Keeping Food Safe in Foodservice and Food Retail Establishments

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SKU
FS-3-W
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.
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SKU FS-3-W
Author Richard Linton
Produced Jun 3, 1996
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