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Під час перевірок інспектори дійсно можуть звертатися не лише до кухарів чи керівника групи НАССР, а й до інших працівників, якщо їхні обов’язки впливають на безпечність харчових продуктів. Прибиральниця повинна знати: \t•\tдля чого призначений кожен мийний і дезінфекційний засіб; \t•\tяк правильно готувати робочі розчини (якщо це передбачено інструкцією); \t•\tякий інвентар використовується для різних приміщень (кольорове кодування або маркування); \t•\tчому не можна одним і тим самим інвентаре
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