1. What are the regulations in New Jersey regarding safe food handling practices?
In New Jersey, there are strict regulations in place to ensure safe food handling practices are followed to prevent foodborne illnesses. These regulations are primarily governed by the New Jersey Department of Health and local health departments. Some key regulations include:
1. Food handler certifications: According to New Jersey state law, all food handlers are required to obtain a food handler’s certification to demonstrate knowledge of safe food handling practices.
2. Food storage requirements: Proper food storage is crucial to prevent contamination and spoilage. New Jersey regulations specify guidelines for the storage of perishable foods at safe temperatures to prevent bacterial growth.
3. Hygiene practices: Food handlers in New Jersey must follow strict hygiene practices, including handwashing, wearing gloves, and maintaining a clean work environment to prevent cross-contamination.
4. Sanitation standards: New Jersey regulations outline sanitation requirements for food establishments, including regular cleaning and sanitizing of food contact surfaces and equipment.
5. Food preparation guidelines: New Jersey has specific regulations for food preparation processes to ensure that food is handled safely and cooked to the appropriate temperatures to kill harmful bacteria.
Overall, compliance with these regulations is essential to protect public health and ensure that food served in New Jersey is safe for consumption. Violations of these regulations can result in fines, closure of food establishments, or legal action. It is crucial for food handlers and food service establishments to stay informed about and adhere to these regulations to maintain food safety standards.
2. How should food be stored to prevent contamination in New Jersey?
In New Jersey, as well as anywhere else, proper food storage is essential to prevent contamination and ensure food safety. Here are some key practices to follow for storing food to prevent contamination in New Jersey:
1. Refrigeration: Store perishable foods such as meat, poultry, dairy products, and prepared foods in the refrigerator at temperatures below 40°F (4°C) to slow bacterial growth.
2. Separate raw and cooked foods: Keep raw meats and seafood separate from ready-to-eat foods to prevent cross-contamination. Use separate cutting boards and utensils for raw and cooked foods.
3. Proper packaging: Store food in airtight containers or wraps to prevent exposure to air and moisture, which can lead to spoilage and bacterial growth.
4. Labeling: Clearly label all food packages with the date of purchase or preparation to ensure proper rotation and prevent the consumption of expired foods.
5. Store food off the floor: Keep food stored at least six inches off the ground to prevent contamination from pests and to allow for easier cleaning.
6. FIFO (First In, First Out): Practice FIFO rotation when storing food to ensure that older items are used first, reducing the risk of spoilage and waste.
By following these guidelines and practices for proper food storage, you can help prevent contamination and ensure the safety of the food you consume in New Jersey or any other location.
3. What are the temperature requirements for storing various types of food in New Jersey?
In New Jersey, it is important to adhere to specific temperature requirements when storing various types of food to prevent bacterial growth and ensure food safety. Here are the general temperature guidelines for storing different types of food:
1. Refrigerator temperature: The refrigerator should be set at or below 40°F (4°C) to keep perishable foods such as dairy products, meat, poultry, seafood, and leftovers fresh and safe to consume.
2. Freezer temperature: The freezer should be kept at 0°F (-18°C) or lower to store frozen foods for an extended period without risk of spoilage.
3. Hot food: Hot foods should be stored above 140°F (60°C) to prevent bacterial growth. If hot food needs to be stored for later use, it should be cooled quickly to below 40°F (4°C) before refrigerating.
4. Dry storage: Dry goods such as grains, canned goods, and pantry items should be stored in a cool, dry place away from direct sunlight and temperature extremes.
By following these temperature requirements, you can maintain the quality and safety of your food supplies in New Jersey. It is also recommended to regularly check and calibrate your refrigerator and freezer thermometers to ensure they are operating at the correct temperatures.
4. What are the guidelines for proper cleaning and sanitizing of food contact surfaces in New Jersey?
In New Jersey, proper cleaning and sanitizing of food contact surfaces is essential to prevent foodborne illnesses and ensure food safety. The guidelines for this process are as follows:
1. Cleaning: Before sanitizing, surfaces must be cleaned to remove any food debris, dirt, or other contaminants. Use hot, soapy water and a clean cloth or sponge to scrub the surface thoroughly. Rinse with clean water to remove any soap residue.
2. Sanitizing: After cleaning, the surface must be sanitized to kill any remaining bacteria or pathogens. In New Jersey, food establishments are required to use an approved sanitizer, such as a bleach solution or a commercial sanitizer product. Follow the manufacturer’s instructions for dilution ratios and contact times.
3. Proper Techniques: When sanitizing food contact surfaces, make sure to cover the entire surface area and allow the sanitizer to air dry. Avoid wiping off the sanitizer before it has had a chance to do its job effectively.
4. Frequency: Food contact surfaces should be cleaned and sanitized regularly throughout the day, especially after preparing raw meat, poultry, seafood, or eggs. Establish a cleaning schedule and assign responsibilities to ensure that all surfaces are properly maintained.
By following these guidelines for proper cleaning and sanitizing of food contact surfaces in New Jersey, food establishments can help prevent the spread of foodborne illnesses and ensure the safety of their customers.
5. How often should refrigeration units be cleaned and maintained in New Jersey?
Refrigeration units in New Jersey should be cleaned and maintained regularly to ensure food safety and prevent the growth of harmful bacteria. It is recommended to clean and sanitize refrigeration units at least once a month to remove any accumulated food debris, spills, and mold. Regular maintenance should also be performed to check for any signs of wear and tear, such as worn gaskets or malfunctioning temperature controls, which can impact the efficiency of the unit. In addition, condenser coils should be cleaned at least every three months to prevent dust and dirt buildup, which can reduce cooling effectiveness and lead to higher energy consumption. By following a regular cleaning and maintenance schedule, food establishments in New Jersey can ensure the safety of the food stored in their refrigeration units and prolong the lifespan of their equipment.
6. What are the requirements for labeling and dating food products in New Jersey?
In New Jersey, specific requirements must be followed when labeling and dating food products to ensure food safety and compliance with regulations. Here are the key requirements:
1. Labeling: All food products must be properly labeled with essential information such as the product name, ingredients list, allergen information, net weight, name and address of the manufacturer, distributor or packager, and lot or batch identification.
2. Dating: Perishable foods should be clearly dated with either a “use-by” or “sell-by” date to indicate the recommended last date of sale or consumption. This helps retailers and consumers determine the freshness and quality of the product.
3. Date Marking: Ready-to-eat potentially hazardous food prepared on-site must be date marked if held for more than 24 hours. The date marking should indicate the day the food was prepared or opened, and the product must be discarded within specified timeframes to prevent foodborne illnesses.
4. Training: Food handlers involved in labeling and dating procedures should receive proper training on food safety practices, including how to properly date and store perishable items.
5. Consistency: It is essential to maintain consistency in labeling and dating practices across all food products to ensure uniformity and facilitate efficient inventory management and stock rotation.
Compliance with these requirements is crucial to prevent foodborne illnesses, maintain food quality, and meet regulatory standards in New Jersey’s food handling and storage establishments.
7. What are the best practices for preventing cross-contamination in food handling in New Jersey?
Preventing cross-contamination in food handling is crucial to ensuring food safety in New Jersey. Here are some best practices to help reduce the risk of cross-contamination:
1. Separate raw and cooked foods: It is essential to keep raw foods, especially meat, poultry, and seafood, separate from ready-to-eat foods to prevent the transfer of bacteria. Use separate cutting boards, utensils, and preparation areas for raw and cooked foods.
2. Proper storage: Store raw meat, poultry, and seafood in containers or on trays to prevent their juices from dripping onto other foods. Keep these foods on the bottom shelf of the refrigerator to avoid any liquids from contaminating other items.
3. Clean and sanitize: Regularly clean and sanitize all surfaces, utensils, and equipment used in food preparation. Use hot, soapy water to wash utensils and surfaces after each use and sanitize them with a solution of bleach and water.
4. Avoid cross-contamination during food preparation: Wash hands thoroughly before and after handling different types of food to prevent the spread of bacteria. Change gloves between handling raw and cooked foods to avoid contamination.
5. Use separate equipment: Ensure that kitchen equipment such as cutting boards, knives, and containers are designated for specific types of food to prevent cross-contamination. Color-coded equipment can be helpful in differentiating between items used for raw and cooked foods.
6. Educate food handlers: Provide training to food handlers on proper food handling practices, including how to prevent cross-contamination. Emphasize the importance of following food safety protocols to protect the health of consumers.
7. Implement a food safety plan: Establish a comprehensive food safety plan that includes protocols for preventing cross-contamination in food handling. Regularly review and update the plan to ensure it aligns with current best practices and regulations.
By following these best practices, food handlers in New Jersey can help minimize the risk of cross-contamination and maintain high standards of food safety.
8. What are the guidelines for safe food handling during transportation in New Jersey?
Safe food handling during transportation is crucial to prevent foodborne illnesses and ensure the quality of the food products being transported. In New Jersey, there are specific guidelines that should be followed to maintain food safety:
1. Maintain Proper Temperatures: It is essential to keep perishable foods at the appropriate temperature during transportation. Foods that require refrigeration should be kept at 40°F or below, while hot foods should be kept at 140°F or above to prevent bacterial growth.
2. Use Insulated Containers: Insulated containers such as coolers or insulated bags should be used to transport perishable foods to help maintain the proper temperature.
3. Separate Raw and Cooked Foods: Raw meats, poultry, and seafood should be kept separate from cooked foods and ready-to-eat foods during transportation to prevent cross-contamination.
4. Secure Packaging: Food items should be adequately packaged and sealed to prevent spillage and contamination during transportation.
5. Proper Handling Techniques: Food handlers should wash their hands thoroughly before and after handling food, use clean utensils and equipment, and avoid touching food with bare hands.
6. Check for Spoilage: Before transporting food, it is important to inspect food items for signs of spoilage such as mold, off smells, or unusual discoloration, and discard any items that appear spoiled.
7. Labeling: All food items should be properly labeled with the date of preparation and any special handling instructions to ensure proper identification and handling during transportation.
By following these guidelines for safe food handling during transportation in New Jersey, you can help ensure that the food products reach their destination safely and maintain their quality and safety for consumption.
9. What are the regulations for handling and storing food in outdoor or mobile food establishments in New Jersey?
In New Jersey, outdoor or mobile food establishments must adhere to specific regulations for handling and storing food to ensure food safety and public health. Some key regulations include:
1. Temperature Control: All potentially hazardous foods must be stored at safe temperatures to prevent bacterial growth and foodborne illnesses. Refrigerated foods should be kept at or below 41°F, while hot foods should be held at 135°F or above.
2. Cross-Contamination Prevention: Adequate measures should be in place to prevent cross-contamination between raw and ready-to-eat foods. This includes using separate cutting boards, utensils, and storage areas for different types of foods.
3. Handwashing Facilities: Outdoor or mobile food establishments must provide handwashing stations equipped with soap, water, and disposable towels to ensure proper hand hygiene among staff.
4. Sanitation Practices: Regular cleaning and sanitizing of food contact surfaces, equipment, and utensils are essential to prevent the spread of pathogens. Food establishments must have sanitation procedures in place and use approved sanitizers.
5. Safe Water Supply: Mobile food vendors must ensure that they have a safe and potable water supply for cooking, cleaning, and handwashing purposes.
6. Waste Disposal: Proper waste disposal procedures should be followed to prevent contamination of food and the surrounding environment. Waste bins should be covered, emptied regularly, and kept away from food storage and preparation areas.
7. Pest Control: Effective pest control measures must be in place to prevent infestations that can contaminate food. This includes regular inspections, sealing entry points, and using traps or pesticides as necessary.
8. Training: All food handlers and staff working in outdoor or mobile food establishments should undergo food safety training to ensure they understand and follow proper handling and storage practices.
By following these regulations and taking necessary precautions, outdoor and mobile food establishments in New Jersey can maintain high standards of food safety and protect the health of their customers.
10. How should leftover food be stored and reheated in New Jersey?
Leftover food in New Jersey should be stored and reheated in a safe and proper manner to prevent foodborne illnesses. Here are some guidelines to follow:
1. Storage: Leftover food should be cooled down quickly to below 40°F (4°C) within two hours of cooking. Store leftover food in shallow containers to allow for even chilling in the refrigerator. Make sure to cover the containers tightly to prevent contamination and transfer food to the refrigerator within two hours after it has been cooked.
2. Reheating: When reheating leftovers, it is important to ensure they reach a safe internal temperature of 165°F (74°C) to kill any harmful bacteria that may have grow on the food during storage. Use a food thermometer to check the internal temperature of the food before consuming.
3. Microwaves: When using a microwave to reheat leftovers, make sure to stir the food halfway through the heating process to promote even heating. Let the food stand for a minute or two after heating to allow for further temperature equalization.
By following these storage and reheating guidelines, you can safely enjoy your leftover food in New Jersey without risking foodborne illnesses.
11. What are the rules for handling and storing potentially hazardous foods in New Jersey?
In New Jersey, the rules for handling and storing potentially hazardous foods are critical to ensure food safety and prevent foodborne illnesses. Some key regulations for handling and storing potentially hazardous foods in New Jersey include:
1. Temperature Control: Potentially hazardous foods must be stored at safe temperatures to prevent bacterial growth. Cold foods should be stored at 41°F (5°C) or below, while hot foods should be kept at 135°F (57°C) or above.
2. Separation: Store potentially hazardous foods separately from ready-to-eat foods to prevent cross-contamination. Use separate storage areas, containers, and equipment for raw and cooked foods.
3. Proper Labeling: All potentially hazardous foods should be properly labeled with the date of preparation and expiration. This helps track the freshness of the food and ensures timely use.
4. Hygiene Practices: Food handlers must follow strict hygiene practices, including regular handwashing, wearing clean gloves, and using clean utensils to prevent the spread of harmful bacteria.
5. Storage Conditions: Store potentially hazardous foods in clean, dry, and well-ventilated areas to maintain their quality and prevent spoilage. Keep foods off the floor and away from chemicals to avoid contamination.
6. Monitoring: Regularly monitor the temperatures of refrigerators, freezers, and food storage areas to ensure they are within the safe range. Record and document temperature checks as required by regulations.
7. FIFO Principle: Follow the ‘First In, First Out’ principle when storing potentially hazardous foods. Use older items first to prevent spoilage and waste.
By adhering to these rules and regulations for handling and storing potentially hazardous foods in New Jersey, food establishments can maintain high standards of food safety and protect the health of their customers.
12. What are the guidelines for proper handwashing procedures in food handling establishments in New Jersey?
In New Jersey, proper handwashing procedures in food handling establishments must adhere to strict guidelines to ensure food safety and prevent the spread of foodborne illnesses. Some key guidelines include:
1. Handwashing should be done with warm water and soap for at least 20 seconds.
2. Properly lather and scrub all parts of the hands, including between fingers and under nails.
3. Rinse hands thoroughly under running water.
4. Dry hands with a single-use paper towel or air dryer.
5. Use a paper towel to turn off the faucet and open the door to avoid re-contaminating hands.
6. Hands should be washed:
– Before handling food
– After handling raw meat, poultry, or seafood
– After using the restroom
– After touching garbage or cleaning chemicals
– After touching hair, face, or body
7. Hand sanitizer can be used as an additional step but should not replace handwashing with soap and water.
Following these guidelines is essential in maintaining proper hygiene practices and preventing the spread of contaminants in food handling establishments in New Jersey.
13. How should food allergies be managed in food handling and storage in New Jersey?
In New Jersey, managing food allergies in food handling and storage is crucial to ensure the safety of consumers with allergies. Here are some key steps to manage food allergies effectively in food handling and storage:
1. Staff Training: Ensure that all staff members handling food are properly trained on the importance of food allergy management, including identifying common allergens, cross-contamination risks, and proper handling procedures.
2. Ingredient Labeling: Clearly label all ingredients used in food items to identify common allergens such as nuts, dairy, gluten, and shellfish. Make sure to keep ingredient labels updated and accurate.
3. Separate Storage: Store allergen-free ingredients separately from allergens to prevent cross-contact and contamination. Use separate containers, shelves, or refrigerators to store allergen-free items.
4. Cross-Contamination Prevention: Implement strict protocols to prevent cross-contamination, such as using separate utensils, cutting boards, and prep areas for allergen-free foods. Train staff on proper cleaning procedures to reduce the risk of cross-contact.
5. Allergen Communication: Clearly communicate allergen information to customers through menus, signage, or verbal communication. Promptly address any customer inquiries or concerns regarding food allergens.
6. Allergy-Friendly Menu Options: Offer allergy-friendly menu options for customers with food allergies, clearly indicating which items are safe for consumption. Ensure these options are prepared and stored separately from allergen-containing foods.
7. Emergency Response Plan: Develop and implement an emergency response plan in case of an allergic reaction, including training staff on how to recognize and respond to allergic reactions promptly.
By following these guidelines and implementing proper food allergy management protocols, businesses in New Jersey can create a safe and inclusive environment for customers with food allergies while maintaining compliance with food safety regulations.
14. What are the requirements for training food handlers in New Jersey?
In New Jersey, food handlers are required to undergo training in order to comply with food safety regulations and ensure the safe handling of food. The specific requirements for training food handlers in New Jersey include:
1. State-approved Food Handlers Certification: Food handlers in New Jersey must obtain a valid Food Handlers Certification from a training program that is approved by the New Jersey Department of Health.
2. Training Content: The training program must cover key topics such as food safety practices, proper handwashing techniques, preventing cross-contamination, maintaining food at safe temperatures, and personal hygiene.
3. Certification Renewal: Food handlers are typically required to renew their Food Handlers Certification every few years to ensure they remain up-to-date on food safety practices.
4. Language Requirements: Food safety training programs in New Jersey must be offered in English or in a language understood by the food handler.
5. Training Records: Food handlers must maintain records of their food safety training and certification, which may be inspected by health inspectors during routine inspections.
Overall, ensuring that food handlers receive proper training in food safety is essential in preventing foodborne illnesses and maintaining a safe food environment for consumers in New Jersey.
15. What are the guidelines for storing dry goods and non-perishable items in New Jersey?
In New Jersey, the guidelines for storing dry goods and non-perishable items are similar to those recommended nationwide. Here are some key guidelines to ensure the safe storage of these items:
1. Store dry goods in a cool, dry place: It is important to store dry goods in a location that is cool and free from moisture, as humidity can lead to the growth of mold and bacteria.
2. Use airtight containers: To maintain the quality and freshness of dry goods, store them in airtight containers that prevent exposure to air, moisture, and pests.
3. Label containers: Properly label containers with the date of purchase and expiration date, if applicable, to ensure that older items are used first.
4. Rotate stock: Practice first-in, first-out inventory management to ensure that older items are used before newer ones, which helps prevent food waste and spoilage.
5. Keep storage areas clean: Regularly clean and organize storage areas to prevent contamination and ensure the safety of stored items.
By following these guidelines, you can help maintain the quality and safety of dry goods and non-perishable items stored in New Jersey.
16. How should raw and ready-to-eat foods be separated during storage in New Jersey?
In New Jersey, it is crucial to adhere to strict guidelines when storing raw and ready-to-eat foods to prevent cross-contamination and ensure the safety of the food. Here are some key practices that should be followed to properly separate raw and ready-to-eat foods during storage:
1. Physical Separation: Raw foods, such as raw meat, poultry, and seafood, should be stored separately from ready-to-eat foods like fruits, vegetables, and cooked foods. Use separate storage areas or shelves for raw and ready-to-eat foods to prevent any direct contact or dripping of raw juices onto the ready-to-eat items.
2. Store Raw Foods Below Ready-to-Eat Foods: If storing both raw and ready-to-eat foods in the same refrigerator or storage space, make sure to store raw foods on lower shelves to prevent any cross-contamination in case of drips or spills.
3. Use Proper Packaging: Raw foods should be securely wrapped or stored in containers to contain any juices or liquids that may drip. Keep them sealed and separate from ready-to-eat foods in the refrigerator.
4. Labeling: Clearly label all containers and packages to distinguish between raw and ready-to-eat foods. Use color-coded labels or stickers to easily identify the different types of food items.
5. Temperature Control: Ensure that raw foods are stored at the appropriate temperatures to prevent bacterial growth. Refrigerate raw meats promptly and maintain a refrigerator temperature of 40°F (4°C) or below.
By following these guidelines and practices, you can effectively separate raw and ready-to-eat foods during storage in New Jersey to reduce the risk of foodborne illnesses and maintain food safety standards.
17. What are the proper procedures for inspecting and accepting food deliveries in New Jersey?
In New Jersey, proper procedures for inspecting and accepting food deliveries are crucial to maintaining food safety standards and ensuring the quality of the products received. Here are the steps to follow:
1. Schedule deliveries during off-peak hours to allow sufficient time for inspection.
2. Verify that the delivery matches the purchase order, including quantities and products.
3. Check the condition of the packaging for any signs of damage, tears, or leaks.
4. Inspect the temperature of perishable items upon arrival to ensure they are within safe temperature ranges.
5. Look for signs of spoilage, such as foul odors, unusual colors, or unusual textures.
6. Ensure that frozen items are still frozen solid and have not thawed during transit.
7. Check expiration dates and shelf life of products to avoid accepting any expired items.
8. Record the inspection results, including any discrepancies or issues found.
9. Communicate with the supplier immediately if there are any problems with the delivery.
10. Store the received items properly in the correct location and temperature to maintain quality and prevent contamination.
Following these procedures will help minimize the risk of foodborne illnesses and ensure that only safe and high-quality food items are accepted and used in food establishments in New Jersey.
18. How can foodborne illness outbreaks be prevented through proper food handling and storage practices in New Jersey?
1. Proper handwashing: Food handlers in New Jersey should thoroughly wash their hands with soap and water before handling food to prevent the spread of harmful bacteria and viruses.
2. Temperature control: Food should be stored at the appropriate temperatures to prevent bacterial growth. Refrigerators should be set below 40°F (4°C) and hot foods should be kept above 140°F (60°C).
3. Cross-contamination prevention: Raw meats, poultry, and seafood should be stored separately from ready-to-eat foods to prevent cross-contamination. Cutting boards, utensils, and countertops should be cleaned and sanitized after each use.
4. Proper cooking: Food should be cooked to the correct internal temperature to kill harmful bacteria. A food thermometer should be used to ensure that foods reach the recommended safe temperature.
5. Proper storage: Leftovers should be stored in airtight containers and labeled with the date to ensure they are consumed within a safe timeframe. Perishable foods should be stored in the refrigerator or freezer promptly.
By following these practices, foodborne illness outbreaks can be prevented in New Jersey and ensure the safety of consumers.
19. What are the regulations for storing and handling food samples in New Jersey?
In New Jersey, there are specific regulations governing the storage and handling of food samples to ensure food safety and prevent contamination. Here are key regulations to adhere to:
1. Temperature Control: Food samples must be stored at proper temperatures to prevent bacterial growth that can lead to foodborne illnesses. Refrigerated samples should be kept at or below 41°F, while frozen samples should be stored at 0°F or below.
2. Storage Containers: Food samples should be stored in clean, food-grade containers that are properly sealed to prevent cross-contamination and maintain product quality.
3. Labeling: Each food sample container should be clearly labeled with the name of the product, date and time of collection, and any specific handling instructions. This helps in traceability and ensures proper handling.
4. Cross-Contamination Prevention: Food samples should be stored separately from other food items to prevent cross-contamination. Use separate storage areas, shelves, or containers designated specifically for samples.
5. Hygiene Practices: It is crucial to follow good hygiene practices when handling food samples. This includes washing hands before and after handling samples, using gloves when necessary, and ensuring that surfaces and equipment are clean and sanitized.
6. Documentation: Food establishments in New Jersey may be required to maintain records of food sample storage and handling procedures as part of their food safety documentation.
By strictly following these regulations, food establishments can maintain the quality and safety of their food samples, reducing the risk of foodborne illnesses and ensuring compliance with New Jersey’s food safety regulations.
20. What are the resources available for food establishments in New Jersey to learn more about safe food handling and storage practices?
Food establishments in New Jersey have a variety of resources available to learn about safe food handling and storage practices. Here are some key resources:
1. The New Jersey Department of Health: The NJDOH provides extensive information and resources on safe food handling practices on their website. Food establishments can find guidelines, regulations, and training materials to ensure they are following proper procedures.
2. Food Safety Training Courses: There are numerous food safety training programs available in New Jersey, such as ServSafe and SafeStaff, which offer courses on safe food handling practices. These courses often include certification exams to demonstrate knowledge and competency.
3. Local Health Departments: Food establishments can also reach out to their local health department for guidance on safe food handling and storage practices. Health inspectors can provide advice, resources, and training opportunities to help maintain compliance with regulations.
4. Industry Associations: There are various industry associations in New Jersey, such as the New Jersey Restaurant & Hospitality Association, that offer resources and support for food establishments. These associations often provide access to training programs, webinars, and networking opportunities to stay updated on best practices.
By leveraging these resources, food establishments in New Jersey can enhance their knowledge and skills in safe food handling and storage practices to ensure the health and safety of their customers.
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