US FDA/CFSAN - Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments
November 30, 2006
US FDA/CFSAN
Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments
November 30, 2006
First
Previous
Next
Last
Index
Recommendations
- Meat and Poultry Departments
- Prevention from contamination
- Clean and sanitize all food contact surfaces and equipment especially after changing from poultry to red meat
- Watch for buildup beneath cutting table top surfaces and on other equipment