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The Meat and Poultry Hotline advises that consumers may utilize wood or a nonporous surface for cutting raw meat and poultry. Consider utilizing one cutting board for fresh produce and bread, and a distinct one for raw meat, poultry, and seafood. This will avert bacterial contamination on a cutting board utilized for raw meat, poultry, […]
eHACCP courses meet with FDA, FSIS/USDA, and GFSI HACCP training requirements.
