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Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.

When looking for new or used equipment, cleaning and sanitizing of the equipment should be fully considered in its design and operation.

While food industry executives are trying to do the best they can, their emphasis has made it difficult to focus adequately on cleanliness and safety.

Cleaning and sanitation programs for the facility’s equipment, building and grounds are critical to the success of integrated pest management.

The ATP-monitoring system is a new and exciting technology that shows great promise in aiding both the regulator and the retail food industry.

A cross-connection is a point in a plumbing system where the potable supply may come in contact with a potential source of contamination.

The current federal GMP regulation specifically applies to all food products regulated by FDA.

Bioaerosols are a risk factor in food safety and should not be overlooked.  

The basis for sanitation is the removal of soils from the manufacturing environment.  

The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.