ENHANCED FOOD SAFETY CALLS FOR EDUCATION ducating food-service employees with regard to cross contamination and proper cooking temperatures are the best measures to prevent foodborne illnesses, according to a recent report by the Institute of Food Technologists. As the report noted, the young average age and high turnover rate of food-service employees often make it challenging to train workers adequately on the job. Too often, consumers make themselves sick through improper food storage, ...

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