Ilustration (source : google.com) Facility must have a documented annual risk assessment performed for canteen management which includes: a. Identification of hazards (including food borne and kitchen safety). b. Evaluation of risk associated with hazards. c. Identification and implementation of control measures to reduce the risks. Facility must implement procedures to reduce or eliminate the risk associated with food service which must cover as a minimum, the following: a. Food service workers: Must undergo medical examination and be certified as free from communicable diseases at least annually. Food service workers understand and follow procedures for reducing the transmission of communicable diseases. Foof service workers wear hairnets, gloves and aprons while preparing and serving food. Foof service workers thoroughly wash and disinfect hands prior to coming into contact with food. b. Food preparation and consumption areas: Must be clea