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(HACCP) - Hazard Analysis Critical Control Point is the generally accepted food safety management system used in the foodservice industry and food production industry. It requires businesses to improve and maintain their food safety procedures for all aspects of food preparation.
Tips to Prevent Cross-Contamination in Any Foodservice Environment
Food safety should always be a top priority in any commercial food business. When safety comes first in any professional kitchen, the chances of a consumer getting sick drastically decreases. The following tips will help you be better equipped to keep your employees safe and your kitchen clean and your consumer happy.
