Also, studies of foodborne disease outbreaks have identified several common errors in handling certain potentially hazardous foods. These errors provide the conditions micro-organisms need to get into food, grow in food, or survive the food preparation process. A well-designed food safety program will monitor all food preparation activities where errors in handling can happen and make a special effort to eliminate those errors. This section of the Food Premises Regulation became effective July 1, 2000. All rights reserved.
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