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Keeping Food Safe in Foodservice and Food Retail Establishments

Keeping Food Safe in Foodservice and Food Retail Establishments Product code: FS-3-W

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$0.00/ Each

FS-3-W
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Description

The main cause of foodborne illnesses is mishandling of foods. This publication for food retailers discusses the importance of proper food handling, proper hand washing, and proper guidelines for temperature controls of stored foods, as well as possible routes for cross-contamination.

Produced

6/4/1996

Author

Richard Linton

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