipment, utensils, and food contact surfaces to ensure a safe food preparation environment.
6. Food Allergen Awareness: Training should cover how to handle and prepare food for customers with food allergies, including preventing cross-contact and properly labeling allergenic ingredients.
7. Regular Reinforcement: It is essential to provide ongoing training and regular reinforcement of sanitation and hygiene practices to ensure that employees remain vigilant and consistently adhere to the highest standards of cleanliness in the food service operation.
By providing thorough and consistent training on sanitation and hygiene practices, food service employees in New Mexico can help maintain a safe and hygienic environment, prevent foodborne illnesses, and uphold the reputation of the establishment.
8. What are the regulations regarding the use of gloves in food service operations in New Mexico?
In New Mexico, food service operations are required to adhere to specific regulations regarding the use of gloves to ensure proper sanitation and hygiene standards are maintained. Some key regulations include:
1. Food handlers must wear single-use gloves when handling ready-to-eat foods to prevent contamination.
2. Gloves should be changed regularly, especially when switching between handling raw and cooked foods, or after handling money, taking out the trash, or other tasks that may contaminate the gloves.
3. Gloves should fit properly and be in good condition to effectively protect the food from contamination.
4. Handwashing is still required even when gloves are worn, as gloves are not a substitute for proper hand hygiene.
5. Used gloves should be disposed of properly in designated trash bins and not left on food preparation surfaces.
These regulations are in place to protect the health and safety of both customers and food service employees by preventing the spread of foodborne illnesses. It is crucial for food service operators to educate their staff on proper glove usage and enforce these regulations to maintain a high standard of cleanliness in their operations.
9. How should food waste be handled and disposed of in compliance with sanitation standards in New Mexico?
In compliance with sanitation standards in New Mexico, food waste should be handled and disposed of carefully to prevent contamination and maintain a clean and safe environment in food service operations. Here are some guidelines for proper food waste management in New Mexico:
1. Separate food waste: Food waste should be separated from other types of waste such as recyclables and non-food trash to avoid contamination.
2. Use appropriate containers: Food waste should be collected in leak-proof, covered containers to prevent odors, pests, and spills.
3. Store food waste properly: Food waste containers should be stored in a designated area away from food preparation and storage areas to avoid cross-contamination.
4. Follow local regulations: Familiarize yourself with New Mexico’s regulations on food waste disposal and ensure compliance with all requirements.
5. Consider composting: If feasible, composting food waste can be an environmentally friendly way to dispose of organic waste while reducing overall waste production.
6. Work with waste management companies: Engage with waste management companies that specialize in food waste disposal to ensure that waste is handled and disposed of properly.
By following these guidelines and best practices for food waste management, food service operations in New Mexico can maintain sanitation standards and contribute to a clean and safe environment for employees and customers.
10. What are the requirements for maintaining clean and sanitary restrooms in food service establishments in New Mexico?
In New Mexico, food service establishments are required to maintain clean and sanitary restrooms to ensure the health and safety of their customers and employees. Some key requirements for maintaining clean and sanitary restrooms in food service establishments in New Mexico include:
1. Regular cleaning: Restrooms should be cleaned regularly, ideally multiple times a day, to prevent the buildup of dirt, grime, and bacteria. Cleaning should include disinfecting all surfaces, such as sinks, toilets, countertops, and door handles, with an approved sanitizing solution.
2. Adequate supplies: Restrooms should always be stocked with an ample supply of hand soap, paper towels, and toilet paper. These supplies should be easily accessible to customers and employees at all times.
3. Handwashing facilities: Proper handwashing facilities, including sinks with hot and cold running water, soap, and disposable towels or air dryers, must be provided in all restrooms. Signage reminding employees to wash their hands must also be prominently displayed.
4. Waste disposal: Trash receptacles should be provided in restrooms for the disposal of paper towels and other waste. Trash cans should be emptied regularly to prevent overflow and maintain cleanliness.
5. Adequate ventilation: Restrooms should be equipped with proper ventilation systems to control odors and prevent the buildup of moisture, which can lead to mold and mildew growth.
By adhering to these requirements and implementing good hygiene practices, food service establishments in New Mexico can ensure that their restrooms are clean, sanitary, and compliant with health regulations.
11. How should cleaning and sanitizing chemicals be stored and used in food service operations in New Mexico?
In food service operations in New Mexico, it is crucial to adhere to strict guidelines when storing and using cleaning and sanitizing chemicals to ensure the safety of the food being prepared. Here are some key points to consider:
1. Storage: Chemicals should be stored in designated areas away from food and food-contact surfaces to prevent contamination. They should be kept in their original containers with clearly labeled instructions for use and safety precautions.
2. Compatibility: Different chemicals should be stored separately to prevent any accidental reactions that could produce harmful gases or substances. It is important to consult with the chemical manufacturer to ensure proper storage conditions.
3. Temperature control: Chemicals should be stored in a cool, dry place away from direct sunlight and extreme temperatures to maintain their effectiveness and prevent degradation.
4. Access: Cleaning and sanitizing chemicals should be stored out of reach of children and unauthorized personnel to prevent accidents or misuse.
5. Usage: Follow manufacturer instructions for dilution ratios and contact times when using cleaning and sanitizing chemicals. Ensure that staff are trained on the proper use and application of these chemicals to maintain a safe working environment.
By following these guidelines for storing and using cleaning and sanitizing chemicals in food service operations in New Mexico, you can help ensure the safety and cleanliness of your establishment.
12. What procedures should be in place for preventing cross-contamination in food service operations in New Mexico?
Preventing cross-contamination in food service operations in New Mexico is essential to ensure the safety and quality of the food being served. There are several key procedures that should be in place to prevent cross-contamination:
1. Separate preparation areas: Designate specific areas for preparing raw foods and ready-to-eat foods to prevent the spread of harmful bacteria from raw ingredients to cooked dishes.
2. Color-coded utensils and cutting boards: Use different colored cutting boards and utensils for raw meat, poultry, seafood, and produce to avoid cross-contamination during food preparation.
3. Proper handwashing: Enforce strict handwashing protocols among food handlers to prevent the spread of bacteria and viruses from hands to food.
4. Personal protective equipment (PPE): Require the use of gloves, hairnets, and aprons to reduce the risk of cross-contamination from food handlers.
5. Storage practices: Store raw meats and seafood separately from ready-to-eat foods, and ensure proper labeling and organization in refrigerators and freezers to prevent cross-contamination.
6. Cleaning and sanitizing procedures: Implement a thorough cleaning and sanitizing schedule for all surfaces, equipment, and utensils to eliminate bacteria and prevent cross-contamination.
7. Employee training: Provide comprehensive training on food safety practices, including proper handling techniques to prevent cross-contamination.
By implementing these procedures and protocols, food service operations in New Mexico can effectively prevent cross-contamination and maintain high sanitation and hygiene standards to ensure the safety of their customers.
13. How often should food service equipment and utensils be cleaned and sanitized in accordance with New Mexico regulations?
Food service equipment and utensils in accordance with New Mexico regulations should be cleaned and sanitized regularly to ensure food safety. The specific frequency of cleaning and sanitizing may vary depending on the type of equipment and its use, but generally, the following guidelines should be followed:
1. Utensils that come into direct contact with food, such as knives, cutting boards, and food preparation surfaces, should be cleaned and sanitized after each use.
2. Cooking equipment, such as grills and fryers, should be cleaned and sanitized at least once a day or more frequently as needed based on the volume of food being prepared.
3. Food storage containers, such as bins and shelves, should be cleaned and sanitized regularly, preferably at least once a week or more frequently if necessary.
4. Ice machines and beverage dispensers should be cleaned and sanitized following the manufacturer’s guidelines, which may recommend a specific frequency based on usage.
Overall, it is essential to have a regular cleaning and sanitizing schedule in place to maintain proper hygiene standards in food service operations and to comply with New Mexico regulations.
14. What are the guidelines for pest control in food service operations in New Mexico?
In New Mexico, food service operations must adhere to strict guidelines for pest control to ensure the safety and cleanliness of their facilities. Here are some key guidelines that establishments need to follow:
1. Regular Inspections: Food service operators in New Mexico should regularly inspect their facilities for any signs of pests such as rodents, insects, or birds. This can help identify potential issues before they become major problems.
2. Safe Pest Control Methods: When pest control measures are necessary, only approved and safe methods should be used. This includes the use of traps, baits, and pesticides that are approved for use in food service establishments.
3. Proper Waste Management: Proper waste management is crucial in preventing pest infestations. Food waste should be properly stored and disposed of to eliminate potential food sources for pests.
4. Seal Entry Points: To prevent pests from entering the facility, all entry points should be properly sealed. This includes cracks in walls, windows, doors, and ceilings.
5. Maintain Cleanliness: Keeping the facility clean and well-maintained is essential in pest control. Regular cleaning of floors, countertops, and storage areas can help prevent pest infestations.
6. Employee Training: All staff members should be trained on proper sanitation practices and how to identify signs of pest infestations. This can help ensure that everyone is informed and proactive in pest control efforts.
By following these guidelines for pest control in food service operations in New Mexico, establishments can maintain a safe and hygienic environment for both employees and customers.
15. What are the requirements for maintaining proper ventilation and air quality in food service establishments in New Mexico?
In New Mexico, food service establishments are required to adhere to specific regulations to maintain proper ventilation and air quality to ensure the safety of food preparation and service. These requirements typically include:
1. Adequate ventilation systems: Food service establishments must have properly designed and functioning ventilation systems to ensure the removal of smoke, heat, and cooking odors from the kitchen area.
2. Regular maintenance: It is essential for food service establishments to regularly inspect and maintain their ventilation systems to prevent the buildup of grease and contaminants, which can affect air quality and pose health risks.
3. Proper exhaust systems: Commercial kitchens should have exhaust hoods and fans that are appropriately sized and positioned to effectively remove airborne particles and grease generated during cooking processes.
4. Indoor air quality monitoring: Regular monitoring of indoor air quality through the use of carbon monoxide and carbon dioxide detectors can help identify potential issues with ventilation systems and ensure a healthy environment for staff and customers.
By complying with these requirements and implementing best practices for ventilation and air quality management, food service establishments in New Mexico can create a safe and healthy environment for food preparation and service.
16. How should food service establishments in New Mexico handle food recalls and outbreaks of foodborne illnesses?
Food service establishments in New Mexico should have a well-defined plan in place to handle food recalls and outbreaks of foodborne illnesses. Here are some recommended steps they should follow:
1. Prevention: Implementing proper food safety procedures and staff training can help prevent foodborne illnesses before they occur.
2. Monitoring: Regularly monitor food quality and safety protocols to quickly identify potential issues.
3. Response Plan: Develop a detailed response plan outlining actions to take in the event of a food recall or outbreak, including communication strategies and contact information for local health authorities.
4. Cooperation: Work closely with health officials to investigate the source of the contamination and take necessary corrective actions.
5. Communication: Communicate openly and transparently with customers, staff, and the public about the situation to build trust and prevent further spread of illness.
6. Documentation: Keep detailed records of all food sources, suppliers, and transactions to easily trace and recall contaminated products if necessary.
7. Cleanup: Follow proper sanitation procedures to thoroughly clean and sanitize affected areas to prevent further contamination.
By following these steps, food service establishments in New Mexico can effectively handle food recalls and outbreaks of foodborne illnesses to protect the health and safety of their customers.
17. What are the regulations regarding the labeling and dating of food products in New Mexico food service operations?
In New Mexico, food service operations are required to adhere to strict regulations regarding the labeling and dating of food products to ensure food safety and quality for consumers. Here are some key regulations that pertain to this aspect:
1. Labeling: All food products in New Mexico food service operations must be properly labeled to provide essential information such as the product name, list of ingredients, allergen information, net weight, and contact information of the manufacturer or distributor. Labels should be clear, legible, and easily comprehensible to consumers.
2. Date Marking: Per New Mexico regulations, ready-to-eat potentially hazardous foods that are prepared on-site must be date marked to indicate the last day the product should be consumed for safety reasons. This helps in preventing the consumption of expired or spoiled food items that could pose health risks.
3. Storage and Handling: Proper storage and handling of food products are crucial to maintaining their quality and safety. Food service operations in New Mexico are required to store food items at the correct temperatures to prevent spoilage and growth of harmful bacteria. Additionally, FIFO (First In, First Out) method should be followed to ensure that older food items are used before newer ones.
4. Disposal of Expired Foods: Food service establishments in New Mexico must have protocols in place for the proper disposal of expired or spoiled food products. It is crucial to regularly check food items for freshness and promptly remove any items that have exceeded their expiration date to prevent foodborne illnesses.
Overall, adherence to these regulations regarding labeling and dating of food products is essential for New Mexico food service operations to uphold sanitation and hygiene standards, minimize food waste, and ensure the safety of their customers.
18. How should food service operations in New Mexico handle allergen management to prevent cross-contamination?
Food service operations in New Mexico should implement strict procedures to effectively manage allergens and prevent cross-contamination. Here are some key strategies to follow:
1. Training: Ensure all staff members are trained on the importance of allergen management, including identifying allergens, cross-contact, and proper handling procedures.
2. Ingredient control: Keep all ingredients properly labeled and stored in separate containers to prevent cross-contact.
3. Separation: Designate specific areas, equipment, and utensils for preparing and serving allergen-free food to avoid cross-contamination.
4. Cleaning and sanitation: Implement stringent cleaning protocols to thoroughly clean and sanitize all food contact surfaces, equipment, and utensils to prevent allergen traces from remaining.
5. Communication: Clearly communicate allergen information to customers through menu labeling, signage, and verbal communication with staff to help them make informed choices.
6. Allergen-free options: Offer a variety of allergen-free menu options to cater to customers with different dietary restrictions.
By following these strategies, food service operations in New Mexico can effectively manage allergens and prevent cross-contamination, ensuring the safety of all customers, including those with food allergies.
19. What are the guidelines for personal hygiene practices for employees in food service operations in New Mexico?
In New Mexico, there are strict guidelines in place for personal hygiene practices that employees must adhere to in food service operations to ensure the safety and quality of the food being served to customers. Some key guidelines include:
1. Hand Washing: Employees must wash their hands thoroughly with soap and warm water before starting work, after using the restroom, handling raw food, touching their face or hair, and after handling any potentially contaminated items.
2. Personal Cleanliness: Employees should maintain a high standard of personal cleanliness by wearing clean uniforms or clothing, keeping their hair tied back or covered, and refraining from wearing jewelry that could fall into food.
3. Illness Reporting: Employees must report any illness or symptoms of illness, such as diarrhea, vomiting, fever, sore throat with fever, or jaundice, to their supervisor immediately and should not handle food until they are symptom-free for a certain period.
4. Cuts and Wounds: Employees with cuts, wounds, or sores must properly cover them with a waterproof bandage and wear disposable gloves to prevent the spread of pathogens.
5. No Bare-hand Contact: Employees should not handle ready-to-eat food with their bare hands but should use utensils or gloves to prevent contamination.
6. Proper Use of Gloves: When gloves are required, employees should use them correctly and change them as needed, especially after handling raw food, touching their face or hair, or engaging in other activities that could contaminate the gloves.
7. Training: All employees should receive thorough training on personal hygiene practices and be regularly reminded of the importance of complying with these guidelines.
By following these guidelines for personal hygiene practices, employees in food service operations in New Mexico can help maintain a safe and sanitary environment for food preparation and service, reducing the risk of foodborne illnesses and ensuring customer satisfaction.
20. How should food service establishments in New Mexico handle and dispose of cleaning supplies and chemicals safely and in compliance with regulations?
Food service establishments in New Mexico should handle and dispose of cleaning supplies and chemicals safely to ensure compliance with regulations and maintain a high standard of sanitation and hygiene. Here are some key steps they should follow:
1. Store cleaning supplies and chemicals in a designated area away from food preparation and storage areas to prevent contamination.
2. Ensure that all cleaning supplies and chemicals are properly labeled with clear instructions for use and safety precautions.
3. Train staff on the safe handling and use of cleaning supplies and chemicals, including proper dilution ratios and personal protective equipment (PPE) requirements.
4. Use cleaning supplies and chemicals according to manufacturer’s instructions to avoid overuse or misuse.
5. Keep an inventory of cleaning supplies and chemicals to prevent the accumulation of unnecessary products.
6. Dispose of expired or unused cleaning supplies and chemicals according to local regulations for hazardous waste disposal.
7. Implement a regular cleaning schedule to maintain cleanliness and prevent the buildup of dirt and grime, reducing the need for harsh chemicals.
By following these guidelines, food service establishments in New Mexico can ensure they are handling and disposing of cleaning supplies and chemicals safely and in compliance with regulations.
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