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Food safety: equipment & buildings

publication date: May 1, 2013
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toteThe first principle of microbiological food safety is to keep the poop – and the potentially nasty microbes it carries – off of the food in the first place. That means keeping tools, equipment, and facilities from being contaminated by feces from people and animals right from the start. And because poop inevitably does make it onto our produce and into our packing environment, we need to take reasonable steps to ensure that our tools and equipment don’t spread that poop from one item or one place to another.


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