New Hampshire's retailers and restaurant owners have been hitting the books to learn about foodborne illnesses and how to stop them. Due to a law passed in 2007, all of the state's food-service establishments — including supermarkets that offer prepared foods — will be required to have at least one full-time employee assigned as a “certified food protection manager” by July 8. Fortunately for Associated Grocers of New England's members, their co-op was prepared. Since 2006, it has been ...
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