date:Dec 07, 2017
sk of your finished product becoming contaminated. Once established in a production area, personnel or equipment can facilitate the pathogens movement and contamination of food-contact surfaces and finished product.
Good Manufacturing Practices violations were numerous. They included sprays and hoses splashing water onto food contact surfaces, including tables while the pimento spread was being made, soiled garments of employees coming into direct contact with raw ingredients and the finished p