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The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.
For ready-to-eat food processors, developing and implementing pathogen environmental monitoring programs are important parts of their sanitation controls.
There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.
Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.
As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.