With changes in regulations, materials, and resources, the frequency of food-borne illness has decreased significantly since the days when old-fashioned, unhygienic porous kitchen materials were prevalent. Yet despite all this, “Contaminated equipment and utensils have been cited as one of the leading risk factors most responsible for foodborne illness outbreaks in the United States (1).”
With increased awareness and a variety of approved sanitizers, it falls to the education, training, and testing of the efficacy of the process.
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From Food Quality and Safety | May 1, 2019
Click to read the article: What to Know When Choosing a Sanitizer for Your Food Facility
