All of us want to evade any potential infections. At restaurants, there is often a risk of exposure. One needs to be aware of that risk and learn how to avoid it.
Hand washing is a simple and easy way to reduce germs, but it doesn’t happen as often as you would expect. So, how can you inspire more people to improve their rates of hand-washing?
Cleaning your facility is no easy task. Spills, dirt and mold must all be handled right away, regardless of your industry. You may be used to cleaning with rags. After all, they are cheap and do the trick, right? Wrong!
Here’s something to consider when putting together your HACCP-based food safety plan: intentional contamination. Learn about precautions to take against intentional food contamination.
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