Here's the list of must-dos: ds first. Rotate you back stock. Never mix old salad with new in the crock/bowl. Wash all crocks/bowls a minimum of three times a week. Use a health department-approved sanitizer in the rinse water. Air-dry all crocks/bowls before refilling or storing. Use sanitized utensils to serve salads. Order salads frequently. Never buy more than a week's inventory. Keep salads under refrigeration at all times, at 34 degrees F to 39 degrees F. Cover containers with ...

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