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Food workers are tasked with ensuring the safety and quality of food during handling and preparation activities at food processing facilities and retail foodservice operations.
Food safety and hygiene training is a crucial component in the success of a food establishment. Food handlers are the first line of defense against food safety threats within a facility; consequently, they should be equipped with the right tools and knowledge required to combat food safety and hygiene issues within their control.
A recent study has confirmed human fecal indicators on 50 percent of food-safe, single-use, new and unused gloves, as well as foodborne pathogens and other microbes.
The Foodservice Packaging Institute has developed free resources for best practices in foodservice packaging on a variety of topics. Take a look at these easy-to-read guides today.
We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.