The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers. What do restaurant inspectors look for and can they ...
Picture this: You’re standing in your local grocery store, filling your cart with fresh produce, raw chicken, and a loaf of bread. What you might not notice is the invisible army of bacteria ...
Understanding the basics of a HACCP food safety plan is foundational to unlocking operational excellence in any food production or handling operation. I enjoyed taking this course. I am particularly ...
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