Ready -- or not?

October 1998
FoodService Director;10/15/98, Vol. 11 Issue 10, p178
Trade Publication
Offers advice on how foodservice operators can prepare for local health department inspections. Importance of actively speaking out about the company's food sanitation programs; Training of employees on food safety; What inspectors look for during site visits; Recommendation of practices that help prevent food pathogens; Compliance with Hazard Analysis Critical Control Point procedures.


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