Livestock Processing Facility

Proper Handling Techniques Limits Contamination

 

The processing of meat or fresh produce are prime opportunities for contamination if proper handling techniques are not used. The best way to prevent contamination is to make sure that the work area is clean and limit the contact the food may have with other contaminants.

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The Top Five pathogens contributing to domestically acquired food-borne illnesses each year in the U.S. are Norovirus 58%, Salmonella 11%, C. perfringens 10%, Campylobacter 9%, and Staph 3%. Almost 92% of all food-borne illnesses each year are caused by these five pathogens.

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