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What is an approved supplier and why is it important to food safety?
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Foodborne illness outbreaks can be caused by several factors, such as ill employees or customers contaminating food, leaving hot or cold-held food in the Temperature Danger Zone too long, and failing to […]
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Have you ever examined a container of leftover food wondering if it’s safe to eat? In general, it’s a good idea to […]
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Hair can be both physical and biological hazards in the food service industry. How can it be both?
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The food regulation term “ANSI accredited” is being replaced with “ANAB accredited.” Learn more about the change and when to expect it.
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