Gina R. (Nicholson) Kramer RS/REHS

Food safety professionals must develop the leadership skills necessary to be successful in today’s food industry.

The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.

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.

Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.