1. What are the essential requirements for safe food storage in a commercial kitchen in North Carolina?
In a commercial kitchen in North Carolina, there are several essential requirements for safe food storage to maintain food quality and prevent foodborne illnesses. These requirements include:
1. Temperature Control: Maintaining proper temperatures is crucial for food safety. Refrigerators should be set below 40°F (4°C) and freezers should be at 0°F (-18°C) to slow bacterial growth.
2. Separate Storage: Raw foods should be stored separately from ready-to-eat foods to prevent cross-contamination. Use color-coded containers or separate shelving units to keep them apart.
3. Proper Labeling: All food items should be labeled with the date of preparation or storage to ensure that foods are used within safe timeframes.
4. Hygiene: Ensure that all storage areas are clean and free of pests. Regularly inspect and clean storage units to prevent mold, bacteria, or other contaminants from spreading.
5. FIFO: Implement a “First In, First Out” system to ensure that older food items are used first, reducing the risk of spoilage or expiration.
6. Storage Containers: Use appropriate food-grade containers for storage to maintain food quality and prevent contamination.
By adhering to these essential requirements for safe food storage in a commercial kitchen in North Carolina, food handlers can minimize the risk of foodborne illnesses and ensure the safety of their customers.
2. How can a food establishment in North Carolina prevent cross-contamination during food handling?
To prevent cross-contamination during food handling in a food establishment in North Carolina, several key measures can be implemented:
1. Separate Cutting Boards: Use separate cutting boards for raw meats, poultry, seafood, and vegetables to avoid cross-contamination. Color-coded cutting boards can help staff easily distinguish between different types of foods.
2. Proper Storage: Store raw meats and poultry on the lowest shelf in the refrigerator or walk-in cooler to prevent drips onto other foods. Use sealed containers to store ingredients and leftovers, and ensure they are properly labeled with dates and contents.
3. Handwashing: Encourage frequent handwashing among staff, especially after handling raw meats or using the restroom. Provide adequate handwashing stations with soap, warm water, and paper towels.
4. Sanitization: Regularly sanitize food contact surfaces, utensils, and equipment using approved sanitizers. This includes countertops, cutting boards, knives, and other tools used in food preparation.
5. Employee Training: Conduct regular training sessions to educate staff on proper food handling practices, including the importance of preventing cross-contamination. Ensure all employees understand and follow food safety protocols.
3. What are the proper temperature ranges for storing different types of food in North Carolina?
In North Carolina, it is important to store different types of food at specific temperature ranges to ensure their quality and safety. It is recommended to follow these temperature guidelines:
1. Refrigerator temperature: Keep perishable foods such as raw meat, poultry, seafood, dairy products, and cooked leftovers at a temperature below 40°F (4°C) to slow down the growth of harmful bacteria.
2. Freezer temperature: Store foods that need to be kept frozen at 0°F (-18°C) or below to maintain their quality and prevent freezer burn.
3. Dry storage temperature: Keep dry goods such as grains, canned goods, and pantry staples in a cool, dry place with temperatures between 50-70°F (10-21°C) to prevent spoilage and maintain freshness.
By following these proper temperature ranges for storing different types of food in North Carolina, you can reduce the risk of foodborne illnesses and ensure that your food remains safe to eat.
4. What are the key food safety practices that should be followed when receiving food deliveries in North Carolina?
When receiving food deliveries in North Carolina, it is crucial to follow key food safety practices to ensure the quality and safety of the food being delivered. Here are some important guidelines to adhere to:
1. Check the temperature: Make sure to immediately check the temperature of the food items upon delivery. Perishable items should be properly chilled or kept hot to prevent bacteria growth.
2. Inspect the packaging: Look for any signs of damage, leaks, or tampering in the packaging. If anything seems off, do not accept the delivery and contact the supplier or distributor.
3. Verify product quality: Inspect the appearance, smell, and overall quality of the food products. Discard any items that appear spoiled, moldy, or have an off odor.
4. Follow proper storage procedures: Store perishable items promptly in the appropriate storage conditions, such as refrigeration or freezing. Make sure to maintain proper storage temperatures to prevent foodborne illnesses.
5. Practice FIFO (First In, First Out): Organize your storage area in a way that ensures older products are used first before newer ones. This helps prevent food waste and ensures freshness.
6. Document food deliveries: Keep accurate records of all food deliveries, including items received, temperatures, and any discrepancies noted. This documentation is essential for traceability and accountability.
By following these key food safety practices when receiving food deliveries in North Carolina, you can maintain high standards of food safety and prevent potential risks of contamination and foodborne illnesses.
5. How often should food storage areas be cleaned and sanitized in North Carolina?
In North Carolina, food storage areas should be cleaned and sanitized on a regular basis to ensure safe food handling practices and prevent the growth of harmful bacteria. The frequency of cleaning and sanitizing food storage areas can vary depending on factors such as the type of establishment, the volume of food being stored, and the specific requirements outlined in North Carolina’s food safety regulations. However, as a general guideline, food storage areas should be cleaned and sanitized at least once a day or more frequently if needed. This frequent cleaning helps to maintain a clean and safe environment for storing food and reduces the risk of foodborne illnesses. Establishments should establish a cleaning schedule and ensure that all surfaces, shelves, containers, and equipment used for food storage are regularly sanitized to prevent contamination. Regular cleaning and sanitizing of food storage areas is a crucial step in maintaining food safety standards and protecting the health of consumers.
6. What are the regulations regarding labeling and dating food items in North Carolina?
In North Carolina, there are specific regulations in place regarding the labeling and dating of food items to ensure food safety and consumer protection. These regulations typically align with the guidelines set forth by the FDA’s Food Code and include the following requirements:
1. All packaged food items must bear a label that includes the product name, ingredients list, net weight or volume, and the name and address of the manufacturer or distributor.
2. The label should also include any allergen information as required by law, such as the presence of peanuts, wheat, or soy.
3. Perishable food items, including ready-to-eat foods prepared on-site, must be labeled with a “use-by” or “sell-by” date to indicate the time by which the product should be consumed for optimal quality and safety.
4. Food establishments are required to follow proper labeling and storage practices to prevent cross-contamination and ensure the integrity of the products.
5. It is important for food handlers and facility managers to regularly monitor and enforce compliance with these labeling and dating regulations to uphold food safety standards and prevent any potential health risks associated with improper handling and storage of food items.
By adhering to these regulations, food establishments in North Carolina can maintain the quality and safety of their products, protect consumer health, and avoid potential violations and fines from regulatory authorities.
7. How can a food establishment in North Carolina prevent pests from contaminating food storage areas?
Food establishments in North Carolina can take several measures to prevent pests from contaminating food storage areas:
1. Identify and Seal Entry Points: Inspect the establishment for any possible entry points for pests such as cracks in walls, doors, windows, and ceilings. Seal these entry points using materials like caulking or weather stripping to prevent pests from gaining access.
2. Proper Waste Management: Ensure that garbage and food waste are properly disposed of in sealed containers and removed regularly from the premises. This will help eliminate food sources for pests and reduce the likelihood of infestations.
3. Regular Cleaning and Sanitization: Keep food storage areas clean and sanitized to remove any food residue or spills that may attract pests. Regularly clean floors, walls, shelves, and storage containers to maintain a hygienic environment.
4. Store Food Properly: Ensure that food items are stored in sealed containers or packages to prevent pests from accessing them. Store food off the floor and away from walls to make it more challenging for pests to reach them.
5. Implement Pest Control Measures: Work with a licensed pest control provider to develop a comprehensive pest control program tailored to the specific needs of the establishment. This may include regular inspections, bait stations, traps, and insecticides as needed.
6. Educate Staff: Train and educate staff on the importance of following proper food handling and storage practices to prevent pest infestations. Emphasize the need for vigilance and prompt reporting of any signs of pest activity.
7. Maintain Exterior Landscape: Keep the exterior of the establishment well-maintained by trimming vegetation, removing standing water, and storing outdoor garbage bins away from the building. These measures can help deter pests from congregating around the premises and potentially entering the food storage areas.
8. What are the best practices for storing leftover food in North Carolina?
In North Carolina, there are several best practices to follow when it comes to storing leftover food to ensure freshness and safety:
1. Refrigerate promptly: Leftover food should be refrigerated within 2 hours of being cooked to prevent bacteria growth.
2. Store in airtight containers: Transfer leftover food into clean, airtight containers or resealable bags to maintain freshness and prevent cross-contamination.
3. Label containers: Make sure to label containers with the date the food was stored to keep track of how long it has been in the refrigerator.
4. Keep raw and cooked foods separate: Store raw meats and seafood on the bottom shelf of the refrigerator to prevent any drips or contamination of other foods.
5. Properly reheat before consumption: When reheating leftovers, make sure to heat them to an internal temperature of 165°F (74°C) to kill any bacteria that may have grown during storage.
6. Use leftovers within 3-4 days: Leftover food should be consumed within 3-4 days of being stored in the refrigerator to ensure quality and safety.
7. Rotate food items: When storing leftovers, rotate older items to the front of the refrigerator to consume them first before newer leftovers.
By following these best practices for storing leftover food in North Carolina, you can reduce the risk of foodborne illnesses and maintain the quality of your meals.
9. How should perishable foods be handled and stored in a residential kitchen in North Carolina?
Perishable foods in a residential kitchen in North Carolina should be handled and stored with care to ensure food safety and prevent the growth of harmful bacteria. Here are some important guidelines to follow:
1. Refrigeration: Perishable foods such as meat, poultry, dairy products, and cut fruits and vegetables should be promptly refrigerated at a temperature below 40°F (4°C) to slow down bacterial growth.
2. Storage: Store perishable foods in the refrigerator on the shelves designated for them, based on the recommended storage temperature. Raw meat and poultry should be stored on the bottom shelf to prevent cross-contamination with ready-to-eat foods.
3. Proper packaging: Make sure to store perishable foods in airtight containers or sealed bags to prevent them from spoiling quickly and to avoid any potential cross-contamination in the refrigerator.
4. Use-by dates: Always check the use-by dates on perishable items and discard any foods that are past their expiration date to prevent foodborne illnesses.
5. Cleanliness: Keep your kitchen clean and sanitized to prevent the growth of harmful bacteria. Regularly clean and sanitize cutting boards, countertops, and utensils used for handling perishable foods.
6. Thawing: When thawing frozen perishable foods, do so in the refrigerator, microwave, or cold water to prevent bacteria growth. Avoid thawing foods on the counter at room temperature.
7. Leftovers: Store leftovers in airtight containers in the refrigerator within two hours of cooking and consume within a few days to ensure freshness and safety.
8. Handling: Wash hands thoroughly before and after handling perishable foods to prevent cross-contamination.
9. Temperature monitoring: Use a refrigerator thermometer to ensure that the temperature stays below 40°F (4°C) to maintain the quality and safety of perishable foods.
By following these guidelines and practicing proper food handling and storage techniques, you can help ensure the safety and quality of perishable foods in your residential kitchen in North Carolina.
10. What are the guidelines for storing food in refrigerators and freezers in North Carolina?
In North Carolina, it is important to follow specific guidelines for storing food in refrigerators and freezers to ensure food safety and prevent any risk of foodborne illness. Here are some key guidelines to follow:
1. Keep the refrigerator temperature at or below 40°F (4°C) and the freezer temperature at 0°F (-18°C) to maintain the freshness and quality of the food.
2. Store raw meats, poultry, and seafood on the bottom shelf of the refrigerator to prevent cross-contamination with ready-to-eat foods.
3. Use airtight containers or wrap foods tightly in plastic wrap or foil to prevent odors from spreading and to maintain freshness.
4. Label and date all items stored in the refrigerator and freezer to keep track of expiration dates and prevent food waste.
5. Regularly clean and sanitize the refrigerator and freezer to prevent the growth of bacteria and maintain a safe food storage environment.
6. Do not overload the refrigerator or freezer, as overcrowding can prevent air circulation and lead to uneven cooling.
7. Store perishable foods such as dairy products, deli meats, and leftovers in the refrigerator and use within recommended time frames to ensure safety.
8. Thaw frozen foods in the refrigerator, under cold running water, or in the microwave to prevent bacterial growth.
9. Check the temperature of the refrigerator and freezer regularly with a thermometer to ensure they are functioning correctly.
10. In case of a power outage, keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature and prevent food spoilage.
11. What are the potential risks of improper food handling and storage practices in North Carolina?
Improper food handling and storage practices in North Carolina can pose several potential risks to public health and safety. Some of the key risks include:
1. Foodborne illnesses: Improper handling of food, such as inadequate cooking temperatures and cross-contamination, can lead to the growth of harmful bacteria like Salmonella, E. coli, and Listeria. Consuming contaminated food can result in severe illnesses such as food poisoning.
2. Allergic reactions: Failure to properly store and label food allergens can put individuals with allergies at risk of exposure. Cross-contact with allergens due to improper handling practices can lead to allergic reactions, which can range from mild to severe, including anaphylaxis.
3. Food spoilage: Inadequate storage conditions, such as improper temperature control and inadequate packaging, can cause food to spoil more quickly. This can result in economic losses for businesses and potentially contribute to food waste.
4. Pest infestations: Improper food handling and storage practices can attract pests like rodents, insects, and flies. These pests can contaminate food items, leading to health hazards and potential regulatory violations.
5. Legal implications: Non-compliance with food safety regulations in North Carolina can result in fines, penalties, and even closure of food establishments. Violations can damage a business’s reputation and lead to legal consequences.
Overall, ensuring proper food handling and storage practices is essential to prevent these risks and protect the health of consumers in North Carolina. Implementing good food safety practices, regular training for food handlers, and routine inspections can help mitigate these potential risks associated with improper food handling and storage.
12. How can food handlers in North Carolina prevent foodborne illnesses through proper food storage?
Food handlers in North Carolina can prevent foodborne illnesses through proper food storage by following these key practices:
1. Temperature control: Ensure that perishable foods are stored at the appropriate temperature to prevent the growth of harmful bacteria. Refrigerators should be kept at or below 40°F (4°C) and freezers at 0°F (-18°C).
2. Separation: Store raw meats, poultry, and seafood separate from ready-to-eat foods to avoid cross-contamination. Use different cutting boards and utensils for raw and cooked foods.
3. Proper wrapping: Wrap foods properly to prevent them from being exposed to air and potential contaminants. Use airtight containers or bags to store leftovers.
4. Labeling: Clearly label food items with their date of preparation or expiration to ensure they are used within a safe timeframe.
5. FIFO method: Follow the “first in, first out” method to ensure that older food items are used before newer ones, reducing the risk of spoilage.
6. Cleanliness: Keep storage areas clean and organized to prevent pests and bacteria from contaminating food items.
7. Regular inspections: Regularly inspect food storage areas for signs of spoilage, leaks, or pests and address any issues promptly to maintain food safety.
By adhering to these practices, food handlers in North Carolina can effectively prevent foodborne illnesses and ensure the safety of the food they handle and serve to consumers.
13. What are the requirements for storing canned goods and dry food items in North Carolina?
In North Carolina, there are specific requirements for storing canned goods and dry food items to ensure they remain safe for consumption. Proper storage helps to prevent foodborne illnesses and ensures the quality of the food is maintained. Some of the key requirements for storing canned goods and dry food items in North Carolina include:
1. Temperature control: Canned goods and dry food items should be stored in a cool, dry place to prevent spoilage and maintain their quality. The ideal temperature for storing these items is typically between 50-70 degrees Fahrenheit.
2. Avoiding direct sunlight: Exposure to direct sunlight can cause canned goods to deteriorate more quickly and may also affect the quality of dry food items. It is important to store these items in a dark or low-light environment to prevent degradation.
3. Proper ventilation: Adequate airflow is important to prevent the build-up of mold and mildew on canned goods and dry food items. Ensure that the storage area is well ventilated to maintain optimal conditions.
4. Pest control: To prevent infestations of pests such as rodents and insects, it is essential to store canned goods and dry food items in sealed containers. Regularly inspect the storage area for signs of pests and take appropriate measures to control them.
5. Organization: Keep canned goods and dry food items organized and properly labeled to facilitate easy access and rotation of stock. Use the FIFO (first in, first out) method to ensure that older items are used before newer ones.
6. Shelf stability: Check the expiration dates on canned goods and dry food items regularly and discard any items that have expired. Rotate stock frequently to maintain freshness and prevent spoilage.
By following these requirements for storing canned goods and dry food items in North Carolina, you can help ensure the safety and quality of the food you consume.
14. How should raw meat, poultry, and seafood be stored to prevent cross-contamination in North Carolina?
In North Carolina, as in any location, it is crucial to follow proper food handling practices to prevent cross-contamination when storing raw meat, poultry, and seafood. Here are some guidelines to store these items safely:
1. Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator or in a separate container to prevent their juices from dripping onto other foods.
2. Use separate cutting boards and utensils for raw meat, poultry, and seafood to avoid cross-contamination with ready-to-eat foods.
3. Place raw meat, poultry, and seafood in sealed containers or bags to prevent their juices from leaking onto other items in the refrigerator.
4. Ensure that raw meats are wrapped securely and stored in the coldest part of the refrigerator to prevent bacterial growth.
5. Keep raw meats separate from ready-to-eat foods, such as fruits, vegetables, and cooked items, to avoid contamination.
6. Label and date raw meat, poultry, and seafood to ensure that they are used within recommended timeframes.
By following these storage practices, you can minimize the risk of cross-contamination and ensure the safety of your food in North Carolina.
15. What are the recommended storage conditions for fresh produce in North Carolina?
In North Carolina, it is recommended to follow specific storage conditions to ensure the freshness and safety of fresh produce:
1. Temperature: Store fresh produce in a refrigerator set at the appropriate temperature to slow down the rate of decay and microbial growth.
2. Humidity: Some fruits and vegetables require high humidity levels for storage, while others need low humidity. It is essential to research the specific produce you have and adjust the humidity levels accordingly.
3. Ethylene Gas: Certain fruits and vegetables release ethylene gas, which can speed up the ripening process of other produce items. It is advisable to store ethylene-producing and ethylene-sensitive produce separately to prevent premature spoilage.
4. Air Circulation: Proper air circulation is necessary to prevent the build-up of moisture and mold in the storage area. Allow for some ventilation in the refrigerator or storage containers.
5. Packaging: Use appropriate containers or bags to store different types of produce. Some items may require perforated bags to maintain airflow, while others may need airtight containers to preserve freshness.
By following these recommended storage conditions for fresh produce in North Carolina, you can extend the shelf life of your fruits and vegetables and maintain their quality for a more extended period.
16. How can food handlers in North Carolina ensure the proper rotation of food items to minimize food waste?
Food handlers in North Carolina can ensure the proper rotation of food items to minimize food waste by implementing the following strategies:
1. First In, First Out (FIFO) System: Establish a system where older food items are used or sold before newer ones. This can prevent items from reaching their expiration date before being utilized.
2. Labeling: Clearly label all food items with the date of receipt or expiration to make it easy for staff to identify which items need to be used first.
3. Storage Organization: Arrange food items with the oldest ones in front or on the top shelf to ensure they are used before newer items. This helps prevent items from getting hidden and expiring.
4. Regular Inventory Checks: Conduct regular inventory checks to identify items that are approaching their expiration date and prioritize their use.
5. Training: Provide training for staff on the importance of proper food rotation and how to identify and utilize items based on their freshness.
By implementing these strategies, food handlers in North Carolina can effectively rotate food items to reduce waste and ensure that all items are used before they expire.
17. What are the regulatory requirements for proper food storage facilities in North Carolina?
In North Carolina, food storage facilities must comply with a set of regulatory requirements to ensure the safety and quality of the food being stored. These regulations are enforced by the North Carolina Department of Agriculture and Consumer Services (NCDA&CS) Food and Drug Protection Division. Some key regulatory requirements for proper food storage facilities in North Carolina include:
1. Temperature Control: Food storage facilities must maintain proper temperature controls to prevent the growth of harmful bacteria. Refrigerators should be kept at 40°F or below, and freezers at 0°F or below.
2. Hygiene Practices: Proper hygiene practices must be followed, including regular handwashing, wearing gloves, and using clean equipment and utensils to prevent contamination of food.
3. Storage Conditions: Food should be stored off the floor and away from walls to allow for proper air circulation. Additionally, raw meat, poultry, and seafood should be stored separately from ready-to-eat foods to prevent cross-contamination.
4. Labeling and Dating: All food items should be properly labeled with the date of receipt and expiration date to ensure proper rotation and prevent serving expired products.
5. Pest Control: Food storage facilities must have effective pest control measures in place to prevent infestations by rodents, insects, and other pests that can contaminate food.
6. Regular Inspections: Regular inspections by health authorities are required to ensure compliance with food safety regulations and to address any violations promptly.
7. Training: Food handlers and employees should receive proper training on food safety practices and regulations to ensure they are aware of proper storage procedures.
By adhering to these regulatory requirements, food storage facilities in North Carolina can maintain a safe and sanitary environment for the storage of food products, ultimately protecting consumers from foodborne illnesses and ensuring compliance with state regulations.
18. How should food be stored in the event of a power outage in North Carolina?
During a power outage in North Carolina, it is important to take certain steps to ensure the safety of stored food. Here are some guidelines to follow:
1. Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature inside. A refrigerator will keep food cold for about four hours if it is unopened, while a full freezer will hold its temperature for about 48 hours and a half-full freezer for about 24 hours.
2. Consider using coolers with ice packs or dry ice to keep food cold if the power outage is expected to last an extended period of time.
3. Use a food thermometer to check the temperature of perishable foods in the refrigerator and freezer. Discard any items that have warmed above 40°F to prevent foodborne illness.
4. If you are unsure about the safety of a particular food item, it is better to err on the side of caution and throw it out.
5. In case of prolonged power outages, plan ahead by stocking up on non-perishable food items like canned goods, dried fruits, and nuts.
By following these steps, you can minimize the risk of food spoilage and ensure that your stored food remains safe to consume during a power outage in North Carolina.
19. What are the best practices for storing allergen-containing foods in North Carolina?
In North Carolina, as in any other state, it is crucial to follow stringent guidelines when storing allergen-containing foods to prevent cross-contamination and ensure the safety of individuals with food allergies. Here are the best practices for storing allergen-containing foods in North Carolina:
1. Separate Storage: Store allergen-containing foods separately from non-allergen foods to prevent cross-contact. Use dedicated storage areas or clearly labeled containers to keep allergenic ingredients isolated.
2. Clear Labeling: Properly label all containers and packages of allergen-containing foods with the specific allergen they contain (e.g., peanuts, eggs, dairy) to easily identify them in the storage area.
3. FIFO Method: Practice the “First In, First Out” method to rotate stock and ensure that older allergen-containing foods are used first, reducing the risk of spoilage and cross-contamination.
4. Allergen Training: Ensure that all staff members handling allergen-containing foods are trained in proper food handling techniques, allergen awareness, and cross-contact prevention.
5. Sanitation: Regularly clean and sanitize storage areas, equipment, and utensils used for handling allergen-containing foods to prevent cross-contamination.
6. Temperature Control: Store allergen-containing foods at the recommended temperatures to prevent spoilage and bacterial growth, which can lead to foodborne illnesses.
By following these best practices for storing allergen-containing foods in North Carolina, food service establishments can help protect individuals with food allergies and ensure compliance with food safety regulations.
20. How can food establishments in North Carolina develop a comprehensive food safety plan that includes proper handling and storage procedures?
To develop a comprehensive food safety plan in North Carolina that includes proper handling and storage procedures, food establishments should follow these steps:
1. Conduct a thorough assessment of current practices: Start by evaluating the existing food handling and storage procedures in the establishment to identify any gaps or areas for improvement.
2. Identify critical control points: Determine the critical control points in the food handling and storage process where hazards can be prevented, eliminated, or reduced to ensure food safety.
3. Establish standard operating procedures (SOPs): Develop clear SOPs for all handling and storage tasks, outlining the correct methods for receiving, storing, preparing, and serving food.
4. Provide training for staff: Ensure all staff members receive comprehensive training on proper food handling and storage practices, emphasizing the importance of hygiene, temperature control, and cross-contamination prevention.
5. Implement temperature controls: Monitor and record temperatures regularly to ensure that food is stored and handled within safe temperature ranges to prevent bacterial growth.
6. Conduct regular inspections and audits: Schedule routine inspections and audits to assess compliance with the food safety plan and make any necessary adjustments to improve overall practices.
7. Maintain proper sanitation practices: Implement strict cleaning and sanitizing protocols for all food contact surfaces, equipment, and utensils to prevent foodborne illness.
8. Keep accurate records: Maintain detailed records of food handling and storage procedures, including temperature logs, cleaning schedules, and staff training records to demonstrate compliance with food safety regulations.
By following these steps and continuously updating and revising the food safety plan as needed, food establishments in North Carolina can ensure the highest standards of food handling and storage practices to protect the health and safety of their customers.
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