DAMAGE CONTROL: Accidents will happen in commercial kitchens, but a string of recent incidents suggests you should take extra care when they do. Being able to quickly distinguish between legitimate and illegitimate food safety claims is a skill restaurant personnel can acquire. We've been advocating in RH for years that operators should have both a HACCP (Hazard Analysis Critical Control Point) system and a crisis communications plan in place in case a food safety problem were to ...

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