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Title: Cutting costs on hazard analysis critical control points systems in food catering: sampling frequency and the rate of misclassification
Author: Cohen, E., Cukierman, G.E., & Schwartz, Z.
State: IA
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Journal
(Not available online)
Damp towels and sponges provide a prime environment for pathogen and other bacteria to grow. Consider using paper towels to clean up kitchen surfaces. When done, throw away the towel. If you use cloth towels, wash them often in the hot cycle of your washing machine.
Source: Partnership for Food Safety Education
Resources:
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