To reduce incidences of foodborne illness, E&S channel partners need to ensure that end-users understand that operations planning, facility design, handwashing equipment and supplies, and hygiene education are all interrelated safety components.
New education initiatives, research advances, E&S products and standards are all aiding channel partners' efforts to keep operators' facilities as safe from foodborne illnesses as possible.
State-of-the-art equipment, improved facilities design and an upgraded food safety program have prepared a North Carolina women's prison that dates back to the 1800s for the challenges of the 21st Century.
