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
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Summary
- Meat and Poultry Departments
- Make sure that employees have good personal hygiene at all times and wash hands regularly especially in between handling raw poultry and red meat
- Make sure that all chemicals are properly stored, labeled and always follow the manufacturers instructions for use