Development of Sanitation Program: Fruit and Vegetable Processors

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Fruits and vegetables are often eaten without cooking or further preparation and because of this they require extra caution.

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Many microorganisms can survive and grow on fruits and vegetables. All produce processing facilities (from fresh-cut to packaging) should use the wet cleaning method. This should be the main method of cleaning equipment and facilities. When developing a sanitation program in a produce facility use the Development of Sanitation Program: Fruit and Vegetable Processors mobile app. Try GoCanvas risk free for 30 days. We are sure you will love it!

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